Artisan Breads/Breads

Club was held at Meridee's and she demonstrated how to make artisan bread in just 5 minutes a day. She has the book and she also told me it's posted on you tube so.....here is a linkhttp://www.youtube.com/watch?v=JFJZPm-_2-M

old blog

http://rs-cuisineclub.blogspot.com/
This is the old blog site, you can still find the recipes from before on here.

August (fresh produce)

Last time at club we had a variety of dishes and some canned fruit and relish. Tamra Ockey brought some fresh tomatoes from her garden that we sampled. She grew a few different varieties, they were yummy! Pam made a wonderful tomato pie, so delish! I made zucchini bars with maple frosting, Denna really liked them! We of course had a fun time eating and visiting. Hope to see more of you there next time!
Jeannie

CHICKEN SANTA FE

1 lb. skinless, boneless chicken breasts, cut into 1 inch strips
1/2 tsp. salt
1/2 tsp. dried oregano
2 tbsp. olive oil
1 clove garlic, minced
1 lg. red onion, sliced
1 zucchini, cut lengthwise in half, then crosswise into slices
1 chili pepper, seeded & minced
1 pkg. (10 oz.) frozen corn kernels
1 can (16 oz.) whole tomatoes in thick puree
1 c. raisins (optional)
In large skillet, saute chicken, salt and oregano in oil for 3 minutes or until chicken is lightly browned. Add garlic, onion, zucchini and pepper. Saute 2 minutes or until lightly browned. Add corn, tomatoes with their liquid and raisins, stirring to break up tomatoes. Cover and cook 8 to 10 minutes or until chicken is cooked through and vegetables are tender. Serve immediately

Zucchini Bars

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups grated zucchini

1/2 cup margarine
1 (3 ounce) package cream cheese
2 1/2 cups confectioners' sugar
1/2-1 tsp. maple flavoring (if desired)

DIRECTIONS
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting.

Cabbage Pea Slaw
1 head cabbage
5 carrots
2 medium onions
2 cups mayonnaise/Miracle Whip
sugar/splenda
vinegar
2 cans peas, draiuned
Prepare cabbage, shred or slice, shred carrots, chop onions. Mix together cabbage, carrots, onions and mayonnaise. Season with onion and/or garlic salt and vinegar to taste. Drain peas and gently blend with the rest of ingredients. Chill for 2-4 hours or eat right away.
Anna Gwynn

Cookie Salad
2 small packages instant vanilla pudding
1 cup buttermilk
1 (8oz) container COOL WHIP, thawed
20 oz can pineapple chunks, drained
2 (11 oz) cans mandarin oranges, drained
1/2 pkg of an 11.5 oz fudge striped cookies,
broken up into bite size pieces or 1 pkg
mini fudge striped cookies
Jeannie

SALADS

We were fortunate to have such a great turnout this month and we had some wonderful salads to enjoy with one another. Kathy demonstrated how to make homemade croutons and her own special salad dressing which we put on our strawberry spinach salad.

RECIPES TO SHARE

CHICKEN PASTA SALAD
2 pkg pasta (1 bowtie, 1 other colored)
12 oz pineapple tidbits, drained
2 cups chopped celery
4 or 5 sliced green onions
1 cup seedless red grapes, halved
1 cup cashews
4 cups chicken breast, cooked and chopped
1 cup mayonnaise (best foods)
1 small bottle coleslaw dressing
Cook pasta until done, 10-12 minutes, rinse and drain. Combine all ingredients except coleslaw dressing, add this last. Refrigerate till serving time. Makes a large salad.