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Tuesday, May 3, 2016

Taste and Tell...eat and enjoy!

Sunday, September 30, 2012

Charlene Nelson and Lyn Robinson enjoy the simple but delicious fare.
(Submitted photo)
Beta Sigma Phi hosted its annual Taste and Tell event, hosted by Joan Gray with co-hostess Elaine Reed. Here are some recipes from the event....

Chess Cake Squares

From left are Donna Green, Kay Simmons and Joan Gray. New officers for the year are Ginny Saylor, President; Donna Stearns-Smith, Vice President; Peggy Orrell, Secretary and Kay Simmons as Treasurer.
(Submitted photo)
by Kay Simmons

2 Sticks butter

1 box light brown sugar

¾ cup granulated sugar

1 cup chopped pecans

4 eggs

1 ½ tsp vanilla

2 cups self-rising flour

Preheat oven 350.

Melt butter, add brown sugar and granulated sugar. Add eggs one at a time, beating after each. Fold in flour and nuts. Add vanilla. Bake in oblong pan for 40 min. Cut in squares.


Rolo-Stuffed Snickerdoodles

by Peggy Orrell

1 batch store bought snickerdoodle cookie dough

2 rolls of Rolos candies

Preheat oven to 325.

Flatten each cookie dough slice and wrap around Rolo candy. Roll into ball. Place on cookie sheet. Bake for 14 min.

(Rolo just came out with minis unwrapped in a bag. Approx. 60. Very convenient.)


Rolo Turtles

by Peggy Orrell

Use small pretzel square. Put one Rolo candy on pretzel. Bake for three minutes at 350 degrees. As soon as you remove from oven, press pecan half on top and let cool.


Mushroom Chicken

by Elaine Reed

¼ tsp salt

½ tsp paprika

¼ tsp pepper

1 tsp garlic powder

6 boneless chicken breasts

1 can cream of mushroom soup

1 8-oz. container sour cream

½ lb. sliced fresh mushrooms

½ cup cooking sherry

Combine first 5 ingredients and rub on chicken. Place in slow cooker, combine soup, sour cream and sherry. Stir in mushrooms and pour over chicken. Cook on Low for 6-8 hours.


Broccoli Slaw

by Lyn Robinson

1 12 oz pkg fresh broccoli slaw

1 c. red seedless grapes, halved

1 Granny Smith apple, diced

1 cup Vidalia onion dressing or poppy seed dressing

2 oranges, peeled and sectioned

Toasted chopped pecans (optional)

Stir together first 5 ingredients in a large bowl. Top with pecans, if desired. Serves 8.


Heavenly Orange Salad

by Debbie Alcorn

1 small box orange jello

1 16 oz. cottage cheese

1 med. can crushed pineapple -- drained

2 cans mandarin orange segments -- drained

1 large Cool Whip

Mix all together and chill. You can use light and fat free ingredients to reduce calories.


Penne Cheesy Chicken

by Donna Simmons

4 chicken breasts, chopped and cooked

1 cup sour cream

½ cup milk

½ cup cream

½ stick butter

½ cup chicken broth

1 8 oz loaf of Velveeta cheese

1 10 oz Philadelphia Italian cheese and herb Cooking créme

1 pkg. Penne Pasta

Cook chicken and pasta. Mix next seven ingredients together and mix with chicken and pasta. Bake until hot and all cheese is melted. Top with a little Creole Seasoning.


Rotel Cups

by Debbie Donegan

3 pkgs. Mini phyllo shells (in frozen food aisle)

1 can mild Rotel, drained almost all the way

1 bag real bacon bits

1 ½ c. shredded Colby and Monterrey Jack cheese

1 cup mayonnaise

In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayonnaise until blended. Add in the cheese and stir until mixed. Fill your shells (but don't be too generous with the filling or you'll end up with lots of unused shells at the end.) I filled each with a partially filled tablespoon and then went back and added more to some of the cups that didn't get filled enough the first time.

Pop these in the oven and cook at 350 for 15-20 minutes. They'll be golden and bubbly when they're ready to come out.


Gooey Butter Cake

by Donna Stearns-Smith

1 Yellow cake mix

1 stick melted butter

1 egg

1 cup chopped pecans


1 8 oz. cream cheese

1 box powdered sugar

2 eggs

Mix cake mix, butter, eggs and nuts together. Pat into 9 x 13 lightly greased pan. Mix topping with mixer and pour over cake mixture. Bake at 350 for 30-35 minutes.


Cappuccino-Frosted Brownies

by Charlene Nelson

4 (1-oz) unsweetened chocolate baking squares

¾ cup butter

2 cups sugar

4 large eggs

1 cup all purpose flour

1 tsp. vanilla extract

1 cup semisweet chocolate morsels

Microwave chocolate squares and butter on high in a large microwave-safe bowl for 1 *½ minutes and then every 30 seconds until melted. Stir until smooth. Stir in sugar. Add eggs, 1 at a time, beating with spoon just until blended after each addition.

Stir in flour and vanilla, then stir in chocolate morsels. Bake at 350 for 30-35 minutes or until wooden toothpick comes out clean. Cool completely.


Cappuccino Butter Cream Frosting

1 (1.16-oz) envelope instant mocha cappuccino mix

¼ cup hot milk

½ cup butter softened

1 (16 oz) pkg. powdered sugar

Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely. Pour milk mixture into mixing bowl; add softened butter and beat at medium speed with an electric mixer until well combined. Gradually add powdered sugar, beat until smooth and fluffy.

Frost the individual brownies. Garnish with chocolate shavings.


Marinated Vegetable Salad

by Ginny Saylor

Mix together after draining:

1 can French cut green beans

1 can peas and carrots

1 can white corn


1 cup chopped celery

½ cup chopped onion

1/2 cup chopped green pepper

1 small jar undrained pimentos

Mix and add:

1 cup sugar

2/3 cup vinegar

1/3 cup oil

Marinate in refrigerator at least overnight.


Pesto Green Beans and Tomatoes

by Donna Green

1 ½ pound fresh green beans

1 pint small tomatoes, such as red grape, halved

½ cup Pesto Vinaigrette

Feta cheese and capers (optional)

Salt and freshly ground pepper

Cook beans, covered, in a small amount of boiling salted water for 10-15 minutes or until crisp and tender. Drain and rinse under cool water. Drain and pat dry with paper towels.

In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Season to taste with salt and pepper. Sprinkle Feta cheese and capers on top. Serve immediately or chill up to 8 hours. Serves 6-8


Pesto Vinaigrette

½ cup purchased basil pesto

3 tbsp. white wine vinegar

1 tbsp fresh lemon juice

¼ cup extra virgin olive oil

Salt and pepper to taste. In a bowl, combine pesto, vinegar, and lemon juice. Slowly add olive oil in an thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use.

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