FCE: Taste and Tell

Sunday, October 13, 2013
Cecelia Dougan, left, cuts into her Savory Zucchini Pie while Marie Spence talks to her.

Presidents of Bedford County's Family and Community Education Clubs enjoyed a potluck Taste and Tell Luncheon on Friday, Oct. 4, with agents at the UT Extension Office.

FCE club members display their dishes. In front, from left: Kay Harrell, Virgie Summers and Marie Spence. Back row: Lynn Wilhelm and Bonnie Hill. (T-G Photo by Jason Reynolds)

The FCE Taste and Tell Luncheon is a fun time of celebration for the presidents of each club and the county council officers for serving in their leadership roles for the year, said Whitney Danhof, UT extension agent.

"We share recipes and fellowship before our last County Council business meeting that follows the luncheon," Danhof said.

Bedford County has 14 clubs that meet once a month for an educational lesson, community service projects and fellowship.

The recipes that club presidents prepared are listed below:

Seven Layer Dip

Front row, from left: Jerry Sue Boyce, Babs Chicoine and Ann Canady. Back row: Ann Spencer and Sally McReynolds. (T-G Photo by Jason Reynolds)

Renee Kimbrell, Sulphur Springs FCE

1 can of refried beans

1 envelope taco seasoning

1 cup sour cream

1 cup salsa

1 cup shredded cheese

1/2 cup chopped green onions

2 tablespoons black olives

Tortilla chips

Mix beans and taco seasoning and spread on bottom of 9-inch pie plate. Layer remaining ingredients except chips over bean mixture, cover and refrigerate for 2 hours. Serve with chips. Serves 6-8 people.

Poppy Seed Chicken Dip

Front row, from left: Dixie Hitt, Catherine Talley and Cecelia Dougan. Back row, from left: Tewaan Tucker, Sherry Brown and Louise Moore. (T-G Photo by Jason Reynolds)

Kay Harrell, Butler's Creek FCE

3-4 boneless, skinless chicken breasts, cooked and shredded

1 (8 oz.) package cream cheese

1/2 cup mayonnaise

2 teaspoons poppy seeds

1/4 teaspoon garlic salt

1/4 teaspoon sea salt

Mix all ingredients together until well combined. Place into an air-tight container and chill until ready to serve. Serve with your favorite crackers.

Turtle Cheesecake Ball

Whitney Danhof, left, displays the dish prepared by Jean Raby, who is not pictured. Gay Ervin also displays her dish. (T-G Photo by Jason Reynolds)

Sherry Brown, Pleasant Grove FCE

8 oz. softened cream cheese

1/4 cup room temperature butter

1/2 teaspoon vanilla

1 1/2 tablespoons brown sugar

1/3 cup powdered sugar

1/2 cup chopped pecans (optional)

1/2 cup mini semi-sweet chocolate chips

1/2 package dry vanilla pudding mix

1/2 cup caramel topping, plus some for drizzle

Cream butter and cream cheese. Add caramel and beat well. Cream in both sugars then add vanilla and dry pudding mix. Fold in chocolate chips and nuts. Pat into ball and refrigerate. Place on platter and drizzle with more caramel. Serve with chocolate or vanilla wafers or apples.

Cinnamon Coated Pecans

Babs Chicoine, Shelbyville FCE

1 pound pecans halves

1 egg white

1 teaspoon cold water

1 cup sugar

1 teaspoon cinnamon

1 teaspoon salt

Preheat oven to 250 degrees. Beat egg white with water until fluffy. Fold pecan into egg white until well coated. Mix cinnamon, sugar and salt and put the mixture into a brown paper or gallon plastic bag. Drop 1/2 of the coated pecans by handful into the bag and shake until well coated. Place the nuts single layer on a cookie sheet for one hour. Break nuts that have stuck together.

Buffalo Chicken Dip

Jerry Sue Boyce, Wheel FCE

1 (8 oz.) package cream cheese, softened

1/2 cup buttermilk ranch dressing

1/2 cup buffalo style hot sauce

1/3 cup shredded mozzarella cheese

2 (10 oz.) cans chicken breast

Heat oven to 350 degrees. Place cream cheese in a deep baking dish and stir until smooth. Mix in buttermilk ranch dressing, buffalo style hot sauce and cheese. Stir in chicken. Bake 15 to 20 minutes or until the dip is completely heated throughout. Stir again and serve with chips of your choice or celery and carrot sticks.

Cornbread Salad

Lynn Wilhelm, Liberty FCE

1 box cornbread Jiffy mix (prepared as directed)

2 cans pinto beans, rinsed and drained

2 cans sweet corn, drained

1 or 2 bundles of green onions (depends how well you like onions)

2 bell peppers, chopped

2 or 3 tomatoes, diced

1 (16 oz.) bottle Hidden Valley Ranch Dressing

1 (16 oz.) package shredded mild Cheddar cheese

1 lb. thin sliced bacon, fried and crumbled

After corn bread has cooled, crumble half into large bowl (clear is good because you can see how pretty the salad is) add 1 can of the beans, 1 can of the sweet corn, 1/2 green onions, 1/2 bell pepper, 1/2 tomatoes and 1/2 bottle of the ranch dressing covering all over. Add 1/2 bag of cheese and 1/2 of the crumbled bacon. Repeat.

Strawberry Cheesecake Salad

Marie Spence, Heart of the Home FCE

12 oz. Cool Whip

1 small box cheesecake instant pudding

3 (6 oz.) strawberry yogurt

1 lb. fresh strawberries, sliced

3 banana sliced add just before serving

Miniature marshmallows added just before serving

Thaw cool whip in large bowl. Stir together cool whip, yogurt and pudding powder. Let set for about an hour. Wash and slice strawberries in halves. Add strawberries and marshmallows just before serving. Keep in refrigerator.

Mandarin Orange Salad

Bonnie Hill, Friends and Family FCE

1 (3 oz.) package orange Jell-O

1 (8 oz.) tub Cool Whip

1 small can crushed pineapple with juice

1 small carton cottage cheese

1 small can mandarin orange sections, drained

Chopped pecans to taste

Add Jell-O to Cool Whip and mix well. Stir in remaining ingredients and chill.

Yellow or Green Salad

Ann Spencer, Liberty FCE

Mix and let congeal: 2 package Jell-O, lemon or lime

1 cup hot water

1 1/2 cup ginger ale

1 cup pineapple, drained

1 sliced banana

Cook and let cool: 1 teaspoon cornstarch

1 cup pineapple juice

1 egg

Miniature marshmallows

1 cup whipped topping

Grated cheese

Cover the congealed salad with miniature marshmallows. Then pour the cooked, cool topping over the marshmallows. Put the whipped topping over the cooked topping. Then sprinkle grated Cheddar cheese.

Turnip Green Casserole Surprise

Sally McReynolds, Four Corners FCE

1 large package frozen turnip greens, cooked and drained

1 tablespoon prepared horseradish

1 (10 3/4 oz.) can cream of celery soup

1/2 cup mayonnaise

2 eggs

2 tablespoons red wine vinegar

1 tablespoon sugar

Bread crumbs

Spray 2 quarts casserole dish with vegetable cooking spray. Mix ingredients in order given and place in casserole dish. Sprinkle bread crumbs on top. Bake 40 minutes in a 350 degree oven. Serves 8.

Cheesy Scalloped Potatoes With Ham

Louise Moore, Butler's Creek FCE

4 cups peeled and sliced potatoes

2 cups diced ham

1/2 onion, chopped

2 cups milk

1 cup frozen peas

3 tablespoons all-purpose flour

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 teaspoon dried parsley

1/4 pound Cheddar cheese, diced

1 pinch paprika, or to taste

Preheat oven to 350 degrees. Layer half the potatoes, half the ham, and half the onion in an 2 quart baking dish; repeat the layers. Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Stir Cheddar cheese into sauce until cheese is melted. Pour sauce over potato and ham mixture; sprinkle with paprika. Cover baking dish with aluminum foil. Bake in the preheated oven until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 15 minutes more.

Corn Casserole

Ann Canady, Fairview FCE

2 (11 oz.) cans white shoepeg corn (drained)

1 (8 oz.) carton sour cream

1 can cream of chicken soup

2 cups shredded Cheddar cheese

1 sleeve of Ritz crackers (crushed)

1 stick margarine (melted)

Place corn in large casserole. Mix soup, sour cream and cheese. Spread on top of corn. Spread crushed crackers over top of mixture. Pour melted margarine over crackers. Bake at 350 degrees for 45 minutes or until bubbly.

Zesty Green Beans Wrapped in Bacon

Gay Ervin, Butler's Creek & Fairview FCE

1 3/4 lbs. green beans, trimmed

16 slices bacon, about 1 pound

1/2 cup Italian salad dressing

1/2 teaspoon black pepper

Blanch beans in a large pot of salted boiling water until tender-crisp (about 4-5 minutes). Remove and immediately submerge in ice water to stop the cooking process. Drain well. Toss beans with Italian dressing and pepper. Gather 16 bundles of green beans. Wrap each bundle with a strip of bacon in a corkscrew fashion. Just before serving, place in a large skillet. Cook, turning bundles until all sides are browned and bacon is crisp. You can also put them on a baking sheet and broil until bacon is crisp.

Savory Zucchini Pie

Cecelia Dougan, Flat Creek FCE

2 cups shredded zucchini

2 eggs, lightly beaten

1 white onion, peeled and chopped

3/4 cup all-purpose baking mix

3/4 cup shredded sharp Cheddar cheese

1/4 cup vegetable oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried sage

1/4 teaspoon paprika

Preheat the oven to 350 degrees. Lightly grease a 9-inch pie plate and set aside. In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage and paprika. Blend well. Transfer to the prepared pie plate. Bake 45 minutes or until a tester inserted into the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving. Serves 8.

Alpine Mac and Cheese

Whitney Danhof, Extension Agent

1 1/2 cups fresh rye bread crumbs

2 tablespoons minced fresh parsley

2 tablespoons butter, melted

Salt and pepper to taste

8 oz. dry elbow macaroni

8 oz. Kielbasa sausages, sliced into 1/4" rounds and cut in half

1 tablespoon olive oil

2 tablespoon butter

2 tablespoon minced onion

1 tablespoon caraway seeds

2 tablespoons flour

2 1/2 cups whole milk

1 cup shredded Gouda cheese

1/4 cup shredded Parmesan cheese

3/4 cup shredded Swiss cheese

3 tablespoons Dijon style mustard

1 tablespoon Worcestershire sauce

For the topping, combine crumbs, parsley and melted butter in a bowl. Season with salt and pepper and set aside. Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside. In a large skillet brown the sausage in the oil over medium-high heat, about 5 minutes. Add to noodles. Melt butter and add shallots and caraway seeds. Cook until seeds are toasted, 3 minutes. Whisk in flour and cook 1 minute. Add milk and whisk and cook until thickened, 5-8 minutes. Reduce heat to low and add cheeses by the handful, whisking to melt. Add mustard and Worcestershire sauce along with pasta and sausage. Transfer to a greased 2 quart baking dish. Sprinkle with topping and bake at 400 degrees until bubbly and browned, about 20-25 minutes. Let rest about 5 minutes.

Jane C's Baked Spaghetti

Dixie Hitt, Normandy FCE

1 cup chopped onion

1 tablespoon butter

1 (4 oz.) can mushrooms, drained

2 teaspoon dried oregano

10-12 oz. spaghetti (broken into smaller pieces

2 cups (8 oz.) Cheddar cheese, shredded

1/4 cup water

Pepperoni slices (optional)

1 cup chopped green pepper

1 (28 oz.) can tomatoes with liquid (cut up)

1 (2 1/4 oz.) can sliced ripe olives, drained

1 lb. ground beef, browned and drained

1 can cream of mushroom soup

1/2 cup freshly grated Parmesan cheese


In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add cooked ground beef. Simmer uncovered for 10 minutes. Place half of the spaghetti into a greased 13x9 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of the Cheddar cheese. Repeat layers. Mix the soup and water together and pour over the casserole. Sprinkle the Parmesan cheese over top (and pepperoni slices if desired) and bake uncovered at 350 degrees for 30 to 35 minutes. Serves 12. You can also make this without ground beef.

Lemon Snowflake Cookies

Tewann Tucker, Sulphur Springs FCE

1 package lemon cake mix with pudding

1 egg

2 1/4 cups cool whip, thawed

2 cups powdered sugar

Mix the cake, egg and cool whip together. Beat with an electric mixer on medium speed until well blended and sticky. Drop one teaspoon batter into the powdered sugar and roll to coat. Place cookies onto ungreased sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned.

Mississippi Mud Cake

Virgie Summers, Unionville FCE

2 cups sugar

1 cup butter

4 eggs slightly beaten

3 tablespoons vanilla

1 1/4 teaspoon salt

1 cup chopped nuts

1 1/2 cup self-rising flour

1/3 cup cocoa

1 package miniature marshmallows


1 1/2 sticks butter

1/3 Cocoa

1 teaspoon vanilla

1 box powdered sugar

1/2 cup evaporated milk

1 cup nuts, chopped

Mix all ingredients together and drizzle on cake.

Cream together sugar, butter and eggs. Sift together flour, cocoa and salt. Add to creamed mixture, mixing well. Fold in nuts and vanilla. Pour into a greased and floured oblong pan. Bake in a preheated (300 degree) oven for 30 minutes. Remove from oven and place marshmallows on top. Return to oven until marshmallows melt. Icing is optional.

Cheesecake Cupcakes

Jean Raby, County Council VP & Butler's Creek FCE

Pecan shortbread cookies

4 (8 oz.) package of cream cheese, softened

1 1/2 cups granulated sugar

3 tablespoon all-purpose flour

4 large eggs

1 tablespoon vanilla extract

1/2 cup sour cream

1/2 cup heavy cream


Chocolate ganache, lemon pie filling, cherry pie filling or your choice.

Preheat oven to 350 degrees. Place a pecan shortbread cookie in 24 paper lined muffin cups. In a small bowl, mix sugar and flour until well blended. In a medium mixing bowl, beat cream cheese, add the sugar mixture, blending on low speed until smooth. Beat in eggs one at a time, scraping sides and bottom of bowl after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top several times to release air bubbles. Divide mixture among muffin cups filling each nearly full. Bake 20-30 minutes, centers should still jiggle slightly, don't over bake (if they begin to crack, they are starting to become over baked). Remove from oven to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator to chill 2 hours. Serve chilled cupcakes with a spoonful of topping. Store in an airtight container in refrigerator or freeze.

Honey Pecan Triangles

Catherine Talley, Town and Country FCE

2 teaspoons plus 1/2 cup butter

1/2 cup packed brown sugar

1 egg yolk

1 1/2 cups flour


1 cup packed brown sugar

1/2 cup butter

1/4 cup honey

1/2 cup whipping cream

4 cups chopped pecans

Line a 13x9x2 inch pan with foil. Butter the foil with 2 teaspoons butter. In mixing bowl, cream the remaining butter (1/2 cup) with brown sugar. Add egg yolk. Mix well. Gradually add flour. Press into prepared pan. Bake 350 degrees for 15 minutes or until golden brown. Topping: Meanwhile in sauce pan combine the brown sugar, butter, and honey. Bring to a boil over medium heat. Cook and stir for 3 minutes. Remove from heat. Stir in cream and nuts. Pour over crust. Bake 30 minute until hot and bubbly. Cool on wire rack. Use foil to lift the bars out of pan and place on cutting board. Remove foil. Cut into triangles. Makes 4 dozen.

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