Sorority shares sweet and savory summer selections
The Beta Iota Chapter of Epsilon Sigma Alpha held its annual “Taste and Tell” event, featuring dishes and recipes shared by members.
Sausage & Cream Cheese Biscuit Bites
1 lb. breakfast sausage
8oz. cream cheese, softened
1 Tbsp. Worcestershire sauce
1 1/2 cups shredded cheese
Two 12-ounce cans Grands Jr. flaky biscuits
Preheat oven to 375 degrees. Lightly spray mini muffin pans and set aside. Cook sausage until no longer pink; drain. Stir together cooked sausage, cream cheese, Worcestershire sauce and cheddar. Remove biscuits from cans and separate each into two pieces. Place each round into muffin tin. Scoop sausage mixture into biscuit cups. Bake 12-15 minutes until biscuits are golden brown.
Strawberry Spinach Salad
2 Tbs. sesame seeds
1 Tbs. poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbs. minced onion
10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces1 quart strawberries, cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad. Toss. Refrigerate 10-15 minutes before serving. A good way to get kids to eat spinach!
2 cups mayonnaise
1 tsp white vinegar
2 cups chopped celery
2 cups chopped water chestnuts
1/2 cup chopped onion
1/3 cup sugar
1 1/2 cup shredded cheese
1/2 lb. crumbled, crispy fried bacon
12 cups popped white popcorn
Mix all ingredients except popcorn and chill.
Add popcorn just before serving.
4 cups green grapes, washed
4 cups red grapes, washed
8 oz. sour cream
1 tsp. vanilla
1/2 cup granulated sugar
8 oz. cream cheese, softened
1 cup chopped pecans
1/2 cup light brown sugar
1/2 cup shredded cheese
Mix grapes, sour cream, vanilla, granulated sugar and cream cheese together. Mix pecans and brown sugar together and pour over the top. Sprinkle shredded cheese, chill and serve.
Light, Fluffy Fast and Simple Salad
1 can fruit cocktail (15oz.)
1 can crushed pineapple (8oz.)
1/2 bag (or more) miniature marshmallows
1/2 cup shredded coconut
2-3 Tbs. non-dairy whipped topping
Chopped nuts (if desired)
Drain cans of fruit cocktail and pineapple. Mix in Cool Whip, coconut and marshmallows until well blended, Set in refrigerator to cool 1 -2 hours before serving (This allows the marshmallows to absorb the fruit juices.) Stir once or twice and then serve.
Captain Rodney's Cheese Bake
1/2 cup mayonnaise
8 oz. pkg. cream cheese
2 cups grated sharp cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices of bacon (cooked and crumbled) or 1/2 cup real bacon bits
1/2 cup Captain Rodney's Boucan Glaze
Mix mayo, cream cheese, cheddar cheese and onions till blended. Place in a pie pan or shallow dish. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and glaze. Serve with crackers or chips.
1 1/2 cups self rising corn meal
1/2 cup vegetable oil
8oz. sour cream
1 can creamed corn
1 can chopped green chilies or 2 small finely chopped hot peppers
1 cup shredded sharp cheddar cheese
Mix and cook in 9 x 13 greased pan. Bake at 450 degrees for 25 minutes or till the top is golden brown.
1 can cherry pie filling
1 tub non-dairy whipped topping
1 large can crushed pineapple
1 cup colored marshmallows
1 can sweetened condensed milk
1 can coconut (optional)
Combine all ingredients. Chill.
Three 11oz. cans Mexican corn (drained)
4 oz. can diced green chilies (drained), optional
8 oz. sour cream
3/4 cup mayonnaise
10 oz. bag finely shredded cheddar cheese
Mix all ingredients. Refrigerate, the longer the better. Serve with corn chip scoops or hot and spicy cheese crackers.
--Dr. Tara Clements
3/4 cup canola oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
2 bunches Romaine lettuce
2 cups diced tomatoes
6 strips, cooked bacon, crumbled
1 cup shredded Swiss cheese
1/2 cup slivered almonds, toasted
1 cup Caesar croutons
Prepare dressing by combining oil, lemon juice, garlic, salt & pepper. Mix well and refrigerate until ready for use. Rinse, dry and tear lettuce leaves. Put in a large bowl. Add other ingredients and toss just before serving.
14 oz. sweet flaked coconut
14 oz. sweetened condensed milk
1 tsp. vanilla
2 large egg whites--room temp.
1/4 tsp. salt
Combine coconut, milk and vanilla. Whip egg whites and salt on high until medium firm peaks form. Fold into coconut mixture. Drop on sheet pans lined with parchment paper dusted with flour or lightly greased pan, (About 2 tsp. full or whatever size you like.) Bake at 325 degrees 25 to 30 minutes until golden brown. Cool on wire rack.
Lemon Chess Pie
2 cups sugar
1 stick butter
1/4 cup milk
Juice and rind (grated) of 1 lemon
1 heaping Tbsp. flour
1 heaping Tbsp. meal
Mix together and pour into an unbaked pie crust. Bake at 350 degrees for approximately 40 minutes or until done.
Five Layer Bars
1 1/2 cups graham cracker crumbs
1 stick salted butter
1/2 cup chopped pecans
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
14-ounce can sweetened condensed milk
Preheat oven to 350 degrees. Combine graham cracker crumbs and melted butter in bowl. Press into a 9x13 baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over mixture. Bake for 30 minutes. Cool completely before cutting into bars.
Strawberry Cheesecake Lush
1 pkg. Golden Oreo cookies (36 cookies)
6 Tbsp. butter, melted
8 oz. softened cream cheese
1 cup powdered sugar
1 (16oz.) container non-dairy whipped topping, divided
2 pkgs. (3.4 oz. each) instant cheesecake pudding mix
3 cups milk
4 cups sliced strawberries
Crush the entire package of Oreos. A food processor would work great for this. When cookies are fine crumbs, transfer them to a large bowl and mix in melted butter. Press the cookie mixture into a 9x13 inch baking dish and refrigerate while preparing the remaining layers. Next, beat together powdered sugar, cream cheese and 1 cup of the whipped topping. Spread over the cookie layer. For the next layer, mix together the pudding mix, milk and another cup of whipped topping. Spread over the cream cheese layer. Layer the sliced strawberries on top and spread the remaining whipped topping on top. Keep refrigerated until ready to serve. You may garnish with sliced strawberries.
Allow a week's time from making starter to bread baking. Use wooden spoons and plastic or glass for storage bowls.
To make the dough starter:
3 1/2 cups unsifted bread flour (bread flour is a must)
1 Tbsp. sugar
1 pkg. dry yeast (I use regular rapid rise not fast.)
2 cups warm water (110 degrees)
Combine sugar, dry yeast, and flour in a 3qt. large bowl. Gradually add warm water to dry ingredients. Mix by hand until smooth. Cover with transparent wrap (I use a dinner plate to cover.) Let stand on the counter for two days. DO NOT cover tightly. Then, refrigerate for 3-5 days.
To feed the starter:
Add to the starter:
3/4 cup sugar
3 Tbsp. instant dry potato flakes
1 cup bread flour
1 cup warm water (110 degrees)
Mix well. Let stand 8-12 hours covered, not in refrigerator. Longer is ok. This will not rise, only bubble. Take out 1 1/2 cup of starter to make bread. If you do not make bread, at the end of standing time, throw away 1 1/2 cups of starter. Put the rest of the starter back in refrigerator.
The starter must be fed every 3-5 days.
To make the bread:
In a large bowl bake batter of:
1/2 cup sugar
1/2 cup corn oil
1 Tbsp. salt
1 1/2 cups starter
1 1/2 cups warm water
6 cups bread flour
Start mixing in flour by hand one cup at a time. I then use dough hook to incorporate the last cup. Grease large very large bowl (5 quart) with corn oil. Put dough in bowl and then turn dough over. Cover lightly for 8-12 hours. I use aluminum foil or a light tea towel. DO NOT REFRIGERATE. Sometimes I use my proofer to my oven or warmer to speed the rising. The dough should rise to the top of the bowl.
Punch down the dough. Divide into 3 parts (for three loaves of bread). Knead each part 8-10 times and shape into loaves. Spray three (9 5/8 x 5 1/2 x 2 3/4 inch) loaf pans with cooking spray. Place dough into pans. Brush tops with some corn oil. Cover with a light cloth, Let rise on the counter. It usually take mine 7-8 hours. All day is ok. A proofer can speed up the process if you have one. Bake in middle to bottom of the oven at 340 degrees for 30-35 minutes. The bread has no preservatives so eat it within two days or freeze to have maximum taste and texture.
I rarely ever save the batter for a second feeding. I just make a new starter and start over when I want to make bread again. The basic starter batter has the possibility to produce nine loaves. At times I have used all the batter at once to make nine loaves. It takes time making the batter three times. I make one batter for three loaves and immediately make another and so forth. It takes about two hours to do this. If any batter is left, I discard. The rest of the procedures is not as time consuming and I have nine loaves to bake and then to freeze or share. It will take nine loaf pans to do this. I use a mixture of metal and glass loaf pans.
Brew four family tea bags in 4-5 cups of water. Steep for 5 minutes. Pour into a gallon pitcher. Add 1 cup sugar and stir until dissolved. Add a 12 oz. can frozen concentrated orange juice, thawed. Add a 12 oz. can of frozen limeade, thawed
Brew tea in one qt. water. Stir in sugar while the tea is hot. Pour tea with sugar into a gallon container. Add thawed juices. Fill with water to make a gallon. Chill until serving time. Serve with fresh mint.