FCE clubs hold 'Taste and Tell' luncheon

Sunday, October 7, 2018
Back row, from left: Helen Williams, Marie Spence. Front row: Jerry Sue Boyce, Louise Moore, Louise Armstrong.
Submitted photo

The Bedford County Family and Community Education Clubs held their Taste and Tell Luncheon honoring the Club Presidents and County Council Officers for the year. As in the past, they've been kind enough to share their recipes with us.

Cheese Ring

Helen Williams, Shelbyville FCE

8 oz. shredded sharp Cheddar cheese

8 oz. shredded mild Cheddar cheese

3/4 cup mayonnaise

1 small onion (finely chopped)

1 cup chopped pecans

1 tablespoon Tabasco sauce

Thoroughly combine all ingredients. Form into a ring on a serving platter and refrigerate. When ready to serve, place strawberry preserves in the center of the ring. Serve with your choice of crackers. Enjoy.

Hay Pennies

Whitney Danhof, Extension Agent

1/2 cup butter, softened

8 ounces Cheddar cheese, shredded

1/2 packet onion soup mix

1/2 teaspoon salt

1 cup flour

Work all the ingredients together with a fork, your hands or a mixer. Shape into three (1 inch diameter) rolls. Wrap in plastic and refrigerate until firm. Slice 1/4" thick and bake on a parchment lined baking sheet at 375 degrees for 10 minutes.

Back row, from left: Tewaan Tucker, Bonnie Hill, Sara Kelly. Front row: Pat Hastings, Betty Brown, Janelle Douglas.
Submitted photo

Polynesian Carrot Salad

Marie Spence,

Heart of the Home FCE

3 cups finely shredded carrots, pulse 1 x in food processor

1 (8 oz.) can crushed pineapple, drained (reserve 1/4 cup of juice)

Combine: 1/4 cup fat-free mayonnaise

2 teaspoons sugar

1/4 teaspoon coconut extract

Mix all ingredients and refrigerate overnight. Gently stir just before serving.

Ms. Vera's Fruit Salad

Tewaan Tucker, Sulphur Springs FCE

1 can each pineapple chunks & mandarin oranges

1 bottle of maraschino cherries

1 small package Vanilla pudding

3 bananas

Drain fruit, reserving 1 1/2 cups of the juice. Start with the pineapple juice first, then orange juice and a little of the cherry juice, if needed for color. Stir together the 1 1/2 cups of juice and pudding add the drained fruit saving the bananas just before serving. Refrigerate until serving.

Apple and Grape Salad

Bonnie Hill, Friends & Family FCE

2 cups apples, cubed

1 cup halved grapes

1/2 cup walnuts, chopped

1 teaspoon lemon juice

2/3 cup mayonnaise or salad dressing

In a large bowl, combine apples, grapes, celery, walnuts, lemon juice and mayonnaise. Mix lightly. Refrigerate. If desired, serve in lettuce-lined bowl. Serves 8.

Greek Pasta Salad

Louise Moore, Butler's Creek FCE

1 (12 oz.) box corkscrew pasta

1 red bell pepper, cut into 1/2" squares

1 Roma tomato, seeded and chopped

1/3 cup pitted kalamata olives, cut in half

1/4 cup thinly sliced red onions

1 tablespoon fresh lemon juice

1 1/2 tablespoons Greek seasoning

1 1/4 cup mayonnaise (or to taste)

Salt and pepper to taste

Bring a pot of water to a boil with 3-4 pinches kosher salt. Add pasta and cook about 7-10 minutes, just until al dente. Drain, rinse with hot water and toss with lemon juice and Greek seasoning. Add bell pepper, tomatoes, olives and red onions. Cool slightly and then stir in mayonnaise and adjust seasoning. Let chill in the refrigerator until ready to serve.

Asparagus Ham Quiche

Pat Hastings, Fairview FCE

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces

1 cup finely chopped ham

1 small finely chopped onion

2 (8 inch) unbaked pie shells

1 egg white, slightly beaten

2 cups shredded reduced fat Cheddar cheese

4 large eggs

1 container (5.3 ounces) plain Greek yogurt

1/3 cup 1% milk

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 F. Place asparagus in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, about 4-6 minutes. Drain and cool. Place ham and onion in a nonstick skillet and cook over medium heat until lightly browned. Brush pie shells with beaten egg white. Spoon the ham, onion and asparagus into pie shells, dividing evenly between the 2 shells. Sprinkle 1 cup shredded cheese over the mixture in each shell. In a separate bowl, beat together eggs, yogurt, milk, nutmeg, salt and pepper. Pour egg mixture over the top of the cheese, dividing evenly between the 2 shells. Bake uncovered in a preheated oven until firm 25-30 minutes. Allow to cool approximately 20 minutes before cutting. Yields: 16 slices.

Harvey's Chicken on Egg Bread

Betty Brown, Fairlane FCE

1 cup diced celery

4 tablespoons chopped onion

5 tablespoons butter or margarine

2 tablespoon flour

2 cans cream of mushroom soup

1 cup milk

2 pimentos, sliced or 1 can of chopped pimentos

2 oz. sliced mushrooms

1 tablespoon Worcestershire sauce

4 cups diced cooked chicken

4 boiled eggs, sliced

Salt & pepper to taste

Chopped parsley

Cook celery and onion in butter or margarine until tender. Blend in flour. Add milk and soup. Mix and cook over moderately low heat until thick. Add eggs, pimentos, parsley, mushrooms, Worcestershire sauce, salt and pepper. If too thick, add more milk or chicken stock. Just before serving add chicken. Serve hot over square of hot egg cornbread (recipe below). Make 8 servings.

Southern Cornbread

1 egg, beaten

1 & 1/3 cup milk

2 cups self-rising corn meal

1/4 cup oil

Heat oven to 450. Grease skillet and place in oven. Combine all ingredients; mix well. Pour batter into greased pan. Bake for 20-25 minutes or until golden brown.

Pork Chop Casserole

Louise Armstrong, County Council officer

5-6 pork chops or sliced pork loin

Onion, sliced

Potatoes, sliced

Cabbage, shredded

Carrots, sliced

Brown pork chops/pork loin in a skillet. Use a 9 x 13 casserole dish and put pork chops or pork loin on bottom seasoning as desired. Next put a layer of sliced onions on top of pork--don't pull onion rings apart. Next put a layer of sliced potatoes, then a layer of shredded cabbage, and last put a layer of sliced carrots. Cover with water and bake about 1 1/2 hours at 325.

Cream Cheese Crescent Squares

Jerry Sue Boyce, Wheel FCE

2 (8 oz.) cream cheese, softened

2 cans crescent rolls

1 cup sugar

1 egg, beaten

1 teaspoon vanilla

1/4 cup sugar

1 teaspoon cinnamon

Preheat oven 350 degrees. Grease 9 x 13 inch pan and line with 1 can of crescent rolls. Cream 1 cup sugar and cream cheese together. Mix in beaten egg and vanilla. Spread cream cheese mixture over crescent rolls. Spread remaining crescent rolls on top of cream cheese mixture. Mix 1/4 cup sugar and cinnamon together and sprinkle over crescent rolls. Bake 30-35 minutes or until brown.

Mildred's Banana Pudding

Connie Smith, Four Corners FCE

2 small or 1 large vanilla instant pudding

3 cups milk

1 large container of cool whip

4 oz. sour cream

1 box vanilla wafers

6 bananas

Fold first 4 ingredients together. Layer vanilla wafers, bananas and pudding mixture.

Pecan Tarts

Janelle Douglas, Town & Country FCE

2 pkg. VIP frozen pie tart shells (16)

1 cup Golden Eagle syrup

3 eggs, well beaten

4 tablespoons butter or margarine

1 cup sugar

Dash of salt

1 teaspoon vanilla


Arrange pie shells on a cookie sheet and allow to thaw while making the filling. Break 5 or 6 pecan halves into shells, more if you like. Combine beaten eggs and sugar and beat. Add vanilla, salt, and syrup and beat well. Then add melted butter or margarine and beat again until thick. Evenly distribute the filling into the tart shells. Preheat oven to 350 degrees and bake tarts for about 30 min. or until the filling is set. Cool on rack and enjoy. NOTE: Recipe works better if eggs and mixture is not beaten too much.

Morning Glory Muffins (Paleo Version)

Sara Kelly, Liberty FCE

1 1/2 cup Cassava flour

2 teaspoon baking soda

2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon sea salt

3 large eggs

1/3 cup maple syrup

2/3 cup melted coconut oil

1 tablespoon vanilla extract

1 Granny Smith apple; cored, peeled and grated

2 cups shredded carrot

1/2 cup shredded coconut, unsweetened

1/2 cup chopped dates (or favorite dried fruit)

Preheat oven to 375 degrees. In large bowl, whisk dry ingredients. In a small bowl, whisk wet ingredients. Add wet & dry together, stirring until blended. Gently fold in apple, carrots, coconut, pecans and dates. Fill muffin cups to the top. Bake for 20-25 minutes or until inserted toothpick comes out clean.

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