North Congregational UCC

Mary Magdalene Celebration 2012 Recipies!

Mary Magdalene-Invitation to Lovewww.janetmckenzie.com

 

APRICOT CHICKEN

  •  2 ½ to 3 pounds of boneless, Chicken Tenders
  •  I cup matzo cake meal
  •  ¼ teaspoon salt
  •  pinch of ground white pepper
  •  6 tablespoons margarine
  •  1 16 ounce jar Apricot preserves
  •  ½ cup white wine

1. Preheat the oven to 350 degrees F. Cut the chicken breasts in half. Place the matzo cake meal in a pie plate and stir in salt and pepper. Coat each breast half with the mixture and arrange them in a greased 9 x 13 inch baking dish.

( I just used regular flour with salt & pepper and put it in a small paper bag and shook the piece of chicken in the bag.)

2. Melt the margarine in a medium saucepan. Add the preserves and white wine. Bring to a boil over high heat, stirring well with a wooden spoon. Pour over the chicken breast halves. Bake, uncovered, for 30 to 45 minutes or until slightly brown and crisp. Serve.

The chicken and be prepared ahead and frozen for up to 1 month. Thaw overnight in the refrigerator, then reheat, covered with aluminum foil, in a 300 degree F over for 30 minutes.

We used frozen chicken tenderloins, because they were a bit smaller and more pieces per bag, and they were on sale. Also made it with or without the wine and they both tasted good. I do like the wine, because it adds more flavor.

 

Slow-Cooked BBQ Beef Brisket

  • 2/3 cup All-purpose Flour
  • 1 ½ tsp. Salt
  • ½ tsp. Pepper
  • 4 to 4 1/2 lbs. Boneless Beef (Brisket or Chuck), cut into serving-size pieces
  • 1/4 cup Butter or Margarine
  • 1 large Onion, chopped
  • 1 ½ cups Beef Broth (from beef bouillon)
  • 3/4 cup Cider or Red Wine Vinegar
  • 3/4 cup Brown Sugar, packed
  • ½ cup Chili Sauce
  • 1/3 cup Ketchup
  • 1 Tblsp. Prepared Horseradish
  • 1/3 cup Worchestershire Sauce
  • 5 Garlic Cloves, minced
  • 1 3/4 tsp. Chili Powder

In large Ziploc plastic bag (ones used for roasting turkeys, etc), combine flour, salt, pepper. Add meat chunks and shake to coat. In a large skillet, brown meat in butter. Transfer to 5 qt. slow cooker/ or into a roaster if baking

covered in the oven. In same skillet combine remaining ingredients. Cook and stir until mixture comes to boil, scrape skillet for all the meat scrapings. Pour this over meat. Cover, and slow-cook

on low for 8 to 10 hours. If baking, 300 degrees for 4- 4 1/2 hours. Be sure to cover the baking pan. This should be tender enough to pull apart with forks for BBQ and there is lots of good juice

Serves 12-15

 

Butternut Squash/Mushroom Lasagna Revised

Made in a large 20×12 aluminum pan (warmer pan). Be sure it fits in your oven.

  • 3 Tblsp. Olive oil
  • 3 cups minced yellow onion
  • 2-3 small butternut squash (about 9 cups) peeled ,seeded, coarsely grated
  • 3 garlic cloves, minced
  • 9 cups chopped, sliced mushrooms (button, shiitake, chanterelle, oyster, or a mixture)
  • salt, fresh ground pepper
  • 2 pkgs.( Approx. 1 lb. per pkg) no-cook lasagna noodles
  • 3/4 tsp. turmeric
  • 3 – 16 oz. Pkgs soft tofu, drain and pat dry
  • 2 cups soy milk (or other dairy free milk)
  • 1 ½ cups chopped toasted pecans
  • 3 cups shredded Vegan Mozzarella cheese
  • 2 cups warm water – divided

preheat oven 375 degrees

Heat olive oil in large sauce pan over medium heat. Add onion, grated squash, garlic, cover and cook , stirring occasionally, until soft. (15 or so minutes). Add mushrooms, cook about 7 to 10 more minutes. Set aside.

Combine tofu, salt( a pinch or 2) in food processor. Slowly add soy milk until it becomes thick and smooth. You may not need to use all of the soy milk.

Spread thin layer of tofu mixture over bottom of baking pan. Add no-cook lasagna noodles- 1 layer- top with 1/2 the squash mixture, sprinkle with 1 cup warm water. Then sprinkle with 1/2 the toasted pecans. Repeat layers- in backwards order- squash, noodles, tofu mix, water, pecans. And again the order of layers ending with the vegan “cheese”

Top this with vegan mozzarella. Bake until hot and bubbly. With this large a pan, probably bake 45 to 60 minutes. Cheese gets brown on top.

(you might add garlic, onion and additional seasonings to enhance flavor of lasagna.)

 

Coronado Pineapple Jello Salad

Make in a 9” x 13” glass pan, please. It can be served from this pan.

  •  1 -6 oz. Pkg. Lime Jello
  • 1 -6oz. Pkg. Lemon Jello
  • 2- cups boiling liquid
  • Pineapple juice from crushed pineapple + water to make 2 cups
  • 20 oz small curd cottage cheese
  • 4-5 cups canned crushed pineapple—drain WELL– keep juice to add with cold water to make 2cups of cold liquid
  • 1 cup finely chopped water chestnuts
  • 1 3/4 cups mayonnaise (NO Miracle Whip)
  • 2 ½ Tblsp. Horseradish (bottled type)

Dissolve Jello in boiling water; add cold water/pineapple juice mix . Add remaining ingredients in order given. Mix and put this into a 9×13 glass dish. Refrigerate several hours or overnight.

This can be served with toasted chopped pecan nuts sprinkled over; also served with sliced strawberries.

 

Herbed Lentils and Brown Rice

Amount is for the Feast. Cut amount for smaller gatherings. Make this in a 20” x 12” aluminum disposable—steamer pan.

  • 15 cups veggie broth
  • ½ cup and 1 Tblsp. Rice vinegar or white vinegar (something milder that regular cider vinegar)
  • 4 ½ cups dry lentils (any color is fine)
  • 3 cups brown rice (or mixture of brown and white) Do Not use instant or precooked rice
  • 4 ½ cups chopped onion
  • 6 cloves garlic- minced
  • 2 cups DRY white wine (or water)
  • 3 Tblsp. Fresh Basil, finely chopped
  • 6 tsp. Soy sauce (LOW Sodium)

Combine all ingredients. Put into the 20” x 12” disposable aluminum pan, cover with the lid provided.

Bake in preheated oven at 350 degrees for at least 2 1/2 hours. May need to bake longer.

Stir 2 or 3 times while baking.

Check to see if rice is tender. When rice is tender, remove from oven.

 

J.O.’s Best Pasta Salad  Serves 32

  • 4 lb. mini shell pasta
  • 12 unpeeled garlic cloves
  • 2 lb. Red cherry tomatoes
  • 2 lb. Yellow cherry tomatoes
  • 2 ½ cups sliced black olives
  • 2/3 cup fresh chives, snipped small
  • 1 cup fresh basil, chopped small
  • 4 medium cucumbers
  • 2 zucchini, enough for 1 ½ cups
  • 1 cup white wine vinegar
  • 1 3/4 cups extra virgin olive oil
  • sea salt, fresh ground pepper

2 to 3 16 oz. bottles Paul Newman‵s olive oil and vinegar salad dressing ( at Krogers) Only use Paul Newman’s dressing. It makes this recipe!

Bring large pan of water to boil. Cook 2 pounds of pasta mini shells at a time if your pan is big enough. Add 1 Tblsp salt to water for 2 lbs.

Pour pasta into boiling water. Stir and add 6 Unpeeled garlic cloves; cook al dente. Drain, DO NOT rinse in cold water. Put pasta in waiting container. Remove the garlic cloves and save for the dressing. Repeat these steps with the next 2 lbs. of pasta.

Chop into small pieces about the size of the pasta– tomatoes, chives, basil, cucumbers, and zucchini. Add these to the cooked, drained pasta.

Dressing –squeeze the boiled garlic cloves out of their skins. Put into a bowl that you can crush/mash the garlic or use a mortar and pestle. Mash garlic, add vinegar and oil, and mix thoroughly.

Pour over pasta –veggies and toss to coat. Add Paul Newman’s dressing to taste. Refrigerate for several hours.

 

Mediterranean Quinoa Salad  This recipe will make at least 60 servings.

  • 18 cups Vegetable broth
  • 9 cups quinoa – either white or red.
  • 2 cups kalamata olives, sliced
  • 1 2/3 cup fresh parsley chopped
  • 1 2/3 cups cilantro, chopped
  • 2 red onions, diced
  • 3 (1# lb. cans) artichoke hearts, chopped
  • salt, pepper to taste

Dressing:

  • 2 ½ cups apple cider vinegar
  • 12 cloves garlic, minced
  • 6 lemons- juiced
  • 1 cup plus 2 Tblsp extra virgin olive oil

In large bowl whisk together vinegar, lemon juice, garlic, olive oil.

In large pan cook quinoa in vegetable broth as directed on quinoa pkg., (20 to 25 minutes), until tender, stir occasionally.

Allow to cool. Do not rinse.

Gently toss quinoa and remaining ingredients together. Pour dressing over and mix gently again,

Taste and adjust for salt and pepper.

(Note. The original recipe added Feta cheese which isn‵t being added so this is a Vegan option).)

 

Muslim Custard Bean Pie

This recipe makes 2 deep dish 9″‘ pies

Preheat oven 425 degrees

  • 2 unbaked pie shells- deep dish
  • 2 cups cooked or canned navy beans (if you use dry beans, they need to be cooked (no salt) before using and mashed before mixing in the pie filling) all beans need to be mashed/ run thru the food processor or blender.
  • 1 stick (1/2 cup) butter soft, not melted
  • 4 eggs
  • 1- 12 oz can evaporated milk(not sweet) plus 1 small (5oz) can
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp clove(I didn’t use this)
  • 2 Tblsp all purpose flour
  • 1 1/2 cups sugar
  • 2 tsp vanilla
  • 1/2 tsp salt

In electric blender or use mixer and large bowl, put mashed beans, butter, 12oz can milk, 4 eggs, spices, flour. Blend all about 1 minute medium speed. If using a blender pour this into a large bowl;, add sugar, vanilla, last can milk (5oz); whisk by hand with large whisk until well blended. Pour into unbaked pie shells. Bake 15 minutes at 425 degrees , lower temperature to 350, bake another 30-35 minutes. Watch edges so they don’t burn; test for doneness with table knife.

 

Semolina Cake (Basbousa)

  • 1/2 cup unsalted butter, melted
  • 1 cup superfine sugar
  • 2 small eggs
  • 2 cups fine yellow semolina OR All Purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • Syrup (recipe follows)

Cream the butter and the sugar and then beat in the eggs. Stir in a 1/2 cup water. Sift together the semolina, baking powder, and soda, and stir into the butter mixture to form a smooth batter. Preheat the oven to 335° F if using a Glass pan. 350 degrees F if using an aluminum pan. Lightly grease a 9-by-13-inch cake pan and pour in the batter. Spread it evenly with the back of a spoon. Bake in the preheated oven for 35-40 minutes, when the cake should be firm and lightly browned. Prepare the syrup as described below and pour it, spoonfuls at a time, over the hot cake. Stop when the cake will not absorb any more and set the cake aside to cool before serving.

SYRUP

  • 2-1/4 cups sugar
  • Juice of 1 lemon

Over a medium heat dissolve the sugar in 1-1/2 cups water, add the lemon juice and bring to the boil. Reduce heat and gently boil the syrup for 10 minutes.