Leisure World Presents: Manors in the Kitchen Summer 2023 Recipe Book

Manors Manors in in the the

COME ON IN, EVEN JUST FOR SOME COMPLIMENTARY COFFEE!

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Manors in the Kitchen Manors in the Kitchen

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Manors Manors in in the the Kitchen Kitchen

Appetizers Appetizers

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ARTICHOKE DIP

Pierrette Palmquist

Ingredients

1-14 oz can of artichoke hearts, drained and chopped

4 oz of grated Parmesan cheese

1 cup of Mayo or Miracle Whip

1 clove of garlic, minced

1 medium sized tomato, chopped

Instructions

Mix all ingredients (except tomato) together in a 9-inch pie plate

Bake uncovered at 350 degrees for 20-25 minutes

Remove from oven and sprinkle with chopped

tomatoes

Serve with crackers of choice

Enjoy

CHUTNEY DIP/SPREAD

Ronda Gates, Manor 1378

This recipe, given to me by former resident, Becky Murphy, is useful for a large party. Halve the ingredients for a smaller group (12 people).

Ingredients

2 packages of cream cheese (I use 1 regular and 1 light)

1 ½ tsp curry powder

1 bottle Major Grey’s mango chutney

Instructions

Soften cream cheese. Mix in curry powder. Add chutney (cut up large pieces of mango in the chutney). Preparation can be messy, but licking the utensils is great!

Store in the refrigerator

Remove from refrigerator several hours before serving so it scoops easily.

Serve with crackers.

MORNING GLORY MUFFINS

Linda Mengel, Manor 972

Ingredients

2 c. flour

1 c. oil

1 ¼ c. sugar

2 tsp. vanilla

2 tsp. soda

2 c. grated carrots

2 tsp. cinnamon

½ c. nuts

¼ tsp. salt

½ c. raisins

3 eggs

½ c. coconut

Instructions

Mix flour, sugar, soda, cinnamon and salt. Beat eggs, oil and vanilla. Combine with the flour mixture. Stir in carrots, nuts, raisins and coconut. Mix until just combined. Fill paper muffin cups to the top and bake at 350 degrees for 20 minutes.

HEAVENLY HASH

Rhonda Gates, Manor 1378

This is a favorite because the recipe is on a card given to me soon after I married by my mother who wrote it in cursive, on a recipe card using a fountain pen. It is recreated here just as she wrote it.

Ingredients

Shrimp – 1 lb., cooked and cleaned.

Cherry Tomatoes – 1 box (8-12)

Olives, black pitted = 1 can drained well

Water Chestnuts – whole—1 can, drained

Fresh or frozen Cauliflower—use small floorlets only; approximately 1 cup (raw, fresh is best)

Sauce:

Hellman’s (no cholesterol) mayonnaise – 2 cups

Horseradish, drained, 1/3 cup.

Dry Mustard – 1 teaspoon

Accent – ½ teaspoon

Lemon Juice – 1 teaspoon

Onion Salt – ½ teaspoon

Instructions

Mix all ingredients for Sauce together. Place shrimp, tomatoes, etc. in a large bowl. Cover with sauce and carefully turn shrimp and veggies over and over until coated with Mayonnaise Sauce

The above should be placed in refrigerator for 4-6 hrs. – or overnight before using.

Mmm Good! - Bon Appetit!

Love, Mom

Ingredients

BANANA NUT BREAD

John and Beverly Miller , Manor #691

¾ cup coarsely chopped walnuts (3oz)

toast in oven for 5-8 min.

1-1/4 cup unbleached all-purpose flour + ½ cup

1 tsp baking soda + 1 tsp baking powder

½ tsp cinnamon

½ tsp salt

1 cup white sugar

2 large eggs

½ cup canola oil

3 medium bananas (1-1/4 cups) mashed

1 tsp pure vanilla

Instructions

Preheat oven to 350°; Coat 9”x5” loaf pan with oil. Whisk flour w/ baking soda & baking powder, cinnamon, salt. Another bowl combine sugar, eggs, oil and beat at high until creamy and light-colored. Add bananas and vanilla and beat till smooth. Stir in dry ingredients and blend. Fold in nuts, bake 50-60 min. Cool loaf for 10 min. & turn out on rack.

BANANA ZUCCHINI MUFFINS/BREAD

Resident Submission

Total Time- Prep 20 min. Bake 20 mins. +cooling

Makes 2 loaves or 24 muffins

Ingredients

2 large eggs, room temperature (1egg= 3Tchia in 3T water)

2 cups sugar

1 cup vegetable oil (or pumpkin)

medium ripe bananas, mashed (about 2 cup)

3 cups all-purpose flour/flaxseed mix

2 tsp cinnamon

1-teaspoons baking powder

1- teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

1 tsp vanilla

2 cups shredded unpeeled zucchini

1 cup chopped pecans or walnuts

Instructions

In a bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine the flour, baking powder, baking soda, cinnamon, and salt; stir into egg mixture. Stir in zucchini and pecans just until combined.

Scoop with yellow scoop for muffins. Bake at 350° for 20-25 minor until a toothpick comes out clean. Cool for 10 minutes. Remove from pans to wire racks to cool completely

CHEESY BAKED ASPARAGUS WITH GRUYERE CHEESE, GARLIC, AND BACON

Ronda Gates, Manor 1378

This low carb and keto-friendly side dish is easy to prepare.

Ingredients

1 lb. asparagus with ends trimmed.

2 T olive oil

Salt and pepper

4 cloves garlic (minced)

1 cup Gruyere or Parmesan cheese, shredded.

5 slices bacon (cooked and chopped)

Instructions

Preheat oven to 400 degrees.

Place asparagus in a medium-sized casserole dish.

Drizzle with 2 T of olive oil.

Season with salt and pepper.

Top with minced garlic

Bake, uncovered, in a preheated oven at 400 F for 10 minutes. Remove from oven.

Sprinkle half of the cheese all over the asparagus. Add chopped cooked bacon.

Top with the remaining half of the shredded cheese. Bake for 10 more minutes, uncovered, at 400 F. Serve immediately while the cheese is nice and melty.

SUMMER ONLY TOMATO SALAD

Charlene Ingerson

Ingredients

2 C halved cherry or grape tomatoes

1/2 C diced feta cheese

1/4 C finely chopped fresh parsley

2 T pine nuts, toasted.

1 tsp minced garlic

salt

2 tsp olive oil

Instructions

In a medium bowl, combine the tomatoes, cheese, parsley, pine nuts, garlic and a few pinches of salt. Drizzle with the olive oil and toss with your hands to coat. Taste and adjust serving.

EXPERT TIPS:

To toast the pine nuts, heat a small pan over medium heat for 30 seconds. Add 1/4 tsp of oil and swirl to coat the bottom of the pan. Add the pine nuts and stir frequently until they are golden brown, about 4 minutes.

VARIATION:

Reduce the parsley by half and add 2 T chopped fresh basil. Add 3/4 C roasted corn kernels. Eliminate the fresh herbs and stir in 1 tsp dried thyme and 1 tsp dried chives.

TORTILLA ROLL UPS

Pat Erie, Manor 2269

Ingredients

1 (16 oz.) cream cheese

1 (16 oz.) sour cream

2 green onions (chopped fine)

1 (4 oz.) green or red pepper (chopped fine)

1 (4 oz.) can chopped black olives

10 flour tortillas

Ingredients

1 lb. ground beef

1 can tomato soup

1 c. salsa

½ c. milk

6 flour tortillas or 8 corn tortillas (6 to 8”) Cut into 1” pieces

1 c. shredded cheese

1 small can sliced black olives

Instructions

In skillet over medium-high heat, brown ground beef. Pour off grease. Add soup, salsa, milk, tortillas, black olives, and half of the cheese. Put into a 2-qt. baking dish and cover. Bake at 400 degrees for 30 minutes. Sprinkle with remaining cheese.

Ingredients

2-10oz pkg frozen broccoli

EASY CHICKEN DIVAN

John and Beverly Miller, Manor #691

2 cups sliced cooked chicken or 3 chicken breasts, cooked & boned.

(2) 10-1/2 oz cans condensed cream of chicken soup

¾ cup mayo or salad dressing

1 tsp lemon juice

2 oz (1/2 cup) sharp cheddar cheese-shredded

1 cup soft breadcrumbs

1 Tbsp melted butter

Instructions

Cook broccoli in salted water till tender & drain; arrange stalks in greased 12”x9” baking dish. Layer chicken on top. Combine the next 3 ingredients & pour over chicken: sprinkle with cheese. Combine the crumbs & butter and sprinkle overall. Bake 350° for 35 min. or till heated through. Trim with pimento (chili peppers) strips if desired. Serves 6 to 8.

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BEST MICROWAVE “BAKED” POTATO

Charlene Ingerson

Ingredients

One medium russet potato (4-5” in length)

1 tsp olive oil

sea salt

1 T butter, sour cream, or other toppings

Instructions

Scrub the potato thoroughly under running water. Then, trim away any blemishes with a paring knife.

Pierce with a fork. Rub the potato all over with a little olive oil. Generously sprinkle the potatoes with sea salt and pepper.

Completely wrap the potato in a 12” square of plastic wrap — rolling the potato up in the plastic and folding in the sides as you go. Place the potato in a microwave-safe dish and microwave at full power for 3-1/2 minutes.

Using tongs, flip the potato over and microwave another 3 minutes. Flipping is important to keep the potato from becoming overcooked (read: hard) on one side.

When done, the potato will be soft when squeezed and should be easily pierced with a fork all the way to the center. Continue to microwave in 30-second bursts as needed until the potatoes are cooked through. (These times work for my 1250-watt microwave. If yours is smaller, then you need to adjust the times)

Here’s the key to a soft microwaved potato. Use oven mitts to remove the dish from the microwave. Cut off the plastic wrap from the hot potato. Slash the potato lengthwise and squeeze the sides to help release the steam. Break apart the pulp of the potato with a fork before adding any topping.

VARIATIONS:

Chili potato: Top with heated, prepared chili, shredded cheddar, and sour cream.

Coastal potato: Mix 2/3 cup cooked salad shrimp, 3 T mayonnaise, 3 T sour cream and a 1/4 tsp of Chesapeake Bay seasoning (or more, to taste). Salad should be extra moist. Add more sour cream as needed. This is also good using 1/2 tsp dried dill instead of the Chesapeake Bay seasoning.

Caribbean potato: Same as above with with Jamaican Jerk seasoning and a splash of lime juice.

Elote corn potato: Mix 2 T mayo, 2 T sour cream, 1/2 tsp coriander, 1/4 tsp cayenne pepper, 1/4 tsp salt, dash of liquid smoke, and squeeze of lime juice together. Heat 1/2 C frozen roasted corn in microwave on high for 1 minute. Add mayo mix. Crumble cotija cheese over hot potato, then spoon on corn mixture.

Poutine potato: Top with 1/2 C heated leftover beef gravy (season with a pinch of thyme) and 2 oz cheese curds

Memphis potato: Top potato with a pat of butter, then with prepared BBQ pulled pork with sauce and coleslaw (Finely chopped cabbage is best for the slaw. Either coleslaw made with mayo or with vinegar and sugar are both good.)

Tuscan potato: Mix 1/3 cup heavy cream with 2 T butter in a 1-quart pan. Stir over low heat until the butter has melted, thinly stir in 1/2 cup grated Parmesan and 1/2 tsp oregano and 1/4 tsp rosemary. Keep stirring until the cheese melts, then add 1/3 C cooked chicken pieces. Keep cooking another 2 minutes to heat chicken through and top potato with mixture.

Scandinavian potato: Mix 2 oz chopped smoked salmon mixed with 3 T sour cream and 1/2 tsp dried dill. Thin with heavy cream. Top hot potato with pat of butter and spoon salmon mix over.

British potato: Top potato with Pat of butter, then with heated vegetarian baked beans and grated cheddar.

Southwestern potato: Mix 1/2 C finely diced red & yellow bell peppers, 1/2 zucchini chopped, 1 T diced and seeded jalapeno, 1/2 tsp EACH cumin, chili powder, smoked paprika, 1/4 tsp salt, 1/4 C corn. Fry the zucchini, bell peppers and jalapeño in 1 tsp oil for 5 minutes, covered, until soft. Add herbs and ⅛ cup water to the veg. Give it a good stir and add the corn for the last minute or so. Garnish with grated habanero cheese, if desired

Ranch potato: Mix 1/3 C chopped up cooked chicken, 1 T real bacon bits, with 2 T buttermilk dressing and 2 T your choice BBQ sauce. (I use Scottsdale brand). Spoon over opened potato and sprinkle with cheddar cheese. This is especially good in microwaved another 30 seconds to warm/soften the cheese.

Scottish potato: Mix 3 oz smoked trout with 1/4 C sour cream, pinch of salt, pinch of sugar, 1/2 tsp chives, and 1 tsp prepared, drained horseradish. Thin with heavy cream if too thick. Melt pat salted butter over hot potato and top with horseradish sauce.

Irish potato: Dice 1 thick cut deli slice of corned beef (approx. 2 oz) into 1/2” pieces. Heat 1 tsp oil and 1 tsp butter in a small skillet. When melted add generous 1/2 C of Dole classic coleslaw mix to the pan and stir to coat the sliced cabbage and carrots with the oil. Cover and cook over medium low heat a minute to wilt, then stir in corned beef pieces and a pinch of nutmeg. Cover and cook until vegetables are wilted. Melt pat of butter on open potato and a sprinkling of grated white cheddar. Spoon the cabbage mix over the potato.

Onion potato: Caramelize a large, chopped onion over low heat in an 8” skillet with 2 T olive oil. When onions are golden brown and soft, sprinkle with salt and stir in a 1/2 tsp of sugar. Melt 1 T salted butter over hot potato and top with caramelized onion mixture.

Urbane potato: Melt 1 oz Gorgonzola cheese in 1/3 C heavy cream in a 1-quart saucepan over low heat, stirring frequently. Add 2/3 C steamed broccoli florets and top potato.

Pesto potato: Mix 2-3 tsp of your favorite pesto sauce with 3 T soft goat cheese. If too thick, thin with a bit of heavy cream. Put pat of salted butter on hot potato, then top with pesto mix. Garnish with basil leaves.

Chicago potato: Cut 1 thickly cut deli roast beef slice (approx. 2 oz) into 1” strips. More can be added if desired. Mix 1/4 C sour cream

with 1/4 tsp Worcestershire sauce, pinch of salt, and 1 tsp prepared, drained horseradish. Stir in the beef mixture. Thin with heavy cream if too thick. Melt pat salted butter over hot potato and top with beef horseradish sauce.

Egg Salad potato: Make an egg salad with 2 hardboiled eggs, 3 T mayo, and 1 T real bacon bits OR 1 T chopped green olives. Salad should be extra moist so add more mayo if needed. Top potato with egg salad and sprinkle with chopped green scallions.

Chipped beef potato: Make a roux with 2 T flour and 2 T butter in a small skillet. Cook over medium low heat until the flour is light brown. Stir in 1/3 cup milk or heavy cream. When thickened, add 4-5 slices of Hormel dried beef that have been cut into thin shreds.

FRENCH ONION SOUP

John and Beverly Miller, Manor #691

Ingredients

2 Tbsp butter

1 cup thinly sliced onions

2 (10oz) cans beef consommé

¼ tsp salt; few grains pepper

4 slices French bread ¼” thick and toasted

1 cup shredded Canadian Swiss cheese

Instructions

Melt butter in large saucepan, sauté onions until brown. Add consommé, salt, pepper and boil. Simmer for 2 minutes. Pour soup into individual bowls, top with bread slices.

Sprinkle cheese over bread and broil 2-3 minutes. Serve hot.

Ingredients

1 lb. Italian sausage (mild or spicy)

½ medium onion chopped finely

2 tablespoons flour

2 tablespoons butter

3-4 garlic minced.

4 cups chicken broth

1 can diced tomatoes with juices

¼ teaspoon dry Italian seasoning

small bag of tortellini (fresh or frozen)

1 cup heavy cream

2 cups packed fresh spinach

8 oz block room temp. cream cheese

salt and pepper to taste

TORTELLINI SOUP

Sue York

Instructions

In a pan brown the sausage with the onion. put the garlic in for the last 30 seconds so it doesn’t get bitter. drain on paper towels and set aside.

In a large pot melt the butter, when melted add flour and whisk. Add the chicken broth slowly. next put in the cream cheese (cubed) next add canned tomatoes w/ juices as well as the dry Italian seasoning.

Next add sausage mixture in and boil.

Once it is boiling add tortellini and reduce heat and cook for 5 mins. next stir in cream and cook for another 5 mins. then stir in spinach and salt and pepper.

CHICKEN SALMOREJO

Submitted by Resident

This is a recipe to plan dinner. Optimally, start marinating the chicken the night before or at minimum, several hours ahead of serving. Serves 2

Ingredients

8 to 12 oz. skinless, boneless chicken thighs, trimmed of excess fat.

1/2 c. plus 2 T. dry white wine

1-1/2 t. sherry vinegar

Several oreganos sprigs

1 bay leaf

2 t. flour

Salt and ground black pepper

3 T. olive oil

3 oz. whole pearl onions

2 garlic cloves, peeled and sliced

1/3 c. chicken stock

1/8 to 1/4 t. dried red chili flakes

1 t. pimentón (smoked Spanish paprika)

Fresh Italian parsley sprigs for garnish (optional)

Instructions

Put the chicken in a bowl. Add the wine, vinegar, oregano, and bay leaf and toss together. Marinate for several hours or overnight in the refrigerator.

Peel the pearl onions by cutting a cross in the root end. Boil enough water to fill a quart container and drop the onions into the container. Pour the boiled water over them and let sit for up to a minute. Drain the onions and work the peels off with ease. Set it aside.

Drain the chicken but reserve the marinade. Pat the pieces dry with paper towels. Mix the teaspoon (or so) of flour with salt and pepper to taste. Dust the chicken with the seasoned flour.

Heat the oil in a large wide casserole or frying pan. Fry the chicken pieces until golden on all sides, then remove them and set aside. Fry the pearl onions until they are beginning to color, then reserve on a separate plate.

Add the sliced garlic to the pan and fry, then add the marinade, strained, with the chicken stock, chili flakes, and pimentón.

Return the chicken and the reserved onions to the pan. Bring to a simmer, then cover and simmer gently for about 15 to 20 minutes until the chicken is tender. Check the seasoning, adding more vinegar and pimentón if desired. Remove the chicken and onions from the pan with a slotted spoon and cover with foil, then raise the heat and reduce the sauce to the consistency you prefer. Pour the sauce over the chicken and onions. Garnish with a few sprigs of flat parsley, and serve with rice, bulgur, polenta, or bread to capture the delicious sauce.

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PUDDING YORKSHIRE

John and Beverly Miller, Manor #691

Ingredients

¾ cup all-purpose flour

1 egg

½ tsp salt

1 cup milk

Instructions

Combine flour, egg & salt and add enough milk to make a thick batter. Let stand for one hour.

In muffin tin pour hot fat from roast beef to cover bottom of each muffin tin. Bake 400° for 20 min; remove pan from oven, pour in the batter and bake 25 min.

GLAZED CAJUN MEATLOAF RECIPE

Submitted by Resident

Ingredients

2 tablespoons vegetable oil

1/2 cup finely diced onion

1/2 cup finely diced celery (2 to 3 stalks)

1/2 cup finely diced red or green bell pepper

3 green onions (scallions), white and green parts thinly sliced

2 cloves garlic, minced

1 to 2 jalapeno peppers, seeded and finely diced

1/2 cup beef broth or milk 1/2 cup ketchup

1 -1/2 tablespoons Traeger Cajun Rub, or your favorite Louisianastyle rub

1 to 2 tablespoons Worcestershire sauce

1 to 2 tablespoons Louisiana-style hot sauce such as Crystal or Frank’s Red Hot

1 tablespoon Creole-style mustard, brown mustard, or yellow mustard

1 teaspoon black pepper

1-1/2 pounds ground beef

1/2 pound ground pork

1/2 pound andouille or other spicy sausage, removed from casing

1 large egg, lightly beaten

1 cup dry breadcrumbs

1 cup ketchup (for the glaze)

3 tablespoons brown sugar (for the glaze)

1 tablespoon Louisiana-style hot sauce, or more to taste (for the glaze)

1 tablespoon white vinegar, or more to taste (for the glaze)

2 teaspoons Creole-style mustard, brown mustard, or yellow mustard (for the glaze)

Instructions

Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet. In a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes.

Add the beef broth, ketchup, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine. Remove from the heat and let cool completely. In a large mixing bowl, combine the ground beef, pork, and andouille sausage.

Add the egg, breadcrumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined. Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the pan with the meatloaf on the grill grate and smoke for 1 hour. Increase the temperature to 325 and bake the meatloaf for 1 hour.

In the meantime, make the glaze: Combine the ketchup, brown sugar, hot sauce, white vinegar, and mustard in a small saucepan. Simmer for 5 to 10 minutes. Pour the glaze evenly over the meatloaf or brush it on with a pastry brush. Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part is 160 degrees F. Let the meatloaf rest for 10 minutes before slicing and serving.

LAMB CHOPS WITH ROSEMARY AND GARLIC

Submitted by Resident

Prep time: 10 mins

Cook time: 10 mins

Marinating: 30 mins

Total time: 50 mins

Servings: 2 to 3 servings

Double rib lamb chops, with two ribs per chop, will yield a thicker piece of meat than single rib chops, and are more forgiving with cooking time if you like your lamb rare or medium rare. With single rib chops, which are thinner pieces, you’ll have to pay closer attention, and sear quickly, to not overcook the chops. The flavor of lamb is best when prepared rare or medium rare. Error on less cooking time than you will expect that way you can cook them further if you want them more well done.

Ingredients

1 pound lamb rib chops

2 tablespoons minced fresh rosemary

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 garlic clove, minced

4 T fresh parley chopped fine

4 tablespoons extra virgin olive oil, divided

Instructions

Marinate the lamb chops:

In a small bowl, mix the rosemary, salt, pepper, garlic, parsley and 2 tablespoons of olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes.

If you are working with single rib chops, and you want the result to be rare, let the chops sit in the rub in the refrigerator, do not let come to room temp or the thin ribs will easily overcook when you sear them in the next step.

You can also marinate the chops in the fridge for up to 24 hours. (Allow double rib chops to stand at room temperature 30 to 40 minutes before cooking.)

Sear the lamb chops:

Heat the remaining 2 tablespoons olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the chops. Sear double rib chops on all sides about 2 to 3 minutes per side. If you are working with single rib chops, sear only on two sides, and only a minute (or less) on each side if you want the result to be rare or medium rare.

Check for doneness:

At this point, if you want your lamb chops rare, they are likely cooked enough.

If you would like your chops cooked more, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes.

Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F mediumrare, and 140°F for medium.

Rest the chops:

When done, remove the chops from the pan, cover with foil and let rest for 3 to 5 minutes before serving.

PS- you could also do this recipe with pork tenderloin if you really don’t want lamb! Just after marinating and searing put in a 400 oven until done to about 135 degrees. (about 15-20 minutes) Let rest and slice, pour over the leftover oil and spices onto the meat when serving.

MAPLE-GLAZED PORK TENDERLOIN WITH APPLE CRANBERRY CHUTNEY

Submitted by Residents

Serves 6

Ingredients

¾ cup maple syrup (see note)

¼ cup molasses, light or mild

2TBSP bourbon or brandy

1/8 teaspoon ground cinnamon

pinch ground cloves

pinch cayenne pepper

¼ cup cornstarch

2 TBSP sugar

1 TBSP table salt

2 tsp ground black pepper

2 pork tenderloins (1 1/4 to 1 1/2 pounds each) (see note)

2 TBSP vegetable oil

1 TBSP whole-grain mustard

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Stir ½ cup maple syrup, molasses, bourbon, cinnamon, cloves, and cayenne together in 2-cup liquid measure; set aside. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture.

Heat oil in 12-inch heavy-bottomed nonstick skillet over mediumhigh heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet.

(Make chutney while pork is cooking. Recipe below)

Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 TBSP glaze to a small bowl and set aside. Using the remaining glaze, brush each tenderloin with approximately 1 TBSP glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another TBSP glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes.

While tenderloins rest, stir remaining ¼ cup maple syrup and mustard into reserved 2 TBSP glaze. Brush each tenderloin with 1 TBSP mustard glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra mustard glaze at table.

APPLE-CRANBERRY CHUTNEY

Submitted by Resident

Makes 4 Cups

Ingredients

1 TBSP vegetable oil

1 medium onion, chopped fine (about 1 cup)

2 medium cloves garlic, pressed through a garlic press or minced (about 2 teaspoons)

3 cups cranberries picked over and chopped coarse.

2 Golden Delicious apples large (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)

2 Granny Smith apples large (about 1 pound), peeled, cored, and cut into 3/8-inch cubes (about 2 1/2 cups)

1 cup packed light brown sugar (7 ounces)

¼ cup golden raisins

1 TBSP cider vinegar

½ teaspoon table salt

Instructions

Heat oil in medium nonreactive saucepan over medium-high heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add remaining ingredients and cook, stirring constantly, until mixture releases moisture and is boiling, about 4 minutes; reduce heat to low, cover and simmer, stirring occasionally, until apples are tender, 20 to 25 minutes.

Cool to room temperature before serving. (Can be refrigerated in an airtight container for up to 2 weeks; bring to room temperature before serving.)

MEXICAN SHRIMP

Matt and Shirley Alling, Manor 128

Always be on the lookout for the presence of wonder.

Ingredients

1 onion halved and thinly sliced.

1/4 cup chopped fresh cilantro (optional)

1 jalapeno pepper seeded and chopped (optional)

2-3 tablespoons olive oil

2 teaspoons chili powder (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon black pepper

1-pound raw shrimp, peeled and deveined

Instructions

Mix the first eight ingredients together. Add shrimp and toss to coat. Cover and refrigerate for at least an hour.

To BBQ, place shrimp in low pan, place on grill and cover grill for about 4 minutes.

Turn shrimp and grill for another 3-4 minutes till shrimp turn pink. I usually double the recipe and leave out the optional stuff if some don’t like spicy food.

Enjoy!

Recipe From Kitchen Tested

Resident Gloria Coles Favorite

Ingredients

3 tablespoons olive oil

2 medium zucchinis, cut into 1/4-inch slices

1 medium onion, chopped

2 cloves garlic, finely chopped

8 oz uncooked orzo pasta (1 cup)

1 ½ cups Progresso™ vegetable broth (from 32-oz container)

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (19 oz) Progresso™ chickpeas, drained, rinsed

2 teaspoons grated lemon peel

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon lemon juice

¼ cup julienned fresh basil leaves

Instructions

In a 12-inch nonstick skillet, heat 1 tablespoon of oil over mediumhigh heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to a plate.

Add the remaining 2 tablespoons oil, the onion, and garlic to skillet. Cook and stir for 2 to 3 minutes or until softened. Add orzo; cook and stir for 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chickpeas, lemon peel, salt, and pepper. Heat to boiling; cover and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.

Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover, and let stand for 3 to 5 minutes or until all the liquid is absorbed. Stir in basil and serve.

WHITE CHICKEN CHILI

Pierrette Palmquist, Manor 97

Ingredients

3-4 boneless chicken breasts (cooked and cubed)

1-48 oz jar of Great Northern Beans or equivalent of cans of beans (including all juice)

1-16 oz jar of mild or medium salsa (your preference on how spicy you want)

4 oz of Monterey Jack cheese (shredded) (Pepper Jack Cheese)

2 tsp Cumin

Instructions

Combine all ingredients in a large pot, Cover, and simmer 1-2 hours. Add water if too thick. OR

Cook on low in a crock pot/slow cooker for 3-4 hours. (Preferred method).

Serve with a dollop of Sour Cream.

Because your chicken is cooked, you can put everything together the night before and then put it in your crockpot/slow cooker a few hours before you want to eat. Enjoy.

TOURTIÈRE OR PÂTÉ Å VIANDE

John and Beverly Miller, Manor #691

Usually served after midnight Catholic Mass on Christmas Eve.

Ingredients

½ lb. each ground beef & pork (rabbit, pheasant, or moose)

1 small onion

1 clove garlic, minced

¾ cup water

1 stalk celery

1 large carrot

1 med potato finely chopped

3 Oxo chicken cubes

1 bay leaf

¼ tsp pepper & cinnamon

1/8 tsp cloves & nutmeg

2 pie shells (frozen Tender flake)

1 egg yolk

1 tsp water

Instructions

Brown meat, onion, garlic, drain.

Add water, celery, carrot, Oxo, bay leaf, boil & simmer 8 min.

Remove from heat, add potato and spices.

Spoon into one pie shell; second shell on top.

Bake at 375 degrees Fahrenheit for 45 minutes.

THE BROWN FAMILY

SLOW COOKER PULLED PORK

Ginny Soltys, Manor 1965

Ingredients

2 pounds pork tenderloin 12 oz root beer

18 oz barbecue sauce

8 hamburger buns

Instructions

Put tenderloin in crock pot; Pour root beer over the meat. Cover and cook on low for 6-7 hours.

Drain well; Shred; Stir in barbecue sauce. Serve over hamburger buns.

RIBS - 5 INGREDIENTS WITH A CROCK POT!

Shelley and Bob Lehrkind, Manor # 1239

This recipe was given to me by a friend I met here in LW maybe 8 or 9 years ago.

Doris Hewitt gave this to me.

Ingredients

3/4 C. Citrus juice (I use OJ)

3/4 C. Catsup

3/4 C. Vinegar (I use cider)

2 T. Worcestershire

2 T. Brown sugar

Instructions

In a bowl mix 5 ingredients.

Baby back Pork ribs (I usually cut ribs in 1 or 2 rib portions) BBQ Sauce - Kraft brand is good.

Place your cut up ribs in a crock pot and pour the 5-ingredient mixture over the top. Cook on high for 3-4 hours. Or you can cook on low for 5 hours. Remove ribs and put on lined cookie sheet. Set your oven to broil. Put your favorite BBQ sauce on top of each rib. Broil for approx. 2 minutes a side - turn and put sauce on the other side and broil for another 2 minutes. Serve warm. Delicious and easy! Enjoy.

Ingredients

1 can salmon (7-3/4oz)

SALMON LOAF

John and Beverly Miller, Manor #691

Mix with ¼ tsp prepared mustard

Salt & pepper to taste

1 egg

1 cup cracker crumbs

1 cup milk

Instructions

Butter casserole dish and bake ¾ hour at 375°, serve with creamed peas.

BAKED RICOTTA ORECCHIETTE

Recipe by The Happy Veg

Resident Gloria Coles Favorite

Ingredients

1 pound cherry tomatoes

1 cup chopped zucchini

1 medium bell pepper, chopped

½ medium red onion, chopped

2 tablespoons chopped sun-dried tomatoes

1 tablespoon chopped fresh oregano

3 cloves garlic, crushed and chopped

4 tablespoons extra-virgin olive oil, divided, or as needed

1 pinch red pepper flakes, or to taste

sea salt and cracked black pepper to taste

1 (15 ounce) container whole-milk ricotta cheese

1 (16 ounce) package dried orecchiette

4 sprigs fresh thyme, leaves stripped

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

½ medium lemon, juiced

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch of more pepper flakes, salt, and black pepper.

Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.

Remove the baked ricotta dish from the oven and place onto a wire cooling rack.

Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

NO ONE IS PROMISED TOMORROW...

You are taking the first steps to get this process under way. Many individuals, families and business owners procrastinate this very important area of planning. We are humans and have the gi�t of optimism... Floating down the River of Denial. �e common thing we hear when someone speaks with us is "I know we need this done"... and when it's complete, "I feel so much better". None of us are promised tomorrow. You will be surprised how easy the process is a�ter it's complete. Most of our customers are pleasantly surprised that the cost are much lower than they imagined. Don't let the perceived high cost or lack of time get in your way of planning. I assure you that not planning cost much more time and money than just getting it done.

SERVICES

Ingredients

2 tablespoons extra-virgin olive oil

1 small zucchini, finely diced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

5 cloves garlic, smashed to a paste with coarse salt

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 tablespoon finely chopped fresh thyme

1/4 cup chopped fresh parsley

1 1/2 pounds ground turkey (90 percent lean)

1 cup panko (coarse Japanese breadcrumbs)

1/2 cup freshly grated Romano or Parmesan cheese

3/4 cup ketchup

1/4 cup plus 2 tablespoons balsamic vinegar

TURKEY MEATLOAF

Recipe By Bobby Flay

Resident Gloria Coles Favorite

Instructions

Start by preheating the oven to 425°F.

Heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the diced zucchini, bell peppers, garlic paste, and about 1/4 teaspoon of red pepper flakes.

Season with salt and ground black pepper and cook until the vegetables are almost soft but not browned, for about 5 minutes.

Once the vegetables are cooked, remove them from heat and set them aside to cool.

Whisk 1 large egg and fresh herbs in a large bowl. Add the ground turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooked vegetables and mix until just combined.

Grease the loaf pan with some melted butter or vegetable oil. Place the meatloaf mixture in the loaf pan and gently press until formed. Whisk about 1/4 cup ketchup or more(as an option), 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl, and brush the mixture over the entire loaf.

Place the loaf pan in the preheated oven. Bake for 1 to 1 1/4 hours until the top is browned and the internal temperature 160°F. Let rest for 10 minutes before serving.

Desserts Desserts

summer 2023

Ingredients

1 c. Crisco shortening

¾ c. brown sugar

¾ c. granulated sugar

1 tsp. vanilla

Add:

2 eggs

Then add:

2 ½ c. flour

1 tsp. baking soda

1 tsp. salt

CHOCOLATE CHIP COOKIES

Pat Erie, Manor 2269

Instructions

Mix all ingredients. 12 oz. or less bag of chocolate chips. Bake at 350 degrees for 8-10 minutes.

IMAGINEER COOKIES

Charlene Ingerson

Ingredients

15-1/4 oz box of cake mix any flavor.

1/3 C vegetable oil

2 eggs

1 tsp extract, any flavor

1-3/4 to 2 C of ________________ * (see below)

Instructions

Preheat oven to 375 degrees F. Line baking sheets with parchment, set aside.

Mix together the cake mix, oil, extract, and eggs in a large bowl. Stir in the _____________ *. Drop tablespoonfuls onto baking sheets about 1” apart and flatten slightly.

Bake for 13-15 minutes. Remove from sheet and cool on wire rack.

Makes 18 large cookies or 30 small cookies.

Note on the meaning of _____________ *

*This can be 2 cups of the following or a combination of a cup of each addition: Chocolate chips (semi-sweet, milk, or white), flavored chips (mint, butterscotch, peanut butter, cinnamon, other), coarsely chopped semi-sweet chocolate, fudge, caramel, chocolatecovered espresso beans, or chocolate mint candies (such as Andes); raisins, coarsely chopped dried fruit, candied fruit, candied ginger or dates; toasted or plain shredded coconut; toasted and coarsely chopped nuts (pecans, almonds, walnuts, etc.); bits of brickle, hard butterscotch, peppermint, or toffee; and so on.

NOTE: smaller cookies bake in less time, 8-10 minutes.

While we love our sunny weather, it also means that allergies can be a VEAR-ROUND problem. Consider these strategies to help reduce bringing those pesky ALLERGY AGGRAVATORS into your home=

• Dress to Impress: Synthetic cloth actually attracts MORE pollen than natural fibers like cotton. Also, wearing sunglasses will do more than cut the glare - they actually help reduce the amount of pollen that reaches your eyes.

• Double Up: Doormats do more than welcome your guests - they also help remove pollen and other contaminants from your shoes. Putting a mat outside and another one inside will double their effectiveness.

• Take Off Those Shoes: Removing your shoes before entering your home will help reduce the number of contaminants you bring in with you.

• Shed Those Clothes: Pollen (and other nasty stuff) collects on your clothes as you go about your day. Changing your clothes as soon as you get home will help reduce transferring allergens to home furnishings.

BIRTHDAY CAKE

Matt Alling

Always be on the lookout for the presence of wonder….

Ingredients

Make and bake a devil’s food cake. Split each layer in half. Prepare Seven Minute frosting. Assemble: 1/4 frosting between each layer and Top of cake. ‘Drizzle’ with melted chocolate chips with a little vegetable oil.

Seven Minute Frosting

2 unbeaten egg whites

1 1/2 cups sugar

1/4 teaspoon cream of tartar OR 2 teaspoons white Karo syrup

1/3 cup COLD water

1 teaspoon vanilla

Instructions

Place all ingredients except vanilla on top of double boiler pan. Beat 1 minute to blend. Place over boiling water and cook, beating constantly till frosting forms stiff peaks, seven minutes, maybe a little more. Remove top from boiling water and add vanilla and mixing vanilla. Spread on cake!

GRAPE NUT ICE CREAM

Charlene Ingerson

Ingredients

2 cups cold heavy whipping cream

14 oz can of sweetened condensed milk

chilled 1 teaspoon of vanilla extract

1/2 tsp almond extract

1 C grape nuts

Instructions

Place the cold whipping cream in a large chilled bowl and using a mixer, beat on high until the cream forms soft peaks and stick to the beaters, about 3 minutes.

Add the cold sweetened condensed milk and beat just until stiff peaks form. Do not overbeat or the mixture will curdle.

Stir in extracts and grape nut until smooth and evenly distributed. Transfer to a freezer proof, airtight container and freeze overnight. Ice cream can be stored in the freezer for up to two weeks.

Substitutions: One teaspoon of vanilla extract won’t give you a strong vanilla flavor so feel free to increase it to one tablespoon if you want to ramp up the flavor. You can also swap in a different extract (e.g. mint (https://amzn.to/2LbWZwU), maple (https://amzn. to/2uI5GVu) or root beer (https://amzn.to/2uH7H4d)) to change the flavor. Under no circumstances should you substitute evaporated milk for sweetened condensed milk!

NO CHURN SWEET CORN ICE CREAM

By Scott Immel, Manor 2076 Trivia Quizmaster

Inspired by Brazilian Beaches, vendors bring these sweet, amazing treats to you while enjoying the relaxed warm Brazilian lifestyle. Feels like summer!

Ingredients

3 Ears of Corn (husked)

2.5 Cups Heavy Whipping Cream

One 14 ounce Can Sweetened Condensed Milk

1/2 teaspoon Vanilla Extract

Pinch Salt

Instructions

With a serrated knife, take all the corn off of all three uncooked corn cobs. (TIP) Use a Bundt cake pan and place the cob in the center to gather all the corn kernels!

Add the corn kernels, cobs, and 2 cups heavy cream to a medium saucepan. Place over medium heat and bring to a simmer. Reduce heat to low and simmer for about 15 minutes. Remove from heat and allow it to cool slightly. Remove the cobs with tongs.

Using a fine mesh sieve, strain out the kernels from the cream. Chill the cream for a couple of hours until it is cold.

Whip the corn-infused cream until it thickens. It takes a while, but this mixture will turn into corn flavored whipped cream!

To lighten up the mixture, keep the extra 1/2 c. of unsweetened whipped cream in a separate bowl, whip the 1/2 cup of heavy cream until stiff peaks form.

Pour the sweetened condensed milk, vanilla, and pinch of salt into a large mixing bowl. Gently fold the corn flavored cream and the stiff whipped cream into the sweetened condensed milk mixture.

Pour into a 9x5 baking pan. Cover the surface directly with plastic wrap. Freeze for at least 4 hours or overnight.

Scoop and serve. ENJOY!

Ingredients

½ cup butter or margarine

1/3 cup white sugar

1 egg separated

1 tsp vanilla

1-1/4 cup all-purpose flour

BUTTER TARTS

John and Beverly Miller, Manor #691

Instructions

Fill tart container; bake at 350° for 15 min.

Mix butter and sugar and blend egg white only, until dough forms ball.

Add 2 tsp of dough in tart cup, press in shape.

Filling:

¾ cup chopped pecans (optional coconut/pecans)

¾ cup brown sugar

¼ cup corn syrup

1 egg whole or remaining egg yolk

1 Tbsp melted butter

Pinch of salt

1 tsp vanilla

Email: Jason.Nelson@edwardjones.com or on Facebook: www.facebook.com/EJAdvisorJasonNelson

I can also help you with retirement investing, annuities, grandkid’s college savings, and long-term care insurance.

CRACKER ENGLISH TOFFEE

Ginny Soltys, Manor 1965

Ingredients

1 1/4 sleeves saltine crackers

1 cup butter

1 cup brown sugar

12 oz semi-sweet chocolate chips 1 cup chopped walnuts or pecans.

Instructions

Cover a cookie sheet with aluminum foil and spray with Pam. Lay out crackers flat to completely cover the pan. Preheat oven to 350 degrees.

Melt butter with brown sugar. Bring to a boil and boil for 3 minutes over medium heat, stirring constantly.

Pour mixture over crackers and spread evenly. Bake for 8 minutes. Remove from oven and sprinkle with chocolate chips. Let stand for 2 minutes, until melted. Smooth out and sprinkle with chopped nuts. Refrigerate for one hour and then break into pieces.

ENERGY BARS

John and Beverly Miller, Manor #691

Ingredients

1 cup rolled oats

¼ cup all-purpose flour, ¼ cup wheat flour

½ cup grape nuts cereal

½ tsp ginger

1 beaten egg

1/3 cup applesauce

¼ cup honey

¼ cup packed brown sugar

1 Tbsp oil

1-16oz pkg dried fruit bits (i.e., pineapple, mango, apricots, raisins, craisins)

¼ cup sunflower seeds, ¼ cup chopped walnuts

Instructions

Preheat oven 325°

Mold 8x8x2” pan with aluminum foil, spray with cooking oil. Set it aside.

Combine oats, flours, grape nuts, ginger.

Add egg, applesauce, honey, brown sugar, and oil.

Stir in fruit bits, sunflower & walnuts.

Spread mix in pan. Bake for 30-35 minutes. Cool on wire rack. Makes 24 bars.

LEMON BLONDIES

Ingredients

1 ½ cup flour

½ tsp. salt

1 c. butter, softened.

1 ½ c. sugar

2 tbsp lemon zest, divided.

4 eggs

6 tbsp lemon juice, divided.

1 tsp vanilla extract

1 c. powdered sugar

1 lemon, sliced paper thin

Instructions

Preheat oven to 350 f. Grease a 9-inch square baking pan.

In a medium bowl, stir together flour and salt. In a separate bowl, cream butter, sugar and 1 tbsp lemon zest until light and fluffy.

Add eggs one at a time, beating after each addition.

Reduce speed to low; mix in 3 tbsp lemon juice, vanilla, and flour mixture. spread batter into pan.

Bake for 25 to 30 minutes (my oven takes quite a bit longer) or until a toothpick inserted into the center comes out clean.

Cool 30 minutes before removing blondies from pan.

In a small bowl, combine powdered sugar, 3 tbsp lemon juice and 1 tbsp lemon zest.

Stir until smooth. spread glaze over blondies; allow glaze to set, about 30 minutes.

Cut into squares. garnish with lemon slices.

Makes 12 servings Delicious!

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