Neighborhood Party Recipes

Hazel’s Famous Coleslaw

1 head cabbage

1 can chunked pineapple cut up

1 bunch green onions chopped finely

1 tablespoon mayonnaise

¼ cup sugar

Lemon juice

Salt and pepper

To taste

MARGIE’S CHILI

Servings 8 as a main dish and 12 to 16 as a side dish

2 pounds lean ground beef

1 white onion, chopped

8 cloves garlic, minced

1 green bell pepper, diced

¼ cup fresh Italian parsley, chopped

3 jalapeños, seeded and chopped

1/3 cup fresh red chili powder

1 ½ teaspoon ground cumin

3 cans (15 ounces) low-fat, reduced-sodium beef broth

1/3 cup dry vermouth (optional)

1 can (28 ounce) crushed tomatoes

1 can (15 ounce) kidney beans

1 can (15 ounce) chili beans

½ cup sharp reduced-fat cheddar cheese, shredded

DIRECTIONS

1. Place a large pot over medium heat. Add ground beef, onion, garlic, bell pepper parsley and jalapeños. Cook, stirring occasionally,
   Until ground beef is no longer pink, about 8 minutes.
2. Stir in chili powder and cumin, cook for another two minutes.
3. Add beef broth, dry vermouth, tomatoes and beans;
   bring to a boil over high heat.
4. Reduce heat; cover and simmer for 90 minutes
5. Ladle a portion of chili (about 1 ½ cups) into each
   bowl and top with about a tablespoon of cheese.
6. Serve and enjoy.

Margie’s Tip

For powerful flavor, check out the Mexican area in the supermarket and see if they have the cellophane packages of chili powder in mild, medium and hot, settling on the one that you like. She likes the California Chili.

I just had to add this one again so here
it is. Another one of Daryl's creative
pieces for Pat.

Pat's Planter and Bird Feeder

This is what Daryl made for Pat
out of PVC Pipe. He made holes
in the pipe to insert the flowers.
Yes he put dirt in it!
Capped the bottom and he has
a dripper running into it.
Self watering!!!! Now how cool
beans is this? Very cool beans
I would say.



Another View

This is the St Francis Bird Feeder
that Daryl made for Pat

GO DARYL!!!!

Pat's Luncheon May 19, 2008

This is Pat our baby of the group!
And yup she is a great cook!



Some of her pretty roses. She loves yard
work and her yard is beautiful!



Her sweet husband Daryl made this for her
he is so creative. I should have taken a picture
of a pipe he made in her back yard with
flowers in it. Next trip over to her home
I will take a picture of it and post it.




Pat and Linda checking it out.

Pat the Chef!



She wouldn't give us her secret bread recipe
she said it has been in the family 100 years!
It was so good.



This was a great lunch, thanks Pat.

PAT’S PEACH SOUP

1 cup fresh or frozen raspberries, thawed

3 cups fresh or frozen peaches, thawed

3 tablespoons lemon juice

1 cup peach nectar

1 cup (8 ounces) plain yogurt

¼ cup sugar, optional

1 teaspoon almond extract

Place raspberries in a blender: cover and process

until smooth. Strain and discard seeds. Cover

and refrigerate puree. Place peaches and lemon juice

in the blender; cover and process until smooth.

Transfer to a bowl; stir in nectar, yogurt, sugar if needed

(if fruit is tart) and extract. Cover and refrigerate for 2 hours.

To garnish as shown in photo, drizzle 1 tablespoon

raspberry puree in a 3 inch circle on top of each serving.

Use a toothpick to draw six lines toward the center of circle

forming a flower.

Yield: 4…1 cup servings

TERESA’S SPINACH SALAD

2 bunches spinach

8 ounce Rotelli cooked and drained

3 cups cold cooked chicken cut up

½ cup chopped fresh parsley

½ cup chopped green onion

½ cup salad oil

2 tablespoon sesame oil

1/3 cup soy sauce

1/3 cup white wine vinegar

¼ teaspoon pepper

1/3 cup sesame seeds

Brown seeds in half of each oil. Remove from heat add other half of oils, soy,

vinegar and pepper. Toss with chicken and pasta. Marinate overnight. Toss with

parsley, green onion, and spinach.

Yield- 10 servings

PAT’S SWEET-SOUR ZUCCHINI SALAD

Pat says plan ahead…needs to chill

½ cup cider or white wine vinegar

4 ½ teaspoons dried minced onion

7 small zucchini, thinly sliced

½ cup chopped celery

¼ cup chopped green pepper

¼ cup chopped sweet red pepper

DRESSING:

¾ cup sugar

2/3 cup cider vinegar

1/3 cup vegetable oil

1 teaspoon salt, optional

1 teaspoon pepper

In a large bowl, combine vinegar and onion. Add zucchini,

celery and peppers. In a jar with a tight-fitting lid, combine

dressing ingredients; shake well. Pour over vegetable and stir

gently. Cover and refrigerate for 8 hours or overnight.

Serve with a slotted spoon.

Yield: 10 servings of ¾ cup.

PAT’S… STRAWBERRY-BANANA SALAD

1 package (6 ounces) strawberry gelatin

1 cup boiling water

2 packages (10 ounces each) frozen sweetened sliced

strawberries, partially thawed

1 can (20 ounces) crushed pineapple, un-drained

1 cup mashed firm bananas (about 3 medium)

½ to ¾ cup chopped walnuts

2 cups (16 ounces) sour cream

2 teaspoons sugar

½ teaspoon vanilla extract

In a bowl, dissolve gelatin in water. Stir in strawberries,

pineapple, bananas, and nuts. Pour half of the mixture into

a 13-inch x 9-inch x 2-inch dish. Refrigerate for 1 hour

or until set. Set the remaining gelatin mixture aside.

Combine the sour cream, sugar and vanilla: mix well.

Spread over the chilled gelatin. Spoon remaining gelatin

mixture over top. Chill overnight

Yield … 12 to 15 servings.

Peach Soup was our first item on the menu

Happy Campers

So yummy!

Shopping and Food that is what we do!

Yummy Harless Cake

Pat's beautiful roses

GRANDMA ETHA HARLESS CINNAMON CAKE

2 cups flour minus 2 tablespoons

1 teaspoon soda

½ teaspoon salt

2 teaspoon cinnamon

Mix and sift the above ingredients

Cream the below together

¼ cup shortening

¼ cup butter

Then add … the sugar and eggs mix until light and fluffy

1 ¼ cup brown sugar packed

2 eggs

1 cup butter milk

chopped nuts optional

When light and fluffy add a little flour and a little

buttermilk and mix and keep doing that until all mixed

together and then add the nuts if you wish.

Pat cooked this in a 9x13 pan.

Bake 350 degrees until done. Keep checking

FROSTING

1 cube butter browned

Powdered sugar…

Canned milk

1 teaspoon vanilla

Pat said that you have to wing it on the frosting

She just added a little of this and that of the above to make it

frosting consistency and it was GREAT!