Submitted by Carol Greig
- 1 can of frozen limeade (Kroger brand will do.)
- 10 ounces of tequila
Add ice to the top of the blender, blend, salt, and drink.
Pasta with spicy shrimp & sun-dried tomatoes
Submitted by Deborah Gibbs, adapted from Cooking Light
- 3 tablespoons olive oil
- 1 pound uncooked large shrimp – peeled & deveined
- 4 shallots, sliced
- ¾ cup sliced, drained, sun-dried tomatoes packed in oil
- ½ cup sliced, pitted, Kalamata olives
- 1 pkg frozen artichoke hearts ( You can substitute or add asparagus.)
- 6 cloves garlic, chopped
- 1 teaspoon grated lemon peel
- ½ tsp. dried crushed red pepper
- 1 (28 oz.) can diced tomatoes in juice drained ( I sometimes add fresh diced as well.)
- ½ cup chopped fresh basil
- 1 (12 oz.) package linguine
- 1 cup crumbled feta cheese
Heat 2 tablespoons oil in a large pot over medium-high heat. Add shrimp & cook about 2 minutes. Transfer shrimp to a bowl. Add remaining oil to pot- add shallots, sun-dried tomatoes, olives, garlic, lemon peel, crushed red pepper, artichokes (and other vegetables as desired). Sauté about 4 minutes. Add canned tomatoes ( and fresh if desired) Simmer about 3 minutes until thickened. Mix in basil- add shrimp back.
Cook pasta. Drain. Add pasta to sauce. Transfer to bowl & top with cheese.
Rehfwitz Weeknight Chili
- 1 lb. ground beef or turkey
- 1 medium onion, chopped
- 2 cloves minced garlic
- 1 red bell pepper, diced
- 1 (28 oz.) can tomatoes, whole or chopped
- 1 small can chopped green chiles
- 3 cans of beans (can be black, Kidney, pinto, Great Northern, Canellini, or a combination)
- 1 (14.5 oz.) can beef broth
- 1/4 cup Chili Powder
- 2 teaspoons cumin
- Kosher salt to taste
In a large saucepan or pot, brown meat with onion, garlic, and pepper; drain fat. (NOTE: I often brown and freeze meat ahead of time. If using pre-cooked meat, start the veggies first and then add the meat to warm it up and mix the flavors.)
Add remaining ingredients and simmer 30 minutes to 3 hours. Freezes very well.
Hidden Valley Torta
Submitted to Deborah Gibbs who got it from The Detroit Free Press where it was submitted by Dawn Buie
- 1 pkg (1ounce) Hidden Valley Ranch dip
- 2 pkg (8 ounces) reduced fat/regular cream cheese
- 1 jar marinated artichoke hearts (6-7.5 ounces) drained & chopped
- 1/3 Cup roasted red peppers drained & chopped
- 3 tablespoons parsley chopped (optional)
Stir together the dressing mix & cream cheese
Stir together the artichokes & peppers & parsley
Line a 3 cup bowl with plastic wrap. Layer the cheese & the vegetable mixtures, starting & ending with the cheese ( 5 layers total)
Chill 4 hours or overnight
Invert onto a plate and remove plastic wrap. Serve with crackers, pita chips, etc.
Ariela’s Dressing
Submitted by Deborah Gibbs, who cut it from a newspaper and says, “It’s named after my granddaughter who likes to make it with me. I always have this on hand. “
- ¼ Cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ¾ Cup olive oil
Whisk together vinegar, mustard, sugar & salt in a medium bowl. Continue to whisk, & add the oil in a thin stream until blended. Add the pepper.
Simmered Tuscan Chicken
Submitted by Deborah Gibbs who cut it out of a magazine – sponsored by Ragu
- 1 pound boneless chicken breast – cut into cubes
- 2 gloves garlic minced
- 2 tablespoons olive oil
- 4 medium potatoes cut in cubes (about 4 cups)
- 1 medium red bell pepper diced
- 1 jar (27.7 oz.) Ragu pasta sauce (or your favorite.
- 1 pound fresh or frozen green beans
- 1 tsp. dried basil
Saute chicken & garlic in olive oil until chicken is lightly browned. Add potatoes & pepper – cook about 5 more minutes, stirring occasionally. Add rest of ingredients – bring to a boil. Reduce heat to medium, cover & simmer about 35 minutes until chicken is thoroughly cooked & potatoes are tender. Stir occasionally.
Apple Crisp
Submitted by Sheila Henkle
- 7 to 9 apples (about 4 lbs) Use a mixture of 2 or 3 different kinds of your choice.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 stick butter at room temperature
- 1 cup flour
- 1 tsp cinnamon
- 1 tsp sugar, 1/4 tsp cinnamon & 1 tsp lemon juice to mix into apples.
Peel, core, quarter & slice apples, then mix apples with 1 tsp sugar 1/4 tsp cinnamon & 1 tsp lemon juice. Place apples into a buttered deep dish pie pan or casserole.
Place remaining ingredients in a bowl and crumble with fingers to make topping. Cover apples with topping. Bake at 350 degrees for 1 hour.
Note: You can make this up to 24 hours ahead and keep in fridge. Then bake when convenient and serve warm. Good with ice cream.
Cranberry Sauce – Zehnders’ Recipe
Submitted by Sheila Henkle from www.zehnders.com
- 1 lb whole fresh cranberries
- 1 lb apples
- 2 cups sugar
- 2 oranges unpeeled
Wash & core apples – leave skin on.
Freeze cranberries
Put half of frozen cranberries and half of apples (peeled & quartered) in food processor and pulse until pieces are about 1/4 inch size – then place in a bowl. Repeat with remaining cranberries and apples. Add sugar.
Cut up oranges and chop in food processor to the same consistency as cranberry apple mixture. Add to cranberry mixture. Stir and refrigerate at least an hour before serving.
Berry Mallow Yam Bake
Submitted by Beth Isola
- ½ cup flour
- ½ cup brown sugar
- ½ cup oatmeal (uncooked)
- 1 tsp. cinnamon
- 1/3 cup margarine
- 2 cans (17 ounces each) yams, drained
- 2 cups cranberries
- 1 1/2 cups miniature marshmallows
Cut margarine into flour, brown sugar, oatmeal and cinnamon until the mixture resembles coarse crumbs.
Toss 1 cup of the mixture with the yams and cranberries. Top with remaining crumb mixture. Bake at 350 degrees for 35 minutes.
Sprinkle miniature marshmallows on top; Broil until slightly browned.
Serves 6
Taco Lasagna
Submitted by Beth Isola
- 1 package flour tortillas
- 1 1/2 lbs. Ground Chuck
- 1/2 onion
- 1 Bell Pepper (your choice of color, red, green, etc.)
- 1 package of Taco seasoning mix (reg or spicy)
- Shredded Cheese
- 1 large can of enchilada sauce
Brown the meat and mix in taco seasoning. Spray a casserole dish with Pam and pour a small amount of enchilada sauce in the bottom of the dish. Dip flour tortillas into the remaining sauce and layer in the bottom of the dish. Add a layer of meat mixture and cheese. Continue to layer until all the ingredients are gone. If you have leftover sauce pour it in. Bake at 350 until the top is brown and the casserole is bubbly.
Easy and simple. You can add jalopeno peppers if you like a bit of a kick. Also you can top the final layer with olives or tomatoes, whatever your gang likes.
Rehfwitz Recipes 