Corinne and Alyssa went all out Americana for our first dinner of this round in March. The invitations were so detailed including our own ration book. I think we were all excited to experience our Nation's food history!
The back of the invite
War Ration Booklet
Place Settings were red, white and blue of course and had a simple white hankerchief for a napkin.
The table looked great and every part of the house we were in had touches of Americana.
These cute decorative pieces and mason jars filled with cookies were our take homes for the night. Cute and yummy, what more could you want.
The menu was inside our ration card.
We were excited to welcome Rachel, Leslie and Amy to the group this round!
Font Row : Mandy, Carrie, Tanya, Brittany, Leslie, Amy
Font Row : Mandy, Carrie, Tanya, Brittany, Leslie, Amy
Back Row: Emily, Alisha, Katie, GG, Rachel, Brenda, Alyssa, Corinne
The appetizer table was beautiful!
New Mexico Pinwheels
Arizona Macaroni Bites
Alaskan Salmon Cakes
California Cobb Salad and Georgia Chicken Noodle
Southern Fried Chicken, Western Mashed Potatoes, Northern Cranberry Coleslaw, Eastern Buttermilk Biscuits
Katie and Tanya
Newbies Leslie and Amy
Carrie and Brenda
GG and Brittany
Mandy and Emily
Alyssa, Corinne, and Corinne's sister Paige who helped all night in the kitchen
Oklahoma Fried Hand Pies, Oregon Apple Pie Squares, Pennsylvania Whoopie Pie
Thanks for a great night Alyssa and Corinne!
Boil & Cool 4 cups sugar and 6 cups water
In a large bowl mix together -
3-5 mashed bananas, I always do 5
1 tall can pineapple juice (48 oz.)
Juice of 2 lemons, or use 1/4 cup bottled lemon juice.
1 can orange juice concentrate + 3 cans of water
Slowly add in the cooled sugar water. Pour into pans or Ziploc bags and freeze. Before serving slightly thaw and mash up. Serve with lemon-lime soda.
ALASKAN SALMON CAKES with Lemon-Garlic Aioli
From Cooking Light July 2006 - One of Corinne’s favorite family dinners
-Serve with steamed broccoli or oven baked french fries. (note from Cooking Light)
Serving size 2 patties. Makes 4 servings
2 Tablespoons fat-free Mayonnaise
2 teaspoons lemon juice
½ teaspoon bottled minced garlic
3 (6 oz.) cans skinless, boneless pink salmon in water, drained
¼ cup sliced green onions
¼ cup fat-free mayonnaise
2 Tablespoons dry bread crumbs
2 teaspoons Dijon mustard
1 teaspoon Cajun seasoning blend
½ cup dry bread crumbs
1 Tablespoon Canola oil
1. Prepare Aioli by mixing ingredients together, and set aside.
2. To prepare cakes combine salmon, and next 5 ingredients. Divide Salmon into 8 equal parts, then shape each into a ½ inch patty. Dredge each patty in the bread crumbs.
3. Heat oil in a large skillet over medium-high heat. Place Patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
Serve with Aioli over salmon. Yields 4 servings.
ARIZONA MACARONI BITES
Developed by Alyssa and Corinne after seeing a cip on the Food Network of a Diner in Arizona making something similar.
1 lb macaroni cooked according to package instructions
4 Tbsp Butter
¼ cup flour
1 tsp salt
½ tsp pepper
4 cups milk
1 tsp. worcestershire sauce
2 cups Gouda
2 cups Sharp Cheddar
8 oz. crumbled goat cheese
Crumb topping -
1 cup panko
¼ cup melted butter
¼ cup shredded parmesan
1. Melt butter in a small saucepan, take off heat thenwhisk in flour, salt and pepper to make a thick paste.
2. Put back on Medium-High heat. Add in the milk little by little, making sure the lumps are all whisked into the milk. Whisk often to keep from scorching. Let heat till slightly thickened for about 5 -10 minutes.
3. Add in worcestershire sauce and cheeses. Stir till all cheese has melted. Take off heat.
4. Add cooked macaroni to the cheese sauce, and let sit.
5. For crumb topping - Melt the butter in a microwave safe container, in the microwave. Stir in the Panko and parmesan till all is well combined.
To assemble - sprinkle 1-2 tsp. of the crumb coating in the cups of a mini-muffin tin (we used a Demarle mini muffin mold so we could pop them out super easy after baking. If using a tin I would suggest spraying them with cooking spray first.)
Next, fill the cups up to top with the macaroni and cheese mix. Then sprinkle 1 tsp of the crumb mixture on top of each cup.
Bake at 400 degrees for 15 minutes. Let cool for at least 10 minutes so they don’t completely fall apart. Pop out of cups, and serve. They taste like deep fried Macaroni and cheese.
BACON JALAPENO PINWHEELS
- 2 packages of Pillsbury seamless crescent rolls
- 8 oz of cream cheese, softened
- 8 oz pepper jack cheese, shredded
- 1/4 cup jarred sliced jalapeño peppers, diced
- 1/2 pkg bacon, cooked & crumbled
- Preheat your oven to 350 degrees.
- Spread out your crescent roll doughs. Spread half of the cream cheese, shredded cheese, jalapenos, and bacon on each sheet of dough.
- Roll each up tightly lengthwise. Cut into 1 inch wide slices.
- Place the pieces flat side down on a parchment or silicon mat lined baking sheet and bake for 10 minutes.
Roma or cherry tomatoes, Chopped
Eggs, hard boiled
Cooked Ham, diced
Leafy Green Lettuce
BUTTERMILK RANCH DRESSING
Recipe by Our Best Bites
*note that all spices/herbs listed below are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard
Combine mayo and buttermilk
And whisk together until it’s lump-free. Add in vinegar and all spices.
Stir, stir, stir…
For best results, make ahead of time and store in the fridge so the dry herbs have time to let all their yummy flavors out.
CHICKEN NOODLE SOUP
Bones and leftover meat of a roasted chicken
Uncooked Pasta, I prefer the thick, curly noodles that I can only find at Costco in the pasta variety pack.
Desired Seasoning and Herbs
1. Place bones in a large stock pot, and add enough water to cover the bones, and a few inches more. Bring to a boil, then turn down to simmer, covered, for 2-3 hours.
2. Using a mesh strainer, and slotted spoon, carefully take out all the bones and meat that has fallen off the bones. I spread this out, and carefully separate the meat from the un-edible pieces. Throw the bones etc away, and keep the meat, cut up or torn into bite sized pieces.
*At this point you can freeze the stock to use later, and use the meat in other recipes or continue on to make soup right now!
*I usually add a quart of broth or bouillon to the stock to help it go further for my big family.
3. Add all the vegetables, cut up, and let simmer for 20 minutes.
4. Add Chicken, Pasta, and season to taste.
SOUTHERN FRIED CHICKEN
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning (HALVED), recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Mix ingredients together and store in an airtight container for up to 6 months.
MASHED POTATOES & GRAVY
Peel and cut up potatoes. Boil till a fork easily pierces through. Drain water off.
Add in 1-2 TBSP butter. Mash with a potato masher or do what I do and use a hand mixer. Add in 1-2 TBSP of milk to help make smooth. Salt and Pepper to taste.
Wildtree’s Turkey Gravy packet with 2-3 cups of chicken broth. Thickened with corn starch, and seasoned to taste.
Corinne’s old family recipe
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup shortening
¾ cup buttermilk
In a bowl combine the flour, baking powder, baking soda, and salt; cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently.
Roll out to ½ inch thickness. Cut cut with biscuit cutter and place on a lightly greased baking sheet. Bake at 450 degrees for 10 minutes or until golden brown.
Yield about 10 biscuits
CRANBERRY HORSERADISH COLESLAW
6 cups green cabbage, finely sliced
1 c purple cabbage chopped
3/4 cup carrots, shredded
1/4 cup cilantro, finely chopped
1/2 cup mayonnaise, light or Greek yogurt
3 Tblsp *Wildtree Cranberry Horseradish Blend*
2 Tblsp sugar, granulated
3 Tblsp apple cider vinegar
1/2 Tblsp sea salt
Method of Preparation:
Toss cabbage, carrots and cilantro in a large bowl. In a small bowl combine all other ingredients to create dressing for slaw, taste for preferred seasoning. Pour dressing over vegetables and mix. Allow to set in refrigerator for 30 minutes.
FRIED NECTARINE (BLACKBERRY) HANDPIES
Adapted from Martha’s American Food
2 c all purpose flour
1 tsp baking powder
½ tsp salt
½ stick butter, cut into small pieces
½ c ice water
1-¾ lbs large ripe nectarines (we actually used 2 lbs of thawed frozen blackberries- any other stone fruit or berries, apples, or pears will work)
¼ granulated sugar
¼ c honey
2-3 c neutral-tasting oil for frying
Confectioners’ sugar for dusting
1 Into a large bowl, sift together flour, baking powder, and salt. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Pour in the ice water; toss lightly, gathering the dough into a ball. Turn out dough onto a piece of plastic wrap; shape into a disk. Wrap dough in plastic; refrigerate at least 1 hour or up to overnight.
2 Chop fruit into ½-in chunks if necessary
3 In a large, heavy skillet, combine the fruit, granulated sugar, and honey and fold to evenly coat. Bring to a boil over high heat; reduce heat to medium-low. Simmer, stirring frequently, until mixture is thick enough to hold its shape on the spoon, about 25 minutes. Transfer filling to a bowl and let cool.
4 On a lightly floured work surface, roll out the dough as thin as possible (about 1/16 in thick). With a 4-inch fluted cutter, cut out as many rounds as possible from the dough. If the dough becomes too soft to work with, return to the refrigerator for 15 minutes. Gather scraps into a ball, and roll out dough as before. Again, cut out as many rounds as possible.
5 Place about 1 T filling on the lower third of each round. Moisten the edges of rounds lightly with cold water. Fold rounds in half over filling and press edges together tightly. Dip a fork in flour and use the tines to seal edges.
6 Preheat oven to 250F. In a deep-fryer, heat oil to 350F (or in a large, heavy skillet, heat 1 in of oil over medium-high heat until a deep-fry thermometer registers 350F). Cook the pies in batches, turning them occasionally with tongs or a slotted spoon, until crisp and golden, about 4 minutes. Transfer pies to a paper towl-lined baking sheet to drain; keep warm in the over. Return oil to 350F between batches. Serve warm dusted with confectioners’ sugar.
APPLE PIE SLICES
Mix - 2 1/2 cups flour
1 Tbsp. Sugar
1 teas. Salt
Cut into flour - 1 cup shortening
Separate 1 egg. Put egg yolk in measuring cup and add milk enough to make 2/3 cup in all. Add to flour mixture. Mix dough just enough to shape into a ball. Roll out half of dough into a rectangle. Transfer to a baking sheet - 11x15, jelly roll size.
Cover bottom layer of dough with -
2/3 cup cornflakes, slightly crushed
5 cups peeled, sliced apples
Mix - 1 1/2 cups sugar
1 teas. cinnamon
Sprinkle sugar/cinnamon over the apples. Roll other half of the dough between 2 pieces of Suran Wrap. Place over the apples, pinch the edges shut. Beat the egg white until very stiff and spread over the top.
Bake at 400 degrees for 40 minutes.
While hot, drizzle with a glaze made by mixing -
1 cup powdered sugar
2 Tbsp. lemon juice
1 cup butter, soft
2 cups sugar
2 t vanilla
In separate bowl mix these dry ingredients –
4 cups flour
1 t baking powder
3 t baking soda
1 t salt
1 cup baking cocoa powder
Alternately pour the dry ingredients into the butter mixture with 2 cups milk. Begin and end with the dry.
Drop small spoonful amounts onto greased cookie sheet, or on a Silpat.
Bake @ 350 for 7 minutes.
1/2 cup shortening
6-8 cups powdered sugar
4 cups marshmallow cream (2 small jars)
4-6 T milk (adjust)
Make sandwiches with 2 cookies and filling. Wrap in plastic wrap individually.
ALL AMERICAN PEANUT BUTTER SMORES COOKIES
½ cup shortening
¾ cup peanut butter
⅓ cup white sugar
⅓ cup light brown sugar
2 Tbsp. milk
1 tsp. vanilla
1 cup all purpose flour
½ cup graham cracker crumbs
1 tsp. baking soda
½ tsp. salt
1 cup mini marshmallows
4 - 1.55 oz. Hershey bars, broken into chunks
Preheat oven to 375 degrees F.
In a large mixing bowl, beat shortening, peanut butter, both sugars until light and fluffy.
Add egg, milk, and vanilla - beat well.
Mix in flour, graham cracker crumbs, baking soda and salt until well combined, but do not over mix.
Shape dough into 1” balls. Place on ungreased cookie sheets. Flatten slightly with the palm of your hand or the bottom of a glass.
Bake 6 minutes or until slightly set. Remove from the oven and add three mini marshmallows and three small chunks of Hershey Bar to each cookie. Return to the oven 3-4 more minutes until lightly browned.
Cool 1-2 minutes and then remove to wire racks and cool completely before storing in an airtight container.
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla
- 2 eggs
- 1 cup crushed corn flakes
- 2 1/2 cups quick oats
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup shredded, sweetened coconut
- 1 cup chopped walnuts or pecans (optional)
- 1 1/2 cups chocolate chips
Preheat oven to 350 degrees.
Cream together the butter and sugars until light and fluffy. Add the milk, vanilla and eggs and beat well.
Stir in cornflake crumbs and oatmeal. Add the flour, baking soda and salt and mix. Stir in the coconut, nuts, if using, and chocolate chips.
Place tablespoon-sized balls of dough on a lightly greased or lined cookie sheet and bake for 8-10 minutes until lightly golden around the edges. (I used a medium ice cream scoop and baked them til golden- about 12-13 minutes.)
Makes 3-4 dozen, depending on size