Posts Tagged ‘Sheila’

Lawn Mower Salad – Broccoli Slaw

December 26, 2012


Submitted by Sheila


1   3 oz package chicken flavored ramen noodles, uncooked
5  Tbsp sugar  (I use a little less, maybe 4 Tbsp)
¼  cup vegetable oil
2   Tbsp apple cider vinegar
1   12 oz package refrigerated broccoli slaw
3   green onions thinly sliced
1/2   cup chopped cashews
1     Tbsp sunflower seeds

Combine 1 seasoning packet from ramen noodles, sugar, oil, vinegar and 2 Tbsp water in a large bowl;  stir until sugar dissolves.  Add slaw and green onions.  Crumble ramen noodles and add to slaw mixture;  toss to coat.  Cover and refrigerate at least 6 hours or overnight.  Stir in cashews and sunflower seeds just before serving.

I tripled the recipe for our BUNCO dinner.  Some suggestions to add;  mandarin orange slices and/or chicken.


Vegetable Salsa

April 17, 2012

A fabulous meal, Sheila!


Submitted by Sheila

Serves 30-40 as appetizer or salad

Salsa/Salad Ingredients:
1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 can Yellow and White Corn (drained)
1 small jar chopped pimentos
1 medium red onion, diced
1-2 bunches green onions, chopped (I used 2)
1 cup celery, chopped (I used an entire pepper)
2 anaheim peppers
2-3 Jalapeno peppers, chopped (I would use 3)

Put all the above in a bowl.

Bring the following ingredients to a boil and add to the bowl. Mix well.

1/2 tsp pepper
1 Tbsp water
3/4 C cider vinegar
1/2 C Canola oil
1 C sugar (can substitute Splenda or Splenda Blend)

After boiling the mixture, cool slightly before pouring over the veggies.

Refrigerate overnight and DRAIN WELL before serving.

Before serving:
Add (2) chopped and seeded Roma tomatoes and Cilantro

Keeps in refrigerator up to 10-14 days. Drain as needed.

Chicken and Cheese Enchilada Casserole

April 17, 2012

From Purple Sage and Other Pleasures

Submitted by Sheila

3 T butter
1 large onion
4 C Creamed Base Soup (Sheila: I used 3 cans of Cream of Chicken Soup)
1 8-ounce can salsa
1 4-ource can sliced ripe olives
1/2 C milk or chicken broth
2 C sour cream
1 pkg small corn tortillas
6 whole chicken breasts, cooked and cut into small pieces
1 pound Cheddar cheese, shredded

In large skillet, melt butter and saute onion until soft. Add soup base, chilies, salsa, olives, milk and sour cream. Line a greased 1-x14 inch pan with tortillas. Layer with half the soup mixture, half the chicken pieces and half the cheese. Repeat with remaining soup, chicken and cheese. Bake at 350 degrees for 30 minutes.

Minestrone Soup

March 9, 2010

Submitted by Sheila


3 teaspoons olive oil
2 leeks, chopped
1 onion, chopped
1+ garlic clove, minced
2-3 carrots, sliced
2-3 celery stalk, sliced
28 oz can Italian-style tomatoes, chopped
7 cups chicken broth
1 cup dry white wine or water
1 tablespoons worcestershire sauce
1 teaspoons basil
1 teaspoons oregano
1 zucchini, sliced
half a small green cabbage, shredded
1 can chick peas, drained
1 can kidney beans, drained
1/2 cup pasta
salt and pepper to taste

Serve with fresh Parmesan cheese


Sautee leeks, onion and garlic in olive oil until soft. Add carrots and celery and cook a few more minutes.  Add tomatoes, chicken broth, wine,  worcestershire sauce and herbes.    Cook and simmer for at least an hour. Then add the canned beans, fresh vegetables and salt and pepper and cook for at least antoher hour.  About a half hour before you want to serve the soup add the pasta and cabbage. Serve with fresh parmesand. I double then recipe–and reeze at least half.

What I have added to this soup recipe over the years (not all at once):

fresh green beans cut in 1-2 inch lengths
yellow squashcooked chicken, bite size pieces
little meatballs
cappellini pasta, broken in half or thirds

Creme Brulee French Toast

January 27, 2010

Submitted by Sheila

You guys had this Creme Brulee French Toast at my house.  It’s a real crowd pleaser.  It is Karen Rothschild’s mother’s recipe.


1 stick unsalted butter
1 cup brown sugar
1/4 karo syrup
1  8-9 inch challah bread
5 large eggs
1  1/2 cups half & half
1 teaspoon vanilla
2 tablespoons grand marnier (or brandy)


In a small saucepan, melt butter with brown sugar and corn syrup.  Stir on medium heat until smooth.  Pour into a 9 x 13 inch baking dish.  Cut 6 or more slices, about 1 inch thick from the challah.  Arrange bread in one layer in baking dish, covering the whole pan.  In a bowl, whisk together eggs, half & half, vanilla, grand marnier until well combined.  Pour the mixture evenly over the bread.  Cover and chill at least 8 hours or up to one day.

Preheat to 350.  Let dish come to room temperature.  Uncover and bake until puffed and the edges are golden.  This usually takes 35-40 mins.  Serve with warm syrup.  Enjoy!

Cream Scones

January 20, 2010

Submitted by Sheila


2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/2 C cold unsalted butter, cut into small pieces
3/4 C plump currants (raisins are fine)
1 large egg
2/3 C heavy cream
About 1 tablespoon unsalted butter


Preheat oven to 375 degrees.  Mix flour, sugar, salt and baking powder together.  Cut the butter into the dry mix (with a pastry cutter, two knives or your hands) until it is crumbly and looks like fine meal.  Toss in the currants (or raisins).  Mix the egg and cream together, pour over the dry ingredients.  Stir with a fork just until a ball forms – don’t over do it.

Gently knead the dough until it comes together – about 8 times.  Turn onto a floured surface, divide in half and shape each half in a disc about 1/2 inch thick.  Cut each disc into 6 wedges.  Transfer the wedges to an ungreased cookie sheet using a spatula.

Bake for 20-22 mins until golden.  Transfer to a wire rack.   You can brush the tops with butter and sprinkle with sugar, but this last step is optional.

Oatmeal Chocolate Chip Walnut Cookies

January 20, 2010

Submitted by Sheila

This recipe is from a cookbook of a famous restaurant, The Commissary, in Philadelphia from the early 1980’s.  This restaurant and chef, among others, was responsible for a restaurant and food renaissance in Phila at that time.  The restaurant no longer exists but I love these oatmeal cookies which they were famous for.


1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
2 tablespoons milk
2 eggs, lightly beaten
2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups old fashioned oats (not instant)
12 ounces semisweet choc chips (2 cups) – [I go back and forth – sometimes I substitute raisins instead]
1 1/2 cups chopped walnuts


Preheat oven to 350.  Cream the butter with sugars in a mixer or by hand.  Add the vanilla, milk, and eggs.  Add the flour, salt, baking powder and baking soda to the creamed mixutre and beat to combine.  By hand, stir in the oats, chips (or raisins) and nuts.  Drop 1 1/2 inches apart on greased cookie sheets.  Bake for 10-12 mins, then remove to cooling racks.

Mustard-Roasted Potatoes

January 12, 2010

From Ina Garten, Barefoot Contessa
Submitted by Sheila

Judy and Pat made this recipe for Allison’s bridal shower.  Sue said she made it twice since then.


2.5 pounds small red potatoes
2 yellow onions (I only use half of one)
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley


Preheat oven to 425 degrees.

Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.