Miss Helen's Famous Louisiana Lima Bean Soup	From Miss Helen’s Kitchen
Ingredients:   2 cups dried lima beans   8 cups cold water (ham hocks)   3 small onions chopped   Half a bay leaf   1 cup chopped carrots   Half cup chopped green pepper   1 cup canned tomatoes   Quarter teaspoon black pepper	Directions:   Add water, ham hocks, onions and bay leaf.   Cover pot.   Simmer over low heat until beans are tender.   Add carrots, green pepper and tomatoes.   Cook vegetables until tender.
Note: This Recipe is Compliments of Helen Robinson, Dave Robinson’s Mom.  Miss Helen’s homemade Lima Bean Soup is quite famous and always the first one eaten at church supper soup evenings! Dave is a trip leader volunteer for the Outdoor Club of South Jersey.

 

CRANBERRY SAUCE WITH PORT AND DRIED FIGS	From Sue V's Kitchen
Ingredients:   1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup (packed) golden brown sugar 8 dried black Mission figs, stemmed, chopped 1 6-inch-long sprig fresh rosemary 1/4 teaspoon ground black pepper 1 12-ounce bag fresh cranberries 3/4 cup sugar	Directions:   The dried figs add a chewy sweetness to this delicious sauce.   Combine first 6 ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and 3/4 cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold. (Cranberry sauce can be prepared 1 week ahead. Cover and keep refrigerated.)
Note: Makes about 3 1/2 cups. Bon Appétit November 2001 Makes about 3 1/2 cups. Note: you can be flexible with type of wine used. This recipe is wonderful and always gets raves and requests for the recipe.

 

Katherine Hepburn's Brownies!	From Molly’s Kitchen
Ingredients:   1 cup chopped walnuts or pecans 3 squares unsweetened chocolate 1 stick butter, cut up 1 cup sugar 2 large eggs 1/2 tsp vanilla 1/2 cup flour 1/4 tsp salt	Directions:   Heat oven to 350 degrees. Spread walnuts or pecans in single layer on cookie sheet; bake until toasted and fragrant, about 10 minutes. Reduce oven temperature to 325 degrees.   Butter and flour 8x8 cake pan. Combine chocolate and butter in small pot and melt over pot of water. Stir until smooth.   Beat sugar, eggs and vanilla with mixer on low until well blended. Mix in chocolate until blended. Mix in flour and salt until blended. Fold in nuts. Spread in pan and bake about 40 minutes.
Note: Instead of using flour to grease the pan, I use cocoa. I also add to this recipe ½ cup of chocolate morsels.   Start checking brownies with toothpick after 30 minutes.

 

This is one of my favorite cranberry recipes!  Enjoy!

 

Ursula Roy, ursroy@pineypaddlers.com

 

            CRANBERRY BUNDT CAKE

 

 

Preheat oven to 350 degrees.  Grease a 10-inch bundt pan.  Cream the butter and gradually add the sugar, beating until light.  Beat in eggs one at a time, add orange zest.  Sift the flour with baking powder, baking soda, and salt.  Add cranberries.  Pour batter into the prepared bundt pan.  Bake for 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean. Cool for 10 minutes in pan.  Un-mold onto a rack and drizzle with Cranberry Glaze while warm.  Cool before serving.  Makes 16 servings.

 

 

 

GREEK LENTIL SOUP

 

Greek Lentil Soup is a hearty camp recipe.

 

This recipe serves 12 and is great winter soup for home, too!

 

Ingredients:

 

1 1/4 pounds lentils

1/3 cup dried onions presoaked 10 minutes in 2/3 cups warm water.  Drain.

4 large garlic cloves, minced.

32 oz. can whole tomatoes, chopped.  Do not drain.

2 bay leaves

2 teaspoons dried parsley.

12 chicken bouillon cubes dissolved in 3 quarts water

2 tablespoons basil

1/2 cup extra virgin olive oil

2 tablespoons red vinegar

3 quarts water

Salt, pepper to taste.  You won't need much if any salt.

 

Preparation:

1. Add bouillon water to a large pot.  Mix in lentils, garlic and tomatoes.  Bring to boil, cover, and simmer 30 minutes.

2. Add bay leaves, parsley, basil, oil, and simmer another 5 - 10 minutes until lentils are deliciously tender. Stir occasionally.

3. Add vinegar just before removing from heat.  Let stand 5 minutes before serving.

 

CANOE CELERY BOATS

 

8 stalks celery

 

cream cheese of your choice - (i.e. pineapple, garden, flavored or just plain) or peanut butter

 

Cut celery stalks in 4 inch pieces pointy on each end like a canoe.  Spread cream cheese or peanut butter on over celery and chill.  If cream cheese pack in containers with wax paper.

 

Note: peanut butter travels very well!

 

submitted by Barbara McNutt  bmcnutt@pineypaddlers.com

 

SOUR CREAM, ORANGE and PECAN BREAD

 

1/2   cup (1 stick) butter

3/4   cup granulated sugar

2      large eggs

1/3   cup sour cream

1/4   cup fresh orange juice

 

Grated rind of 2 oranges

 

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 cups chopped pecans

 

Preheat oven to 325 degrees.  In a large mixing bowl, cream the butter and sugar until light.  Then beat in the eggs, sour cream and orange juice.

 

In a medium-sized mixing bowl, combine the remaining ingredients and add to the egg mixture.  This can be done by hand.  Do not over mix.

 

Pour the batter into a buttered 9 x 5 x 3 inch loaf pan and bake for 45 - 50 minutes OR until a tester inserted into the center comes out clean.  Cool on a wire rack for 20 minutes before removing bread from the loaf pan.

 

submitted by Leona Fluck lfluck@pineypaddlers.com

Sangria with Apple and Orange

8 SERVINGS

 

2     750-ml bottles Beaujolais or Zinfandel wine

3     cups cranberry-apple juice cocktail

1     cup orange juice

1     cup sugar

1     small apple, cored, sliced

2     oranges, each cut into 8 rounds

 

     Ice cubes

 

Combine first 4 ingredients in large pitch­er Stir until sugar dissolves. Add apple and 8 orange slices. Cover; refrigerate until well chilled, at least 2 and up to 8 hours.

 

Fill 8 wineglasses with ice: Pour san­gria over. Garnish rim of each glass with 1 orange slice and serve.

 

Layered Bean, Guacamole and Salsa Dip

 

Here's a crowd pleaser that can be complet­ed the day before the party. Offer the refreshing sangria alongside.

 

8 SERVINGS

 

1 ½      16-ounce cans refried beans

1 ¾      teaspoons chili powder or to taste

2          cups purchased guacamole or 2 chopped avocados

1/3       cup purchased tomatillo salsa

1          teaspoon minced garlic

 

2          cups grated cheddar cheese (about 8 ounces)

2          14½ ounce cans diced tomatoes with jalapenos, well drained

3/4       cup chopped green onions

1 ½      cups sour cream

2/3       cup chopped fresh cilantro

1          3.8-ounce can sliced black olives, drained

 

            Corn tortilla chips

 

Mix beans and chili powder in medium bowl to blend. Mix guacamole, tomatillo salsa and garlic in another medium bowl.

 

Spread half of bean mixture in bot­tom of 8 to 10 cup glass bowl. Sprinkle with 1 cup cheese. Spread guacamole over. Spoon half of drained tomatoes over. Sprinkle with green onions. Spread remaining bean mixture over. Stir sour cream to loosen. Spread over bean mix­ture, covering completely. Arrange ci­lantro, remaining cheese, olives and re­maining drained tomatoes in concentric circles atop sour cream. Cover; refrigerate at least 2 hours. (Dip can be assembled 1 day ahead. Cover tightly with plastic wrap and keep refrigerated.) Serve dip with chips.