Fresh Cranberry Dip

(from Angie Knudsen)
1 (12 oz) bag or 3 cups fresh cranberries, rinsed and drained.
1/4 C minced green onions
2 small (approx 2 tbsp) jalapeno peppers, cored, seeded, minced
1/2 C Sugar
1/4 C Fresh Cilantro leaves, minced
2 tbsp finely grated fresh ginger
2 tbsp fresh lemon juice
2 packages cream cheese
cranberries and/or cilantro sprigs for garnish

Rince, drain and pick over cranberries (discarding all that are soft or brusied) Place them in a food processor, pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, Jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so the flavors develop(salsa will be too sharp and tart to begin with) Pour over cream cheese and serve with wheat thins crackers.

Thai Mango Sticky Rice Dessert

(from Carol Jensen)
1 c. Thai sticky rice (glutinous rice)
1 c. plus 3/4 c. water
1-2 ripe mangoes cut into bite-sized pieces
1/4 c. plus 1 T. brown sugar
1 can coconut milk
1/4 tsp. plus pinch of salt
2 tsp. coconut extract
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water


Soak the sticky rice in 1 cup water for 20 minutes, or up to 1 hour.

The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.

Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup brown sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir

Creamy Vegetable Soup
1 head cauliflower
4 celery sticks
1 small onion
3-4 potatoes
4 cubes chicken bouillon
1 can evaporated milk
Crumbled bacon (optional)
Croutons (optional)
Diced avocado (optional)
Parmesan cheese (optional)

Cut all the vegetables into large chunks, and put them in a large pot. Add enough water to just cover the vegetables, add the bouillon cubes, and heat to boiling. Reduce heat to low & simmer for 30-45 minutes, or until vegetables are soft. Remove about half of the potato cubes from the soup. In batches, process the remaining soup in a blender until smooth. Return to pot; add reserved potatoes, evaporated milk, and salt & pepper to taste. Heat until warm. Serve immediately topped with your choice of crumbled bacon, croutons, avocado, or parmesan cheese.

Runzas (Cabbage Rolls)

(from Paige Beal)

In large saucepan, brown 1 lb ground beef. When no longer pink, add 1 head shredded cabbage & 1 sliced onion. Cook, covered, until tender. Add salt & pepper to taste. Divide 1 lb of bread dough (make your own, use frozen dough, or refridgerated pizza dough) into 8 pieces. Roll out into 8” circles. Divide the meat mixture among the rolled dough, then fold dough over and pinch closed. Bake at 375 20 minutes or until golden brown. Serve with ranch dressing or cucumber yogurt dip.

Chinese Cabbage Salad

(from Paige Beal)

1 head of cabbage, shredded
1 can chicken
2 pkgs. Ramen noodles
Toasted almonds
½ c sliced green onions

Dressing:
½ c oil
1/3 c rice vinegar
¼ c sugar
1 tsp salt
1 tsp pepper

Zucchini and Corn

by Paige Beal

1 tbsp olive oil
4 small zucchini, sliced
1 small onion, chopped
1 can corn
6-7 slices of bacon
¾ c grated mozzarella cheese
In a deep skillet cook bacon until very crisp. Place bacon on a paper towel on a plate to soak up excess oil, reserving oil in pan. Add zucchini and onion, cover and cook 8-10 minutes (til tender), stirring occasionally. Turn off stove and top zucchini with corn, bacon, and cheese; cover and let sit 5 minutes or until cheese in melted. Add salt & pepper to taste.

Creamed Peas & Potatoes

from Paige Beal

2 lbs red potatoes, scrubbed & cubed
1 c fresh or frozen peas
1 c milk or cream
2 tbsp butter
1 tbsp corn starch
Salt & Pepper
Cook potatoes in boiling water about 10 minutes, until cooked but not overly soft. Add peas and drain. Meanwhile, combine milk, bouillon cube, butter, cornstarch, and salt & pepper; stir until cornstarch is dissolved. Add milk to potatoes and heat over medium heat, stirring constantly, until sauce is thick. Serve immediately. Serves 4-6.

May 28 Order

Cameo apples
Asparagus
Bananas
Green beans
Strawberries
Raspberries
Broccoli
Rainbow carrots (a bag of multi-colored carrots; they’re very cheap right now trying to “get the word out”)
Celery
Cucumber
Kiwi
Romaine lettuce
Mango
Cantaloupe
Sno peas
Russet potatoes
Roma tomatoes

May 14 Order

Jonathan apples
Apriums (I haven’t tried these before—I think they’re a cross between apricots & plums)
Avocados
Bananas
Blackberries
Green cabbage
White corn on the cob
Honeydew melon
Cantaloupe
Mushrooms
Red onions
Pears
Pineapple
Red potatoes
Spinach (in a bunch, not a bag)
Grape tomatoes

April 30 Order

Here’s what we’re getting this week:
Jonathan apples
Artichokes
Bananas
Strawberries
Broccoli
Carrots
Celery
Cucumbers
Red grapes
Kiwi
Romaine lettuce
Oranges
Pears
Green bell peppers
Russet potatoes
Zucchini
Campari tomatoes (I think these are a variety of cherry tomatoes, since they’re packaged in a clamshell)

Cinnamon Apple Crumble

(From Kelly Hinds)
4 cups (about 2 large) peeled, cored and thinly sliced baking apples
Crispin, Fuji, Golden Delicious or Jonagold are a few good ones
3 T orange juice
1/4 cup sugar
1 T cornstarch
1 t vanilla extract
1 t ground cinnamon, divided
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup (1/2 stick) margarine or butter
1/2 cup quick or old-fashioned oats

Preheat oven to 400. Lightly grease 2-quart baking dish
Combine apples and orange juice in large bowl. Stir in granulated sugar, cornstarch, vanilla, and 1/2 teaspoon cinnamon; toss to coat. Spoon mixture into prepared dish.
Combine brown sugar, flour, and remaining cinnamon in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; stir in oats. Sprinkle over apple mixture.
Bake 25-30 min, or until topping is golden brown and apples tender.

Mint lemonade

In blender, mix 2 cups crushed ice, ½ c lemon juice, ½ c sugar, 1 ½ c water, and several mint leaves. Blend until smooth.
You can also use frozen lemonade concentrate; just substitute ice for half the water, and add mint leaves.

Here’s a link for more recipes using mint: http://www.eatingwell.com/eat_drink/fresh_inseason/fresh_mint.html

Ideas for Portabello mushrooms

Marinate and grill them.
Roast them: Oven 450. Grease a cookie sheet. Slice mushroom into ½” strips and place on cookie sheet; drizzle with olive oil, fresh garlic, salt & pepper. Bake 8-10 minutes or til cooked.
Saute them: Slice mushroom into 1/2 “ strips, and cook in a frying pan in 1-2 tbsp of butter until tender. Serve with grilled chicken over pasta.

Also, check out this website for recipe ideas: http://www.foodnetwork.com/search/portobello+mushroom/results.do?fnSearchType=recipe

New Calling Tree

Here is the new calling tree. I have Christine, Shannon Williams, Cheryl, Millie, Allison Smith, Amber, Kelly, Carol & Rebecca on the text message list, so you are no longer in the calling tree.

Paige calls Angie, Stephanie Bagley & Amanda Davis
Angie sends a text
Amanda calls Jennifer Hancock & Kaylynn Sims
Stephanie calls Valree Smith and Cicely Bright
Jennifer calls Jessie Riessen and Kathy Mack
Kaylynn calls Tara Huntsman and Sandy Johnson
Valree Smith calls Linda Garrard and (new person-TBA)

Thanks—let me know if there are any problems! (like you’re not on the text list or calling tree!)

Sorting Schedule

Jan. 8 Christine Hansen, Jennifer Hancock, Kaylynn Sims
Jan. 22 Shannon Williams, Cheryl Eager, Valree Smith
Feb. 5 Shannon Payne, Tara Huntsman, Millie Fox
Feb. 19 Cicely Bright, Peggy Lowry, Allison Smith
Mar. 5 Jenny Etterson, Amanda Davis, Jessie Riessen
Mar. 19 Amber Purles, Kathy Mack, Jeanette Hawkes
Apr. 2 Carol Jensen, Sandy Johnson, Stephanie Bagley, Linda Garrard
Apr. 16 Christine Hansen, Jennifer Hancock, Kaylynn Sims, Carol Jensen
Apr. 30 Shannon Williams, Cheryl Eager, Valree Smith
May 14 Shannon Payne, Tara Huntsman, Millie Fox
May 28 Cicely Bright, Peggy Lowry, Allison Smith
June 11 Jenny Etterson, Amanda Davis, Jessie Riessen
June 25 Amber Purles, Kathy Mack, Jeanette Hawkes
July 9 Sandy Johnson, Stephanie Bagley, Linda Garrard

Homemade Cranberry Sauce

(from Kaylynn Sims)
1 pkg fresh cranberries
1 cup water
1 cup sugar
In a medium saucepan combine sugar and water. Add fresh cranberries. Heat on low to medium heat for about 10 minutes until the cranberries start to pop. Sauce will thicken as it cools.

Sugared Cranberries

(from Kaylynn Sims)
Wash the cranberries. Pour your favorite juice concentrate over the cranberries. I use orange juice. Let them marinate overnight or at least for 6 hours. Take them out and roll them in sugar. Eat. The sweet with the tart is fabulous.

Coconut Lime Sherbet

In food processor, blend 1 tbsp lime zest, 1 c sugar, and 1/8 tsp salt. While going, add 2/3 c lime juice and 1 1/2 c water and process until sugar dissolves. Cover; chill in freezer 40-60 min (don't freeze). In mixing bowl, whip 2/3 c cream til soft, then add chilled juice. Add 1 can coconut milk. Process in an ice cream freezer according to manufacturer's directions.

Fresh Mozzarella and Tomatoes

Slice 2-3 large tomatoes; lay flat on a plate or serving tray. Top with 1/4 inch slices of fresh mozzarella cheese. Sprinkle with 4-5 chopped basil leaves, salt, & pepper. Pour on a couple tablespoons each of balsamic vinegar and olive oil, or prepared balsamic vinegraitte salad dressing.

Pasta Salad

8 oz cooked pasta
1 cup grape tomatoes
1 cup cubed mozzarella cheese
2 tbsp vinegar
1/4 c olive oil
4-5 basil leaves, chopped
Salt & Pepper to taste
Combine all ingredients. Add more vinegar or oil to taste. Chill 1-2 hours before serving.