HOSPITALITY TEAM
“ABUNDANCE GARDEN”
COOKBOOK
2015
ROASTED RED PEPPER & SUN DRIED
TOMATO SANDWICH
1 Jar roasted red pepper, cut into chunks
1 Jar Sun-Dried Tomatoes
¼ cup reserved sun dried tomato oil
2 clove garlic, crushed
2 teaspoon dried basil
1 tablespoon lemon juice
1 tsp. salt and ½ tsp. pepper
Place all ingredients above into a blender into smooth
and place into a bowl with,
4 green onion, minced
2 (8oz) cream cheese, softened
Stir until smooth texture, refrigerate for 30 minutes.
Spread onto a tortilla and roll up and cut into
pinwheels.
Spread onto crust less white bread.
Place spread into a piping bag and pipe onto a Trisket
cracker.
EASY CHICKEN SALAD LETTUCE WRAP
2 Tbsp. KRAFT Real Mayo Mayonnaise
1 tsp. lemon juice
1 tsp. dried tarragon leaves
1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled
Chicken Breast
1/2 cup seedless red grapes
3 large iceberg lettuce leaves, torn in half
MIX mayo, lemon juice and
tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.
REFRIGERATE at least 30 minutes.
SPOON chicken salad evenly
over lettuce leaves; roll up.
Beef Taco Layer Dip
1 pound ground beef
1 (16 ounce) can
refried beans
1/2 cup hot taco
sauce
1 tablespoon chili
powder
1 teaspoon ground
cumin
1 cup guacamole
1 cup sour cream
1/4 cup chopped
white onion
1/4 cup chopped
tomatoes
1/4 cup black
olives, sliced (optional)
1/4 cup jalapeno
pepper rings (optional)
1 1/2 cups
shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown ground beef and drain. Add
refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture
into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer
onions, tomatoes, olives, and hot pepper rings over the sour cream. Top with
the cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Farmhouse BBQ Muffin
1 tube (10 ounces) refrigerated buttermilk biscuits
1 pound ground
beef
1/2 cup ketchup
3 tablespoons
brown sugar
1 tablespoon cider
vinegar
1/2 teaspoon chili
powder
1 cup (4 ounces)
shredded cheddar cheese
Directions
Separate dough into 10 biscuits; flatten into 5-in.
circles. Press each onto the bottom and up the sides of a greased muffin cup;
set aside.
In a skillet, cook beef over medium heat until no longer
pink; drain. In a small bowl, combine the ketchup, brown sugar, vinegar and
chili powder; add to beef and mix well.
Divide the meat mixture among biscuit-lined muffins cups,
using about 1/4 cup for each. Sprinkle with cheese. Bake at 375° for 18-20
minutes or until golden brown. Cool for 5 minutes before serving. Yield: 10
servings.
ITALIAN SAUSAGE AND ROASTED RED PEPPERS
2 tablespoon extra-virgin olive oil
1 Pound sweet Italian sausage links, cut into bite size
circles
2 large Red Bell Peppers, julienne
1 Yellow Onion, julienne
1 garlic clove, minced
4 tablespoons Parmesan cheese, for on top
Salt and Pepper
Heat the oil in a skillet over medium heat. Cook the
peppers, onions, and garlic, stirring, until tender. Add sausage and stir,
place mixture into a well sprayed 12x7 baking pan. Top with parmesan cheese.
Bake in a preheated 350* oven for 30 minutes.
SIMPLE PASTA SALAD
1 (16 ounce) package
uncooked rotini pasta
1 (16 ounce) bottle Italian salad dressing
2 cucumbers, chopped
6 tomatoes, chopped
1 bunch green onions, chopped
4 ounces grated Parmesan cheese
1 tablespoon Italian seasoning
Bring a large pot of
lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12
minutes, until al dente, and drain.
In a large bowl, toss the
cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions.
In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix
into the salad. Cover, and refrigerate until serving.
Mini Spinach Lasagna Roll-Ups
INGREDIENTS
8 Lasagna noodles, cooked
1 (10 ounce) package Green Giant frozen chopped spinach,
thawed and well drained
1 (15 ounce) container ricotta cheese
1/2 cup Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon Italian seasonings
1 (15 ounce) can Muir Glen organic pizza sauce
1 cup shredded mozzarella cheese
Salt and pepper, if desired
DIRECTIONS
Preheat oven to 350ºF.
In a medium bowl combine spinach, ricotta, Parmesan
cheese, egg, garlic, and Italian seasonings.
Add salt and pepper if desired
Pat noodles dry with a paper towel and lay them on
parchment or wax paper. Cut each noodle in half widthwise.
Fill each noodle with 2-3 tablespoons of the ricotta
mixture, leaving an inch empty on one side of the noodle.
Start rolling each noodle up, ending on the side that has
one inch empty. This is so that the filling doesn't spill out the end.
Slice each noodle in half with a sharp knife and place
roll seam side down in a baking dish sprayed with cooking spray. Make sure you
have a dish that has a 1-2 inch edge so you can cover it with foil later and
not mess up the rolls.
If you like your pasta with crispy edges, no need to
cover it.
Place 1 teaspoon of pizza sauce on top of each roll and
top each with a teaspoon of mozzarella.
Cover baking dish tightly with foil and bake for 18-20
minutes or until cheese is melted inside. Serve with warm pizza sauce for
dipping.
Freezer instructions: Prepare as directed above but
freeze right before baking. Reheat by baking for 25-30 minutes at 350ºF. Or for
a quick snack, freeze after baked and pop one in the microwave any time you
want a little bite!
CUCUMBER SALAD WITH ONIONS AND DILL
12-1/2 cucumbers, thinly sliced
3 small white onion, thinly sliced
3 cups and 2 tablespoons white vinegar
1-1/2 cups and 1 tablespoon water
2-1/3 cups white sugar
3 tablespoons and 1/4 teaspoon dried dill,
Salt and Pepper to taste (1/2 teaspoon)
DIRECTIONS:
Toss together the cucumbers and onion in a large bowl.
Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring
to a boil, and pour over the cucumber and onions. Stir in dill, cover, and
refrigerate until cold. This can also be eaten at room temperature, but be sure
to allow the cucumbers to marinate for at least 1 hour.
Ratatouille Summer Vegetables
2 yellow squash, sliced thin
2 zucchini, sliced thin
1 red onion, sliced thin
2 tomatoes, sliced thin
2 carrots, peeled and chopped
Red bell pepper, sliced
Green bell pepper, sliced
3 tablespoon olive oil
Garlic salt
Pepper
4 tablespoons butter, melted
1 cup bread crumbs
Arrange all
vegetables in a casserole pan, sprinkle with olive oil, garlic salt and
pepper. Place wax paper on top and cook
350’F, 30 minutes. Uncover….. Mix butter
and bread crumbs together and sprinkle on top and cook 10 more minutes.
May add eggplant,
peel and slice thin.
OLIVE GARDEN ITALIAN DRESSING
½ cup Mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
¼ teaspoon garlic salt
½ teaspoon Italian seasoning
½ teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed. If this
is a little to tart for your own personal tastes please add a little extra
sugar.
Salad Mix
Lettuce, Red Onion, Black Olives, Banana Peppers, Croutons,
Tomato quartered, and Parmesan Cheese
Marinated Cole Slaw
1Quart size jar
Cole slaw Mix
2 green onions, chopped
1/2 Red Bell Pepper, chopped
1 jalapeño, seeded and chopped
1 Gallic Clove, minced
1 cup water
1/2 cup apple cider vinegar
4 tablespoons sugar
1 teaspoon Salt
1/2 teaspoon Pepper
Get a clean 1quart mason jar with a good seal. Fill the
Jar up with water and pop it in Microwave for 3 minutes. It will be hot, remove
and pour out water. Chop green onions,
red bell pepper, jalapeno, and garlic and place in the bottom of jar. Stuff all
but 1 cup of cole slaw mix into jar. Push down and stuff it.
In a small sauce pan, add 1/2 cup water, apple cider,
sugar, salt and pepper. Let it come to a boil and remove from heat. Add slowly
to the jar with cole slaw. Take a spoon and push down and add the last 1 cup of
cole slaw. Now add the last 1/2 cup regular water. Seal tightly***
Turn the jar upside down on your cabinet for 30 minutes
and then revert up right for 30 minutes.
Wrap a rag around the jar and roll it back and forth and shake it to
help mix all ingredients together. Do not open jar. Jar should be sealed and place in
refrigerator for 4 hours.
This is better if
it marinates in frig for 48 hours.
Great Memories of doing this with my Grandmother
Lemon White Chocolate Rice Krispie
Treats
Makes 16 squares. Store in an air tight container. Will
stay fresh for up to 4 days.
Ingredients
5 tablespoons butter, melted
1 package (4 cups) marshmallows
1 tablespoon lemon juice
4 cups crispy cereal
1½ cups white chocolate chips, divided
Instructions
Melt butter in a microwavable bowl.
Add marshmallows and 1 tablespoon lemon juice, melt for
45 seconds, or until melted.
Stir in the cereal until all combined.
Add half of the white chocolate chips into the mixture
and stir.
Put into a 8×8 square baking dish. Set aside to cool.
Melt the other half of the white chocolate chips and 1
tablespoon lemon juice with a double boil method.
Cut the treats into squares and dip the bottoms into the
white chocolate. Set on wax paper. Drizzle the rest of the white chocolate on
top.
MISSISSIPPI CHOCOLATE CHIP CAKE
(Aunt Sally’s Cake)
1 box Duncan Hines butter cake mix
1 sm box chocolate fudge instant pudding mix
½ cup oil
½ cup water
4 eggs
1 small carton sour cream
1 6oz. package chocolate chips
1tsp butter flavoring
Mix all ingredients together. Stir in chips last. Pour in a greased and flour Bundt pan. Bake
at 350* for 50 minutes
Can place a chocolate glaze on top when cooled
Almond Joy Truffles
2 c. white chocolate chips
1 teaspoon Almond Extract
12 oz. tub White frosting
1 c. flaked coconut
½ c. almonds, crushed
8 oz. chocolate chip
morsels
Toothpicks
Place white chocolate
chips in a double boiler and melt over medium heat. Remove from heat and stir in extract, coconut
and frosting; blend well. Refrigerate until firm, about 2 hours. Spoon white
chocolate mix into one inch balls, mixture will be very sticky. Refrigerate for
30 more minutes. Melt chocolate chip morsels. Stick a toothpick into each ball
and Dip each ball into the melted chocolate. Place on wax paper to get hard.
6 dozen
CHOCOLATE CHOCOLATE MINT
2 c. chocolate chips
1 teaspoon mint extract
12 oz. tub chocolate
frosting
1 c. cocoa powder
Melt chocolate chips, stir
in extract and frosting and blend well. Refrigerate until firm, about 2 hours.
Spoon into one inch balls and roll into cocoa powder. Refrigerate for 30
minutes.
