March Recipe Club

Anna Kate hosted March Recipe Club at her house.  She went with an Easter theme and everything was beautiful!

Sister's table!

Melanie's Hamburger Pie

Preheat the oven to 350.  Heat in a large skillet over medium-high heat:
2 tablespoons vegetable oil
Cook, breaking up the beef with a spoon, until it is browned and the onion softened, about 10 mins:
1 lb lean ground beef
1 medium onion, chopped
Stir in:
2 Tbsp all-purpose flour
2 teaspoons chili powder
Cook, stirring, 1 minute.  Stir in:
One 14 1/2 oz can tomatoes with their juice
One 15 1/4 oz can corn, drained or one 10-oz package frozen corn, thawed
Bring to a simmer, breaking up the tomatoes with a spoon, and cook 3 minutes.  Stir in:
3/4 teaspoon salt
(1 to 2 teaspoons minced garlic)
(1 teaspoon brown sugar)
Transfer the mixture to a 9-inch glass pie pan or 8 x 8 inch baking dish.  Set aside.  Trim the crusts from:
6 slices white sandwich bread
Spread one side of the slices with:
2 Tbsp butter, softened
Cut the bread slices into quarters.  Arrange the quarters buttered side up over the meat mixture, overlapping the pieces by about 1/2 inch and covering the mixture completely.  Gently press the bread down to anchor it to the filling.  Bake until the crust is browned, about 30 mins.

Dee Dee's Bacon Wrapped Stuffed Mushrooms

1/2 cup chopped green onions

2 (8 oz) packages cream cheese, softened

20 fresh mushrooms, stems removed

1 lb sliced bacon, cut in half

Preheat oven to 350.  In a medium bowl, mix together the green onions and cream cheese.  Stuff mushroom caps with the cheese mixture.  Wrap each mushroom with a half-slice of bacon, and secure with a toothpick.  Place on a baking sheet.  Bake for 20 mins in the preheated oven, until the bacon is cooked through.

Virginia's Broccoli Salad

1 cup mayo
1/2 cup sugar
2 Tbsp white vinegar
1/2 cup golden raisins
6 slices bacon
1 head broccoli
1 head cauliflower

Chop broccoli and cauliflower into fine pieces.  Cook bacon and crumble.  Mix together mayo, sugar, vinegar and refrigerate.  Right before serving mix everything together.

Caron's Roasted Brussels Sprouts with Citrus and Walnuts

serves 4-6

1.5 pounds brussels sprouts (32)

1 tbsp olive oil

1/2 tsp salt

2 tbsp butter, melted

2tbsp freshly squeezed lemon juice

1 tbsp fresh orange juice

1 tsp sugar

3/4 tsp grated orange zest

1/4 tsp freshly ground pepper

1/2 c walnuts toasted and chopped

Preheat oven to 450 degrees.  Line a baking sheet with foil and spray with nonstick cooking spray.  Boil the brussels sprouts in enough water to cover in a saucepan for 5 minutes.  Drain and cut in half.  Arrange the sprouts on the prepared baking sheet, drizzle with the olive oil and sprinkle with salt.  Toss to coat.  Roast for 8 - 10 minutes or until light brown, stirring once.  Mix the butter, lemon juice, orange juice, sugar, orange zest and pepper in a large bowl.  Add the spouts to the butter mixture and toss gently to coat.  Stir in the walnuts and serve immediately.  

Anna Kate's Peach Mustard Glazed Pork Tenderloin

• 2 (1 1/4-lb.) pork tenderloins
  1/2 teaspoon salt
  1/2 teaspoon freshly ground black pepper
  2 tablespoons olive oil
  2 tablespoons butter
  1 large shallot, minced
  1/2 cup peach preserves
  1/3 cup bourbon
  2 tablespoons country-style Dijon mustard
  1/4 teaspoon dried crushed red pepper
  1/2 cup reduced-sodium chicken broth
• 
  Preparation:
• 
  1. Preheat oven to 400°. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
  2. Melt butter in a small skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
  3. Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 150°. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.
  4. Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with sliced tenderloins.

Ashley's Old Fashioned Apple Crisp

from Prime Meridian cookbook

8 large, tart apples, peeled, cored and sliced (I used Granny Smith)

1 Tb. ground cinnamon

1 c. firmly packed brown sugar

1 c. sugar

1 c. all purpose flour

1 egg

1/2 tsp. salt

1 tsp. baking powder

1/2 c. butter, melted

Preheat oven to 350 degrees. In a buttered 13x9 baking dish, place sliced apples. Combine cinnamon and brown sugar. 

Sprinkle apples with half of cinnamon mixture. In a mixing bowl, combine sugar, flour, egg, salt and baking powder. Spread over apples. Sprinkle remaining cinnamon mixture over dough. Drizzle butter over top. Bake 40-45 minutes. 

*For a little extra crunch, substitute 1/2 c. regular cooking oatmeal for 1/2 c. flour. I didn't do this, but it would be worth a try.

*If you can remember the vanilla ice cream, this would be delicious served a la mode!

Whitney's Peanut Butter Pie

Filling:

1/4 cup creamy peanut butter

3 oz. cream cheese

1 cup powdered sugar

1 8-oz. container cool whip

In a large bowl, mix the first 3 ingredients. Fold in the cool whip, and mix well. Put in a graham cracker crust, and refrigerate.

Crust: (From Allrecipes.com)

1 1/2 cups finely ground graham cracker crumbs

1/3 cup white sugar

6 tablespoons butter, melted

1/2 teaspoon cinnamon (optional)

Directions

1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate
2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.