April Recipe Club

Virginia's Seven Layer Refrigerator Salad

1/2 bowl lettuce, shredded

1/2 c. finely chopped onion

1/2 c. finely chopped celery

1/2 c. finely chopped green pepper

1 can small English peas, drained

mayonnaise (1 cup-2 cup)

1 t. sugar

8 oz. grated cheese

8 slices bacon, fried crisp

In a medium-sized bowl with a tight fitting lid, shred lettuce.  Mix together onion, celery, and pepper. Place these vegetables in a layer on top of lettuce.  Add English peas as next layer.  Beat enough mayonnaise to make a layer 1/4 inch deep over the peas.  Sprinkle the sugar over mayonnaise layer; add grated cheese layer and sprinkle bacon crumbs on top.  Cover rightly and refrigerate 24 hours.

Ashley's Dip 

Dee Dee's Aunt Maggie's Corn Casserole

2 (9 oz) cans white shoe peg corn, drained

1/2 cup (1 stick) butter

2 tbsp. all-purpose flour

1 cup heavy whipping cream

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350.  Pour corn into a 2 quart baking dish.  melt butter in a saucepan over medium-high heat and stir in the flour.  Cook until smooth and bubbly, stirring constantly.  Add the cream, salt and pepper and cook 10-12 mins or until thickened and consistency of a sauce, stirring frequently. Pour sauce over corn and stir to combine.  Bake 45-60 minutes or until bubbly.

Lauren's Corn

Caron's Buckwheat Fettuccine with Zucchini and Peppers

1/2 cup EVOO

6 large garlic cloves finely chopped

1lb small zucchini, cut julienne

1 red bell pepper cut julienne

salt

1/4lb fresh crumbled goal cheese, plus more for serving

1lb italian style dried buckwheat fettuccine

1/4 cup small flat leaf parsley

3tbsp fresh basil leaves

Bring large pot of salted water to rapid boil. While it is heating, in a frying pan large enough to accommodate the pasta later, warm the oil over medium heat. Add the garlic and salute until translucent, about 2 minutes. Raise the heat to high, add the zucchini and bell pepper, and salute, tossing, until the veggies are tender, about 10 minutes. Add 1.2 tsp salt and the 1/4lb goat cheese and toss together. the cheese will soften quickly in the heat of the pan. remove from heat and cover to keep warm.

Add the pasta to the boiling water and cook al dente. Drain the pasta, reserving about 1/4 cup of the water. Add the pasta tot he sauce in the pan and toss until well combined, adding some of the reserved water if necessary. Transfer the pasta to a warmed large, shallow serving bowl, scatter extra goat cheese and parsley and basil over the top and serve.

Jordan's Entree

Anna Kate's Olive Oil and Sea Salt Brownie Cookies

1/2 cup olive oil

1 cup sugar

2 eggs

3/4 cup flour

3/4 cup natural cocoa powder

1/2 tsp sea salt, plus more for sprinkling

1 tsp baking soda

1 tbsp hot water

1 tsp vanilla

1 1/2 cups semi-sweet chocolate chips

Instructions

In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined.

Add the eggs, one at a time, mixing well between each one.

Add the cocoa powder, flour, and salt and beat until a dough forms - it should be the consistency of a thick brownie batter.

In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined.

Stir in the chocolate chips with a spatula.

Refrigerate the batter for at least 30 minutes, up to overnight.

When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.

Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.

Bake for 10 minutes, or until edges are set.

Let cool completely on the baking sheets then transfer to a wire rack to cool.