Gourmet Night at Brooke's
*I'm guessing on these...let me know if I missed any or mixed them up.
Syd’s Strawberry Spinach Salad
1 LB. Cleaned and drained spinach
5-6 Bacon strips, cooked and crumbled
1/2 Red pepper, cut into strips
1/2 cup Shredded fresh Parmesan cheese
3/4 cup Toasted, slivered almonds
2 cup Strawberries, cut in quarters
3-4 Won ton wraps, cut diagonally in quarters, fried and drained
1/2 cup Red wine vinegar
1/2 tsp. Dry mustard
1 tsp. Salt
1/2 cup Jam (strawberry or raspberry- I like raspberry)
3/4 cup Oil
1/3 cup Sugar
Toss first 7 ingredients in salad bowl. Combine remaining ingredients to form dressing. Mix and chill dressing; toss with salad just before serving.
Connie Bowman’s Ultimate Creamed Corn
2 lbs. Frozen whole kernel corn (I like the Costco variety)
12 oz. Cream cheese, cut into cubes
1 cup Milk
½ cup Butter
1 tsp. Salt
¼ tsp. pepper
1. Spread corn over bottom of slow cooker. Top with cream cheese cubes. Stir together remaining ingredients in small bowl; pour over corn and creamed cheese.
2. Cover and cook on high 2-3 hours.
3. Stir well before serving. Corn will hold on low heat up to 2 hours. Stir occasionally.
Chicken Cordon Bleu
8 Chicken breasts
½ lb. Ham sliced thin
¼ lb. Swiss cheese sliced thin
1/3 cup Parmesan cheese
3 tsp. Parsley
1 pkg. Mild Italian dressing
3 cup Bread crumbs
1 cup Cream of chicken soup
½ cup Sour cream
1. Slice pocket in chicken, put ham and cheese in pocket. Roll in flour and dip in beaten egg.
2. Combine cheese, parsley, dressing and crumbs. Roll chicken in crumb mixture and brown in oil in frypan.
3. Combine soup and sour cream; pour over chicken. Bake at 325 for 40 minutes.
Carrot Cake
2 cups Flour
2 cups Sugar
2 tsp. Baking soda
2 tsp. Cinnamon
½ tsp. Salt
½ tsp. Allspice
1 ½ cup Veg. oil (or 1 cup applesauce and ½ cup oil)
4 Eggs, beaten (or 6 egg whites)
3 cups Carrots, peeled and grated
1 cup Finely chopped nuts (optional)
Cream cheese frosting:
8 oz. Cream cheese, softened
½ cup Butter, softened
2 cups Powdered sugar
2 tsp. vanilla
1. Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes.
2. Spread in greased 9X13 pan or 2 8” round pans.
3. Bake at 350 degrees for 30-35 minutes. Cool, then frost with cream cheese frosting.
4. Cream cheese frosting: blend cream cheese & butter well. Gradually add powdered sugar. Add vanilla and blend well.
*I'm guessing on these...let me know if I missed any or mixed them up.
Syd’s Strawberry Spinach Salad
1 LB. Cleaned and drained spinach
5-6 Bacon strips, cooked and crumbled
1/2 Red pepper, cut into strips
1/2 cup Shredded fresh Parmesan cheese
3/4 cup Toasted, slivered almonds
2 cup Strawberries, cut in quarters
3-4 Won ton wraps, cut diagonally in quarters, fried and drained
1/2 cup Red wine vinegar
1/2 tsp. Dry mustard
1 tsp. Salt
1/2 cup Jam (strawberry or raspberry- I like raspberry)
3/4 cup Oil
1/3 cup Sugar
Toss first 7 ingredients in salad bowl. Combine remaining ingredients to form dressing. Mix and chill dressing; toss with salad just before serving.
Connie Bowman’s Ultimate Creamed Corn
2 lbs. Frozen whole kernel corn (I like the Costco variety)
12 oz. Cream cheese, cut into cubes
1 cup Milk
½ cup Butter
1 tsp. Salt
¼ tsp. pepper
1. Spread corn over bottom of slow cooker. Top with cream cheese cubes. Stir together remaining ingredients in small bowl; pour over corn and creamed cheese.
2. Cover and cook on high 2-3 hours.
3. Stir well before serving. Corn will hold on low heat up to 2 hours. Stir occasionally.
Chicken Cordon Bleu
8 Chicken breasts
½ lb. Ham sliced thin
¼ lb. Swiss cheese sliced thin
1/3 cup Parmesan cheese
3 tsp. Parsley
1 pkg. Mild Italian dressing
3 cup Bread crumbs
1 cup Cream of chicken soup
½ cup Sour cream
1. Slice pocket in chicken, put ham and cheese in pocket. Roll in flour and dip in beaten egg.
2. Combine cheese, parsley, dressing and crumbs. Roll chicken in crumb mixture and brown in oil in frypan.
3. Combine soup and sour cream; pour over chicken. Bake at 325 for 40 minutes.
Carrot Cake
2 cups Flour
2 cups Sugar
2 tsp. Baking soda
2 tsp. Cinnamon
½ tsp. Salt
½ tsp. Allspice
1 ½ cup Veg. oil (or 1 cup applesauce and ½ cup oil)
4 Eggs, beaten (or 6 egg whites)
3 cups Carrots, peeled and grated
1 cup Finely chopped nuts (optional)
Cream cheese frosting:
8 oz. Cream cheese, softened
½ cup Butter, softened
2 cups Powdered sugar
2 tsp. vanilla
1. Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes.
2. Spread in greased 9X13 pan or 2 8” round pans.
3. Bake at 350 degrees for 30-35 minutes. Cool, then frost with cream cheese frosting.
4. Cream cheese frosting: blend cream cheese & butter well. Gradually add powdered sugar. Add vanilla and blend well.
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