29 November 2008

Turkey Tetrazzini

from Laura T (also in the OSC Cookbook)
this was Cooking Club's favorite recipe for November


3/4 box spaghetti noodles or Mostaccioli
5 c. chicken broth
1 med. onion, chopped
1/2 c. celery, chopped
6 T. butter
4 c. cooked turkey
2 cans cream of chicken soup
1 pinch nutmeg
1 pinch paprika
1 tsp. lemon juice
salt and pepper to taste
parmesan cheese

Cook noodles in chicken broth, according to package. Sauté onion and celery in
butter, until tender, and add remaining ingredients. Sprinkle Parmesan cheese on top. Bake at 350° for 30 to 45 minutes.

24 November 2008

Oreo Pudding Dessert

Oreo Pudding Dessert
Heather S

1 small package of vanilla pudding
2 cups milk
1 carton coolwhip (I usually use most of a large container)
1 package of oreos

Mix pudding and milk with a whisk for two minutes. Add thawed coolwhip. Crush about 15-20 oreos and mix in. Refrigerate for a couple of hours. You can use whole oreos to decorate the top, once it's chilled.

20 November 2008

Chicken and Cheese Enchiladas

Jennifer B

1 medium onion, chopped
1 red pepper, chopped
2 tablespoons margarine
1½ cups cooked chicken, shredded
1 jar picante sauce (I use a bit more)
3 ounces cream cheese
1½ teaspoons ground cumin
2 cups Cheddar cheese, shredded
8 flour tortillas

Heat oven to 350 degrees. Cook and stir onion and red pepper in margarine in large skillet until tender. Stir in chicken, ¼ cup picante sauce (this is where I usually use more about ½ cup), cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup cheese. Put ⅓ cup mixture in center of each tortilla, and roll up. Place seam-side down in 12 X 7 inch baking dish. Top with remaining picante sauce and cheese. Yield: 4 to 6 servings. Preparation time: 10 minutes. Cooking time: 15 minutes.

18 November 2008

Leftover Chicken and Rice with Red Curry and Turmeric

From Terri

Start with leftover cooked chicken. Using a frying pan, give it a once-over with olive oil spray, and add a dash of Red Curry and Turmeric. Then add this to any previously cooked rice dish that you have heated in the microwave oven. For this dish tonight I used a country rice medley, and then I added more Red Curry and Turmeric, to taste. I usually use about a few pinches of Red Curry and about 1-1/2 tsp. of Turmeric. If it is dry, then add a bit of olive oil or butter. When you are done with this quick meal, you will have a dinner that is dramatically different than the left over(s) you started with. Most won't recognize it as the dish it once was, and it will be memorable.

As alternatives, you can use regular curry, add salt and pepper or add a dash of ginger if you like.

Pumpkin-Potato Gnocchi and Fresh Tomato-Sage Sauce

Melissa G

The gnocchi comes from http://www.delish.com/recipefinder/pumpkin-potato-gnocchi-2440, and the sauce comes from http://www.goodhousekeeping.com/recipefinder/fresh-tomato-sage-sauce-2040.

Pumpkin-Potato Gnocchi


  • 1 pound(s) all-purpose potatoes, peeled and cut into 2-inch chunks
  • 8 ounce(s) (1 cup) solid-pack pumpkin
  • 1 teaspoon(s) salt
  • 1/8 teaspoon(s) ground nutmeg
  • 1 3/4 cup(s) all-purpose flour
  • Fresh Tomato Sage Sauce or melted butter
  • Sage leaves for garnish


  • 1. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low, cover and simmer 15 to 20 minutes until potatoes are very tender. Drain potatoes very well.
  • 2. In large bowl, with potato masher, mash potatoes until very smooth. Add pumpkin, salt, and nutmeg, and mash until blended. With wooden spoon, stir in flour until dough almost comes together. With hands, gently press dough into a ball. Divide dough in half.
  • 3. On floured surface, with floured hands, gently knead each dough half to a smooth, soft dough. Divide each half into 6 pieces. Working with 1 piece of dough at a time, roll into a rope, about 3/4 inch in diameter. Then, cut rope crosswise into 1-inch pieces (gnocchi). Place gnocchi in lightly floured jelly-roll pan. Repeat rolling, cutting, and placing gnocchi in jelly-roll pan with remaining pieces of dough.
  • 4. In 5-quart saucepot over high heat, heat 4 quarts water to boiling. Using pancake turner, transfer gnocchi, one-third at a time, to boiling water. As soon as gnocchi float, with slotted spoon, carefully lift gnocchi from water, blotting bottom of slotted spoon with paper towels to remove excess water, and place on warm platter. Repeat with remaining gnocchi.
  • 5. Serve gnocchi with Fresh Tomato Sage Sauce or melted butter. Garnish with sage leaves if you like.

Fresh Tomato-Sage Sauce

2 pound(s) ripe plum tomatoes
1 tablespoon(s) olive oil
1 small onion, finely chopped
1/2 teaspoon(s) salt
3 tablespoon(s) butter
1 tablespoon(s) chopped fresh sage


  1. Peel and coarsely chop tomatoes.
  2. In 10-inch skillet over medium heat, in 1 tablespoon hot olive oil, cook onion until golden. Add salt and tomatoes with their juice; over high heat, heat to boiling.
  3. Reduce heat to low; cover and simmer 15 minutes, stirring and mashing tomatoes with spoon occasionally. Stir in butter and sage.

17 November 2008

Anderson's Chicken Salad

Eileen C says "This recipe came from Michelle's Langley OSC Cookbook, and would be just as good with leftover turkey instead of chicken."

6 c white meat chicken, cooked & chopped (I used equivalent amount canned chicken)
1 head celery, chopped (I omitted)
1 c pecans, chopped
1 large white onion, chopped
1 1/2 c craisins
1/4 c whole grain mustard
1 1/2 c mayo
1 T thyme
1 T dill
1 T garlic salt
1/2 tsp white pepper
1/2 tsp nutmeg
1 tsp sea salt

Combine everything in a large bowl and mix well. Serve over lettuce leaves or in croissants as a sandwich. Also good with crackers. Make 6-8 servings (I think it makes more like 10-12 servings.)

Tortilla Soup

Tortilla Soup
Tiffany O'Sheal
1 can fat free refried beans (16 oz)
1 can black beans (15 oz) rinsed and drained
1 can chicken broth (14 oz) (can also use water and bouillon)
1 1/2 c. frozen corn (can use canned)
3/4 c. chunky salsa (can use any spicyness, depending on what you like, I used Medium)
3/4 c. cubed chicken breasts
1/2 c. water
2 c. shredded cheese, divided

Bring beans, broth, corn, salsa, chicken, and water to a boil. Add 1 c. cheese. Cook until melted. Top with cheese, sour cream, and corn tortilla chips. This is something you could easily cook in a crock pot as well!

I was going to bring this soup to Cooking Club...in fact...I was on my way there when a car slammed on brakes in front of me and I had to choose whether to save my soup or save the car...well, I chose the car...sorry! :) So the soup ended up on the floor of my car...so I'll bring it for January!

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
Tiffany O'Sheal

1 c. pureed pumpkin, canned is okay (can put another 1/2 c. in if you really like pumpkin!)
3 eggs
2 c. sugar
1/4 c. vegetable oil
1/2 c. unsweetened applesauce
2 1/2 c. flour
3/8 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. semisweet chocolate chips (more if you really like chocolate!)

Preheat oven to 325. Blend the pumpkin, eggs, sugar, oil, and applesauce in a mixer until smooth. In a separate bowl, mix the flour, baking powder and soda, salt and spices until everything is blended. Blend the flour mixture into the pumpkin, just until the flour disappears. Do no overmix. Stir in the chocolate chips. Spoon the mixture into 24 muffin ups, or a loaf pan. If you are making muffins, it will take them about 20 min to bake and a loaf of bread will take about 40-50 min.