Quilters' Recipes Blog

Vegetable Salad by Connie Mitchell

2012-05-29T13:41:00Z

1 can French-Cut Green Beans, Drained

1 can Whole-Kernel Corn, Drained

1 can Peas, Drained

1/2 C. to 1 C. Onion, Diced

1 (4oz.) Jar Pimento, Drained

1/2 C. to 1 C. Celery, Diced (Optional)

1/2 C. to 1 C. Green Pepper, Diced (Optional)

Dressing:

1 C. Sugar

3/4 C. White Vinegar

1/2 C. Vegetable Oil

Bring dressing ingredients to a boil, immediately pour over the vegetables. Stir well. Cover and marinate in the refrigerator. Store covered in refrigerator.

French Dressing Potato Salad by Patty Ward

2012-05-17T13:38:00Z

Patty's husband claims he could make a meal out of her French Dressing Potato Salad, enjoy!

5 Pounds Yukon Gold Potatoes (White Potatoes Are Also Fine)

1 Large Bottle French Dressing

Boil potatoes until fork tender. After potatoes cool, peel, cut into bite-size pieces and place in large bowl. Pour the salad dressing over the potatoes and gently mix. Cover and place in the refrigerator for at least 4 hours or overnight.

The next day add:

1 Green or Red Pepper Chopped

2-3 Stalks of Celery Chopped

2-3 Carrots, Peeled and Chopped

6-8 Hard-Boiled Eggs, Chopped

Mayonnaise or Miracle Whip (1 qt. size)

Salt and Pepper to Taste

Dill Weed to Taste (Optional)

Mix all together well. You may not want to put the entire jar of Mayo or Miracle Whip in, so add some first then mix and see if you need more.

This is usually a summer party hit after people hesitate over seeing the color of the salad and then try it anyway!

Israeli Couscous with Apples, Cranberries and Herbs by Nancy W.

2012-05-16T14:33:00Z

Nancy found this recipe on the Internet and found out it's a great side at a cookout. She serves it at room temperature. It serves 4-6 by itself but serves double when served as a side.

Couscous:

2 T. Olive Oil

2 C. Israeli Couscous (or Barley or Orzo)

4 C. Low-sodium Chicken Broth

1/4 C. Chopped Fresh Flat-Leaf Parsley

1 1/2 T. Chopped Fresh Rosemary Leaves

1 tsp. Chopped Fresh Thyme Leaves

1 Medium Green Apple, Diced

1 C. Dried Cranberries

1/2 C. Toasted Slivered Almonds

Vinaigrette:

1/2 C. Apple Cider Vinegar

2 T. Maple Syrup

1 T. Kosher Salt (Nancy uses less)

1/2 tsp. Freshly Ground Black Pepper

1/4 C. Olive Oil

For the couscous: In a medium sauce pan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3-5 minutes. Add the chicken broth and bring to a boil. simmer for 10-12 minutes or until the liquid has evaporated.

Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Summer Corn Salad by Deb Gervais

2012-05-15T21:25:00Z

This is Deb's favorite summer salad and it is so easy!

Combine the following ingredients in a bowl:

2 Cans Shoepeg Corn; Drained (You can substitue yellow or white corn if you cannot find Shoepeg corn at your grocery store)

1/4 C. Green Pepper; Chopped

1/2 C. Tomato; Chopped

1/2 C. Onion; Chopped

1/2 C. Cucumber; Seeded and Chopped

Mix the following ingredients:

1/2 C. Sour Cream

1/4 tsp. Dry Mustard

4 T. Vinegar

4 T. Mayo

Combine vegetables and sauce together. YUM!

Pea Salad by Teri Merriman

2012-05-15T21:14:00Z

1 Can Peas

1 Can French Green Beans

1 Green Pepper Chopped

1 Small Onion Chopped

4 Celery Stalks Chopped

Dressing:

1 1/2 C. Sugar

1 C. Vinegar

1/2 C. Oil

1 tsp. Salt

1 T. Water

Dash of Paprika

Enjoy!

Mostaccioli Salad by Teri Merriman

2012-05-15T21:06:00Z

1 Box Mostaccioli noodles—cook and drain (can add yellow food coloring at this time)

Coat hands in oil to stir in dressing:

1 1/2 C. Sugar

2 C. White Vinegar

1 C. Water

2 T. Mustard

1 tsp. Salt

1 T. Course Pepper

1/2 tsp. Garlic

1 tsp. Parsley

Stir in 1 red onion (circle rings)

1 Cucumber Sliced

Chill.

The leftovers store for quite some time in the refrigerator; that is, if you have leftovers!

Beef Vegetable Soup by Beth S.

2012-04-17T19:56:00Z

My father-in-law who was a Mess Sergeant for the Army taught me how to make this soup:

1 round steak, cut into 1/2-1 inch cubes

1 medium onion, diced

1 large can of tomato juice

carrots sliced

potatoes diced

cabbage cut small

1 bag frozen soup vegetables

beef bouillon cubes

water

Place beef cubes and onion in a dutch oven. If you want to add a little oil to brown meat you can but I don’t find the need for it. Once the meat is browned and the onion is soft, pour the tomato juice over the meat. I add one can of water to rinse the can. Add bouillon cubes. Let simmer about 10 min. Then add all of the vegetables. Simmer until all vegetables are soft. If you wanted to add a couple handfuls of a small pasta you could now and simmer about another 10 min. You might have to increase the water. I have had rave reviews about this soup every time I take it somewhere. It is good to eat for several days also.

Marsha's Liberty Bell Cheesecake

2011-07-18T15:48:00Z

This recipe was submitted by The Quilt Daddy. This is his mother's award-winning cheesecake recipe. Enjoy!

Liberty Bell Cheesecake

1 1/2 cups graham cracker crumbs

3 Tablespoons butter

1 teaspoon cinnamon

3 8-oz packages cream cheese

1 cup sugar

3 eggs

3/4 teaspoon canilla

Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and cinnamon. Press firmly into bottom of 9-10" springform pan. Whip cream cheese; gradually add sugar, then add eggs one at a time. Stir in vanilla. Pour filling into crust. Bake 40 minutes.

1 pint sour cream

3 Tablespoons sugar

1/2 teaspoon vanilla

Whip all 3 ingredients together. Spread on top[ of cheesecake and return to oven. Bake for 10 minutes. Cool before removing sides from pan. Refrigerate til ready to serve.

For fruit topping combine

1 pint blueberries

2 6-oz raspberries

1/2 lb strawberries sliced

1 container strawberry glaze (found in produce section).

Mix all ingredients together and top cheesecake about an hour before serving.

Frozen Strawberry Mousse by Jessie

2011-07-15T19:05:00Z

When I was young, My mom used to make us this treat to cool off with in the summer. It's fast and easy, and makes a swell dessert after a family BBQ. 'thought I'd share it here.

Frozen Strawberry Mousse:

1/2 C fresh strawberries, or one 8 oz. package frozen, un-sweetened berries,

1 c. sugar

1 pt sour cream*

1T vanilla extract*

Toss it all in a blender or food processer and blend until smooth. Pour into paper lined muffin cups. Freeze until firm. Serve frozen, garnished with sliced strawberries. Makes about 12 servings.

*I cut calories and fat by substituting vanilla yogert for the sour cream and omiting the vanilla extract.

Orange Cookies by Nancy P

2011-06-13T18:18:00Z

Thanks to Nancy P for sharing this recoipe in the forums. Here is her original intro to her recipe:

"I'm at work and while quilting would be frowned upon in the restaurant, I figured baking would be Ok... so I made my favorite Orange cookies that my Great Grandmother used to make for me when we were little. They came out great, but the Chef decided he wanted to serve them as a dessert, so I got 1/2 of a broken one! What's up with that? Anyway they are really easy to make if anyone is in the mood!"

Orange Cookies

1 1/2 c brown sugar

3/4 c shortening

2 eggs beaten

1 tsp vanilla

salt

1/2 c milk with 1/2 tsp Baking soda in it

1 orange zested and juiced

1/2 c chopped walnuts

1. cream shortening and sugar in mixer

2. add egg, vanilla, milk

3. take out of mixer and add zest, nuts and flour hand stirring

4. drop on cookie sheets

bake at 340 degr. for about 10 min. until lightly brown

ice when still warm

Icing:

2tbs butter melted

11/2c powdered sugar

zest of orange

enough juice from orange to thin to icing consistency

Let me know what you think! I think it is not just nostalgia that makes them good!

Sour Cream Rhubarb Pie by Kathy D

2011-05-09T14:45:00Z

Note: This recipe was first shared by Kathy D in the following amusing QCA discussion: My trip to the grocery store

10" pie pastry shell

4c cubed rhubarb

1 c strawberries sliced

1 c sugar

1/3 c flour

1 c sour cream

Mix the sugar, flour and sour cream together.

Arrange fruit in pie shell and cover with sour cream mixture.

1/4 c soft butter

1/2 c brown sugar

1/2 c flour

Combine until crumbly and then sprinkle over the fruit. Bake at 450 for 15 minutes and then at 350 for 30 minutes.

Easy Spinach Salad by Laura Alexander

2011-05-09T14:43:00Z

Baby spinach (torn into bite-size pieces)

Granny Smith apples (cored - not peeled), cut into 1/8" slices (I used one apple with a 6 oz bag spinach)

Walnuts, chopped (coarse)

Feta cheese (crumbled)

Red grapes (cut in half)

Poppy Seed Dressing (Marie's is best!)

Mix together just before serving. (about 6-7 servings)

That's it!!!! ....and it's yummy!

Lemon Luscious by Laura Alexander

2011-05-09T14:41:00Z

1 ½ Cups flour 16 oz Cool Whip

½ lb butter, softened 2 small boxes instant Lemon pudding

½ C crushed pecans, extra for topping 3 C milk

8 oz. cream cheese, softened

1 ½ C confectioners sugar

Mix together flour, butter and ½ C pecans. Press into ungreased 9x13 inch pan. Bake at 350 for 25 minutes. Cool.

Beat cream cheese until light and fluffy. Add confectioners sugar and 8oz of the Cool Whip. Mix well and spread on cooled crust.

Beat pudding and milk together until firm. Spread on cream cheese layer. Spread remaining Cool Whip on top of pudding layer and sprinkle with extra chopped nuts if desired.

Refrigerate covered until ready to serve.

(I've made this with lite, fat free, etc. everything and it's always good!)

Dump Cake by chocake2

2011-02-08T16:23:00Z

This is great when you need a tasty dessert but don't have time to make one:

1 can of Cherry Pie Filling (open and spread into the bottom 9x13 cake pan)
1 can of Crushed Pineapple (open and pour over the cherry pie filling, juice and all - do not stir!)
Chopped pecans (as many as you like or leave out or substitute coconut if you like that better)
I Butter Cake Mix (yellow - sprinkle dry all over the top of the other ingredients - don't stir!!)
1 ½ sticks of butter ( slice into pats and lay on the top of dry cake mix - do not stir)

Bake in 350 degree oven for 45 min or assemble in a cast iron dutch oven for a camp treat.
Place Dutch oven over the embers, shovel embers on top of the flat lid, wait patiently 45 minutes. Remove from fire and remove as many embers as you can then carefully remove lid as to not get ashes in the cake. Other flavors pie filling, canned fruit and cake mix can be used

Try cherry pie filling, bing cherries and chocolate cake with almonds --MMMmmm. Another great combo is apple pie filling, pears, and white cake. Omit the nuts)

Russian Tea Mix by chocake2

2011-02-07T21:27:00Z

I just made up a batch of this and thought I'd share the recipe while it was handy:

1 6 quart canister Tang

1/3 c. Instant Lemon aide

1/4 c. Instant tea (I use decaf on account of the kids)

1 Tbsp cinnamon

1 tsp ground gloves

Mix together very well. Store in an air tight container. To use, mix 2-3 rounded teaspoons with cup of hot water. For a Tipsy Rueski, add a shot of vodka to the drink..