Quilters' Recipes Blog : recipe

Vegetable Salad by Connie Mitchell

QCA Admin — Tue, 29 May 2012 13:41:00 GMT

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.

Beef Vegetable Soup by Beth S.

QCA Admin — Tue, 17 Apr 2012 19:56:00 GMT

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.

Sour Cream Rhubarb Pie by Kathy D

Liz S. (AKA QCA Liz) — Mon, 09 May 2011 14:45:00 GMT

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

Liz S. (AKA QCA Liz) — Mon, 09 May 2011 14:43:00 GMT

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

Liz S. (AKA QCA Liz) — Mon, 09 May 2011 14:41:00 GMT

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!)

Sour Cream Rhubarb Pie by Kathy D

QCA Admin — Tue, 11 May 2010 23:57:00 GMT

Sour Cream Rhubarb Pie

10" pie pastry shell

4 c cubed rhubarb

1 c strawberries

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.

Crumble topping:

1/4 c soft butter

1/2 c brown sugar

1/2 c flour

(I sometimes double the crumble quantities)

Combine until crumbly (you can use a food processor) and then sprinkle over the fruit.

Bake at 450 for 15 minutes and then at 350 for 30 minutes.

Crock Pot White Chili by Judith Bell

QCA Admin — Wed, 10 Feb 2010 03:14:00 GMT

This is sooooo easy! Just throw it into the crock pot and spend your day quilting. Yea!! Judith Bell

Crock Pot White Chili

1 C shredded Monterey Jack cheese (Save ½ C)

3-4 cans white Great Northern Beans

16 ounce jar salsa

2-3 chicken breasts cut into bite size pieces

1 - 1 ½ tsp cumin

Cook on low in crock pot 8 hours

Sprinkle each bowl of chili with remaining grated cheese. Can use sour cream as a topping also.

"Greek Salad" by Dawn Paoletti

QCA Admin — Tue, 12 Jan 2010 03:23:00 GMT

Greek Salad

2 or 3 cucumbers - peeled or not, your choice.
2 tomatoes - seeded, cut into bite sized pieces
1/4 red onion - cut into small, bite sized pieces
1/2 tsp garlic powder
1/2 tsp oregano
season with salt and pepper to your taste
1 tbsp olive oil
splash of lemon juice
greek olives - pitted
feta cheese

If you have a large bowl with a cover, use it. Put the olive oil, lemon juice and all the seasonings in the bowl. Cut the cucumbers lengthwise and scoop out the seeds. Cut the cucumbers into slices and place in bowl. Put the cut tomatoes and onion into bowl, along with the olives. Cover your mixing bowl and toss ingredients so everything is coated. Sprinkle with feta cheese on the top.

This recipe is easy to modify depending on how many servings you need.

"Pumpkin Cake Roll" by Althea

QCA Admin — Wed, 25 Nov 2009 00:29:00 GMT

Pumpkin Cake Roll

3 eggs, 1 cup sugar, 2/3 cup canned pumpkin, 1 tsp lemon juice, 3/4 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt, 1 cup powdered sugar, 1 (8-ounce) package cream cheese, 4 tbls butter, 1/2 tsp vanilla 1 cup chopped pecans

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt, fold into pumpkin mixture.

Line a 15x10x1 jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 for 15 minutes or until lightly browned. turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop completely...

Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. sprinkle with pecans. roll back up. cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days(well wrapped). Freezes well. Make 12 servings.

God bless,
Althea

Cabbage Creole

QCA Admin — Wed, 14 Oct 2009 15:22:00 GMT

CABBAGE CREOLE

1 medium size head of cabbage{chopped to bite size}
1 can Rotel tomatoes
1 can Cheddar Cheese soup
1 onion {diced}
1 Green Bell Pepper
1 LB. Ground Beef

Put first five ingredients into cooking pot, cover with water
and bring to boil. reduce heat and add Ground Pepper {to taste}
Add Garlic salt {To taste} Do not add salt, as garlic salt has the salt.

When cabbage has cooked to the soft stage, brown the ground beef,
drain and add to cabbage and simmer for another 20-30 minutes.

I serve with hot buttered cornbread muffins...........mmmm...good!

Sent in by member Margaret Ulicnik