Beckley Presbyterian Church

From Our Kitchen 3

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MEALS & MORE          DESSERTS & SALADS          COOKING WITH KAREN

cooking-reed4.jpg

 
 
C O O K I N G
 
WITH
 
K A R E N
 
 
 

Karen Reed's Pasta Salad

1 box medium shell pasta

1 red bell pepper, chopped

1 cucumber, chopped

1 bunch green onions, chopped

1 tsp. salt

1 cup Miracle Whip

1 cup sharp cheddar cheese, cubed or shredded

 

Taco Cheesecake Appetizer

1 cup crushed tortilla chips

1 T butter/margarine, melted

1 lb. ground round

1 (1-1/4 oz.) envelope taco seasoning mix,

   divided

2 T water

2 packages (8 oz. each)  cream cheese,

   softened

2 large eggs

2 cups sharp Cheddar cheese, shredded

1 (8 oz.) container sour cream

2 T all-purpose flour

Toppings: shredded lettuce

               chopped tomato

               chopped green bell peppers

 

     Stir together tortilla chips and butter.  Press into bottom of 9" spring form pan.  Bake at 325 for 10 minutes.

     Cook beef in large skillet until crumbled and done; drain and pat between two paper towels and return to skillet.  Reserve 1 tsp. taco seasoning and stir the rest into beef with 2 T water.  Cook and stir for 5 minutes.

     Beat cream cheese with electric mixer until fluffy.  Add eggs and the reserved 1 tsp. taco seasoning; beat until blended.  Mix in Cheddar cheese.

     Spread cream cheese mixture evenly over crust and 1 inch up on sides.  Spoon in beef mixture.  Spread cream cheese mixture from sides of pan over beef mixture forming a 1-inch border.  Combine sour cream and flour; spread over cheesecake.

     Bake at 325 for 25 minutes.  Cool in pan on wire rack for 10 minutes.  Run a knife around edges and release sides.  Serve warm with toppings.

     Store in refrigerator.  Yields 12 servings. This may be made a day ahead and reheated.  Add toppings before serving.

 

Sun-Dried Tomato Cream Puffs Appetizer

1/2 cup water

1/4 cup butter/margarine

1/4 cup all-purpose flour

2 T sun-dried tomatoes (not oil packed), finely

   chopped

1/4 tsp. salt

1/4 tsp. dried basil

1/8 tsp. ground red pepper

2 eggs

4 oz cream cheese, softened

 

     Preheat oven to 425.  in medium saucepan bring water and butter to boil.  Stir in remaining ingredients except eggs and cream cheese.  Cook over medium heat stirring vigorously until mixture leaves sides of pan in a smooth compact ball (about 1 minute).  Remove from heat and cool slightly.

     Add eggs one at a time, beating with hand mixer for 1 minute after each addition until smooth and glossy.  Drop mixture by tablespoonfuls onto ungreased cookie sheet to form 20 puffs.

     Bake at 425 for 15-20 minutes or until puffed and golden brown.  Remove from oven and cut small slit in side of each to allow steam to escape.  Cool completely.

     Stir or beat softened cream cheese until smooth.  Cut puffs in half and spoon 1 tsp cream cheese onto each half.  Makes 40 servings.

 

Championship Artichoke Dip

2 cups Parmesan cheese

2 cups Mozzarella cheese, Italian style

1 cup Mayonnaise

2 cloves garlic, finely chopped

2 cans (16 oz. each) artichoke hearts, drained

   and finely chopped

 

     Mix all ingredients thoroughly.  Bake in oven-proof bowl at 380 degrees for 45 minutes.  Serve with an assortment of crackers.

 

Cheese Slaw Appetizer

1 lb. Swiss cheese, coarsely shredded (like slaw

   would look)

1 bunch green onions with tops, chopped

1/2 cup mild banana peppers, chopped

1/2 cup Jalapeno peppers, diced

Mayonnaise

1 head cabbage

 

     Combine cheese, green onions, banana and Jalapeno peppers in a bowl.  Add enough mayonnaise to bind and mix well.  Store in refrigerator (can be stored up to a week).  Add more mayonnaise if needed when serving.

     Hollow out center of cabbage head, put on serving plate and fold back outer leaves (or put some loose leaves around side of plate).  Spoon cheese mixture into center and serve with large size corn chips for 'scoops'.  Makes 16 servings.

 

Mushroom Stuffed Phyllo Bundles

1 T butter/margarine

1/2 cup red bell pepper, diced

1 clove garlic, minced

1-1/2 cups fresh mushrooms, chopped

1/4 cup fresh chives, chopped (or 1 T dried)

1/4 tsp. salt

1/4 tsp. dried marjoram leaves

1/4 tsp dried sage leaves

1/8 tsp. pepper

6 sheets (17"x12") frozen phyllo pastry, thawed

Nonstick cooking spray

2 T shredded fresh Parmesan cheese

   

     Melt butter in skillet.  Add bell pepper and garlic.  Cook and stir 1-2 minutes until tender.  Add mushrooms and cook 2-3 minutes until tender.  Remove from heat and stir in chives, salt, marjoram, sage, and pepper.  Mix well.

     Heat oven to 350.  Unroll phyllo sheets and cover with plastic wrap or towel.  Use the first 3 phyllo sheets for half of mixture:  Place 1 sheet on work area, spray with cooking spray; layer with 2 more, spraying each with the cooking spray;  cut through all three layers with sharp knife to make 12 squares.

     Place heaping teaspoon of mushroom mixture in center of each square and sprinkle each with Parmesan cheese.  Bring up edges of pastry squares and twist or pinch together to seal.

     Place on ungreased cookie sheet.  Repeat with remaining three phyllo sheets, mixture, and cheese.  Bake at 350 for 18-20 minutes or until golden brown.  Serve warm  Makes 24 appetizers.

 

 

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