July's Meeting of the Pioneers

Theme: Fruit Galore
What does that mean?

Fruit salad, fruit pie, fruit bread, fruitcake, fruit kabobs, fruit marinades, fruit drinks, fruit pizza, fruit, fruit, fruit.

Try a new recipe that has fruit as one of the main ingredients and bring it to share on Wednesday, July 14th.

The meeting will be held at Penny's home and it starts at 6:30 p.m.

Be sure to email the recipe to DeeAnn to be posted on this blog.

Hope to see you all there!

June's Salads and Breads

Penny made: Maraschino Cherry Almond Bread from Taste of Home Contest Winning Annual Recipes 2010

1 jar (10 oz) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup slivered almonds

ALMOND BUTTER
1/2 cup butter, softened
1 Tbsp slivered almonds, finely chopped
1/2 tsp almond extract

Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters, blot dry and set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.

Pour into greased 9x5 loaf pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

In a small bowl, combine almond butter ingredients. Serve with bread.

AND

Quilt-Topped Corn Bread from Taste of Home Contest Winning Annual Recipes 2010

2 cans (4 oz each) whole green chilies
1 large sweet red pepper
2 packages (8.5 oz each) corn bread/muffin mix
1 can (14.75 oz) cream-style corn
1 an (11 oz) Mexicorn, drained
1 cup (4 oz) shredded reduced-fat cheddar cheese
2/3 cup water
1 egg, lightly beaten
1/4 cup egg substitute

Coat two 9-inch round baking pans with cooking spray. Slice green chilies in half lengthwise; pat dry. Place six chili halves skin side down in a starburst pattern in each pan. Cut the red pepper into twelve 1/4 inch slices and to 1 inch circles. Place slices between the chilies and circles in the center.

Place corn bread mix in a large bowl. Combine the corn, Mexicorn, cheese, water, egg and egg substitute; stir into corn bread mix just until moistened. Pour into prepared pans.

Bake at 425 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto serving plates.


Sybil made: Buffalo Chicken Salad from Family Circle Magazine

Coat nonstick skillet with cooking spray. Cook 1 lb. chicken tenders in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir together with 3 TBS. hot sauce (such as Frank’s).

In small bowl, stir together ½ cup crumbled blue cheese, 3 Tbls. sour cream, 3 Tbls. milk, 3 Tbls. mayonnaise.

Combine 1 cup chopped romaine lettuce hearts and ½ head iceberg lettuce in a large serving bowl and add 2 stalks celery cut into ¼ x 2 inch matchsticks, and 1 cup shredded carrots.

Drizzle dressing over salad. Toss well to combine. Top with chicken.

Serves 4

AND

Oatmeal Strawberry Bread from AllRecipes.com
3 cups flour
1 tsp. salt
1 ½ cups rolled oats
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
1 Tbls. ground cinnamon
1 ¼ pounds fresh strawberries, sliced
2 tsp. baking powder
¼ cup rolled oats

Preheat oven to 350 degrees. Grease two 7 x 3 inch loaf pans.

Stir together the flour, 1 ½ cups rolled oats, sugar, cinnamon, baking powder, and salt in large mixing bowl; in another bowl whisk together the vegetable oil and eggs; stir into flour mixture until moistened. Fold in strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining ¼ cup of rolled oats.

Bake in the preheated oven 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 5 minutes before cooling completely on wire rack.

DeeAnn made:
PEANUT-NOODLE SALAD from MyRecipes.com

This can be easily halved for a weeknight side dish. Serve chilled or at room temperature.

2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 garlic cloves, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16-ounce) package soba noodles or angel hair pasta, cooked
1 (8-ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1 1/2-inch pieces

Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.

Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.

AND

BACON PEA RANCH SALAD from AllRecipes.com

4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas 1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese

1. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
2. Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
3. In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving

Judy made a yummy fruit salad.