Favorite Recipe or Cookbook--June 7, 2018

June's theme for Recipe Club was "Favorite Recipe or Cookbook." The options are limitless, and there were many classic and new dishes to try.

Edyta baked "Original Plum Torte" using blueberries instead, which gave it a beautiful purple color! Served with a side of homemade whipped cream.

Mary made "Grecian Chicken Breasts." Stuffed with cheese and spinach, this is a filling and delectable dinner option.

Trudy L. made "Sue's Taco Salad." Instead of ranch dressing, Trudy uses green goddess dressing and tops it with tortilla chips for a special crunch!

Margene made "Chicken Rice Casserole." She's been making this recipe for 46 years and her husband loves it! 

MArie baked "Sour Cream Banana Bars." Her favorite recipe comes from Gold Medal Flour's 100th Anniversary cookbook, and she has been making them for years!

Cherryl baked "Crescent Roll Danish," which she got from her hairdresser and has been making this recipe for years!

Jan made "Texas Trail Dip." This is a fun appetizer she got from her sister in Tulsa, which she received from her son in Houston!

Annette brought "Strawberry Delight Dessert." She got the recipe from a coworker, and it is a favorite recipe of her husband. 

Margaret made "Sunflower Crunch Salad." Found in a family cookbook, it was submitted by her cousin! It's a great side dish for the summertime.

Pat made "Rhubarb Crumble." This is a recipe similar to her mom's. It's not as light pink as she remembers, but it tastes great!

Mary B. made "Sour Cream Cucumbers." She has been tweaking this recipe a little each time trying to find the best way to make it. Sometimes she adds dill, too! 

Sue R. baked "Black Bottom Cupakes," which is a recipe from her mother. Her kids ask for it all the time, which means it must be amazing! It's a chocolate cupcake with a cream cheese filling.

I made "Chocolate-Tahini Banana Bread." I always have too many bananas laying around, and this is my go-to recipe for banana bread. It uses tahini (sesame seed paste) which gives it a nuttier flavor!

There were many great recipes shared and more to try next time! Getting hungry? Join us July 5 at 6:30pm at Franklin Public Library. The theme is Farmer's Market Fresh--Farmer's markets are a great source of fresh and local food. Bring a dish that has farmer's market flavors!

All you have to do to join is cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!

Sunflower Crunch Salad

Ingredients:

• 1 medium head cabbage, shredded
• 2 green onions, minced
• 2 pkg. chicken flavor ramen noodles
• 1/4 cup sunflower oil
• 6 tbsp. red wine vinegar
• 2 tbsp. sugar
• Salt and pepper, if desired
• 5 tbsp. hulled sunflower seeds
• 1 cup toasted slivered almonds

Directions:

1. Mix cabbage and green onions in a large bowl. Chill covered in refrigerator. 
2. Reserve ramen noodles. Combine flavor packets from noodles with oil, vinegar, sugar, and salt and pepper in jar to shake.
3. Crush ramen noodles. Add noodles, sunflower seeds, and almonds to cabbage mix. Add dressing and mix well.
4. Serve immediately or chill for 1-2 hours.

Submitted by Margaret Herrick

Crescent Roll Danish

Ingredients:

• 2 pkg. crescent rolls
• 2 (8 oz.) pkg. cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• Cinnamon sugar
• Chopped nuts

Directions:

1. In a 13 x 9 inch greased pan, put 1 layer of crescent rolls on the bottom. Try to cover the bottom and press edges together. Sprinkle with cinnamon sugar.
2. Mix cream cheese, eggs, sugar, and vanilla together. Spoon over crescent layer and smooth. Top with 2nd layer of crescent rolls. Try to cover as much as you can. Sprinkle with cinnamon sugar and chopped nuts.
3. Bake at 350°F for 30 minutes.

Submitted by Cherryl Pergande

Strawberry Delight

Ingredients:

• 1 (16 oz.) container sour cream
• 1 large angel food cake (or make your own using a box mix)
• 1 (5 oz.) can evaporated milk
• 1 quart fresh strawberries, sliced (or 16 oz. frozen strawberries, sliced)
• 1 (12. oz) container Cool Whip
• 3/4 cup powdered sugar
• 1 (14 oz.) container strawberry glaze

Directions:

1. Mix together sour cream, milk, sugar, and Cool Whip. Add cake, torn or cut into small pieces, into the sour cream mixture. Mix together and place in a large glass bowl, punch bowl, or trifle dish.
2. Mix glaze and strawberries together. Pour over the angel food mixture. 
3. Chill before serving.

*NOTE: Try alternating the angel food cake mixture and strawberry glaze in layers, ending with the strawberry glaze on top.

Submitted by Annette Arndt

Sour Cream Banana Bars

The "Sour Cream Banana Bars" recipe can be found in Gold Medal Century of Success Cookbook: The Best Gold Medal Recipes of 100 Years.

Submitted by Marie Weber

Gold Medal Flour. “Sour Cream Banana Bars.”  Gold Medal Century of Success Cookbook: The Best Gold Medal Recipes of 100 Years. Minneapolis, MN: General Mills, 1979. Print.

Texas Trail Dip

Ingredients:

• 1 (16. oz) jar of favorite salsa
• 1-1/2 cups cooked chicken (or 2 cans chicken meat)
• 1 (15 oz.) can black beans
• 8 oz. shredded cheddar cheese (1 cup)
• Green onions, chopped--optional
• Bread toasts, bread cubes, or tortilla chips

Directions:

1. In a casserole with lid, combine salsa, chicken, beans, and 2/3 of cheddar cheese. Add green onions if desired. Stir well and top with remaining cheese. Cover and bake at 350°F for 1 hour.
2. Serve with bread toasts, bread cubes, or tortilla chips.

Submitted by Jan Luepke

Creamsicle Dessert

Ingredients:

• 1 small box orange Jell-O
• 1 small box cooked vanilla pudding
• 1 small box cooked tapioca pudding
• 3 cups cold water
• 1 large can mandarin oranges, chopped and drained
• 1 (8 oz.) container Cool Whip

Directions:

1. Boil water and add Jell-O and pudding and stir together. Let cool.
2. Add oranges and mix in Cool Whip.

Submitted by Trudy Cleaver