Click here to return to the Winnefox home page
Recipe Archive

 

All Holiday Cookies | Artichoke Pasta Salad | Asparagus Guacamole Dip | Baked Manicotti | Black Bean Salad | Broccoli Woccoli Salad | Cajun Shrimp Pasta | Chocolate Eclair Dessert | Chocolate Pumpkin Muffins | Chocolate Zucchini Bread | Chuck Wagon Beans | Cranberry and Turkey Casserole | Cranberry Dessert and Sauce | Cream Cheese & Fruit Bar | Crunchy Munchies | Curry Chicken | Darlene's Salsa | Ginger Meatballs | Gobblin' Goblins | Gourmet Mocha Fudge | Green Pancakes | Jackpot| Lentil Spinach Soup| Lorraine's Sugar Cookies | Microwave Peanut Butter Fudge | New England Toll House Muffins | Parmesan-Walnut Bread | Peach Melba Trifle | Pecan Pie Bars | Pumpkin Apple Bread | Pumpkin Bread | Raspberry Yogurt Pie | Rhubarb Custard Bars | Rueben in the Round Crescents | Rhubarb Custard Kuchen | Roasted Corn and Black Bean Soup with Lime Sour Cream | Smoked Turkey and Cranberry Pizza | Soaked Lemon Tea Bread with Poppy Seeds |Spicy Chicken Soup| Spinach Calzone | Super Fudgy Brownies | Swiss Chard Quiche | | Thai Noodle Salad | Toffee-Topped Bars | Tom's Departing Punch | Vegetable Sauté with Two Cheeses | Wild Rice Salad | Zucchini Garden Chowder

 

Pasta with Tomato Gravy
Lisa Rudolph, Oshkosh Public Library

5-6 large, ripe tomatoes
2 T olive oil
4 T fresh chopped herbs (basil, thyme, oregano & rosemary) or 2 T dried
2-3 cloves minced garlic
1 small can evaporated milk
Pasta of choice
Chicken breast (optional)

Dice tomatoes. In a large saucepan sauté garlic in olive oil. Add tomatoes and simmer for at least 45 minutes. After ½ hour add fresh herbs (if using dried herbs add them right away).

While tomato mixture is simmering, cook pasta (I add lemon juice to the water). I like using angel hair or rotini pasta.

After simmering tomatoes stir in one can of evaporated milk and remove from heat. Ladle over drained pasta.

Lisa says: "I like to serve this with chicken breast sautéed in lemon pepper seasoning on the side."

Wild Rice Salad
Cathy MacArthur, formerly on the staff of the Oshkosh Public Library

1 c wild rice (amount before cooking)
½ to 1 c raisins
1 c seeded diced tomatoes (optional)
½ c sliced olives
½ c slivered toasted almonds
¼ c wine vinegar
½ c olive oil
Salt and pepper to taste

Cook and cool wild rice. Add remaining ingredients; mix well. Serve at room temperature.

Ingredient amounts are optional -- use your judgement.

Rhubarb Custard Bars
Keetra Baker, Winnefox Library System, Electronic Services Section

Crust:
2 cups all-purpose flour
¼ cup sugar
1 cup cold butter or margarine

Filling:
2 cups sugar
7 tablespoons all-purpose flour
1 cup whipping cream
3 eggs, beaten
5 cups chopped fresh rhubarb (or frozen rhubarb thawed and drained)

Topping:
6 ounces cream cheese, softened
½ cup sugar
1 cup whipping cream, whipped
½ teaspoon vanilla

For the crust, combine the flour and sugar in a bowl, and cut in the butter until mixture resembles coarse crumbs. Press into a greased 9 x 13 baking pan. Bake at 350° for 10 minutes.

Meanwhile, for the filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust and bake at 350° for 40-45 minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over top. Cut into bars.

Store in refrigerator.

Asparagus Guacamole Dip
Lisa Rudolph, Oshkosh Public Library, Circulation Department

1 c asparagus (about ½ to ¾ pound) cooked well and pureed in blender
¼ c sour cream (fat free is fine)
2 T lime juice (lemon works too)
2 T salsa (from a jar)
1 T minced onion (optional)
2 cloves garlic, minced
dash of Tabasco
salt and pepper

Cook asparagus, cool and puree. Mix in a bowl with the remaining ingredients. Serve with chips.

Chocolate Pumpkin Muffins
Keetra Baker, Winnefox Library System

Ingredients:
1 box chocolate cake mix (I used Betty Crocker Super Moist Chocolate Fudge cake mix)
1-15oz can of solid pack pumpkin (NOT pumpkin pie filling) (I used Roundy's brand)

Directions: Mix together dry cake mix and the can of pumpkin until all the cake mix is moistened and the texture is relatively smooth. Spoon the mixture into cupcake liners until they are approximately 2/3 full. Bake at 350° until toothpick inserted in center comes out clean (about 20-25 minutes, or longer if using an AirBake pan). Allow to cool.

They are great served with a dab of Cool Whip (Cool Whip Free or Cool Whip Light is recommended) on the top.

Yield: 24 cupcakes

Nutritional Information:
Serving size - 1 cup cake

  Plain With 2 Tbsp Cool Whip Light
Calories 95 115
Fat 1.25 grams 1.25 grams
Fiber 1 gram 1 gram

Weight Watchers™ Points™ - 2

Spicy Chicken Soup
Michelle Stowe, Winnefox Library System

1 (7 oz) can chipolte chiles in adobe sauce
1 teaspoon olive oil
1 cup chopped green bell peppers
½ cup chopped green onions
1 tablespoon bottled minced garlic
1 tsp ground cumin
2 cups chopped cooked chicken breast (about 12 oz)
2 (14½ oz) cans fat-free, less-sodium chicken broth
1 (14½ oz) can diced tomatoes and green chiles, undrained
1 (11 oz) can whole-kernel corn with sweet peppers, drained

1. Remove 1 chile from can; reserve the remaining chiles and sauce for another use. Mince chile. (these are very spicy -- if you don't like spicy omit them.)

2. Heat the oil in a large saucepan over medium-high heat. Add bell pepper, onions, garlic and cumin; sauté 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes and corn. Bring to a boil; reduce heat, and simmer 3 minutes.

Yield: 4 (2 cup) servings
Calories: 358
Fat: 11.8 grams
Fiber: 4.9 grams

Lentil Spinach Soup
Lisa Rudolph, Oshkosh Public Library

1 - 10 oz box frozen spinach
1 cup dry lentils
1 medium chopped onion
2 cloves minced garlic
2 chicken bouillon cubes
1 T Worcestershire
½ tsp each - dried thyme, oregano, parsley, basil, fennel seed, salt & pepper
1 bay leaf
2 medium chopped carrots
4 cups water
1 - 7½ oz can tomatoes
½ c red wine
1 T balsamic or red wine vinegar (optional)

Rinse and drain lentils. In a large pot cook onion and garlic in oil until brown. Stir in lentils, water and tomatoes. Add bouillon, Worcestershire and seasonings. Bring to a boil. Reduce heat and simmer 20 minutes.

Add carrots and frozen spinach then bring back to a boil. (Break up spinach with a fork.) Reduce heat, cover and let cook for 15 more minutes. Stir in wine and vinegar if desired.

Great served with popovers!

Toffee-Topped Bars
Tracy Scheller, Oshkosh Public Library & Winnefox Library System

5 minutes preparation time, 35 minutes baking time

2 c firmly packed brown sugar
2 c all-purpose flour
½ c (1 stick) butter or margarine, softened
1 t baking powder
½ t salt
1 t vanilla extract
1 c milk
1 egg
1 c semi-sweet chocolate chips
½ c chopped walnuts
¼ c unsweetened flaked coconut (optional)

Preheat oven to 350°. Lightly grease a 9x13 baking pan; set aside.

In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives cut in the butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.

Add baking powder and salt to mixture in large bowl. Using a fork lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.

In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts. Using a long flat spatula spread topping evenly over the top of the batter in pan.

Bake bars for 35 minutes, or until a skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife cut into bars. Store in airtight container for up to 5 days.

Makes 24 bars

Zucchini Garden Chowder
Diana Stritzel, Oshkosh Public Library

2 medium zucchini, chopped bite-size
1 medium onion, chopped
2 T minced fresh parsley
1 t dried basil
1/3 c butter or margarine
1/3 c all-purpose flour
1 t salt
¼ t pepper
3 c water
3 chicken bouillon cubes
1 t lemon juice
1 can (14½ oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg (10 oz) frozen corn
2 c (8 oz) shredded cheddar cheese
¼ c grated Parmesan cheese
pinch sugar, optional
additional chopped parsley, optional

In a Dutch oven or soup kettle over medium heat, sauté zucchini, onion, parsley and basil in butter until the vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add the tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving stir in cheese until melted. Add sugar and garnish with parsley if desired.

Yield: 8-10 servings (about 2 ½ quarts)

Peach Melba Trifle
Carol Cate, Poy Sippi Public Library

1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1½ cups cold water
1 package (4-serving size) instant vanilla flavor pudding and pie filling mix
2 cups (1 pint) whipping cream, whipped
1/4 cup plus 1 tablespoon dry sherry or orange juice (optional)
6 cups angel food cake cubes (about 10 ounces)
1½ pounds fresh peaches, pared and sliced; OR 1 can (29-ounce) sliced peaches, drained
½ cup red raspberry preserves
toasted almonds and additional preserves, optional

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream and 1 tablespoon sherry.

Place 3 cups cake cubes in 3 to 4-quart glass serving bowl. Top with half the peach slices, ½ cup preserves and half the pudding mixture. Repeat layering with remaining cake, sherry, peach slices and pudding. Garnish with almonds and preserves if desired.

Chill thoroughly. Refrigerate leftovers.

Makes 10 to 12 servings.

(Carol uses low-fat sweetened condensed milk, instant pudding, and Cool Whip.)

Roasted Corn and Black Bean Soup with Lime Sour Cream
Lisa Rudolph, Oshkosh Public Library

3 ears of corn on the cob, roasted on the grill for 10 minutes and cut from the cob
1 can black beans with chili spices
1 can creamed corn
1 can chicken broth
2 diced jalapeño peppers
1 can chili tomatoes
1 8-ounce can evaporated milk
1 can "cream of..." soup (Lisa has used cream of chicken, chicken/broccoli, or even cheese)
sour cream with lime juice mixed in

Mix all ingredients except evaporated milk in a crockpot or a saucepan. Heat through. Add evaporated milk and simmer at very low heat -- do not boil.

When serving, dollop with a tablespoon of sour cream. Serve with warm tortillas or corn bread.

Jackpot
Sandi Schulz, Oshkosh Public Library

8 oz rotini noodles
1 lb ground beef
¼ c chopped onion
1 t chili powder
1 t seasoned salt
dash of pepper
1 can (10 ¾ oz) tomato soup
½ c water
1 can (15 ½ oz) chili beans
1 ½ c grated cheese, divided

Cook rotini according to package directions. Sauté onion and ground beef. Drain off excess fat. Add salt, chili powder and pepper; mix well. Add soup, water, rotini, chili beans and ½ of cheese; mix well.

Pour into greased 2 qt casserole and sprinkle with remaining cheese. Bake at 350° for 20 minutes or until cheese is melted.

Makes 6-8 servings

Soaked Lemon Tea Bread with Poppy Seeds
Lisa Rudolph, Oshkosh Public Library

Bread:
1/3 c melted butter
1 c sugar
2 eggs
¼ t almond extract
1 ½ c sifted flour
1 t baking powder
1 t salt
½ c milk
½ c chopped nuts and/or 1 T poppy seeds
1 T grated lemon peel

Glaze:
3 T fresh lemon juice
¼ c sugar

Blend butter and sugar very well. Beat in eggs one at a time. Add extract. Sift dry ingredients together; add to egg mixture alternating with milk. Blend just enough to mix. Fold in peel, nuts and/or poppy seeds.

Turn into greased 8 ½x 4 ˝x 2 ¾"loaf pan. Bake 70 minutes at 325° for Pyrex, or 350° for metal loaf pan. Remove from oven and spoon glaze over bread. Cool 10 minutes. Turn out onto rack.

Don't cut for 24 hours. Freezes well. Allow to thaw 2 hours.

Chocolate Eclair Dessert
Bobbi Starrett, Oshkosh Public Library

Crust ingredients:
1 c. water
1 stick margarine
1 c. flour
4 eggs

Crust directions:
Bring water and margarine to a boil in a large saucepan. Add flour and mix well. Remove from heat. Add eggs one at a time. Beat well after each addition. Spread in a greased jelly roll pan. Bake at 400° for 30 minutes. Cool.

Filling ingredients:
2½ c. milk
6 oz. package vanilla instant pudding
8 oz. cream cheese (room temperature)

Filling directions:
Mix filling ingredients and spread over the crust.

Topping ingredients:
12-16 oz. Cool Whip
Hershey's chocolate syrup

Topping directions:
Spread Cool Whip over the pudding mixture. Drizzle syrup on top. Refrigerate.

Cranberry Dessert and Sauce
Char Ziebell, Information and Referral

Cake:
4 T melted butter
1 c granulated sugar
2 c flour
2 tsp baking powder
1 c milk
2 c raw halved cranberries

Beat together; place in greased 9" square pan. Bake 45 minutes at 350°. Cut into pieces, serve hot with sauce.

Sauce:
1 c brown sugar
½ c white sugar
3 T flour
1 c hot water
½ lb butter
1 tsp vanilla

Put all ingredients in a saucepan and bring to a boil, stirring frequently. Serve over cake.

Pumpkin Bread
Laurie Magee, Oshkosh Public Library

1 2/3 c flour
¼ tsp cloves
¼ tsp baking powder
1 tsp cinnamon
1 ½ c sugar
¼ tsp nutmeg
½ tsp salt
1 tsp soda
2 eggs
1/3 c cold water
2/3 c cooking oil
1 c pumpkin
2/3 c raisins

Sift dry ingredients into a bowl. Make a well in the center - place eggs, water, oil, pumpkin and raisins in well - mix well.

Pour into 2 greased loaf pans.

Bake at 350° for 40 minutes.

Gourmet Mocha Fudge
Susan Eisen, Winnefox Library System

3/4 c evaporated milk
1 T unsalted butter
1 ½ c granulated sugar
2 c mini marshmallows
2 T instant coffee crystals

Stir together in large glass bowl. Heat in microwave oven for 4 minutes, until it wells up. Take out and stir. Reheat 2 minutes more. Stir until marshmallows are dissolved. Immediately stir in:

12 oz real chocolate chips
½ tsp vanilla extract
1 oz chopped unsweetened chocolate (for richer fudge)
and/or 2 T unsweetened cocoa powder (for drier fudge)

Stir well until all chocolate is dissolved. Have a 9x12 cakepan ready, lined with aluminum foil. Pour the fudge in and spread it evenly. Let top dry overnight. Turn over on a board, peel off foil and let the bottom dry. Cut into pieces. Separate them and let them dry a bit more.

Pieces can be coated with melted coating chocolate, with half a walnut or blanched almond placed on top.

Green Pancakes
Susan Belsky, Oshkosh Public Library Reference Librarian

4 c grated raw zucchini
1 c flour
2 t baking powder
2 eggs, well beaten
salt and pepper
½ t thyme
butter for frying

Put the grated zucchini in a bowl. Sift the flour and baking powder together and beat the mixture into the zucchini. Then beat in the eggs, salt, pepper, and thyme.

Blend it until it's a thick pancake batter, then drop by the spoonful into a skillet containing hot butter. Make the pancakes about 3 inches wide. Fry on both sides until golden.

This makes a good side dish with meat or a vegetarian entree.

Chuck Wagon Beans
Russell Upsumgrub, Winnefox Caterer

1/3 c catsup
2 T Worcestershire sauce
4 T brown sugar
1 t dry mustard
1 t garlic salt
2 T vinegar
6 slices bacon, cut into bite-sized pieces
1 med onion, chopped
1 can pork and beans
1 can red kidney beans, drained
1 sm can lima beans, drained

Fry bacon and onion in a saucepan. Add the catsup, Worcestershire sauce, brown sugar, mustard, garlic salt and vinegar, and simmer for 5 minutes.

In a large casserole dish, combine the remaining ingredients with the simmering mixture. Bake at 350° for 1 hour. (You may prepare this ahead of time, and refrigerate before baking.)

Makes 12 servings

New England Toll House Muffins
Char Ziebell, Information & Referral Service

2 c flour
2/3 c brown sugar
1/3 c white sugar
½ t salt
2 t baking powder
1 t soda
1 egg
¼ c cocoa powder
½ c milk
1 c vanilla yogurt
½ c melted butter
1 t vanilla
1 c chopped walnuts
1 c semi-sweet chocolate morsels

Mix all ingredients and pour into muffin tin. Bake at 375° for 20 minutes.

Makes 18 muffins.

Cheese Stollen
Bobbi Starrett, Technical Services, Oshkosh Public Library

1 pkg crescent roll (8 count)
8 oz cream cheese - room temp
½ c sugar cinnamon
1 T lemon juice
1 egg
1 T flour

Heat oven to 350°. Arrange rolls in a flat rectangle on a jelly roll pan or cookie sheet. Push seams together so that cheese mixture will not run through to pan. Mix remaining ingredients till smooth. Spread over crescent rolls pushing cheese almost to edges. Fold comers over mixture. Sprinkle with cinnamon for looks.

Bake 20-25 minutes until rolls are golden brown. Cheese will rise a little then fall. Drizzle with a glaze of powdered sugar and milk (you don't need very much) while still a little warm. Cool & serve.

Cajun Shrimp Pasta
Michelle Rosenberg , Interlibrary Loan, Winnefox Library System

1 T Olive oil
¼ t Thyme
¼ t Cayenne pepper
¼ t Black pepper
¼ t Basil
½ T minced garlic
½ T Worcestershire sauce
¼ t Tabasco sauce
1 c Diced tomatoes
1 t Sugar
¼ c Green onions, chopped
1½ c Chicken stock or broth
½ lb Vermicelli
½ lb Fresh shrimp peeled and deveined (or substitute chicken)
¼ c Grated Parmesan cheese

Sauté the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, cook over medium heat for 45 minutes.

Sauté the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). (I used the ready to eat frozen shrimp this time - just heat through with a little garlic and butter.) Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.

NOTES: I mix a little cornstarch with some of the chicken broth and add at the end to thicken.

Curry Chicken
Susan Eisen, Interlibrary Loan, Winnefox Library System

Simmer till clear:
3/4 cup minced onion
3 T butter or margarine

Remove from heat, stir in:
3 T flour
1 t curry powder
3/8 t salt
speck of pepper

Then gradually stir in:
3/4 cup chicken broth or water + 2-3 t chicken bullion granules
3/4 cup half and half

Bring to a boil while stirring.

Separately saute:
1 pound sliced fresh mushrooms in
3 T oil

Add to above mixture with:
1 T lemon juice
3 cups cut-up cooked chicken or turkey

Rueben in the Round Crescents
Kathy Grace, Technical Services, Oshkosh Public Library

2 - 8 oz cans Pillsbury Quick Crescent Dinner Rolls
1 - 8 oz pkgs corned beef, thinly sliced
4 slices Swiss cheese
1 - 8 oz can sauerkraut
½ t caraway seeds
½ t sesame seeds

Heat oven to 400°F. Separate 1 can of dough into 4 rectangles. Place in an ungreased 12-inch pizza pan or 13x9 pan. Press firmly over bottom and ½ inch up the sides to form crust. Arrange corn beef, cheese and sauerkraut in layers over dough. Sprinkle with caraway seed.

Separate remaining can of dough into 8 triangles. Arrange triangles spoke-fashion over filling with tips toward center. Do not seal edges to bottom crust. Sprinkle with sesame seed. Bake for 15 to 25 minutes or until golden brown.

Serve immediately.

Makes 6 servings

Baked Manicotti
Char Ziebell, Information and Referral, Oshkosh Public Library

1 box manicotti shells
2 c ricotta cheese
2 T parsley
¼ tsp nutmeg
¼ c bread crumbs
1 egg
4 T Parmesan cheese
¼ tsp pepper
½ c grated mozzarella
1 large jar of spaghetti sauce

Cook manicotti as per instructions on the box. Combine all ingredients (except mozzarella and spaghetti sauce); stuff into cooled manicotti shells. Pour your favorite spaghetti sauce on to the bottom of a 9x13 pan. Place manicotti in pan. Spoon sauce and remaining stuffing over the manicotti, sprinkle with mozzarella. Cover and bake at 350° for 25-30 minutes.

All Holiday Cookies
Pat Jaeger, Technical Services, Oshkosh Public Library

½ c (1 stick) butter or margarine
1 c flour
3 T powdered sugar
1 square semi-sweet chocolate (I prefer 4 oz dipping chocolate)
Pecans and colored sugars for decoration

Preheat oven to 375°. Cream butter with sugar. Gradually blend in flour.

Chill 20 minutes or until firm enough to handle.

Form scant ½ T of dough into 2" fingers. Bake on ungreased cookie sheet at 375° for 15 minutes or until pale golden. Carefully remove to wire rack to cool.

Melt chocolate or white bits over hot water. Dip one end of cookie in chocolate or white coating. Sprinkle with ground pecans or colored sugar appropriate for the holiday.

Cranberry and Turkey Casserole
Sal Monella, Staff Cook, Winnefox Library System

2 T butter
3 T flour
¾ c chicken broth
1 ½ c cooked turkey meat, cut into chunks
1 c celery, sliced diagonally
½ c cranberries, chopped
½ c milk
2 T lemon juice
2 c bread cubes

Preheat oven to 350°F. Butter a medium casserole dish.

Melt butter over a low heat. Add the flour to make a paste. Gradually add the chicken broth and milk. Cook until thickened. Add the turkey and remaining ingredients. Cook over low heat for a few minutes.

Turn the mixture into the casserole dish and spread the bread cubes over the top of the mixture. Bake for 15-20 minutes.

Makes 4-6 servings

Spinach Calzone
Eaton Wright, Nutrition Consultant, Winnefox Library System

1 loaf frozen whole wheat bread dough
1 - 10 oz pkg frozen spinach
2 eggs
1 c ricotta cheese, about ½ lb
12 -16 oz mozzarella cheese, cubed
½ t ground nutmeg

Spray a bread pan with Pam. Place frozen dough in the pan and cover with plastic wrap. Let rise.

Defrost frozen spinach in a medium bowl. Remove spinach to squeeze out any excess moisture. In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg, and spinach. Stir in mozzarella.

Divide bread dough into quarters and roll into four 8-inch circles. Cover half of each dough circle with a quarter of the filling, leaving a ½-inch border around the edge. Fold dough over the filling to form a turnover. Press edges with the tines of a fork to seal.

Spray a baking sheet with Pam and place calzones on it. Bake at 425° for 18 to 20 minutes, or until calzones are puffed and a deep golden brown.

Swiss Chard Quiche
Renee Miller, Graphic Artist, Winnefox Library System

3 eggs slightly beaten
1 pint cream
2 cups grated sharp cheddar and mozzarella cheese (reserve handful of cheese for top of quiche)
2 cups fresh packed chard leaves (fresh spinach may also be used)
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons fresh herbs, chopped-parsley, sage, rosemary, thyme, marjoram, oregano, basil, fennel, savory, chives, tarragon. (Italian seasoning or any other commercial herb blend may be used-if using dried herbs, cut measure in half)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
½ teaspoon paprika
¼ cup sesame seed
1 pie shell, unbaked

Cook greens for 1 minute. Drain and squeeze excess liquid from greens. Chop fine and blend with remaining ingredients except sesame seed.

Sprinkle half the sesame seed in bottom of pie shell. Pour filling into shell. Sprinkle reserved cheese and remaining sesame seed on top.

Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes or until done. Cool slightly before serving.

Serves eight. May also be eaten cold with vinegar and oil dressing or sweet sour dressing.

Darlene's Salsa
Laurie Magee, Childrens & Family Outreach Services, Oshkosh Public Library

1 quart diced tomatoes
1 large onion, diced
1 medium green pepper, diced (or 1 small can chopped chilis)
2 cloves garlic, minced
1 T chili powder
1 t dried pepper, crushed
1-16 oz can tomato sauce

Bring to a boil, reduce heat and simmer until tender. Can be frozen or canned.

Vegetable Sauté with Two Cheeses
Diana Stritzel, Circulation, Oshkosh Public Library

2 med. yellow peppers (cut into 1" strips)
2 med. zucchini (about 10 oz each, cut into 1 ½" pieces)
1 med. onion (thinly sliced)
1 small bunch broccoli (in bite-sized pieces)
½ lb mushrooms (cut in half)
¼ c olive or salad oil
¾ tsp salt
¼ tsp dried oregano
1 15-19 oz can red kidney beans
1 8 oz pkg mozzarella cheese
½ 8 oz pkg Monterey jack cheese with jalapeno peppers

1. Clean and dice vegetables.

2. In a 12" skillet over med/high heat, in hot olive oil, cook onion until tender, stirring occasionally. Stir in broccoli and yellow peppers to coat with oil. Add ¼ cup water, cover and cook three minutes, stirring occasionally. Add zucchini, mushrooms, salt and oregano leaves; cook, uncovered, stirring frequently, until vegetables are tender crisp.

3. Drain red kidney beans and slice cheeses. Stir the beans and cheeses into vegetable mixture. Cover skillet and cook until kidney beans are heated through and cheese is melted.

Makes 6 servings.

Approximately 405 calories per serving.

Thai Noodle Salad
Lisa Rudolph, Circulation, Oshkosh Public Library

Vegetables (choose any 3 of the following):

  • Carrots
  • Cucumber
  • Celery (thinly sliced on the diagonal)
  • Bok choy
  • Scallion or sliced water chestnuts
  • Baby corn in can
  • Pea pods (fresh)
  • Bean Sprouts (fresh)

Sauce:
1 c chicken broth
2 T sesame oil
2 T soy sauce
3/4 c peanut butter
2 T vinegar
1 T ground ginger
½ tsp hot pepper flakes
2 cloves
minced garlic

5 pkgs Ramen noodles or 8 oz angel hair pasta

green olives, thinly sliced (optional)

Cook noodles according to package directions. Mix sauce ingredients well (works best in blender). Toss noodles and vegetables with sauce. Top with green olives (optional).

Rhubarb Custard Kuchen
Laurie Magee, Oshkosh Public Library

1 ¾ c sifted flour
½ tsp baking powder
1/8 tsp salt
¾ c shortening
1 egg, beaten
1 T milk
4 c diced fresh rhubarb
1 ½ c sugar
2 T flour
1 tsp ground cinnamon
2 eggs, beaten
¾ c milk
1 tsp vanilla

Sift together 1¾ c flour, baking powder and salt in a mixing bowl. Cut in shortening until mixture resembles coarse crumb mixture. Combine 1 egg and 1 T milk; stir into crumb mixture. Mix well.

Pat mixture into bottom and sides of an ungreased 13x9x2 cake pan. Fill crust with rhubarb.

Combine sugar, 2 T flour and cinnamon; sprinkle over top of rhubarb. Mix together 2 eggs, ¾ c milk and vanilla. Pour over all.

Bake in hot oven (425°) for 20 minutes. Reduce heat to 375°; continue baking for 15 minutes.

Parmesan-Walnut Bread
1st Place Winner, 1999 Fat Tuesday Savory Bread Bake-Off
Diana Stritzel, Oshkosh Public Library

3 c all-purpose flour
2/3 c sugar
½ c grated Parmesan cheese
4 t baking powder
½ t salt
-----
1 beaten egg
1 3/4 c milk
1/3 c walnut oil or cooking oil
1 c chopped walnuts

In a large mixing bowl combine flour, sugar, cheese, baking powder, and salt.

In a small mixing bowl stir together egg, milk, and oil; add to flour mixture, stirring until must combined. Stir in 3/4 cup of the nuts. Turn into a greased 9x5x3-inch loaf pan. Sprinkle the remaining nuts over the top.

Bake in a 350°F oven about 1 hour or til a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove loaf from the pan; cool completely on a wire rack. Wrap and store overnight before slicing.

Makes 1 loaf, 18 servings.

Pumpkin Apple Bread
1st Place Winner, 1999 Fat Tuesday Dessert Bread Bake-Off
Karen Schubert, Page, Oshkosh Public Library

Topping:
1 T flour
5 T sugar
1 t cinnamon
1 T softened butter
Blend until the mixture resembles coarse meal.

Butter two 9x5x3 loaf pans. Preheat oven to 350°F.

Stir together:
3 c flour
3/4 t salt
2 t baking soda
1 t nutmeg
¼ t allspice
1½ t cinnamon
1 t cloves

Whisk together:
1 16-ounce can pumpkin
2¼ c sugar
3/4 c oil
4 eggs
Add flour mixture.

Fold in:
2 chopped apples (2 c)

Divide the batter between pans. Sprinkle with topping. Bake 50 minutes.

Tom's Departing Punch
Susan Belsky, Reference Librarian, Oshkosh Public Library

1 large can frozen lemonade concentrate
2 quarts of cranberry-cherry juice
2 litre bottles of ginger ale
1 decorative ice ring

Dump this all in a punch bowl and serve. Wave goodbye to Tom on his way out.

Artichoke Pasta Salad
Sheila Neubauer, Technical Services, Oshkosh Public Library

1 16-ounce package penne noodles
2 14-ounce cans artichoke hearts, drained
2 4-ounce cans sliced black olives
2 large carrots, shredded
1 cup creamy Italian dressing (add more if needed to coat the other ingredients)

Mix well and refrigerate.

Lorraine's Sugar Cookies
Lorraine Cederholm, Director, Princeton Public Library

1 cup oleomargarine
1 cup white sugar
1 cup powdered sugar
1 cup cooking oil
1 teaspoon baking powder
1 teaspoon cream of tartar
1 teaspoon vanilla
½ teaspoon salt
2 eggs
4 ½ cups flour

Cream oleomargarine and sugar, then add oil, eggs and vanilla. Sift dry ingredients and add to mixture.

Put in refrigerator for at least 12 hours, or overnight.

Grease cookie sheets, and preheat oven to 350°F.

Roll into balls, dip in white sugar, and flatten with a fork or glass. Bake for 10-12 minutes - do not brown.

These cookies can be put in the freezer after baking.

Smoked Turkey and Cranberry Pizza
Russell Upsumgrub, Winnefox Caterer

1 individual pre-cooked Italian bread shell
¼ cup whole berry cranberry sauce
1/3 heaping cup shredded Monterey Jack cheese
4 thin slices smoked deli turkey, cut into thin strips

  1. After a hard day at work, walk in the door and preheat oven to 375°.
  2. Change into your comfortable clothes while the oven preheats.
  3. Place the bread shell on an ungreased baking pan.
  4. Spread the cranberry sauce evenly over the bread shell. Sprinkle with cheese. Top with turkey.
  5. Read the mail, pet the cat, or play with the dog while the pizza bakes for 10 minutes, or until the cheese has melted.
  6. Cut pizza into quarters and enjoy.
Makes 1 serving.

This is also a good way to use those holiday leftovers -- carve off a few slices of turkey and make a post-holiday version of this pizza.

Gobblin' Goblins
Arlene Menu, Winnefox Staff Nutritionist
Winnefox Halloween Party, 1997

2 squares semisweet baking chocolate
1 cup butterscotch chips
2 cups chow mein noodles
1 cup salted peanuts
1 cup miniature marshmallows
M&M plain chocolate candies

In a large microwave-safe bowl, cook chocolate and butterscotch chips on high for 2 minutes, or until the chocolate is almost melted, stirring halfway though the heating time. Stir until the chocolate is completely melted. Stir in the noodles, peanuts and marshmallows until they're completely covered with the chocolate mixture.

Drop by tablespoonfuls onto a wax paper-lined tray. Decorate each with 2 M&M candies to create the goblins' eyes. Refrigerate 1 hour or until firm. Store in an airtight container in the refrigerator. Makes about 2½ dozen.

Ginger Meatballs
Peter Hamon, formerly at Oshkosh Public Library, presently at South Central Library System;
from The Lion's Share, OPL Staff Cookbook, circa 197?
  • Part 1
    1 pound hamburger
    2-3 crumbled crackers
    ½ teaspoon soy sauce
    1/8 cup milk
    ¼ teaspoon salt
    pinch of ginger
  • Part 2
    ¼ teaspoon ginger
    2 tablespoons flour
  • Part 3
    1 green pepper, diced
    1/3 cup soy sauce
    1 cup mushrooms, canned or fresh
  • Part 4
    1 teaspoon sugar
    2 tablespoons water
    1 teaspoon flour or cornstarch
Mix Part 1 and shape into meatballs. Coat meatballs in Part 2. Brown in a hot skillet. Add Part 3 to skillet. When cooked, add Part 4 and stir until thick. Serve over egg noodles or rice.
Chocolate Zucchini Bread
Jeanne Tollard, Page, Oshkosh Public Library; and ILL Student Assistant, Winnefox Library System

3 cups grated zucchini
3 cups flour
1 cup oil
3 cups sugar
4 eggs
1 teaspoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
½ cup cocoa
2 teaspoons vanilla
1 cup nuts

Mix all the ingredients together, and bake for 1 hour at 350°. When cool, wrap in plastic and let stand for 24 hours. Serve or freeze. Yield: 2 loaves.

Raspberry Yogurt Pie
Laurie Magee, Oshkosh Public Library
from Jane Brody's Good Food Gourmet

Crust:
1½ cups graham-cracker crumbs
1 tablespoon sugar (optional)
¼ cup (½ stick) butter or margarine (you can use "light" margarine, if you wish), melted

Filling:
4 cups fresh raspberries, rinsed and well drained, divided
1/3 cup orange juice or apple juice
2 envelopes (2 scant tablespoons) unflavored gelatin
1/3 cup sugar
2 cups plain nonfat or low-fat yogurt
1 tablespoon honey (optional)
1 tablespoon raspberry vinegar or other mild or fruity vinegar
½ teaspoon vanilla extract

  1. Preheat the oven to 350°.
  2. To make the crust, in a small bowl, thoroughly combine the crust ingredients. Press them into a large pie plate, making sure that the sides are covered up to the rim of the plate.
  3. Place the pie plate in the oven, and bake the crust for 10 to 15 minutes or until it is a light brown. Set the crust on a rack to cool before filling it.
  4. To make the filling, select enough of the best-looking raspberries to make 1 cup, and set them aside.
  5. Place the orange or apple juice in a small bowl or measuring cup, and sprinkle in the gelatin. Let the mixture stand for 5 minutes or until the gelatin has softened.
  6. Meanwhile, in a small saucepan, combine 1 heaping cup of the remaining berries with the sugar. Cook the berries, stirring them, over a medium-low heat for 3-5 minutes or until the sugar dissolves. Remove the pan from the heat, and add the softened gelatin, stirring the ingredients until the gelatin is dissolved. Set the mixture aside to cool somewhat.
  7. Add to a blender or food processor the yogurt, honey, vinegar, vanilla, and the raspberry-gelatin syrup (don't worry if it is still quite warm). Process the mixture until it is smooth and well blended.
  8. Place the remaining raspberries (not those that you reserved in step 4) along the bottom of the cooled crust (the pie looks especially beautiful when sliced if you stand each berry on its rim with the hole side down). Spoon the yogurt mixture over the berries, and place the pie in the refrigerator for about 1 hour. Then decorate the top of the pie with the reserved berries. (I arrange the berries along the perimeter and make a second circle of berries in the middle of the pie). Chill the pie for 2 hours or until it is very firm.
Super Fudgy Brownies
Mara Munroe, Oshkosh Public Library
1986 Fat Tuesday Finger Food Fest entry

1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup flour
¾ cup cocoa
½ teaspoon salt
1 teaspoon baking powder
½ cup nuts (optional)

Pre-heat the oven to 350°. Grease a 9" x 13" pan. Melt the butter, and stir in the sugar and vanilla. Beat in the eggs, one at a time. Stir in the dry ingredients. Bake until a toothpick comes out clean - about 25-30 minutes.

Black Bean Salad
Diana Stritzel, Oshkosh Public Library
1998 Fat Tuesday Recipe Contest

2-15 ounce cans black beans
1-16 ounce can whole kernel corn, drained
1 large green pepper cut into thin strips 1 inch long (1 cup)
2 medium tomatoes, seeded and cut into ½ pieces
1 cup sliced celery
½ cup chopped onion
½ cup Italian dressing
½ cup hot picante salsa
Romaine lettuce (optional)
½ of a small onion, sliced and separated into rings

Drain black beans; then rinse and drain. In a large bowl combine the beans, corn, pepper strips, tomatoes, celery, onion, dressing and salsa. Cover and chill 4 to 48 hours. Stir once or twice. If desired, serve in a Romaine lettuce-lined salad bowl. Top with onion slices. Makes 16 servings.

Microwave Peanut Butter Fudge
Sandi Schulz, Page, Oshkosh Public Library
1995 Staff Holiday Tea

1 stick of butter or margarine
2/3 cup chunky peanut butter
4½ cup powdered sugar
1/3 cup milk
1 tablespoon vanilla

Place butter and peanut butter in a large bowl. Microwave on high until the butter melts (1-1½ minutes). Stir until blended. Add remaining ingredients; stir until lumps of sugar disappear. Microwave on high until softened but not bubbly (1-1½ minutes); stir. Pour into buttered 9" square baking pan. Cover, and refrigerate for at least one hour. Store refrigerated.

Broccoli Woccoli Salad
Jeanne Tollard, Page, Oshkosh Public Library; and ILL Clerk, Winnefox Library System
1st Prize Winner, 1998 Fat Tuesday Recipe Contest

2 packages broccoli slaw
1 bunch green onions, chopped (optional)
2 packages ramen noodles
1 cup sunflower seeds
½ cup slivered almonds
Dressing:
1 cup oil
1 cup sugar
2/3 to ¾ cup soy sauce
1/3 cup vinegar

Heat dressing ingredients to boiling, or until sugar dissolves. Cool, then pour over salad ingredients. Mix thoroughly. Chill overnight. Mix and serve.

Pecan Pie Bars
Cathy MacArthur, Volunteer Coordinator, Oshkosh Public Library
1995 Staff Holiday Tea

Cookie Crust (see below)
3 tablespoons butter or margarine, melted
4 eggs
1½ cups light or dark corn syrup
1½ tesapoon vanilla
1½ cups sugar
2½ cups pecan halves or coarsely chopped pecans

Preheat oven to 350°. Prepare and bake Cookie Crust. Meanwhile, in a large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Immediately pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around the edges and slightly firm in the center. Cook completely. Cut into 2" x 1½" bars.

Cookie Crust: Spray a 15" x 10" x 1" baking pan with no-stick corn oil cooking spray. In a large bowl, with the mixer set at medium speed, beat 2½ cups flour, 1 cup (2 sticks) cold butter or margarine (cut in pieces), ½ cup sugar and ½ teaspoon salt, until the mixture resembles fine crumbs. Press the mixture firmly into the prepared pan. Bake for 20-23 minutes or until golden brown. Top with filling; finish baking as directed above.

Crunchy Munchies
JoAnn Brewer, Technical Services, Oshkosh Public Library
1996 Fat Tuesday Finger Food Fest entry

1 cup butterscotch chips
½ cup chunky peanut butter
1½ cup chow mein noodles
1 cup miniature marshmallows
½ cup peanuts

Melt butterscotch chips over boiling water. Remove from heat, add peanut butter, and stir until smooth. Combine noodles, marshmallows and peanuts. Pour melted butterscotch chips and peanut butter over the dry ingredients. Stir until coated. Using a spoon, form cookies on cookie sheet, and chill until firm. Store in the refrigerator. Yield: about four dozen.

Cream Cheese & Fruit Bar
Michelle Rosenberg, Interlibrary Loan Assistant, Winnefox Library System
1996 Fat Tuesday Finger Food Fest entry

Crust:
2 cups flour
1 cup margarine, room temperature
½ cup powdered sugar

Topping:
8 ounces cream cheese, room temperature
1 cup powdered sugar
2 cups cool whip

fresh fruit (kiwi, strawberries, and bananas are good)

Mix the crust ingredients as you would a pie crust. Pat into a 9" x 13" pan and bake at 350° for 20 minutes or until golden brown.

Mix the topping ingredients, then spread over the cooled crust. Top with fresh fruit. Keep refrigerated until ready to serve.

 

back to Recipe o' the Month

 Back to the Winnefox home page

 

This page was last updated October 15, 2002

Please direct any questions or comments about this page to schwarz@mail.winnefox.org
URL: http://www.winnefox.org/ides/recipearchive.html