Recipes from your friends at Pelican Landing

                          

From Pot Luck Dinner April 2007 by Ole Kristensen
Marbled Brownies
 
 
1/2 cup (1 stick) unsalted butter, plus more for the pan
3 ounces finely chopped semisweet chocolate
3 ounces finely chopped unsweetened chocolate
1 cup all-purpose flour
1/8 teaspoon fine salt
3 large eggs
1 1/2 cups sugar
1 teaspoon pure vanilla extract

Cream Cheese Marble:
8 ounces cream cheese, softened (the microwave for 45 seconds at 50 percent power is a great way to do this) Do not make too soft
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9 by 13-inch baking pan with parchment paper, so that the edges of the paper come up the sides. Lightly butter the paper.

Put both the semisweet and unsweetened chocolates and the butter in a heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Whisk until smooth. (Alternatively, melt in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Whisk the flour and salt in a bowl.

In a large bowl whisk together the eggs, sugar, and vanilla. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended. Take care not to over mix the batter. Transfer the batter to the prepared pan.

For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla until smooth. Drop very large spoonfuls of the cream cheese mixture onto the surface of the brownie batter. Insert a butter knife through the batter to the bottom of the pan. With the flat edge of the knife, make swirling motions through the batters, occasionally lifting the knife through the top, until the dark and light batters are marbled.

Bake until a toothpick inserted into the center of the brownies comes out coated with a fudge-y crumb, 30 to 35 minutes. Cool the brownies in the pan on a rack.

To take the brownies out of the pan, lift the edges of the paper. Cut the brownies into squares.

 

From Golf Dinner March 28, 2007  by Linda Fetz

Strawberry Salad with Poppy Seed Dressing


3 tablespoons sugar
3 tablespoons mayonnaise
2 tablespoons fat-free milk
1 tablespoon poppy seeds
1 tablespoon white wine vinegar


1 (10-ounce) bag romaine lettuce
1 cup sliced strawberries
2 tablespoons slivered almonds, toasted

Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine.

Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.

Yield:  6 servings (serving size: 1 1/2 cups)

 

From Golf Dinner Jan 11, 2006 

      MARINARA CHICKEN
*6 boneless, skinless, trimmed chicken breasts - may need to pound to make     even in thickness 
*Place in ungreased baking dish--salt & pepper chicken
*1 - jar roasted sweet peppers - lay one on each chicken breast
*Cover all with package of fresh spinach
*Pour jar of marinara sauce over spinach
*Cut sliced guerye cheese (we used swiss) in strips and lay on top
*Sprinkle with freshly grated parmesan
 
*Cover with foil and bake at 350 for at least 45 min to 1 hour.  Remove foil--if     cheese not melted, run under broiler. 
*Can make ahead and refrigerate.
*If doubling recipe, allow more cooking time.
                                                                                            Sharon Hughes
 
                                           Cream Puffs
*Boil together:    1 stick salted butter and 1 C water
*Turn off heat and
*Add:                   1 C flour, blending until it forms a ball
*Remove from heat
*Vigorously beat in, one at a time, 4 eggs.  Beat until smooth.
*Drop on ungreased baking sheet, 3" apart; makes 8
 
*Bake at 400 degrees for 45 minutes or until puffed, golden, and dry
*Cool on racks; slice in half (may need to scoop out extra membrane)  Fill         with desired filling
 
Chocolate glaze
*Melt 2 sq semisweet cooking chocolate.  Add 4X sugar and a little milk until desired consistency of glaze.  Drizzle over cream puffs.
                                                                                            Roseanne McConnell

Florentiner Cookies from 3/30/05 Golf Dinner    Submitted by Ole Kristensen

Click on picture to enlarge

 

Florentines

 

 

 

 

Qty

Units

Description

1

lb

Margarine (Do not use Butter)

1   

Cup

cream

2.50

Cups

oatmeal

2.38

Cups

flour

1 1/2

tsp

baking powder

2

Cups

sugar

1

tsp

vanilla extract

1

lb

chocolate chips

melt margarine & sugar in sauce pan

 

( be careful not to burn)

 

Add the other ingredients except chocolate

 

drop 1 teaspoon on parchment covered

 

baking sheet. Cookies will spread, leave

 

lots of room.

 

bake 5-7 min at 390 F until golden

 

cool on a flat surface.

 

Melt chocolate in double boiler or microwave

 

match cookie pairs and assemble

 

pairs with chocolate.

 
 

Overnight Mashed Potato Casserole    Submitted by Betty Ryan & Nancy Meyers

5# Idaho potatoes, cooked, drained and dried over heat

1 - 8 oz. Pkg. Cream cheese

1 - cups sour cream

1 - cloves garlic, crushed

1/4 - cups chopped chives

2 - teaspoons salt

1 - Tablespoons butter

1/2 - teaspoon paprika

Mash, add cream cheese, sour cream, salt, pepper and garlic.

Beat at high speed until smooth and light.

Stir in chopped chives.

Spoon into lightly greased pan.

Refrigerate overnight.

Next Day:

Sprinkle with paprika and dot with butter.

Bake (uncovered) in 350 oven for 45 mins

 

Eye of Beef Roast    Submitted by Nancy Miller

 
    5-6# Eye of Round completely trimmed.
 
    Rub with salt (pepper if desired).  Rub with garlic clove.  Place in
    pan.  Sprinkle with minced parsley and basil, chopped garlic.
 
    Mix together:  1 1/2 cup dry red wine
                         1/2 cup beef bouillion
 
Pour in pan around meat.  Cover tightly with foil  Bake at 325 degrees for 4 hours.  Slice meat and return to juice.
 
 
LASAGNA MARIA Posted by Joan Bentson and Sharon Hughes
from Southern Living for Golf Dinner 11-10-04
 
1# ground pork sausage                      1- (8 oz) pkg lasagna noodles, cooked
1-(28 oz) jar spaghetti sauce               2 C(8 oz) shredded mozzarella cheese,
½ C water                                                      divided
1 large egg, lightly beaten                    1-7oz jar sliced mushrooms, drained
1-(15 oz) carton ricotta cheese                   (We used fresh)***
1/4 C grated Parmesan cheese          1-(3-1/2oz) pkg sliced pepperoni
1 T dried parsley flakes
½ t dried oregano
1/4 t pepper
 
Brown sausage in skillet over medium heat, stirring until it crumbles; drain.  Stir in spaghetti sauce and water; set aside.  Combine egg and next 5 ingredients, stirring well.

Spread about ½C meat sauce in a lightly greased 13x9" pan.  Layer 3 lasagna noodles, half of the ricotta cheese mixture, 1/3 of the mozzarella cheese, and 1/3 of remaining meat sauce; repeat layers.  Top with remaining noodles.  Arrange mushrooms and pepperoni slices on top.  Spoon remaining meat sauce on top.

Bake, uncovered, at 375 degrees for 20 minutes.  Sprinkle with remaining mozzarella cheese and bake 5 more minutes.  Let set in pan for about 15 minutes before cutting.  Serves 8.
***Note: Saute 2 C sliced fresh mushrooms in 1T olive oil for 3 minutes over medium-high heat

 

.

 

  

GRECIAN FISH   prepared by Roseanne McCollins for the golf dinner 1/28/04

 Arrange fish in baking dish which has been coated with olive oil.  Sprinkle with salt & pepper.

Cook the following in 2 T. oil in large skillet over medium high heat, stirring constantly until tender.

            2 green peppers, cut into thin strips

            1 sweet red pepper, cut into thin strips

            1 small onion, sliced

            2 cloves garlic, minced

 Add:

            5 large plum tomatoes coarsely chopped (about 1 ½ cups)

            ½ cup dry white wine

            16 kalemata olives, pitted (I add more)

            2 tsp. chopped fresh oregano

            ½ tsp. fennel seeds

1/4 tsp. salt, 1/8 tsp. pepper & 1/8 tsp. dried crushed red pepper.  Stir well. Bring to a

boil, reduce heat & simmer uncovered 5 min.

Spoon over fish & sprinkle with 6 oz. crumbled feta cheese.  Bake uncovered at 450 for 30 min.  Sauce makes enough to cover fish for 10-12 people.

 

CHOCOLATE ÉCLAIR CAKE  prepared by Roseanne McCollins for the golf dinner 1/28/04

 1 stick butter

1 cup water

1 cup flour

4 eggs

Filling:

3 cups milk

2 pkgs. instant French Vanilla pudding

8 oz. cream cheese, softened

1 – 12 oz. container Cool Whip

chocolate syrup

 Combine butter & water.  Boil to melt butter.  Remove from heat & add 1 cup flour.  Stir until paste forms.  Add 4 eggs, one at a time, beating well after each egg.  Make sure eggs are totally whipped in.  Pour into a 9 X 13” cake pan & bake at 400 for 40 min.  Cool.

 

Filling:  Beat cream cheese with a small amount of the milk.  Continue adding milk until cream cheese is blended in.  Add pudding mix & beat for 2 min.  Spread over cooled pastry.  Top with Cool Whip.  Pour chocolate sauce in small stream over Cool Whip.  Refrigerate.

 

Cauliflower-Broccoli Salad   (Served at Wednesday Golf dinner 11/12/03)

1 head cauliflower, broken up

2c. chopped celery

1 head broccoli, cut up

2c. chopped onion

1 pkg frozen peas

Dressing:

1 tsp garlic salt

1 pt. mayonnaise

1 tsp. salt

2 c. sour cream

Denise’s Oven Chicken     (Served at Wednesday Golf dinner 11/12/03)

8 chicken breasts 8 slices swiss cheese

2C or 1 can cream of chicken soup

½ cup dry Vermouth

Mix soup and vermouth together

Lay chicken on a single layer in baking dish;

Lay cheese over the chicken.

Spread the soup/Vermouth mixture over the chicken and cheese.

Sprinkle ½ box Pepperidge Farm stuffing mix on top of this and top with ½ cup melted butter

Bake uncovered at 300F for 2 hours.

BROCCOLI AND CRANBERRY SLAW

(Made for golf scramble at Pelican Landing—Feb. 2003.)

 2 C broccoli florets                                     

1-1/4 C fresh or dried cranberries

1 C raisins

4 C shredded cabbage

1 small onion, minced

8 slices crisp-fired bacon, crumbled

1 C coarsely chopped walnuts                      

1/3 C sugar

2 T cider vinegar

1 C mayonnaise                                 

Combine first seven ingredients; mix well.   Blend sugar, vinegar,

and mayo; gently toss into salad.   Chill 20 minutes.   Serves 8.