PM1st Relief Society Meetings: Summer Recipe Sampler (from July's activity)

Thank you to everyone who volunteered to make and share one of their favorite summer recipes. What a treat!

Gazpacho – Jill Ehat

Combine and refrigerate 6 hours to overnight:

4 cups Clamato juice

½ c. onion, minced

2 Tbsp. Olive oil

1/3 c. red wine vinegar

¼ c. green pepper, minced

3 Tbsp. parsley, chopped

2 cloves garlic minced

¼ tsp. Tabasco sauce

Salt and pepper to taste

Add to mixture:

8 tomatoes, chopped

2 cucumbers, chopped

2 avocados, cubed

Refrigerate until cold. Serve with croutons and Parmesan cheese. Yield 8 servings.

Frito Salad – Alicia King

2 bags of Chili Cheese Fritos
1 can of dk red kidney beans
1 can of light red kidney beans
1 green bell pepper
1 red onion
1 bottle of Catalina dressing

Drain kidney beans and put into a bowl. Chop bell pepper and red onion. Add chips and dressing just before serving.

Black Bean Salsa - Chrissy Krebs

2 cans of black beans drained
4 roma tomatoes chopped
1/2 gr. pepper chopped
1 bunch of green onions chopped
1-2 avocados chopped (optional, I always leave them out when I make it)
1/4 bunch of cilantro cut up
2 cans of corn drained
1 can of bl. olives sliced
1/2 a bottle of fat free Italian dressing
Put in a bowl and eat with chips!

Lemon Cookies – Kristin Derrick

1 lemon cake mix- mix to directions

then add:

1 1/2 cup flour

2 tablespoons shortening- mix for 2 minutes

drop by spoonful on cookie sheet and bake at 350- for 10 minutes let cool

frost with betty crocker lemon frosting.

Chocolate chip bread balls – Amber Hill

Ingredients:

1 cup rolled oats

1 cup whole wheat pastry flour

1 tsp baking powder

½ tsp baking soda

¼ tsp cinnamon (optional)

½ cup white beans

½ cup raw sugar

¼ cup unsweetened applesauce

½ tsp vanilla extract

½ cup chocolate chips

a dash of salt

Instructions:

Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon. Whisk to incorporate and set aside. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoon's of batter onto the cookie sheet, leaving an inch of room between each. Bake 6-7 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.

Per cookie: 61 calories, 0.7g fat, 12.4g carbs, 1.4g fiber, 5.2g sugar, 1.3g protein

Healthier Zucchini Bread – Amber Hill

3/4 cup whole wheat flour

3/4 cup white flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup sugar

1 cup finely shredded, unpeeled zucchini

1/4 cup pureed beans(navy beans or pinto beans)

1 egg

Grease bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan, set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; set aside.

In another medium mixing bowl combine sugar, shredded zucchini, beans and egg; mix well. Add dry mixture to zucchini mixture. Stir just till moistened(batter should be lumpy.)

Spoon batter into the prepared pan. Bake in a 350 oven 45-55 minutes(Just depends on the oven!) or till a wooden toothpick insterted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight. Makes 1 loaf(16 servings.)

Oatmeal Fudge Bars: Emily Barson

Cookie:
1 cup brown sugar
3 cups oatmeal
1 cup butter
2 cups flour
1 cup sugar
1 teaspoon baking soda
2 eggs
Cream sugars, butter and eggs together. Add flour, oatmeal and soda. Set aside.

Fudge:
6 oz. chocolate chips
1 teaspoon vanilla
1 can sweetened condensed milk
1/2 cup butter
Melt together on low heat, stirring constantly.

In 9x13 pan, press 2/3 of cookie mixture. pour fudge over, then crumble remaining cookie mixture over fudge. Bake at 350 for 18-20 min.