Impossible Pie

Impossible Pie

Bev B.

From "The Friend" 1979

(Yummy Coconut Pie served at our RS Activity in November)

Ingredients

1 C coconut

2 C milk

4 eggs

1/2 C (1 square) butter

2 tsp vanilla

3/4 C sugar

1/2 C flour

1.  Butter deep 9" pie plate and sprinkle bottom with coconut.

2.  In blender jar put milk, eggs, butter and vanilla.

3.  Stir sugar and four together in small bowl and add to mixture in blender.  Blend until smooth and pour over coconut in pie plate.

4.  Place pie carefully into unheated oven and turn heat to 350 degrees.  Bake 45 minutes.  

5.  Remove from oven and cool.  Pie separates into a crust, filling and coconut topping.  

Guava Paste

Guava Paste

Kathy H.

From the August/September RS Activity Night

Guava Paste was put on top of crackers and cheese for a sweet/spicy combination

Trim off and quarter about 12 guavas (whatever fits into your blender).  Add about 1/2-3/4 C water.  Blend until it becomes a smooth puree.  

Pour puree through a wire, mesh strainer using a wooden spoon to stir it around until only the seeds are left.  

For every 4 cups of guava, use 2 1/2 C sugar.  Cook together (medium heat, stirring constantly) until thickened.  If thicker consistency is desired, add some cornstarch and water and cook a little longer.  Pour into containers.  

Chicken Pasta Salad

Chicken Pasta Salad

Aunty Shirley

Cook #1 Spiral Pasta (cool, set aside)

In a large pan:

Melt 3 TBSP butter

1 pkg mixed frozen vegetables with broccoli

3 cups cooked, cubed chicken

Season with salt to taste.

Cook on LOW, stirring occasionally.  

SERVE

To have it moist, add:

1/4 to 1/2 C Campbell Chicken Soup 

OR

1/2 to 3/4 C Cambell Cream of Chicken Soup (diluted)

Fresh Lemonade

Fresh Lemonade

Mel R.

Source:

http://www.foodnetwork.com/recipes/paula-deen/lemonade-recipe/index.html

Ingredients
2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon
sliced Mint sprigs, for garnish



Directions

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

Hummus

Hummus

Janne S.

Makes 12 servings

Prep time 15 minutes

12-oz can garbanzo beans (chick peas)

1 TBSP tahini

1 TBSP lemon juice

1 tsp finely chopped garlic

about 3 TBS olive oil

salt to taste

freshly ground pepper

Instructions

1.  Drain and rinse the garbanzo beans.

2.  Puree the garbanzo beans in a blender or food processor with the tahini, lemon juice and garlic.

3.  With the machine running, add the olive oil slowly, until the hummus becomes thick and creamy.

4.  Add salt and pepper to taste.  

5.  Serve with pita bread. (Store the remaining beans in a covered container in the refrigerator up to 5 days).

Taco Soup

Taco Soup

(from December RS Activity Night)

Mel R.

1 lb ground beef

1/2 C chopped onion

3 C water

2 cans diced tomatoes in juice (don't drain)

2 cans kidney beans (don't drain)

1 can corn

1 can tomato sauce

1 can black beans

1 package taco seasoning mix

In a large saucepan, cook ground beef and onion until brown.  Add all other ingredients.  Simmer for 15 minutes.  Garnish each serving with cheddar cheese, corn or tortilla chips and sour cream.