Hummus

1 16 oz. can garbanzo beans

1/4 cup liquid from beans

3 -5 Tbsp. Lemon juice 

3/4 - 1 Tbsp. Tahini (sesame seed paste)

2 cloves of garlic

1/2 tsp. salt

2 Tbsp. olive oil

Blend in the blender or food processor.

*I like mine a little more tart so I use 5 Tbsp. lemon juice.

Tiffany

August 2013

Black Bean and Corn Salsa

Black Bean Corn Salsa Recipe

2 cups Black Beans, drained

1/2 cup sliced green onions

1 cup chopped tomatoes

2 cups Whole Kernel Corn, drained

1/2 to 1 tsp. Ground Cumin

1/2 tsp. chopped Jalapeno Peppers

Salt to taste

Combine ingredients in a small bowl. Serve with corn chips.

Baked Beans

Brown and set aside:

1/2 lb ground beef
1/2 lb bacon, cut up
1 onion chopped

Combine:
1/3 C brown sugar
1/4 C ketchup
1/4 C BBQ Sauce
1 T mustard
2 T molasses
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1 lb can kidney beans
2 1-lb cans pork and beans

Add meat mixture to this.  Cook in crock pot on low 4-6 hours.  Leave out anything you don't have, or change the kind of beans, it will still taste good.

Best Black Beans

 

Best Black Beans

 

 

1- 16oz. can black beans

1 small onion chopped

1 clove garlic chopped

1 T. chopped fresh cilantro

1/4 tsp. cayenne pepper

salt to taste

 

*In a medium sauce pan combine beans, onions, and garlic.  Bring to boil.  Reduce heat to medium-low heat.  Season with cilantro, cayenne pepper, and salt.  Simmer for 5 minutes and serve. 

 

Lori Koch

May 2013

Cheese Cake Squares

 

Cheese Cake Squares

 

 

2 cans refrigerated croissant rolls

2- 8oz. cream cheese

1 cup sugar

1 tsp. lemon juice

1 tsp. vanilla

1/4 cup butter, melted

1/2 cup sugar

1/4 tsp. cinnamon

 

*Layout one pack of rolls in 9x13 pan.  Mix cream cheese, sugar, vanilla and lemon juice.  Spread over dough.  Layer last rolls on top.  Drizzle with 1/4 cup butter on top and sprinkle 1/2 cup sugar mixed with 1 tsp. cinnamon on top.  Bake 30 minutes at 350 degrees.

 

 

Jamie Hatch

2012

French Bread

 

French Bread

 

 

2 1/2 cups warm water

2 T. sugar

2 T. yeast

1 T. salt

2 T. oil

6 cups flour

1 egg, beaten

 

*In a large bowl, combine water, sugar and yeast.  Let stand 5 minutes until foamy.  Stir in salt, oil and 3 cups of the flour.  Stir vigorously.  Add remaining flour and mix well.  Let stand 10 minutes.  Stir down.  Repeat process 5 times, which will take one hour.  Place dough on floured board.  Knead only enough to coat dough with flour so it can be handled:  Divide in half.  Roll into two rectangles about 9x12 inches long.  Roll up from long side.  Moisten seams with small amount of water and pinch to seal.  Arrange both loaves lengthwise on a large, well-greased cookie sheet.  Place seam side down.  Cover with plastic wrap and let rise 30-45 minutes.  Glaze with beaten egg (brush on gently) and sprinkle with sesame or poppy seeds,  Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf.  Bake 375 for 25-30 minutes.  Remove to cooling racks and cover with a towel.  Serve warm. 

 

Tania Sorenson

 

Note:  As an alternative, I like to sprinkle the tops with parmesan cheese and garlic salt.

Chicken Enchiladas

 

 

Chicken Enchiladas

 

 

1- 16oz. container sour cream

1- 10.5 oz. can cream of mushroom soup

1- 10.5 oz. can cream of chicken soup

1- 4 oz. can diced green chiles

3 cups cheddar cheese, shredded

3-4 chicken breasts, cooked and diced

1 package flour tortillas

 

*Combine sour cream, soups, and green chiles together in a bowl.  Spread a thin layer on the bottom of a 9x13 pan.  Add chicken to the mixture.  Place a spoonful in a strip in the center of tortilla and add cheddar cheese on top of filling.  Roll it up and place in the pan.  Save some sauce and cheese to spread over the top of it all.  Bake at 375 degrees for 50-60 minutes until edges are lightly browned.

 

Tiffany Sanders

June 2012

Quick And Easy Carrots

Quick And Easy Carrots

(Lion House Lite Recipes Cookbook)

 

 

2 cups sliced carrots

1 T. light butter or margarine

2 T. sliced green onions

1 T. water

1/4 tsp. salt

chopped fresh parsley

 

*Combine carrots, butter or margarine, green onions, water, and salt in a medium saucepan.  Cover and simmer, stirring occasionally, for 8 to 10 minutes or until carrots are tender-crisp.  Sprinkle with parsley.  Makes 4 servings. 

 

Sally Johnson

2012

Black Bean and Corn Salsa

Black Bean and Corn Salsa

 

1 can black beans- rinsed and drained

1 can whole corn- rinsed and drained

1 tomato - chopped (roma are best because they aren't so juicy)

1 avocado chopped

1/4 red onion

1 fresh jalapeno- seeded and chopped fine

1/8- cup fresh cilantro

 

Sauce:

1 T. olive oil (or canola oil)

1 1/2 T. red wine vinegar

2 T. fresh lemon or lime juice

1/2 tsp. salt

1/4 tsp. black pepper

 

*Pour over veggies and mix well.  Makes 4 cups.

 

 

Geraldine Hansen

2007

Grape Salad

 

 

Grape Salad

 

 

 

3 1/2 lbs. red grapes

1 package cream cheese, softened

1 cup sour cream

1/2 cup sugar

1 cup cool whip

1/2 cup brown sugar

1/2 cup walnuts or pecans

 

*Wash and clean grapes.  Dry really well on a paper towel.  Whip cream cheese, then add sugar.  Mix in the sour cream and the cool whip.  Stir in grapes and pour into a 9x13 casserole dish.  Mix brown sugar and walnuts together and sprinkle on top.  Refrigerate 6 hours or overnight.  Serve cold.

 

Ann White

(Originally from Amy Jensen)

August 2013

 

 

Notes:  Everyone that eats this dish LOVES it and wants the recipe!  You can't go wrong with it!