The simple pleasures of home shine brighter
when the spirit of God intertwines our hearts
with His gentle Joy.

Friday, May 3, 2013

May Day Brunch Recipes. . .


Just in time for your upcoming Mother's Day
or Graduation celebrations, 
I'm sharing On Crooked Creek's recipes
from our May Day Brunch (here) with
Yvonne @ StoneGable for On The Menu Monday!


Garden Chowder

Ingredients:

8 slices bacon, coarsely chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 (14oz.) cans cream~of~potato soup
1 (13oz.) can chicken broth
1 cup heavy cream
1 cup milk
1 (10 oz.) pkg. frozen chopped broccoli
1 (10 oz.) pkg. frozen chopped cauliflower
1 (10 oz.) pkg. frozen cut corn
1 tsp. snipped fresh dill

Directions:

In a 5~quart Dutch oven, over medium~high
heat, sauté bacon 3 minutes or until crisp.
With a slotted spoon, remove bacon, set aside.
Remove all but 2 tablespoons fat. Add onion
and pepper; sauté 3 minutes longer.

Stir in potato soup, broth, cream and milk;
bring to boiling. Add frozen vegetables and
return to boiling. Simmer, covered 10~to~12
minutes, or until vegetables are tender.

Add ½ tsp. salt, 1/8 tsp. pepper, the
bacon and dill.  Serve immediately!

Makes: 8 to 10 servings.


“Mr. Ed’s” Easy Cornbread

Ingredients:
1 ¼ cup all~purpose flour
 ¾ cup corn meal
 ¼ cup sugar
2 tsp. baking powder
 ½ tsp.  salt (optional)
1 cup milk
 ¼ cup vegetable oil
1 egg, beaten

Directions:
Heat oven to 400 degrees .
Grease an 8 ~9 inch pan or muffin pan.

Combine all the dry ingredients.
Stir in milk, egg and oil, mixing until
The dry ingredients are moistened.

Pour batter into prepared pan.
Bake 20 to 25 minutes or until golden brown.

Makes: 8 to 10 servings.




Herb Butter
Ingredients:

Basic Recipe
½ pound ( 2 sticks) unsalted butter
5 tablespoons chopped fresh herbs
   and / or herbal flowers
OR 5 teaspoons dried herbs  or
   2 ½ teaspoons herb seeds
1 teaspoon lemon juice
Salt & pepper to taste

Directions:

Chop the herbs very finely or
pulverize the seeds.

Cream the butter and blend in
herbs and seasonings.

Shape as desired and chill OR
freeze up to 6 months.



Strawberries and Cream Pie



Ingredients:


1 cup semi~sweet chocolate chips
3 tsp. shortening
1 Oreo pie crust
  (or graham cracker crust)
1 8 (oz.) pkg. cream cheese
½ cup sugar
½ cup sour cream
1 tsp. vanilla
1 8(oz.) container Cool Whip

2 cups fresh strawberries, halved


Directions:

Combine chocolate chips and shortening
and melt in the microwave. Microwave
30 seconds and then stir. Microwave
15~20 seconds and stir again. Stir until
well combined and then pour about ¾ of
the mixture into the bottom of the crust and
refrigerate until firm.

Beat the cream cheese, sugar, sour cream
and vanilla until smooth.
Fold in the Cool Whip.

Pour or scoop the mixture into the crust
and refrigerate overnight.




Before serving:
Arrange the strawberries on top of the pie.
Microwave the remaining chocolate and
drizzle over the top.

Refrigerate, again, for about an hour
before serving.

Makes: 6 to 8 servings.



Be sure to visit Yvonne @ Stone Gable

www.stonegable.blogspot.com

You’ll come away 
filled with amazing inspirational
menu and recipe ideas for use 
with your own family meals!


May Day Brunch Tablescape (here)


Until next time. . .

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