Below are a few lunch recipes we recommend!
Spirited Cheese Stuffed Apples
1- 3oz package softened cream cheese
4 medium apples
1 1/3oz Apple Cheddar Cheese
1 tablespoon dry white wine
Beat together both cheeses and the wine, with an electric or rotary mixer, until smooth. Core the apples and hollow out, leaving apple shells about 1/2 inch thick. Fill the apples with the cheese mixture and refrigerate for 2-3 hours.
Cut apples into 8 wedges.
Hallowed Stuffed Mushrooms
2- 6oz cans of broiled mushroom crowns
1 tbs. finely chopped onion
1 tsp. vegetable oil
1/4 cup smoked cheese spread
1 tbs. catsup
1/4 cup finely chopped turnip*
1 tsp. minced garlic
Fine soft bread crumbs
Drain the cans of broiled mushroom crowns. Hollow out and chop up enough of the pieces to make 3 tbs. In a sauce pan, combine the mushroom pieces, onion, turnip, and garlic. Add the vegetable oil and cook slowly over a low heat. Stir in the cheese spread and catsup. Stuff the slightly cooled mixture into the mushroom crowns and place on a greased cookie sheet. Sprinkle tops with the fine soft bread crumbs. Bake at 425 degrees for 6-8minutes.
1 box family-favorite crackers
melted Onion or garlic powder
Caraway, celery, poppy, and sesame seeds
Brush the crackers lightly with butter/margarine. Sprinkle lightly with onion or garlic powder and ever so sparingly with dillweed. Top with combination seed mix. Bake on an un-greased cookie sheet at 350 degrees for 5 minutes or until crisp and hot.
Sea Turtle Wisdom Bread
2 tsp. active dry yeast
1 cup warm water
2 tsp. sugar or honey
3/4 tsp. salt
2 tsp. vegetable oil
2 1/2 to 3 cups all-purpose flour
Green food coloring
Dissolve yeast in warm water. Whisk in sugar/honey, salt, and oil. Slowly fold in flour, as it becomes harder to stir, turn the dough onto a lightly floured countertop and dust the dough with flour. Knead the dough by folding it in half and pressing it with the palm of your hand until it springs back when you poke it lightly with a finger. Form into ball and place in lightly greased bowl. Dust dough with flour and cover it with a clean cloth towel. Let it rise for 30 minutes. (Shouldn’t spring back, now)
After the dough has risen once, punch it down and form balls for the shell (6in. diameter), head (3in.) , and legs (2in.), and assemble on a greased cookie sheet. Etch a crisscross pattern on top of shell with a knife. Use 2 raisins for eyes. Let rise for 30 more minutes. Preheat oven to 375 degrees. Brush lightly with egg wash ( 1 egg whisked with 1 tbs. water and couple drops green food coloring) and bake for 25 minutes or until golden brown. Makes 2 turtles
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 tbs. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 tbs. apple juice or orange juice
Preheat the oven to 375 degrees. Lightly butter a 9-inch square baking pan or a casserole of the equivalent size, then dust it with flour. Peel, core and slice the apples, and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes.
Makes 6 servings.
(Serve warm with chilled fruit and vegetable plates, buffet style.)
Cinnamon Apple Butter (-N-Turkey) Sandwiches
9 to 10 apples, peeled and cored
1 cup apple cider
2 tsp. apple pie spice
(or 1/2 tsp. each nutmeg and allspice and 1tsp. cinnamon)
Cut the apples into 1-inch chunks. (Don’t worry about making them perfectly sized.) Place in a large, nonreactive saucepan and pour cider over them. Cover the pot and cook for about 30 minutes over low heat, until the apples are soft. Cool the mixture, divide it into two batches and puree each in a food processor or blender. (At this point, you have an unsweetened applesauce, which makes excellent baby food). Pour the pureed fruit into a large baking dish, sprinkle with the apple pie spice, and stir. Spread mixture evenly in a 13-by-9-by-2-inch pan. Bake in a 300-degree oven for 2 to 3 hours, until thick and deep brown. Stir every 20 minutes. Cool the apple butter and then scoop it into a clean jar with a sealable lid. It will keep for up to two months in your refrigerator.
Makes 1 1/2 cups.
Create your favorite turkey sandwich buffet with slice turkey breast, lettuce, tomatoes, avocado wedges, sprouts, etc. Use CAB* instead of butter or mayonnaise.
Share the Wealth Applesauce
24 tart apples
Juice of a lemon
2 cups water
1 cup sugar
4 tsp. cinnamon
1 cup raisins (optional)
Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork.
Makes 2 1/2 cups.
( Pour into resealable jars, decorate to give as Harvest gifts to relatives, friends, and neighbors.)
Beef Barley Soup
2 quarts water
soup bone with the meat on
1/2 cup celery tops
1/2 tsp pepper
1/2 cup uncooked barley
3 cups coursely chopped cabbage
1 cup sliced celery
2 cups sliced parsnips
2 cups thinly slice onions
1 can 12 oz tomato paste
Combine water, bone and celery tops
Bring to boil and cover lightly. Simmer for 2 hours
Remove bone and chop meat
Stir in barley and chopped meat. Cook 30 minutes
Add remaining ingredients and simmer for 30 minutes or until veggies are tender
Lunchtime Cranberry Sun Mold
2 -3oz packages orange flavored gelatin
2 7oz bottles ginger ale
1 1lb can whole cranberry sauce
2 oranges, peeled and sectioned
1 83/4 oz crushed pineapple, undrained
1 grapefruit, peeled and sectioned
In saucepan, combine gelatin and cranberry sauce. Heat and stir until almost boiling. Stir in undrained crushed pineapple and ginger ale. Remove from heat and stir until fizzing has stopped. Pour into round mold. Chill until set. Unmold onto a serving dish with a layer of lettuce leaf bedding.
Garnish with orange and grapefruit sections. Top with alternating orange and grapefruit sections in a “pinwheel” array. Serve as salad or dessert.
High-in-the-sky Sunny Sandwiches
4 French rolls
4 slices pressed ham
Butter or margarine, softened
4 slices salami
Several lettuce leafs
2 hard cooked eggs, sliced
4 ounces sharp cheddar cheese
French salad dressing
Split rolls lengthwise, cutting to but not through crust at back. Spread cut surfaces with butter or margarine. For each sandwich: Cover bottom half with a couple lettuce leafs, then slice cheese and cut lengthwise for julienne strips and add a few strips, fold slices of ham and salami and add. Place egg slices (3) atop folded meats. Drizzle approximately 1 tbs. of French salad dressing over each sandwich. Makes 4 servings.
Warm Glow Applesauce
8 med apples, cored, pared, and cubed
2 tbs. lemon juice
1/4 cup sugar
5 or 6 drops red food coloring
1/4 cup water
Put apples, sugar, water, lemon juice, and food coloring in blender; cover and blend until smooth. Heat in sauce pan on low to serve warm, or chill. Makes 4 1cup servings.
2-3 TBSP prepared yogurt
1 quart skim milk
1/2 cup instant non fat milk powder
Allow yogurt to reach room temp
Bring milk to scalding then cool to 110-115 degrees. Add dry milk and pour into bowl
Cover then wrap in large towel
Set in warm place for 6 to 8 hours. When semi solid store in fridge
Add fruit when you just before serving
Ewe-L” Love This Potato Soup
2 oz butter/margarine
1 clove garlic, crushed
2 medium onions, peeled
Salt & pepper (to taste)
3 large potatoes, peeled
1 sprig thyme, bay leaf, and bunch parsley
2 pints milk
Chopped chives to garnish
Melt butter in a large pan and add thinly sliced potatoes and onions. Toss well in the butter. Put a lid on the pan and allow the vegetables to simmer over a low heat for about 10 minutes. Don’t let the vegetables turn brown. Add the milk and all other ingredients, except for the chives, and simmer for about 30 minutes. Remove thyme, bay leaf, and parsley. Pour soup into food processor or blender (on chop) for about 1 minute. Pour into soup bowls and garnish with chives. Makes 6 servings.
Winter’s Light Creamed Cabbage
1 lb. pre-cooked ham, 1″ cubed or shredded
1 heaping tsp. flour
1 firm white cabbage
1/2 tsp. each salt & pepper
1 cup cream
Cut cabbage in half, then into four (small head) or six (large head) pieces. Plunge into a pot of boiling water and cook for 5 minutes. Drain and run under cold tap water. Drain again. Slice across the grain in 1/4 inch strips. Melt a little butter/margarine in a sauce pan and add shredded cabbage. Toss well, and keep stirring all the time. Add salt, pepper, and a dash of grated nutmeg. Next add the heaping teaspoon of flour, mix well. Add cream, still stirring, and let it come to a boil. Add the cubed or shredded ham, and lower the heat. Cover the sauce pan and let the mixture simmer for about 30 minutes. Serve hot. Makes 6-8 servings.
4 cups red cabbage, shredded
1/4 cup lemon juice
1/2 teaspoon black pepper, corse ground
1 teaspoon salt
1/2 cup green onions, chopped
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley
1 green bell pepper, chopped
Combine and toss the vegetables together. Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture. Refrigerate for 1 hour, Toss briskly before serving. Makes 8 servings.
Festive Ham Balls
3 cups bisquick
2 teaspoons parsley flakes
10 1/2 cups smoked ham
2 teaspoons spicy brown mustard
4 cups sharp cheddar cheese, grated
2/3 teaspoon milk
1/2 cup Parmesan cheese
Lightly grease a 15 1/2″ x 10 1/2″ baking pan. Mix all above ingredients in a non-metal bowl. Shape mixture into 1″ balls. Place the balls about 2″ apart in the pan. Bake for 20-25 minutes at 350 degrees, or until brown. Remove from pan and serve immediately. Makes 16 servings.
Brighter Day Cheese Ball
3 tablespoons finely chopped pecans
1/4 teaspoon red hot pepper sauce
1 pkg. (8-oz) Neufchatel cream cheese
1/4 teaspoon minced garlic
3 green onions w/tops, finely chopped
1 cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
1/4 cup minced parsley
Preheat the oven to 350. Spread out chopped pecans on a cookie sheet. Bake for 8 minutes or until toasted, tossing once. In a small non-metal bowl, mix the cream cheese, onions, mustard, red pepper sauce, and garlic with mixer at a medium speed for 3 minutes. Stir in the cheddar cheese. Wrap in plastic wrap and shape into approx. 4″ ball, refrigerate for 15 minutes. After, on a sheet of waxed paper, toss the pecans and parsley. Unwrap the cheese ball and carefully roll it around in the mixture, covering it completely. Rewrap the cheese ball and place in refrigerator until time to serve. Serve with crackers or fresh vegetables. Makes 24 servings.
Some recipes were provided by The Celtic Connection, which can be found at the link below: