Spaghetti Squash Salad by Rena Jones

Ingredients:

1      medium spaghetti squash
1/4  c. red pepper (diced)
1/4  c. yellow pepper (diced)
1/4  c. orange pepper (diced)
1/4  c. red onion (diced)
1/4  c. carrots (diced)
1     c.  Claussen Kosher dill pickles (pilled and diced)
1/2  c. mayonnaise
1     Tbl.  yellow mustard
1/2   tsp. garlic powder
1/4   tsp. sea salt

Directions:

1. Wash and cut squash in half, remove seeds.
2. Brush squash inside with olive oil, pierce inside of the squash with a knife before microwaving to release steam, cover each half with plastic wrap and place in microwave for 5 minutes or until soft.  Let squash cool.
3. Using a fork, loosen the spaghetti strands from inside the squash, scraping
4. them into a bowl or plate.
5. Mix peppers, onion, carrots and pickles.  Add mayonnaise, mustard, salt and garlic powder.    Mix well.  
6. Chill and serve.  Serving: 6

Aunt Margaret’s Lemon Fruit Cake by Margaret Morden

Ingredients:

1 lb Butter
2 cups White Sugar
6 Eggs
1/2 cup White Karo Syrup
3 cups Flour, sifted
1 tsp Salt
1 tsp Baking Powder
2oz bottle Lemon Extract
1/2 lb White Raisins
4 cups Pecans, chopped
1 cup Dates, chopped
1 cup Candied Cherries, halved
1 cup Candied Pineapple, cut

Directions:

1. Preheat oven to 300 F.  Line baking pans (parchment or brown paper) and grease them.
2. In a large bowl, put nuts and fruit (not cherries/pineapple) and mix in 1 cup of flour. Set aside.
3. In a medium bowl, mix together flour, baking powder, and salt.
4. In a stand mixer, cream together butter and sugar.  Add Karo and lemon extract.  Alternately add the flour mixture and whole eggs.  Beat well for 5 minutes.  
5. On slow speed, blend into batter the cherries and pineapple.  Blend in mixture of fruit, nuts and flour.  
6. Pour into prepared pans, filling 2/3 full.
7. Bake 1 1/2 hours on middle rack of oven. 4 small loafs and one medium sized loaf or 3 medium sized loafs.

Triple Baked Beans by Connie Alti

Serves: 12

Ingredients
16 oz can kidney beans, drained
16 oz can large lima beans, drained
16 oz can green lima beans, drained
32 oz can pork & beans
1 lb bacon
2 large onions, diced
1/2 tsp dry mustard
1 tsp garlic powder
1/2 cup vinegar
1 cup brown sugar

Directions

1. In a large fry pan, cook bacon to crispy.  Reserve the bacon.  To bacon grease in pan, add onions, mustard, garlic, vinegar and brown sugar. Simmer for 20 minutes. 
2. Mix in the beans and the reserve bacon.  Either pour mixture into a 9x13 pan (sprayed with Pam) and bake for 60 minutes on 350 degrees F.  This can also been cooked in a slow cooker on low for 6 hours.

Cheese Potatoes by Euba Melhem

Servings: 12

Ingredients
1 (2 pound) bag of frozen hash browns
1/2 cup chopped onion
1 pint sour cream
1 can cream of chicken soup
1/2 cup melted butter
2 cups grated cheese
1 tsp. salt
1 tsp. pepper
2 cups Ritz cracker crumbs
1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees, with the rack in the middle.
2. Mix corn flakes and butter and reserve to the side.
3. Slightly thaw the potatoes.  Mix the rest of the ingredients and pour into greased 3 quart casserole.  Spread reserved topping over the top.  Bake for 1 hour.

Option: use corn flakes instead of Ritz crackers for topping.

Slow Cooker Carolina Barbecued Pork by Linda Warner

Makes: 10-12 servings

Ingredients
3 lg onions, diced
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp salt
1/2 tsp pepper
1 (4-6 pound) boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp worcestershire sauce
1 tsp crushed red pepper flakes (or to taste)
1 1/2 tsp sugar
1/2 tsp dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne

Directions:

1. Place onions in slow cooker.
2. Combine brown sugar, paprika, salt and pepper, and rub all over roast. Place roast over onions.
3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/2 of vinegar mixture over roast; cover and refrigerate remaining vinegar mixture.
4. Cover; cook on low 8-10 hours (or on high 4-6 hours). When meat is falling apart, remove from slow cooker and shred. Pour all the juices into a large bowl and allow fat to rise to the top. Remove as much fat as you like. Put meat and onions back into slow cooker and drizzle the remaining vinegar mixture over all and cook about 1/2 hour more. While the meat is finishing, boil down the juices on the stove top. 
5. Serve on buns. Pass remaining vinegar broth mixture to drizzle over sandwiches.

November Mingle Sunday

Here we are again!!! Another delicious line up of amazing creations by our class members.

Fall is in the air, and the food this month was heartier than usual -- and we loved it!!

Sausage and Eggs Casserole by Charlotte Colby

Ingredients:

6 slices of white bread, cubed
1 lb Jimmy Dean's bulk sage sausage
1 lb sharp cheddar cheese, grated
10-12 eggs
2 cups milk
Salt and pepper to taste

Directions:

1. Grease a 13 x 9 pan, and spread the bread cubes evenly in the bottom.
2. Brown the sausage, breaking up large chunks. Spread evenly over the bread.
3. Sprinkle the cheese evenly over the sausage and bread.
4. Combine the eggs and milk, mixing well. Season with salt and pepper. Pour carefully over the bread, sausage and cheese, being careful not to disturb the layering.
5. Refrigerate overnight, then bake the next morning at 350 for 50-60 minutes, until puffed and just beginning to brown.

Ham and Eggs Casserole

Meat and Vegetable Stew

Savory Pineapple Casserole

Southern Rice, Ground Turkey and Beans by Dynaia Benson

Banana Pudding

White Chocolate Chip Bar Cookies

Frosted Pumpkin Bars

Brownies

October Mingle Sunday

Another delicious feast, prepared by our own Top Chefs -- and happily enjoyed by all!!

Hash Brown Casserole - Jane Randazzo

Ingredients:

2 lbs frozen hash browns (Ore-Ida Southern Style)
1 pt sour cream (2 cups)
1 stick butter, melted
1 can cream of chicken soup
2 cups grated cheddar cheese
1/2 cup chopped onions

1 tsp salt

1/2 tsp pepper
2 cups corn flakes
1 stick butter, melted

Directions:

1. Mix together hash browns, sour cream, melted butter, chicken soup, cheese, onions, salt and pepper
2. Spread into greased 9 x 13 pan
3. Top with corn flakes and melted butter
4. Bake at 350 for 1 hour

Cheese Casserole - Bev Cunningham

Layered Bean Dip - Shirl Gauthier

Pumpkin Bread - Kathy Luker

Banana Nut Bread - Jane Randazzo

Ingredients:

3 cups sugar
1 stick butter
3 cups flour
2 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1/2 tsp salt
8 ripe bananas
1 cup nuts

Directions:

1. Cream together butter and sugar.
2. Add eggs and vanilla
3. Stir in dry ingredients
4. Stir in bananas and nuts
5. Pour into 2 loaf pans
6. Bake 1 hour at 300

Hint: add maraschino cherries into batter for a special treat!

Cake - Beverly Hogue

Oreo Bark - Kathy Luker

September Mingle Lunch

We did something a little different this month: the whole class contributed to the meal, and we sat together in our various Care Groups. It was a fun time of fellowship and food -- about 135 of us in attendance -- and just about every type of food was represented.

Recipes below are listed approximately as they were arranged on the table, beginning with the casseroles and then the various salads, and ending with the dessert table.

MAIN DISHES and CASSEROLES

There's some fried chicken here too!!! Meat dishes, vegetable dishes, many flavors and styles

Mushrooms and rice

Lasagna

Cheesy topped casserole

Red pepper topped rice casserole

Almond topped rice hamburger casserole

Cheesy topped casserole

Corn bread

Israeli Couscous with Lemon and Zucchini by Charlotte Colby

Ingredients:
1 cup Israeli couscous
2-3 medium zucchini, cubed
2 lemons, thinly sliced (remove seeds)
2 cloves garlic, chopped
olive oil
pinch of Italian seasoning
pinch of basil
salt, pepper

Directions:

1. Cook couscous according to package directions (add salt to the water); stir in some olive oil to help prevent sticking, and set aside.
2. In a skillet heat some olive oil and gently sautee the zucchini until lightly browned.
3. Stir in the garlic, lemon slices, Italian seasoning, basil; cook a few more minutes, until zucchini is just soft.
4. Mix together with couscous; add salt and pepper to taste; add a little more olive oil if needed.
5. Serve in a large dish.

Mashed potatoes and gravy - Cathy Alphin

Meatballs

Vegetable casserole

Crunchy top casserole - Bob & Betsy Graver

Stuffed grape leaves

Macaroni and cheese

Green bean casserole

Barbecue sandwiches

Cheese topped Italian casserole

Sweet potato casserole

Green bean casserole

Cheese topped casserole

SALADS

Fruit salads - vegetable salads - Jello salads - and also assorted veggies and spinach dip

Coconut lime black bean salad - Beverly Hogue

Ingredients:
2 cups of cooled cooked rice
1 can black beans, rinsed
1 can drained corn (or frozen corn)
1 small can chopped green chilies
3 small red peppers chopped finely
1 cup chopped parsley
2 diced tomatoes
1/2 tsp cilantro
1/2 tsp ground ginger
1/2 tsp garlic
1/2 tsp lemon pepper
1/2 tsp celery seed
1/2 tsp chives
1/4 cup Coconut Balsamic vinegar
1/4 cup Infused Persian Lime Olive Oil

Directions:
Mix all ingredients - chill
Serve in large 13 1/2 x 10 1/2 casserole dish.

"The Sacred Olive" in Winter Garden has the flavored/infused oils and balsamic vinegar
www.thesacredolive.com

Potato salad

Broccoli salad

Green jello salad