Hummus - Karl's Batch

 1 can - Chickpeas

1/4 cup - Roasted Tahini 

1 Garlic Clove, Minced

3 Tbsp - Olive Oil (For Low FODMAP, use garlic infused olive oil and eliminate garlic clove)

1/4 cup - Lemon Juice (best replaced with one fresh squeezed lemon)

1 Tsp - Salt

1 Tsp - Ground Cumin

1 Tsp - Ground Coriander

1/2 Tsp - Ground Black Pepper (can substitute white pepper)

1/4 Tsp - Crushed Red Pepper Flakes (Cayenne)

Start by draining the chickpeas, save the juice.

Mix all ingredients in a food processor. Add some juice back to thin to taste.

Guacamole

Carol and Nolan Buck lived across the street from us in Eden Prairie, MN
Carol served this on the deck in the summer.  Delicious.


2 avacados--mash meat of it with a fork
1/2 lemon, juiced
2 Tbl chopped onion
1/2 tsp salt
2 Tbl olive oil

Stir together and refrig for 1 hour.

Party time Ruebens

makes 3 dozen

1 cup Thousand Island salad dressing
36 slices party-size (small) rye bread
1 can sauerkraut, well drained
1 lb thinly sliced corn beef
1/2 lb sliced swiss cheese
mustard

Spread each slice of bread with mustard.  Spread 1/2 tsp dressing on each slice followed by 1/2 Tbl sauerkraut and 1 slice corned beef.

Cut cheese the size of bread and put on top of beef.  Arrange on cookie sheet and bake at 400 degrees for 8 minutes or until cheese melts.

Can be made early in the day and baked at serving time.

Mushrooms Filled with Crabmeat

Shirley Evans



Approx 35 medium sized mushrooms (or use large mushrooms if baking in beef broth)

1 lb mushrooms, washed and dried
3 Tbl butter
1 Tbl flour
1/2 cup milk
salt and pepper to taste
1/4 cup finely chopped onion
1 6-oz pkg frozen king crab meat, thawed
2 Tbl cream cheese
a few drops of Tabasco, to taste
1/4 cup grated parmesan or swiss cheese
4 Tbl melted butter
8 oz beef broth (optional--see variation)
Preheat oven to 400 degrees.

Remove stems from mushrooms, chop and set aside.  Place mushroom caps, hollow side down, in a buttered baking dish.  Brush with 1 Tbl. melted butter and bake 10 minutes.

Make white sauce of 1 Tbl of the butter, 1 Tbl flour and 1/2 cup milk.  Stir until thickened and add salt and pepper.  Add cream cheese, mixing well.
Saute onion and chopped mushroom stems in remaining 2 Tbl butter for about 4 minutes.
Add white sauce, egg yolk and Tabasco.  cook gently until mixture holds together well.

Arrange cooked mushroom caps,  hollow side in a shallow baking dish.  Stuff mushroom caps. Sprinkle with parmesan or swiss and brush with melted butter.
Bake 15-20 minutes at 400 degrees.


Variation:  This can be served with plate and fork as a pre-dinner starter.
Pour 8 oz. beef broth around mushroom caps before baking.  It will produce a sauce to serve with the mushrooms along with some garlic bread.  This is great for dipping.

Tomato and Basil Tart

This is perfect in the summer when tomatoes are plenty.
It's a great appetizer
You could serve it on a bed of tossed greens with vinaigrette for a first course, or light lunch

Serves 4-6

1 1/2 cup flour
1/2 tsp salt, or to taste
2 Tbl ice water
1 1/3 cup plus 1Tbl extra virgin olive oil
2 garlic cloves, mincedt1 to taste
pepper to taste
8 plum tomatoes, halved lengthwise, seeded
8 oz goat cheese (chevre), crumbled
1/2 cup slivered basil leaves

Usine electric mixer with flat beater, mix flour, salt 15 seconds on low speed.
Add butter; mix to form pea sized crumbs, 30-45 seconds.  Add water 1 Tbl at a time; mix just until dough comes together.  Turn out onto lightly floured surface, shape into a 5 inch disk.  Wrap tightly; refrigerate at least 1 hour.

Position rack in lower third of oven; preheat to 400 degrees.  On lightly floured surface, roll out dough to fit a 13x4 inch tart pan.  Press dough into pan.  Trim to 1/2 inch around rim and fold in overhang.

In nonstick saute pan overmedium heat, warm 1/3 c. oil.  Add garlic; saute until fragrant, 1 minute.
Add salt, pepper, tomatoes, sliced side down; saute until golden 4-5 minutes.  Brush pastry with 1 Tbl oil; top with cheese, basil and tomatoes, sliced side up.

 Drizzle with pan juices;Bake until crust is golden, 35-60 minutes, depending on oven, and size of tart. For a nicer look, just before servicing, replace the cooked basil with fresh basil.

Cheese Torte that Makes Wisconson Proud

From Shirley Evans
Use our Blender Pesto Recipe from the Sauce section of this recipe book or use store bought pesto.

This is great with cracker but serve with crostini and you will always be pleased.
It's a favorite at neighborhood gatherings

11 oz. goat cheese
1/2 cup mascarpone cheese
1/3 cup roasted red bell pepper, chopped
16 oz cream cheese
7 oz. pesto (see Blender Pesto recipe)
1/4 cup toasted pine nuts
non-stick cooking spray

With non-stick cooking spray, grease 8"spring-form pan.  Line with plastic wrap; spray wrap.

In large bowl, blend cheeses.
Divide in thirds.
Stir the pesto into one, the peppers into the other and leave one plain.
In prepared pan, layer mixtures, first the plain cheese layer, then the pesto layer and last the pepper layer.  Cover; chill at least 4 hours.  Remove pan side.  Invert torte onto platter.  Press nuts into sides.
Serve with crostini or crackers.

Spinach and Artichoke Dip

1 - 14 oz can artichoke hearts, drained and chopped
1 Tbl oil
1  -10 oz bag baby spinach
1 - 8 oz pkg cream cheese
1 1/2 c. shredded mozzarella cheese
3 green onions, sliced
3 Tbl garlic, minced.

In lg pan, heat oil.  Add artichoke and cook a minute.  Reduce to medium.  Add spinach and cook untill wilted, turning often.  Mix in cream chees and mozzrella and let it melt entirely.  Fold in green onions, garlic and season with salt and pepper to taste.  Remove from heat.  Pour into a baking dish.  Top with mozzarella cheese and bake until melty.  Serve with breads and crackers.

Chipped Beef Dip for Brunch

From Maureen and Chuck Snyder

1  5 oz jar of chipped beef
1 Tbl butter
1 pint sour cream
2-3 Tbl flour
1/4 cup white wine
2 Tbl parmesan cheese
dash of cayenne pepper
8.5 oz canned artichokes

In pan or crock pot....,melt butter, blend in flour.
Add sour cream, wine, parmesan and artichokes.  Add beef, cayenne and heat through.

Crispy Spring Rolls

Anh Dien Nguyen taught our family how to make these delicious spring rolls.

3 lbs. ground pork
2 cans water chestnuts
1 pkg. bean threads, soak until soft and drain.  Set aside.
1 tsp. salt
1 tsp. pepper
2 onions
2 carrots
1 tsp, fish sauce (opt)
1 tsp. garlic powder
2 pkg. spring roll wrappers (you find these in the freezer section of Asian markets)
Vegetable oil for frying

Saute ground pork and stir to cook very loosely.
With food processor, chop onions, carrots, and water chestnuts and add to cooked pork.
Cut softened bean threads into very small pieces with a scissors and add to pork mixture.
Add salt, pepper, fish sauce, garlic powder.
Mix all.

At this point, you can put mixture in a container and refrigerate overnight or freeze until ready to roll.

When ready to make spring rolls, put pork mixture in frying pan and warm up on top of stove.  While mixture is heating, thaw spring roll wrappers directed on package (about 30 minutes),

Cut thawed spring roll wrappers in 4 squares. Keep them from drying out by putting them under damp towels while rolling.

Put small amount of pork mixture on a skin and roll like an envelope.  Put them into plastic baggies as you make them.  You can freeze them at this point to fry another day.

Or, you can fry them in very hot oil until light brown.  Take them out of oil and put them directly on paper towels to drain excess oil.

You can put fryed rolls in freezer.  When ready to use, take them out and put them on a rack over a baking sheet.  Bake in preheated oven 350 until hot and crispy.
Serve with Sweet and Sour Sauce.

Sweet and Sour Sauce
1 c. sugar
1/2 c. vinegar
1 c. water
2 Tbl. brown sugar
2 Tbl. tomato paste
2 Tbl. BBQ sauce (any brand)
2 Tbl. corn starch
1 tsp. salt
1/2 tsp. garlic powder
Cook until thick

The Best Hummus

From Dana & Karl Schrader
Makes 6 Servings (about 3 cups)

1 can (16 oz.) chickpeas, drained just a tiny bit
1/4 c. roasted tahini (sesame seed paste)
1 garlic clove, minced (or more to taste)
3 Tbsp. olive oil
1/4 c. fresh lemon juice
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes

In a food processor, place chickpeas and their juice and all remaining ingredients and puree until smooth, scraping down sides of the bowl frequently. If the mixture is too thick, add water, 1 tablespoon at a time, to reach the desired consistency. Serve at room temperature.

Herb Cheese Spread

From Andie Evans

4 tablespoons butter, at room temperature
4 tablespoons sour cream
16 ounces cream cheese, at room temperature
2 garlic cloves, minced
1 tablespoon basil, chopped
2 tablespoon chives, chopped
1 to 2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

Seedy Crackers

From Andie Evans

Ingredients
5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.

Preheat the oven to 450 degrees F.

For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.

For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.

For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.

Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

Crab, Mango and Avocado Salad

From McCormick & Schmicks

Posted by Andie Evans

The key is to build a tower using a ring mold (available in specialty cookware stores--or cut the top and bottom off a soup can) to form the salad tower. If you can't find the pomegranate reduction, use a light syrup or boil down pomegranate juice until it makes syrup.

Yield: 4 servings

3/4 c. diced mango
3/4 c. diced avocado
10 oz. canned crab
4 Tbsp. pomegranate reduction
4 Tbsp. chive oil (see below)
1/2 c. micro greens tossed in a small amount of the citrus vinaigrette

To create the tower, place a 2-inch ring mold on a salad plate. Spoon 2 heaping tablespoons of diced avocado into the mold. Layer 2 heaping tablespoons of diced mango on top of the mango. Finish with 1-1/2 oz. of crab meat to fill the mold. Press down lightly to set the ingredients. Keeping your fingers or a spoon on the top of the tower, apply pressure, and gently slide the ring mold up and off the salad. Rinse and dry the mold before moving on to the remaining plates.

Garnish the top of each salad with the micro greens. Drizzle pomegranate reduction, citrus vinaigrette and chive  oil on the plate and around the tower.

Chive Oil
1/2 c. vegetable oil
2 bunches fresh chives

Blend the chives and vegetable oil in a blender for 5 minutes. Place the finished oil in a squirt bottle and set aside. This oil may be made ahead of time.

Frozen Fruit Cups

From Shirley Evans
Makes 25 cups.

This is great to have frozen in individual servings. Take out and thaw slightly as needed.

2- 10 oz. pkg. frozen strawberries (thawed)
2- 6 oz pkg. frozen orange juice (thawed)
2- 20 oz. cans crushed pineapples
1- 16 oz. cans mandarin oranges
1/3 c. lemon juice
6 bananas, sliced

Do not drain fruit. Combine all ingredients. Spoon int 4-5" individual plastic containers & freeze.
Makes 25 cups.

Party Snack Mix

Makes 8 quarts. Keeps fresh for months in coffee cans or tupperware.

Combine in large roasting pan:
2.c. salad oil
2 Tbl Worchestershire sauce
1 Tbl garlic powder
1 Tbl seasoned salt

Stir in:
2 boxes Rice Chex
1 box Cheerios
2 lbs. spanish peanuts or mixed nuts
1 box pretzel sticks

Bake at 250 degrees for 2 hours. Stir every 15 minutes carefully with a wooden spoon.

Chili Cheese Dip

From Diane Evans

We usually make this without the hamburger.

1 lb. Velveeta, cut in pieces
1 can Rotel tomatoes and green chilies
2 tsp worchester sauce
1/2 tsp chili powder
1 lb. lean ground beef, browned and drained (meat is optional)

Combine and melt in crock pot or microwave.
Serve with corn chips.

Barbequed Meatballs

This is the appetizer we enjoy every year. Always a hit. It started in the Home Town Cafe in Alden, MN, which was owned by Grandma and Grandpa Hanson. They made these meatballs every week and served them on their Sunday Buffet.

5 lbs lean hamburger---form into small balls and brown in frying pan.
Transfer browned meatballs into a large roasting pan.

Mix together in saucepan:
28 oz. catsup
1-8 oz can tomato sauce
1/4 c. worchester sauce
1/4 c. vinegar
1/4 c. lemon juice
1 tsp liquid smoke--be very careful with this.
1/2 c. honey (optional)
Heat just to boiling.
Pour over meatballs.

Bake meatballs at low temp (250 -325 or so) for 3-4 hours or more.

Or cook in crock pot for 3-4 hours or more.
Cool and store in refrigerator. It gets better the next day.

Freezes well.

Dried Beef Dip

From Shirley Evans
An Evans favorite.

1-8 oz pkg. cream cheese
1-16 oz pkg. sour cream
1-8 oz jar water chestnuts, chopped
1-8 oz pkg dry beef, chopped
1 onion, chopped fine (or to taste)
2 drops tobasco sauce

Heat thoroughly in microwave.
Serve hot with Wheatsworth crackers (or any cracker of your choice).

Cheddar-Chive Turnovers

From Andie Evans
Makes 8 turnovers

3 Tbsp. butter, melted
pinch of salt
pinch of cayenne pepper
1 package refrigerated biscuit dough
1/2 to 1 c. shredded cheddar
1 to 2 Tbsp. chopped fresh chives

Mix melted butter with salt and cayenne pepper. Lay out rounds of biscuit dough on a parchment-lined baking sheet. Brush with the butter; top with cheddar and chives. Fold into half-moons and crimp with a fork to seal, then bake according to the biscuit package. Brush with more butter when they are hot out of the oven.

Lefse

From Shirley Evans
Makes 48

9 c. instant potato flakes
3 c. powdered milk
3 Tbsp. sugar
3 tsp. salt
9 c. water
3 sticks butter
4 1/2 c. flour

Heat water and butter to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well.

Pour mixture into 9 x 13 pan and chill (overnight is fine). Cover with damp cloth before chilling.

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups of flour. Mix in food processor or mixer until it forms smooth ball. Roll into a log and cut log into 16 pieces. On floured cloth-covered board, roll each piece very thin. Bake on hot lefse griddle.

Place on damp cloth and cover with another damp cloth. Continue stacking cooked lefse on top of each other between damp cloths. Keep covered.

Cool and store. Can be frozen.