The Recipes for January

Hostess for January 2009: Tracy
Tracy's Main Dish recipe: Savory Meat Pie

2 medium potatoes, peeled and quartered
1 pound ground beef
3/4 cup sliced green onions
1 large carrot, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp salt
1/2 tsp pepper
1/4 tsp celery salt
Pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
Pastry for double-crust pie (9 inches)
1 tbs Dijon mustard
1 tbs milk

In a saucepan, cook potatoes in boiling water until tender; mash and set aside.
Meanwhile, in a skillet, brown beef; drain.
Stir in next 9 ingredients.
Simmer for 4-5 minutes.
Stir in the potatoes, parsley and chili sauce; remove from the heat.
Place the bottom pastry in a 9-inch pie plate; brush with mustard.
Add meat mixture.
Top with remaining pastry; seal and flute edges.
Cut slits in the top crust.
Brush with milk.
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees; bake 25 minutes longer or until golden brown.
Yield: 6 servings.

Jeanette's Side Dish recipe: Wild Rice Stuffing Bake

1/2 cup chopped celery
1/3 cup chopped onion
3 tbs butter
1 egg
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 tbs minced fresh parsley
1/2 tsp poultry seasoning
1/4 tsp salt
1/8 tsp pepper
3 cups day-old bread cubes
1 1/2 cups cooked wild rice

In a skillet, saute celery and onion in butter until tender.
Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper.
Add celery mixture, bread cubes and rice; mix well.
Spoon into a greased 1 1/2 qt baking dish.
Cover and bake at 350 degrees for 20 minutes.
Uncover; bake 10-15 minutes longer or until set.
Yield: 6-8 servings.

Adrea's Side Dish recipe: Creamy Asparagus Casserole

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup, undiluted
1/2 c milk
1 package (10 ounces) frozen cut green beans, thawed
1 package (8 ounces) frozen asparagus cuts and tips, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
2 cups cubed day-old bread
1 tbs sliced almonds
1 tbs butter, melted

In a large bowl, combine soup and milk.
Add the beans, asparagus and mushrooms; mix well.
Pour into a greased 8 inch square baking dish.
Cover and bake at 350 degrees for 20 minutes.
Toss bread cubes, almonds, butter; sprinkle over the casserole.
Bake, uncovered, 15-20 minutes longer or until bubbly.
Yield: 6-8 servings.

Krissie's Side Dish recipe: Frozen Cranberry Banana Salad

1 can (20 ounces) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 ounces) whole-berry cramberry sauce
1/2 c sugar
1 carton (12 ounces) frozen whipped topping, thawed
1/2 c walnuts

Drain pineapple juice into a medium bowl; set the pineapple aside.
Add bananas to the juice.
In a large bowl, combine cranberry sauce and sugar.
Remove bananas, discarding juice, and add to the cranberry mixture.
Stir in pineapple, whipped topping and nuts.
Pour into a 13-in. x 9-in. x 2-in. dish.
Freeze until solid.
Remove from the freezer 15 minutes before cutting.
Yield: 12-16 servings

Sara's Dessert recipe: Lemon-Lime Mousse

1/2 c sugar
2 tbs cornstarch
Pinch salt
3 egg yolks
2/3 c milk
1/4 c lemon juice
1 1/2 tsp grated lemon peel
1/2 tsp grated lime peel
1 c whipping cream, whipped
Lime slices and additional lemon peel, optional

In a saucepan, combine sugar, cornstarch and salt.
In a bowl, whisk egg yolks and milk; stir into sugar mixture.
Add juices; whisk until smooth.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 2 minutes longer.
Add peels.
Cover surface with plastic wrap; refrigerate until completely cooled.
Fold in whipped cream.
Spoon into dishes.
Garnish with lime slices and lemon peel if desired.
Yield: 6 servings

Laura's Beverage recipe: Mocha Punch

1 1/2 quarts water
1/2 c instant chocolate drink mix
1/2 c sugar
1/4 c instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 c whipped cream, whipped
Chocolate curls, optional

In a large saucepan, bring the ater to a boil.
Remove from the heat.
Add drink mix, sugar and coffee; stir until dissolved.
Cover and refrigerate for 4 hours or overnight.
About 30 minutes serving, pour into a punch bowl.
Add ice cream by scoopfulls; stir until partially melted.
Garnish with dollops of whipped cream and chocolate curls if desired.
Yield: 20-25 servings (about 5 quarts).

We meet to eat on January 31st at 4:30pm at Tracy's!