Greystone Farms

Social/Welcome Committee Cookbook

 

 

 

 

Find us on the web at

www.greystonefarmsnc.com

 

Last Updated on October 5, 2013

 


 

Sweet Potato Soufflé

Courtesy of Peggy Suggs

 

Base Ingredients:

 

3   cups or 1 large can sweet potatoes, drained and mashed

1/3 stick unsalted butter (room temperature)

1    cup white sugar

2    eggs

1    tsp. salt

1    tsp. vanilla extract (preferably NOT imitation)

 

Mix above ingredients well.  Pour into medium sized casserole baking dish.

 

Topping Ingredients:

 

1    cup light brown sugar

2/3 stick unsalted butter (room temperature)

1    cup chopped pecans

1    cup Angel Flake sweetened coconut

1/3 cup self-rising flour

 

Mix above well and sprinkle on top of base sweet potato mixture.  Bake at 350 degrees for approximately 25 minutes.


 

TEXAS CAVIAR

      Courtesy of Sharon Seaford

 

Ingredients

15 1/2 OZ. can Yellow or White Hominy (drained)

15 OZ. can of Black-eyed Peas (drained)

1 small can of corn (drained)

3 Green Onions chopped finely

1 large Tomato chopped

1 medium-size Green Pepper, seeded and diced

1 Jalapeno Pepper, seeded and diced

1/3 c. chopped fresh parsley

1/4 c. chopped Onion

1/2 c. Zesty Italian Salad Dressing

 

Combine first 10 ingredients in medium bowl, stir well.  Pour salad dressing over mixture, toss greatly.  Cover and chill.  Garnish with parsley.  Serve with Tortilla Chips, Blue Corn Chips.


 

Stromboli

      Courtesy of Daisy Foxx

 

Ingredients:

Make sure you use all deli meats and cheeses. No substitutes.

·        ½ pound  provolone

·        ½ pound  American Yellow cheese

·        ½ pound mozzarella

·        ½ pound sandwich pepperoni

·        ½ pound hard salami

·        ½ pound deli ham

·        4 pack Riche’s yeast dough for loaves

·        Oregano

·        Basil

·        Extra virgin olive oil

 

Directions:

Rub the counter top down with oil so the dough doesn’t stick. Make sure dough is thawed.  Use a loaf and a half for each Stromboli. These ingredients make two.  Rhonda you need a rolling pin. Roll dough into a large circle.  Spread olive oil lightly over dough. Sprinkle lightly but completely with oregano and basil. On half of the dough circle, lay alternate layers with meat and cheese. I start with ham then cheese and on and on. Use ¼ of each ingredient. Folder over and tuck the dough under so that none of the ingredients can escape.  On a Cookie sheet lined with aluminum foil and sprayed with butter or Crisco spray. Place Stromboli carefully on cookie sheet and bake at 350 degrees until golden brown. Repeat for second Stromboli. Enjoy!!!!!!!!!!!!!!!!!


 

Pumpkin Soup

      Courtesy of Bunny Powers

 

Prep Tie: 5 Minutes

Cook Time: 40 Minutes

 

Serves: 4

 

2 Tablespoons Butter

1 Cup Chopped Onion

1 Teaspoon dried Thyme

1 Can stewed tomatoes

1 Can Pumpkin Puree, Unsweetended

4 Cups low sodium chicken stock, warmed

Fresh grated nutmeg

Salt

Pepper

½ Cup heavy Cream

2 Scallions, thinly sliced

 

In a heavy large saucepan, melt butter over medium heat. Add onions and cook until tender – about 5 minutes. Stir in thyme, stewed tomatoes, and pumpkin puree and bring to a simmer.  Stir in warmed stock and return to a simmer and cook for 20 minutes. Puree soup in 3 batches in a blender or food processor.  Season with nutmeg, salt and pepper. Stir in cream and return to simmer. Serve with sliced scallions sprinkled on top.

 


 

Tomato Chicken Italiano (serve over Egg Noodles)

      Courtesy of Bunny Powers

 

3 Tablespoons all purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

1 lb boneless chicken breast halves

2 Tablespoons olive oil

2 garlic cloves, pressed

1 Cup cubed zucchini (about 1 medium zucchini)

1 Cup red bell pepper chunks (about 1 medium bell pepper)

2 teaspoons dried basil

1 Can (14.5 oz) deiced tomatoes with Italian-style herbs

 

Combine flour, salt and black pepper in a bowl. Dredge chicken in flour mixture, shaking off excess. Heat 1 Tablespoon of the oil in a 10” frying pan over medium heat. Add chicken and cook, turning once, until golden brown – about 10 minutes. Transfer chicken to a plate.

 

Add remaining 1 tablespoon oil and garlic to the frying pan and cook, stirring constantly, until fragrant, - about 30 seconds. Add zucchini, bell pepper and basil. Continue to cook, stirring, until vegetables are crisp/tender – about 2 minutes. Add tomatoes and stir. Return chicken to pan and cook until chicken is no longer ping in center and vegetables are tender – about 6 minutes. Serve hot over egg noodles

 

Serves: 4

 


 

Calley’s Sweet Potato Pie

      Courtesy of Gwen Jones

 

4 med. Sweet potatoes                       ½ stick butter, softened

¼ cup sugar                                       ¾ Cup brown sugar

2 eggs, beaten                                   1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon               1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg               1/8 teaspoon ground allspice

½ teaspoon salt                                  ¾ Cup evaporated milk

1 unbaked pie crust

Maple whipped cream, (optional) recipe follows

 

Preheat oven to 350 degree F

 

Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Peel the pulp out of the skin. Place in pot and mash. Set aside.

 

In a medium bowl, beat together butter, sugar and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and slat. Add evaporated ilk and stir into sweet potatoes. Beat together with mixer until smooth. Pour mixture in unbaked pie shell.

 

Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of whipped cream if desired.

 

Maple Whipped Topping

1 Cup heavy whipping cream                        ¼ Cup confectioners’ sugar

2 Tablespoons maple syrup

 

In a medium bowl, beat together whipping cream and confectioners’ sugar. Add maple syrup. Beat together until soft peaks form.


 

Strawberry Pretzel Dessert

      Courtesy of Margrett Taylor

 

Crust (Pre-heat oven to 400 degrees):

2 Cups Crushed pretzels

3 Tablespoons Sugar

1 ½ sticks butter – melted

 

Mix together and place in bottom of 13 X 9 pan. Bake at 400 degrees for 7 minutes.

 

Filling:

Boil 2 Cups of water

Add 1 Large package of strawberry jello to the water

Add 2-10 oz slightly thawed packages of sweetened sliced strawberries.

Set aside to allow to slightly congeal

 

Combine in a bowl:

8 oz. cream cheese – softened

1 Cup powdered sugar

1-8 oz carton Cool Whip Lite

1-8 oz can crushed pineapple – drained

 

Spread cream cheese mixture over cooled crust. Pour jello over top. Refrigerate a few hours before serving.


 

Potato Soup

      Courtesy of Margrett Taylor

 

1 Cup Chopped Onion

4 Cups diced potatoes

1 ½ Cup finely diced carrots

1 ½ Cup finely diced fresh Broccoli

2 Cups diced ham

2 Cans chicken broth

1 Can water

 

Cook all ingredients together in a large pot until all items are tender.

 

Add:

½ Cup flour dissolved in 1 can (12 oz) Carnation evaporated milk

¾ teaspoon salt

Pepper

Warm through and then add:

3 cups cubed Velveeta

 

Heat thoroughly and serve

 


 

Cheese Ball

      Courtesy of Margrett Taylor

 

(This makes two large cheese balls. You can half the recipe for making just one.)

 

3 – 8 oz packages cream cheese

1 – 2.25 oz jar of sliced dried beef, chopped finely

1 small can chopped black olives

4 finely chopped green onions

1 Tablespoon Accent seasoning

Chopped pecans

 

Mix well, form into 2 balls. Roll each ball in chopped pecans. Refrigerate until ready to use.

 


 

Taco Soup

      Courtesy of Margrett Taylor

 

Brown in a large pot the following:

1 ½ lb ground chuck

1 chopped onion

Salt and pepper to taste

 

Add:

2 Cans (14.5 oz each) stewed tomatoes

8 oz V-8 juice

1 Can Rotel tomatoes

1 Can Whole corn or hominy

1 Can chili beans, undrained

1 Can pinto beans, drained

1 package Old El Paso Taco seasoning

1 package dried Ranch dressing mix

1 Cup Water

 

Mix all ingredients together and simmer for 30 minutes. Serve with grated cheese on top. (You can substitute black beans or red kidney beans in the recipe if you like.)


 

 Chicken & Wild Rice Casserole

      Courtesy of Kerri Cantrell

 

3- C. chopped cooked chicken

2- C. cooked wild rice

2-(10.75-oz.) cans cream of mushroom soup

1 1/2- C. chopped celery

1 1/2- C. chopped onion

1- C. Mayonnaise

3/4-C. sliced almonds(I like them slightly toasted)

2-Tbsp. fresh lemon juice

1-sleeve buttery round crackers crushed

1/4-C. butter melted

   

Preheat oven to 350*

Lightly grease 9x13 in. baking dish.

In large bowl, combine chicken, rice, soup, celery, onion, mayo,

almonds, broth and lemon juice.

Spread mixture into prepared baking dish.

In small bowl, combine cracker crumbs & butter toss to coat.

Sprinkle cracker mix over casserole.   

Bake for 45 min, or til golden brown & bubbly

** can be covered & chilled overnight, but let it get room temp first before reheating.

 


 

             

Ham & Swiss-Stuffed Pork Chops

      Courtesy of Kerri Cantrell

 

serves 2-4

 

2-(2in. thick) pork chops

2-slices ham (if shaved, use several slices)

2-thick slices swiss cheese

2-tsp. olive oil

1-Tbls. unsalted butter                  

* Dry wine (type & amount -you decide!!) optional 

 

Preheat oven to 400* (rack placed in the center)

1.  STUFF PORK CHOP. With a knife, make an incision in the middle of the side of the chops. Slice along the inside of the meat to make a pocket-careful to not cut in half! Insert a slice of ham & swiss into each chop.

2.  Heat oil & butter in Lg. sauté pan over med.- hi heat. Brown 3-5 min. (careful to not burn butter. May have to reduce heat.)

Turn chops over & brown another 2-3 min.

*We used a touch of wine when browning - adds great flavor!!!!!

3. Put chops in pan, place pan in oven and roast until internal temp reaches 145*  in thickest part.

4. Remove chops to a plate and cover w/ any pan juices, and let rest, covered loosely w/ foil, for 5 min.  

 


 

Spinach-Artichoke party Cups

      Courtesy of Kerri Cantrell

 

nonstick cooking spray

36 ( 3-inch ) wonton wrappers

1 can ( 8 1/2  ounces ) artichoke hearts, drained and chopped

1/2 ( 10 ounce package frozen chopped spinach, thawed & squeezed dry

1 cup shredded Monterey jack cheese

1/2 grated Parmesan cheese

1/2 cup of mayonnaise

1 clove garlic, minced.

 

    1. Preheat over to 300*F. Spray miniature (1 ¾ inch ) muffin pan cups

lightly with cooking spray. Press 1 wonton wrapper into each cup;

spray lightly with cooking spray. Bake about 9 minutes or until light golden brown. Remove shells from pan; place on wire rack to cool.

*repeat with remaining wonton wrappers*.

 

    2. Meanwhile, combine artichoke hearts, spinach, cheeses, mayonnaise and garlic in medium bowl; mix well.

 

    3. Fill each wonton cup with about 1 1/2 teaspoons of spinach of artichoke mixture. Place filled cups on baking sheet. bake about 7 minutes or until heated through. Serve immediately.

                                                                                                        makes 36 appetizers

* Wonton cups may be prepared up to one week in advance. Cool completely and store in airtight container.

 

Tip: If you have leftover spinach-artichoke mixture after filling the wonton cups, place the mixture in a shallow ovenproof dish and bake at 350*F until hot and bubbly. Serve it with bread or crackers.


 

Champagne Punch

      Courtesy of Kerri Cantrell

 

2 1/2-c. O.J. (Sunny-D works best) chilled

1-10 oz. pkg. frozen Strawberries (partially thawed)undrained

1-(25.4) bottle champagne(I prefer a sweet over dry) chilled

    

Process o.j. & strawberries in blender till smooth. Stop to scrape down sides.

Pour into pitcher/punchbowl. Stir in champagne.

 

SERVE IMMEDIATELY.


 

The World's easiest Cheesecake
      Courtesy of Wanda Campbell

2 (8oz) pkgs. cream cheese
2/3 c. sugar

3 eggs
1 can fruit pie filling

1 tsp. vanilla extract
dash of salt

Heat oven to 350.  

Soften cheese to room temp.

Add eggs to cheese, one at a time beating well after each. 

Mix in vanilla, salt and sugar. 

Pour into a greased 9 inch pie plate. 

Bake 35 minutes and let cool.

Arrange fruit filling on top. 


 

SWISS CHICKEN

Courtesy of Gina Jourden

 

4 Boneless chicken breast
onion powder to taste
pepper to taste
1 can Cream of Chicken soup
4 slices Swiss cheese
1/4 cup milk
2 cups Pepperidge Farms Herb Dry Stuffing Mix

Preheat oven to 350 degrees. 

 

Grease 9 x 13 pan. 

 

Place chicken in pan and sprinkle with onion powder and pepper. 

 

Cover chicken with Swiss cheese slice. 

 

Mix can of Cream of Chicken soup with milk to make smooth and creamy. 

 

Pour mixture over chicken. 

 

Sprinkle stuffing mix over chicken. 

 

Bake at 350 for 35 to 40 minutes or until chicken is done. 

 


 

Homemade Dressing

      Angel Moody

 

This recipe can be cooked for Thanksgiving , Christmas or anytime.

 

Ingredients

1 box of Jiffy Cornbread Mix

Onions (chopped in small pieces)

1 stalk of celery (chopped into small pieces)

Paprika (season to taste) - Add last

Pepper (season to taste)

1 can of cream of mushroom or cream of celery

1 bullion cube

Sage (a small amount)

 

Cook corn bread as directed on the box. 

 

Add all of the above ingredients. 

 

Mix and Bake in oven at 350 degrees about 30 to 45 minutes or until brown.