June's Recipe of the Month:
Lemon Bars
| 1 cup white flour | 4 eggs |
| 1 cup whole wheat flour | 2 cups sugar |
| 1/2 cup powdered sugar | 6 Tbsp. fresh lemon juice |
| 1 cup butter, softened | 1 Tbsp. grated lemon rind |
| | 1/4 cup flour |
| | 1/2 tsp. baking powder |
| Sift together flours and powdered sugar. Mix with butter. |
| Press dough into bottom of a greased 9"X 13" pan. Bake at 350 degrees F. for 12-15 minutes or until lightly browned. |
| Mix remaining ingredients together (on right column above). Pour over baked crust. |
| Bake at 350 degrees F. for 15-20 minutes longer or until set. |
| Sprinkle with confectioner's sugar. |
| Makes 12-16 bars. |
May's Recipe of the Month:
Greek Tofu Salad
| 1/3 cup olive oil | 1 bunch fresh spinach |
| 3/4 cup red wine vinegar | 1 pound tofu, cubed |
| 2 Tbsp. basil, dry | 2 medium tomatoes, cut into wedges |
| 1/2 tsp. black pepper | 2 medium cucumbers, peeled and sliced |
| 1/2 tsp. oregano | 1/2 small red onion, sliced |
| 3/4 tsp. salt | 1 or 2-- 2 1/4 oz cans black olvies, sliced |
| | |
| 1. In a small bowl, whisk together olive oil, red wine vinegar, basil, black pepper, oregano, and salt. Add the tofu and mix well. |
| 2. Tear spinach into bite sized pieces and add to tofu. Add the cucumbers, tomatoes, red onions, and olives. Mix well and chill for at least 2 hours before serving. |
| |
| Yield: 8 cups Time to make: 30 minutes |
April's Recipe of the Month:
Mulligatawny Soup
A creamy, chicken soup with a hint of sweetness
| Ingredients | |
| 3 boneless chicken breasts | 1 medium bell pepper, diced |
| 1-15oz can tomatoes, chopped | 1 1/2 tsp. curry powder |
| 1 large green apple, cubed | 1 tsp. salt |
| 6 cups water or 3-15 oz cans of chicken stock | 1/4 tsp. pepper |
| 1 tsp. ground cloves | 2 Tbsp. butter |
| 1 medium yellow onion, chopped | 1 cup water or vegetable stock |
| 2 medium carrots, diced | 3/4 cup flour |
| 1 stalk celery, diced | few sprigs parsley, chopped |
In a soup pot, cook the chicken breasts in 6 cups water (or chicken stock). Remove the chicken from the liquid and dice. Return diced chicken to broth and add tomatoes and apples. |
| In a saute pan, saute the onions, carrots, celery, and bell peppers in butter with curry, ground cloves, salt, and pepper. When vegetables are soft and near done, add them to the soup. |
| Thoroughly whisk flour into cold water (or vegetable stock), being sure to get rid of any lumps. Mix into the soup, whisking vigorously. Simmer for 20 minutes or until the soup thickens and all the ingredients are tender. |
Add a few sprigs of fresh, chopped parsley for color. |
| Yield: 12 cups Time to make: 1 hour |
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March's Recipe of the Month:
CoHome-Made Croutons and Caesar Salad
| Crouton Ingredients |
| 1/2 cup butter or margarine |
| 6 cups bread cubes (approx. 8-10 slices of bread) |
| 1/2 teaspoon of each: basil, pepper, marjoram, oregano, thyme, dill weed, garlic powder, and ground celery seed. |
| |
| Melt margarine. Add seasonings. |
| In a large bowl, stir margarine and bread together to coat bread. |
| Spread bread on cookie sheet. |
| Bake at 350F for 10-15 minutes or until browned. Stir once while baking. |
| Makes 6 cups. |
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| Caesar Salad Dressing |
| 1 1/2 cups olive oil |
| 3 Tablespoons mayonnaise |
| 6 Tablespoons lemon juice |
| 1 1/2 Tablespoons Dijon mustard |
| 1 Tablespoon garlic puree |
| 1/4 teaspoon salt |
| 1/2 teaspoon pepper |
| 3/4 cup + 1 Tablespoon grated parmesan cheese. |
| |
| Combine above ingredients and blend well. |
| Pour desired amount over chopped romaine lettuce, and add CoHo croutons and parmesan cheese to your heart's content. |
| Mix well and you now have a tasty Caesar Salad. Hail Caesar. |
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February's Recipe of the Month:
Cream of Broccoli Soup
A perfect soup for that cold winter day.
| Ingredients |
| 1 bunch broccoli, chopped |
| 3/4 cup onion, chopped |
| 1/2 bay leaf |
| 2 cups chicken stock |
| 4 3/4 cups milk |
| 1/2 cup butter |
| 3/4 cup flour |
| |
| Combine broccoli, onion, bay leaf and chicken stock. Simmer until veggies are soft. |
| Heat milk in double boiler until warm. |
| In a separate pan, melt butter and slowly add flour using a wire whisk to make a paste. |
| Stir milk into butter/flour mixture; add broccoli. |
| Cook slowly; soup will thicken as it cooks. Add 1 tablespoon salt when soup reaches desired level of thickness. |
| Makes about 7 cups. |
