LUNCHES & DINNERS
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Ceviche
(Provided by Lynley)
2 lbs. Orange Roughy
or Grouper
1 8 oz. bottle lemon juice
1 8 oz. bottle lime juice
1 Aji Chombo or Habanero Peppers (or more depending on how hot you like it)
1 Large Onion
Salt and Pepper
Chop up fish into small bite size pieces. Dice onions. Chop peppers. Put in
(preferably glass) container. Cover with juices, salt and pepper. Cover and
marinate for 12-24 hours in refrigerator, stirring occasionally. Serve with
saltine crackers.
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Ham and Swiss Quiche
(Provided by Jenna & Ramon)
1 unbaked 9-inch
(4-cup volume) deep-dish pie shell
1 cup (4 ounces) shreadded Swiss cheese, divided
1 cup finely chopped, cooked ham
2 green onions, sliced
1 can (12 fluid ounces) carnation evaporated milk
3 large eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Prehead oven to 350 F.
Sprinkle 1/2 cup cheese, ham and green onions into pie
shell. Whisk together exaporated milk, eggs, flour,
salt, and pepper in large bowl. Pour mixture into pie
shell; sprinkle with remaining cheese.
Bake for 40 to 50 minultes or until knife inserted
near center comes out clean. Cool on wire rack for 10
minutes before serving.
Service size: 8
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Corn Souffle
(provided by Mom & Marie F)
2 cans cream of corn (15 oz cans)
¾ cup sugar
¼ cup flour
½ cup milk
1 ¼ teaspoon salt
4 tablespoons butter/margarine (melted)
3 Large or 4 small eggs
Blend all together in blender or with hand mixer. Pour in a 13x9x2 greased pan.
Bake @ 350 degrees for 40-45 mins uncovered.
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Taco Dip
(provided by Patti & Dore’)
1 can refriend beans
¼ medium onion (chopped fine)
2 –3 tomatoes (take out the seeds)
1 10-oz pkg sharp cheddar cheese (grated)
1 cup chopped lettuce
1 cup sour cream
** amount of ingredients varies on size pan used **
Use White corn tortilla chips to dip, add taco sauce or salsa for added flavor
On Large Platter (disposable is the best for cleanup) --- spread refriend beans.
Layer with sour cream, onions, lettuce, tomatoes, and cheese.
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Sweet Potato Casserole
(provided by Miriam W)
2 cans sweet yams (2 pound cans) or 2 pounds of fresh sweet potatoes
2/3 cup granulated sugar
2/3 cup melted butter
1/3 cup heavy cream (or you can use whipping cream)
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon allspice
3 eggs
Beat eggs, stir in potatoes. Then, add remaining ingredients. Spread in a 13x9x2
dish ungreased.
Crunchy topping: 1 cup light brown sugar, 1/3 cup all purpose flour, 1 cup
pecans, 1/3 cup butter (melted). Mix all four ingredients together with hands
until soft. Spread on top of mashed potato.
Bake @ 350 degrees for 60-70 mins (or until bubbley and brown)
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Maple-Glazed Roasted Salmon
(provided by Tina D)
¼ cup grated peeled fresh ginger
¼ cup rice vinegar or white wine vinegar
¼ cup maple syrup (real maple syrup)
1 (2 ½ lb) salmon fillet with skin
6 shallots, halved lengthwise
½ teaspoon salt
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons maple syrup (divided)
Chopped fresh parsley (optional)
1. Combine first 3 ingredients in a large baking dish or platter. Add fish, skin
side up, to ginger mixture. Cover and marinate in regrigerator 20-30 mins.
Remove Fish from marinade; pat dry with paper towel to remove excess marinade.
2. Preheat oven to 450 degrees
3. Place a baking sheet in oven 5 mins. Place Shallots and fish, skin side down
on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon
syrup. Bake at 450 for 10 mins. Brush with 1 tablespoon syrup; bake an
additional 7 mins or until fish flakes easily when tested with a fork. Do not
overcook. Sprinkle with parsley, if desired.
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Potato Salad
(provided by Mom W)
16 oz hellman’s Mayonaise
7 potatoes (good size) (yukon yellow)
3 stalks celery (quantity is optional)
4 hardboiled eggs
Let all cool. Peel eggs and grate.
Add – 2 tablespoons mustard, mayo, and pepper and salt, celery seeds minced
onions in a bowl. Let it sit for a while to get the flavor. Fridgerate for a few
hrs before serving.
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Copper Penny Salad
(provided by Christine)
2 pounds carrots (sliced)
1 Large green pepper (thinly sliced)
¾-1 Large sweet onion
Steam carrots 20-30 mins (test them)
10 mins before carrots are done, add peppers and onions in steamer
1-cup sugar
¾ cup of apple cider vinegar
1 can of tomato soup
1-teaspoon salt
½ cup olive oil
Combine all of the above in that order. Heat til sugar dissolved (keep stirring)
Combine and stick in the refrigerator
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Chicken & Rice Casserole
(provided by Ronni)
1 c. chopped celery
1 can cream chicken soup
2 TBS finely chopped onion
3/4 c. mayonaise
3 hard cooked eggs (chopped)
2 c. cooked rice (I use Uncle Ben's)
1 large can boned chicken breast (drained)
3 slices bread, crumbled
2 TBS melted margarine or butter
Cook celery til tender, then combine with soup, mayonnaise, and eggs.
In a buttered 2 qt. casserole, layer 1 c. cooked rice, half the chicken,
and half the soup mixture. Repeat with remaining rice, chicken, soup.
Combine bread crumbs with melted butter and sprinkle over casserole.
Bake at 400* for 20 minutes. Freezes well before or after baking.
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