Recipes from the Feb 9th Regional meeting

On behalf of Carol Hill, President of the DOK Joanna Chapter, we would like to thank everyone for attending the Feb. 9th regional meeting. Several people asked for recipes.

Here they are:

Black eye Pea Soup

 

1 lb sausage (Jimmy Dean Regular)

2 cans of Black eye peas

½ Bell Pepper chopped

1 Large sweet onion

1 garlic clove minced or pressed

1 quart of diced tomatoes (or 28 oz can)

½ tsp of black pepper

1.2 tsp of oregano

 

Sauté sausage(brown), add onion, bell pepper, garlic and sauté until tender.  Add other ingredients, simmer 30 minutes.

(may need to add a cup of water)

(Sprinkle with grated cheddar cheese when serving)

 

Rosanne B., Joanna Chapter, St. Matts, Darlington


Vegetable Chili

1 cup of Onion Chopped

½ tsp of salt

1 stalk of Celery

1 Red Bell Pepper

1 small Sweet potato

3 gloves of Garlic minced

2 to 3 tsp of chili powder

1 tsp cumin

1 can of diced tomatoes

1 cup of tomato juice

½ cup of chopped carrot (add last to hot soup to barely cook)

1 cup of corn

1 can of Pinto Chili Beans

½ cup dry white wine

Chopped avocado can be added when served

 

Sauté the Onion, salt, celery, Red Bell Pepper, Sweet Potato, Garlic and chili powder.  Add the rest of the ingredients and simmer until the sweet potato is tender (around 15 minutes). (see the note on the carrots) Also, may need more liquid such as tomato juice or water.

 

Rosanne B, The Joanna Chapter at St. Matts, Darlington


Candied Ginger Cookies

1 cup of Butter

½ tsp salt

1 heaping tsp. ground ginger

2/3 cup of sugar

2 egg yolks

1 tsp vanilla extract

½ tsp of almond extract

2 cups flour

½ cup chopped candied ginger

 

Beat softened butter and sugar until blended.  Mix in yolks, extracts, add flour and ground ginger.  Add candied ginger, nuts or Rhine(zest) divide into 3 parts.  Roll into logs.  Refrigerate overnight. 

Next day:

Slice logs into 1/3 inch thick.  Place on parchment paper on cookie sheet.  Bake at 350 for about 15 minutes until lightly browned.  Cool on pan for about 10 minutes until removing to cooling rack.

Variations:  Ginger, almonds, lemon, lime or orange and cinnamon.

These cookies freeze well

Keep in air tight container.

 

Cathy H.  Joanna Chapter, St. Matts, Darlington