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In case you haven't guessed, I love food. That's why I include a recipe section here for those who enjoy cooking and eating as much as I do. I call it my Frequent Eaters Club, a virtual cookbook of recipes submitted by you, my wonderful readers. (And occasionally I pass along my own personal favorites.)
I'd love it if you'd share your recipes with me and other readers. Each month I review the most recent recipe submissions and choose one as the month's best. The winner receives a slew of goodies, including my very own family cookbook titled Adler Food.
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Indulge yourself!
Download three scrumptous sample recipes from Debbie Macomber's Cedar Cove Cookbook:
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Chewy, crunchy, sweet and salty. They'll disappear faster than popcorn a movie. |
This cobbler stars the sweetest fruits of summer. Serve warm with vanilla ice cream |
This is a favoite to serve at a backyard picnic or concert in the park. |
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September 2009
Name: Holly Krauss
Recipe Name: Reuben Casserole
Category: Casseroles
Ingredients:
1 (14 oz.) can sauerkraut, rinsed and drained
1 cup Thousand Island dressing
1 lb. sliced deli corned beef
2 cups shredded provolone or Swiss cheese
4 to 6 slices of buttered rye bread (with or without seeds)
Preparation Instructions:
Mix dressing and sauerkraut. Spread into 9x13 inch baking dish. Top with beef and cheese. Place bread buttered side up on top. Bake uncovered @ 375 degrees for 25-30 minutes.
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August 2009
Name: Michelle Wortham
Recipe Name: Mexican Chicken
Category: Mexican
Ingredients:
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4oz.) can cream of mushroom soup
1 (10 oz.) can Mexican Rotel, drained
1.5 lb bag extra sharp shredded cheddar cheese
1 family pkg. split chicken breast
1 reg. bag of corn chips, finely crushed
1 medium onion, well chopped
Preparation Instructions:
Boil chicken until done, skin and debone, shred chicken into bite size pieces. Spread on bottom of large casserole dish. Combine soups, Rotel and chopped onion, spreading over chicken. Cover well with shredded cheese. Pour crushed corn chips over all. Cover and bake at 350 degrees for 1 hour. Let stand for 10 minutes before serving.
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July 2009
Name: Barbi Kent
Recipe Name: Aunti Paula's Garlic Soup
Category: Soup
Ingredients:
1/2 to 3/4 cup minced garlic
8 tsp. chicken bouillon granules or 6 to 8 bouillon cubes
4 cups water
3 TB flour
2 eggs
2 cups half and half cream
2 to 3 medium potatoes, cubed in bite size chunks
chicken, cooked and cut into bite size pieces
paprika, pepper, and parsley to taste
Preparation Instructions:
Bring water and bouillon to boil. Sauté garlic for about 15 minutes, add 3 TB flour, slowly add liquid, turn heat down heat stir into soup. Add paprika, pepper, and parsley. Beat eggs slightly, add a little liquid then add to soup slowly while stirring constantly. DO NOT LET MIX BOIL AGAIN! Add 2 cups cream, stir, add chicken, potatoes, and whatever else you might want into the soup, such as asparagus, beans (cut green), peas, or even corn either whole kernel or creamed corn.
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June 2009
Name: Stephanie Wampler
Recipe name: Spinach Casserole
Category: Casserole
Ingredients:
1 box frozen spinach
8 oz. sour cream
1 can cream of chicken soup
1 cup shredded sharp cheddar cheese
Preparation/Instructions:
Cook spinach according to package directions. Drain well. Mix together spinach, sour cream, soup, and most of the cheese. Put in a 9x9 casserole dish, sprinkle with remaining cheese. Bake at 350 for around 30 minutes, or until set.
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May 2009
Name: Fern Trost
Recipe name: Rhubarb Dessert
Category: Desserts
Ingredients:
3 cups rhubarb, diced
1/2 cup sugar
2 TB flour
3/4 cup brown sugar
7/8 cup flour
3/4 cup oatmeal
1/4 cup plus 2 TB butter
2 1/2 TB shortening
Preparation/Instructions:
Mix rhubarb, sugar and 2 TB flour. Put in 8" x 8" pan. Mix brown sugar, remaining flour, oatmeal, butter, and shortening until crumbly. Put on top of rhubarb mixture. Bake 45 minutes at 350 degrees F. Optional: 1/2 cup of chopped walnuts on top of rhubarb mixture is very good. Serve with ice cream or whipped cream.
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April 2009
Name: Katrina Wilson
Recipe name: Ham Asparagus Casserole
Category: Casseroles
Ingredients:
1 (6 oz.) can evaporated milk
2 cups cubed cooked ham
2 cups cooked rice
1/2 cup shredded cheddar cheese
1 can cream of mushroom soup
3 TB finely chopped onion
1 lb. asparagus spears (fresh, canned or frozen)
1/2 cup Special K® crumbs
3 TB melted butter
Preparation Instructions:
Add enough water to milk to make 3/4 cup. Combine liquid with ham, rice, cheese, soup, and onion. Spoon 1/2 ham mixture into 13" X 10" baking dish, layer asparagus and then cover with remaining ham mixture. Combine cereal crumbs and melted butter, and sprinkle over top. Bake at 375 degrees F for 25 to 30 minutes. Freezes well, but omit cereal crumbs until baking time. |
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March 2009
Name: Melissa Friberg
Recipe Name: Sweet and Smoky Pork Tenderloin
Category: Meats
Ingredients:
2 lbs. pork tenderloin, boned, in two 1 lb. portions
1/4 cup extra virgin olive oil
2 TB Italian seasoning blend
1/4 tsp. salt
1/4 tsp. pepper
1 TB garlic powder
1 (16 oz.) pkg. hickory smoked bacon
Sauce:
1 TB butter
1 TB extra virgin olive oil
1 med. onion, chopped
1 TB fresh parsley, chopped
2 cups sliced mushrooms
1 1/2 cups beef broth
1 tsp. cayenne
1/4 cup white vinegar
1 TB sugar
1 TB honey
1/4 cup water
1 tsp. lemon juice
2 tsp. flour
Preparation Instructions:
Sear pork in frying pan on high heat for 2 minutes on each side. Coat meat with olive oil and place in a 9" x 13" baking dish. Combine Italian seasoning, salt, pepper and garlic powder in small bowl. Spread seasonings around tenderloin. Wrap strips of bacon completely around each tenderloin, securing with toothpicks or cooking twine. Bake at 375 degrees for 50 minutes, turning the meat every 10 minutes.
Meanwhile, place butter and 1 TB olive oil in a deep skillet on low. Add chopped onion, parsley and mushrooms. Saute on medium heat until vegetables are tender. Add beef broth and cayenne. In a small bowl, combine white vinegar, sugar, honey, and water. Stir until dissolved. Add lemon juice and mix well. Add mixture to the skillet. Bring to a boil and simmer for 15 additional minutes. Whisk in flour and cook sauce until it thickens. Serve over the tenderloin.
Yield: 4 to 6 servings |
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January 2009
Name: Patty Mierop
Recipe Name: Pasta Fagioli
Category: Soups
Ingredients:
6 to 8 garlic cloves
1/2 cup vegetable oil
1 (28 oz.) can Italian style tomatoes (Tuttorosso)
1 tsp. dried oregano
1 tsp. crushed red pepper
1 can chick peas (may also use cannellini beans)
3 quarts water
1 lb. Ditalini pasta (Ronzoni)
Parmesan cheese, for topping
Preparation Instructions:
Sauté garlic in oil, add Italian style tomatoes; squeeze them to break them up, and add juice from tomato. Add oregano, crushed red pepper and chick peas (or beans). Cover and heat on low for 30 minutes. The longer the soup heats, the better the flavor. In another pot, bring 3 quarts of water to a boil, add pasta and cook till al dente. When pasta is done, add to tomato, peas and garlic mixture (including water). You can use 2 quarts of the water and add 1 quart of chicken broth if you like. I cook it both ways and it is delicious and a fast meal to prepare. Top your bowl with a little parmesan cheese.
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For those of you asking about the thousands of recipes readers had submitted to my old website that aren't here, I'm sorry to say technology did not permit transferring all those recipes to my new site.
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