Around the Cauldron
Favorite EHAG Recipes
Bone Cookies
contributed by Linda Guthertz Sullivan (coli)
4 large egg whites
1 tsp grated orange peel
1/2 tsp baking powder
1 1/2 C minced salted, roasted almonds
1 3/4C all purpose flour
Put mixer on medium speed, beat egg whites and sugar with orange peel
and baking powder until blended. Gradually add nuts and flour,
beating until mixture is thoroughly mixed. Cover and chill until
firm enough to handle (1 hr up to 1 day).
Lightly flour your hands and pinch off a 3T size of dough. On a
lightly floured board use the palms of your hands to roll an 8 inch
long rope. Cut rope in half, Roll each half again out to 8
inches. Fold 1 inch of each end back onto rope. Pinch ends to make
bone-end shapes. Repeat until all dough is shaped
Place bones 1 inch apart on buttered-flour dusted cookie sheet. Bake
in 325 oven until cookies are lightly browned on bottom (about
20min). Transfer bones to racks to cook, using spatula.
Store in airtight container up to 3 days. Makes about 24 great
cookies. Well worth the effort!!!
Chicken Tortilla Soup
contributed by Sheila Bentley (primdolly)
3 Cups cooked chicken
1 can Cream of Chicken soup
1 can Fiesta Nacho Cheese Soup
1 cup milk ( I actually added 3 cups as it was too thick for my taste)
onions-optional
1 can mild enchilada sauce
Mix ingredients and stir. Then add chicken.
Garnish with crushed tortilla chips
Its so easy!!
Valentine's Day Brunch
contributed by Carolee Clark (kingofmicestudios)
Raspberry Spinach Salad
2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 Cup Vegetable Oil
8 Cups Spinach, rinsed, stemmed and torn into pieces.
3/4 Cup coarsely toasted almond slices
1 Cup Fresh Raspberries
3 Kiwis, peeled and sliced
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin
stream, blending well.
Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and
the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.)
Serve immediately.
Asparagus Strata
4 cups water
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
2 cups milk
6 slices bread, crust removed, cubed
6 eggs, lightly beaten
1 cup shredded Cheddar cheese
1 teaspoon salt
In a large saucepan, bring water to a boil. Add asparagus; boil, uncovered, for
3 minutes. Drain and immediately place asparagus in ice water. Drain and pat
dry.
In a bowl, combine the asparagus, milk, bread cubes, eggs, cheese and salt.
Transfer to a greased 2-qt. baking dish. Cover and refrigerate for 5 hours or
overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350
degrees F for 45-55 minutes or until bubbly and asparagus is tender.
Chocolate Covered Strawberries
1 package chocolate chips (milk or dark)
1T shortening
1 quart strawberries
Melt chocolate and shortening in top of double boiler. Using a toothpick, dip
strawberries, coating completely and let harden on wax paper. Note: be very
careful that strawberries and pan are both completely dry, or chocolate will not
set.
Enjoy!
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