Katherine Helms' menu for a flavorful luncheon|
Here are Katherine Helms' luncheon recipes:
DAILY Photos by Gary Cosby Jr.|
Beverly's Cold Cucumber Soup is a mild, creamy blend of potato, chicken broth, cucumbers, dill and onion.
Rice and Artichoke Salad
1 6.9-ounce package chicken-flavored Rice-a-Roni
2 6-ounce jars artichokes, drained, liquid reserved
2 green onions, sliced
1/2 green pepper, chopped
8 stuffed olives, sliced
1/4 teaspoon curry
1/2 cup mayonnaise
3 chicken breasts, cooked and chopped
Cook the Rice-a-Roni according to the package directions, omitting the butter; set aside to cool. Chop the artichokes. Add the onions, pepper, olives, curry, mayonnaise and chicken. Add to the rice. Let stand for several hours or overnight. Serves 7.
Beverly's Cold Cucumber Soup
1 large onion, sliced
1/4 cup butter
1 large potato, peeled and cubed
2 14.5-ounce cans chicken broth
4 large cucumbers, peeled, seeded and chopped
1/2 teaspoon dill
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup sour cream
1 tablespoon apple cider vinegar
Sauté the onion in the butter. Place the onion, potato, broth, cucumbers and seasonings in a pot; cook for 15 minutes or until the potatoes are done. Allow to cool. Puree in a blender container. Add the sour cream and vinegar. Chill until ready to serve.
2 1-pound loaves frozen white bread dough, thawed
1/2 pound mild pork sausage
1/2 pound hot pork sausage
1 cup sliced mushrooms
1/2 cup chopped onion
3 eggs, divided
3 cups mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon garlic powder
Allow the dough to rise until nearly doubled. Brown the sausage; drain. Add the mushrooms and onion; cook until tender. Set the sausage mixture aside to cool.
Beat one of the eggs; set aside.
Add the remaining eggs, cheese and seasoning to the sausage mixture. Roll each loaf of dough into a 12x16-inch rectangle. Spread half of the sausage mixture on each loaf, leaving 1 inch of dough around the edges. Roll jellyroll style, starting at the narrow end. Seal edges. Place on a coated baking sheet.
Bake at 350 degrees for 25 minutes. Remove from the oven and brush the top with the reserved egg. Bake an additional 5 to 10 minutes or until golden brown. Slice and serve warm.
Note: This recipe works well for breakfast or brunch, but it is also a good choice for many take-along occasions. Instead of using frozen bread dough, you may substitute the cookbook's recipe for refrigerator rolls.
1˝ pounds squash, diced
1 medium onion, diced
2 tablespoons butter
1/2 teaspoon pepper
1 teaspoon salt
4.5-ounce can chopped green chilies
1 tablespoon all-purpose flour
1˝ cups Monterey Jack cheese
1 cup cottage cheese
2 tablespoons parsley
1/2 cup Parmesan cheese
Sauté the squash and onion in the butter. Add the pepper, salt, chilies and flour. Place the squash in a coated 2-quart casserole dish. Sprinkle the Monterey Jack cheese over the top.
Combine the egg, cottage cheese and parsley. Pour over the Monterey Jack cheese. Sprinkle the Parmesan cheese on top. Bake at 400 degrees for 25 to 30 minutes.
Fabulous Fruit Tea
7 regular-size tea bags
1˝ cups water
1/4 cup sugar 12-ounce can frozen orange juice concentrate, thawed
12-ounce can frozen lemonade concentrate, thawed
Brew the tea and water. Remove the tea bags and add the sugar; stir until dissolved. Pour the mixture into half-gallon pitcher. Add the juices. Fill to the top with water. Refrigerate until ready to serve.
The Best Peach Pie
1/3 cup melted butter
1/3 cup self-rising flour
1 cup sugar
1 teaspoon vanilla extract
3 to 4 fresh peaches, peeled and sliced
9-inch unbaked piecrust
Combine the egg, butter, flour, sugar and vanilla extract. Place the sliced peaches in the bottom of the piecrust. Pour the mixture over the peaches. Bake at 350 degrees for 1 hour or until brown.
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