CookBook

Knights of Columbus Council 10505

Recipes from Family and Friends

Cook Book Page

The Kitchen Maid

Italian Plate

Medevil Kitchen

This page is for the art of cooking. Share with us your favorite dishes. Send your recipes to the Webmaster.

George sent this to me a while back and I am just now getting to cleaning up my inbox.

We love to cook and have lots of great recipes! It's hard to choose one!

Here are two favorites!

Love,

Janice

Broccoli Salad~

5 cups fresh broccoli chopped

1 cup of white raisins

1 bunch of green onions

Dressing

1 cup of mayonnaise

1/2 cup sugar

2 Tablespoons white vinegar

Topping

10 bacon slices cooked and crumbled

1/2 cup Shredded sharp cheddar cheese

In a large bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and cheese.

6-8 servings

Caponata

1 eggplant peeled and diced

2 green zucchini diced

2-3 large tomatoes chopped

2 large onions diced

1 red pepper chopped

1 green pepper chopped

1 can black olives

Wash and chop all the veggies and place in large casserole dish oiled with olive oil. Salt and pepper. Drizzle 2-3 Tablespoons of olive oil. Bake at 325 until veggies are tender.

Can be served warm or cold

Also can serve as appetizer on crackers (you may need to mash the veggies to fit on crackers)

This page was last updated: September 27, 2011

A favorite from "Mark Myers "

Here's an easy, delicious cake recipe that I received and have made several times:

1 box yellow cake mix

4 eggs

1/2 cup oil

1 medium can mandarine oranges (juice and all)

Mix well for 3 minutes - great in layers

Bake at 350 for ~35 minutes

Icing

1 box (4 serving size) french vanilla pudding (dry)

15oz can crushed pineapple (lightly drained)

Mix well

Fold in one 12oz container of Kool Whip

After icing the cake, refrigerate.

From the Cook Book of "John Champion"

MEATLESS CHILI

Ingredients

1 Pkg. Harris Teeter organic chili beans

3 T Canola oil

2 Medium onions chopped

1/2 Each red, orange, yellow and purple bell peppers, diced

6 Roma tomatoes, diced

2 T garlic finely chopped

2 Pkgs. Chili seasoning mix, divided

1 T Freshly ground black pepper

1 T Cayenne pepper

1 T Red pepper flakes

2 T Ground cumin

1 C vegetable stock

2 C cold water

3 Cans Rotel diced tomatoes

1 Lime, juiced

1/3 C Cilantro, chopped

Directions

Empty the package of beans in a large pot of enough cold water to completely cover beans by one inch. Soak overnight or minimum of eight hours. Drain beans in a colander, rinse well and reserve. Heat the oil in the same pot until smoking. Add onions and cook over medium high heat until translucent. Add peppers and continue to cook until they are soft. Tomatoes and garlic go in next for about one minute followed by one of the packages of chili seasoning mix. Stirring all this together, continue cooking until the heat begins to toast the seasoning. Lower the heat and add the vegetable broth. Stir to combine and let simmer for about five minutes. Add the water and reserved beans, cover the pot and continue the simmer for two hours or until beans become soft to the bite.

Add the diced tomatoes and heat through. In a separate saut� pan, heat the second package of seasoning mix until it becomes fragrant and add it with the tomatoes. Stir in the lime juice and cilantro and serve.

Notes: I used three different types of Rotel tomatoes. There is no added salt in this recipe because the seasoning mix has enough in it. The lime juice is optional, but I find it mellows out the overall flavor of the chili.