Skip to main content

Cascade Region Recipes

Search This Blog

Artichoke Dip - Lynette

on April 08, 2020

Ingredients

1 15 oz can artichoke hearts (not marinated)
1 small can of diced green chiles
1 C grated Parmesan cheese
1 C mayonnaise (Best Foods works best)

Directions

Combine ingredients. Pour into an 8 x 8 pan and bake at 375° for 45 to 60 minutes.

The recipe can be doubled and put in a 9 x 13 pan.

dip gluten free sauce

Popular Posts

Russian Cabbage Borscht - Sara

Ingredients 1-2 C beets, chopped to any size you like 4-6 C soup stock or water 2 Tbsp butter 1 1/2 C onions, chopped 1 scant tsp caraway seeds 2 tsp salt 1 celery stick, chopped 1 large carrot, sliced 3-4 C cabbage, chopped 1/4 tsp cayenne pepper (optional) 1/2 tsp dill weed Black pepper to taste 4 tsp cider vinegar 4 stsp honey 1 Tbsp raisins (optional) Directions Cook the beets in a saucepan and cook until tender (save the water) Cook the onions in the butter in a large kettle or 8 quart pot. Add the caraway seeds and salt. Cook until the onion is translucent then add the celery, carrots and cabbage. Add the water from the beets and cook covered, until all the vegetables are tender. Add the beets, dill weed and, if using, the cayenne. Cover and simmer for at least 30 minutes. Add the raisins when finished cooking, if desired. Finish by adding the cider vinegar and honey a little at at time. You want it to be a bit sweet and sour tasting Serve and top with sour cream, more fresh dill...

Mounds/Almond Joy bars - George

Ingredients Bottom layer 3 C shredded unsweetened coconut 4 eggs 1/2 C sugar or 1/4 C maple syrup 1 tsp vanilla flavoring or 1/2 tsp vanilla and 1/2 tsp almond flavoring 1/4 C flour 1/4 tsp salt 1/4 C almonds or walnuts (optional) 1/4 C chocolate chips (optional) Directions Preheat oven to 350°. Toast the coconut for about 4-5 minutes, or until it has turned brown. Let cool before using. In a mixer, mix the eggs on high until creamy. Add the sugar (or maple syrup), vanilla, flour and salt and mix on medium speed until well combined. On low speed add the coconut (and almonds and chocolate chips if desired) and mix until the coconut is well mixed. Line an 8x8 pan with parchment paper. Evenly spread the coconut mixture in the pan and bake for 17 to 18 minutes or until lightly brown. Remove from oven and let cool. Topping Ingredients 1 1/4 C chocolate chips 1 tsp coconut oil 1/3 C peanut butter (optional) Directions Put the chocolate and coconut oil ...

Roasted Mushroom Soup - George

Ingredients 1 1/2 lbs mushrooms, quartered or sliced 1 Tbsp extra-virgin olive oil 1/2 tsp sea salt and black pepper 1 Tbsp unsalted butter 1 small yellow onion, sliced 1 Tbsp paprika 2 cloves garlic, minced 3 C broth (beef or vegetable) 2 Tbsp coconut aminos or soy sauce 1/2 C sour cream Parsley for garnish Directions Preheat oven to 400° with a large baking sheet inside. In a medium bowl toss mushrooms with oil, salt and pepper. Remove the baking sheet from the oven and spread the mushrooms on it. Toast them for 20 minutes and set aside. Reduce the oven temperature to 375°. In a large saucepan over medium heat, melt the butter. Add the onions and cook for 5 minutes or until lightly browned. Add the paprika and garlic and cook for 2-3 minutes. Add the mushrooms to the saucepan, reserving some for a garnish. Add the broth and coconut aminos, bring to a simmer and cook for 10 minutes. Remove from heat and blend with an immersion blender until smooth. Whisk in the sour cream. ...

Powered by Blogger

Theme images by chuwy