ALT Dining Guide Winter 2011/2012
Post on 07-Mar-2016
Embed Size (px)
DESCRIPTIONALT's Dining Guide includes fabulous recipes for your upcoming parties!
ResourceGuide Winter 2011 / 2012
ALT Favorite Recipes
December 2011 www.alt-mag.com 39
40 ALT Magazine
42 ALT Magazine
W I N T E R 2 0 11 / 2 0 1 2 / c o n t e n t s
F O O D F E AT U R E S
4 4 C o o k i n g w i t h A LT M a g a z i n e
5 4 H e a l t h y F o o d s f o r t h e H o l i d a y s
Publisher and Editor / Debbie Brower
Associate Editors / Jaclyn Gooding, Miranda Johnson
Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page, Sherrie Hewitt
Sales & Marketing Manager / Charlie McMurphy
www.alt -firstname.lastname@example.org Heather Dr., Texarkana, TX 75501(903) 334-9605
2011/2012 ALT Magazine
H E L P F U L I N F O
5 2 U n c o r k e d
6 0 F i n a n c i a l F o c u s
6 2 R e s o u r c e G u i d e
B U S I N E S S P R O F I L E
4 8 C h e f o n t h e R u n
k /ALT FAVORITE FOODS44
Looking for something easy and delicious to take to the party youre going to? Look no further! Here are our favorites!
Right: You CAN eat healthy during the holidays! Check out these healthy choices!
December 2011 www.alt-mag.com 43
It makes one sweetgift for anyone!
This holiday season, give your family, friends or clients the gift basket thats
Peanut Patties Cinnamon Pecan-Crete Gourmet Hot Cocoa
Lone Star Candy Co. LLCTexarkana, Texas
SHOP ONLINE AT:www.lonestarcandy.org
44 ALT Magazine
Dressing Dip(Believed to be similar to Speros recipe!)
4 cups Miracle Whip6 eggs, boiled and grated1 teaspoon granulated garlic2 onions, finely gratedpaprika (to color, if you want)
Mix together, chill and serve with salad or as a dip with crackers.
Oyster Cracker Snacks
1/2 tsp dill weed1/4 tsp lemon pepper1 tsp garlic powder1 cup wesson oil1 Hidden Valley Ranch mix1 Hidden Valley Buttermilk Ranch mix2 bags of oyster crackers
Mix all ingredients together. Put in pan and bake at 350 for 5-15 minutes.
3 carrots3 stocks of celery1 onion (small)1 stick margarine or butter3 cans chicken broth3 cups cream of potato soup1 lb. velvet cheese1 8oz. carton sour cream
Mince carrots, celery and onion in food processor. Saute vegetable mixture in 1 stick margarine until tender. In dutch oven cook chicken broth and vegetable mixture over low heat for 30 minutes. Add cream of potato soup and cook another 10 minutes. Cut velvet cheese into chunks and add to soup until melted. Before serving stir in sour cream.
Bean Dip2 cans refried beans
1 block cream cheese1 package taco seasoning
Soften the cream cheese and mix all ingredients together, saving a little taco seasoning to sprinkle on top as garnish. Serve with your favorite tortilla chips!
Sausage Balls1 lb. sausage1 lb. fresh grate sharp cheddar cheese2 2/3 cups Bisquick1 tsp salt
Mix ingredients together and form small balls (approx. 1-2 tablespoon scoop.) Bake on 425 for 15 minutes, or until browned.
3/4 cup flour
-Chef Debbie-Dressing Dip
Oyster Cracker SnacksCheese Soup
-Chef Jaclyn-Bean Dip
Sausage BallsPizza Muffins
-Chef Miranda-Christmas Trash
-Chef Charlie-Crock-pot Chicken Enchiladas
Cornbread SaladGrandmas Favorite Punch
-Chef Rozana-Banana Split Cake
-Chef Vincent-Friuli Style Vodka Pasta
Aunt Tess Pasta in White Sauce
Frozen Cranberry SaladAsparagus Casserole
-Chef Dustin-Mexican Veggie Dip
A List of Culinary SpecialtiesFrom Our ALT Staff
December 2011 www.alt-mag.com 45
3/4 tsp baking powder (I use bread flour)1 T Italian seasoningpinch of saltpinch of red pepper flakes3/4 cup whole milk1 egg, lightly beaten1 cup shredded mozzarella cheese1/4 cup grated fresh parmesan cheese1 cup mini pepperoni slices1/2 cup store bought pizza sauce
Preheat the oven to 375. Grease mini-muffin sheets. (I use two that make 12 minis each.) Mix together the flour, baking powder, Italian seasoning, salt and red pepper flakes. Stir in the milk and egg. Stir in the mozzarella, parmesan and pepperoni. Let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden. 20-25 minutes. (I always let mine go on the longer side because I like them a little more crisp.)
Microwave pizza sauce. Serve with the muffins for dipping.
2 cups Cheerios cereal2 cups KIX cereal2 cups Rice Chex cereal2 cups Corn Chex cereal2 cups mini pretzels1 (12oz) bag red and green M&Ms1 (12oz) bag red and green Peanut M&Ms2 (24oz) packages of white almond bark
Mix cereals, pretzels and candies in an extra large mixing bowl. Melt the white chocolate coating over low heat on the stove, or in a microwavable container- STIR OFTEN.
Spoon melted white chocolate coating into the trash-mix, and stir until evenly coated. Spoon out the wet mixture onto a flat surface such as cookie sheets or pieces of parchment paper and allow it to harden.
Once the trash-mix has dried and the white chocolate coating is hard, it is time to break the mix into smaller pieces and enjoy!
*Tip: This stuff is great to break up and place in goody-bags as teacher gifts or something to give out to friends, neighbors or everyone at your office!
Crock-pot Chicken Enchiladas1 lb ground beef, brown1 can evaporated milk1 can Ro-tel tomatoes1 can cream of mushroom soup1 or 2 cans enchilada sauce1 lb. Velveeta10-12 flour tortillas
Melt cheese prior to putting into crock-pot. Tear tortillas into small pieces. Mix together all other ingredients into crock-pot. If you are in a hurry, you can mix other ingredients into skillet with beef and then add to crock-pot. It will heat faster. If it needs to sit a while, add 2 cans enchilada sauce so it doesnt get too thick. Cook in crock-pot for 30 minutes to 1 hour.
Cornbread Salad1 pkg yellow cornbread mix3 cups chopped tomatoes1 cup chopped bell pepper1 cup chopped onion1/2 cup chopped sweet pickles12 strips bacon, cooked
1 cup mayonnaise1/4 cup sweet pickle juice
Prepare cornbread mix according to directions on package. Crumble half of the prepared cornbread into large serving bowl. In another bowl, combine, tomatoes, bell pepper, onion and pickles; mix well. Spoon half of vegetable mixture unto the cornbread. Stir together mayonnaise and pickle juice in small bowl. Spread half of the dressing over vegetables.Top with half of crumbled bacon. Repeat layering procedure with remaining cornbread, vegetables, dressing and bacon. Cover tightly with Saran wrap. Chill (preferably overnight.)
Grandmas Favorite Punch2 large cans pineapple juice2 large cans frozen pink lemonade1 small can frozen pineapple juice1 small can frozen orange juice1 bottle concentrate Hawaiian Punch2 bottles gingerly1/4 cup sugarsprinkle of salt1 can apricot nectar
Mix all together and add gin, brandy, rum, vodka or tequila - as much as you want or none at all!
Banana Split Cake
1 - tub of cool whip1 - 8 oz. Cream cheese
46 ALT Magazine
Banana Split Cake Continued...
2 1/2 sticks of butter1 1/2 cups of powdered sugar1 - box of graham crackers2 cans of crushed pineapple (drained well) chopped pecan pieces1 - jar Marciano cherriesHersheys syrup
Graham cracker crust:One box of graham crackers crumbled into tiny pieces. Add one and half sticks of butter stir until all mixed well. Press mixture into the bottom of a 9 x 13 pan. Bake at 350 degrees for 10 minutes. Allow to cool completely.
In a bowl mix 1 - 8 ozs of cream cheese, one stick of butter, 1 1/2 cups of powdered sugar together. Cover with Saran wrap and place in refrigerator for time being. Slice 3-5 bananas and place on top of completely cooled graham cracker crust.
Spread half of your cream cheese mixture over bananas. Add the well drained crushed pineapples, then spread the other half of the cream cheese mixture over pineapples. Spread the cool whip on top of cream cheese mixture. Sprinkle chopped pecan pieces on the cool whip. Place 12 maraschino cherries in the cool whip. Drizzle a thin line of Hershey syrup all over in a random pattern. Refrigerate for 4-6 hours. Cut into squares and serve.
White ChiliIn a five quart crock-pot add 3-4 chicken breasts, one jar of salsa of your choice, 3 cups of northern beans and add some water. Cook on high for 6-8 hours. Right before serving shred the chicken with two forks. Serve up hot in bowls and garnish with finely shredded Monterey Jack cheese.
* for the corn lovers I also add two cans of sweet corn about 30 minutes before serving time.
Friuli Style Vodka PastaIngredients:10 ripe Roma tomatoes3 oz. olive oil3 pieces fresh garlicfresh basil2 oz. half & half3 oz. grated parmesan cheeseFarfalle (bow tie) pasta3 oz. top shelf vodka (I use Pinnacle) Boil and salt water for pasta. (It will take longer for the water to boil than the entire sauce to be completed.) Cut up tomatoes in small chunks (8 pieces per tomato). In large
fry pan, line bottom of pan with olive oil, med-high heat; fry garlic for 1 min. Add tomatoes and cook until the skins fall off the pulp. Add salt, oregano, fresh basil (1/2 tsp) and fresh ground pepper. When, the sauce is stew-like put the cooked tomatoes in a blender. Add parmesan, and Half & Half. blend on puree for 30 seconds. Taste and add extra salt to taste.
In the same fry pan put 2 tablespoons of butter or margarine, let melt. When pasta is andante or you favorite doneness, dr