Team Towne Recipe Collection
Bag of precut and washed Romaine lettuce
1 container of crumbled Feta Cheese
1 small bag of Pine Nuts
1 bag of dried cranberries
Briana’s Blush Wine Vinaigrette dressing
Optional: add 1 chopped apple, strawberries or any fruit of your choosing.
Mix all and add dressing to taste.
Cranberries & Pine Nuts Salad
“Each Bite Will Leave You . . . Less Hungry”
WHAT’S COOKING WITH DEB?
GOURMET IN A PINCH
1 cup Bisquick Baking Mix
2/3 cup milk
½ cup shredded Cheddar cheese
¼ cup butter or margarine, melted
½ tsp Garlic powder
Heat oven to 450 degrees. In large bowl, combine baking mix, milk and
cheese. Stir until soft dough forms. Beat vigorously for 30 seconds.
Drop dough by spoonfuls onto an ungreased cookie sheet. Bake 8 to 10
In a small bowl, mix margarine and garlic powder. Brush over warm
Cheese Garlic Biscuits
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pint cottage cheese
1 lb grated Monterey Jack cheese
1/2 cup melted butter (or margarine)
7 oz can diced green chiles
In a large bowl, start with the eggs
and mix in each ingredient, using a
stiff wire whisk.
Pour into 9" x 13" glass pan.
Bake at 350 degrees for 45 min.
Let set 5 minutes before serving.
Eggs La Grande
WHAT’S COOKING WITH ALLISON?
Salsa Cheese Dip
1 lb Shredded Cheddar & Monterey
5 green onions chopped fine
1 sm. can chopped olives
1 sm. can chopped green chilies
2 tomatoes chopped
Parsley – chopped
Cilantro - chopped
8 oz bottle Lawry's Italian dressing
Mix and chill
Best served cold w/chips
7 oz can white tuna, drained &
6 tbs mayonnaise or salad dressing
1 tbs Parmesan cheese
3 tbs sweet pickle relish
1/8 tsp dried minced onion flakes
1/4 tsp curry powder
1 tbs dried parsley
1 tsp dried dill will
1 pinch garlic powder
In a medium bowl, stir together the
tuna, mayonnaise, Parmesan
cheese, and onion flakes.
Season with curry powder, parsley,
dill and garlic powder. Mix well and
serve with crackers or on a
WHAT’S COOKING WITH JENNYFER?
WHAT’S COOKING WITH NICOLE?
WHAT’S COOKING WITH KEVIN?
Shredded Cheddar cheese
Brown the beef and sausages in a large Dutch oven. Remove the meat and
reserve. Drain off the fat, reserving about two tablespoons.
Sauté the onions and garlic until translucent, about 7 minutes.
Add the cumin, paprika and chili powder. Add the tomatoes and the beef
into the Dutch oven. Stir the whole pot, and simmer on the stove for
about 1 1/2 hours.
Add the three cans of beans, and simmer for another 30 minutes.
Serve with dishes of chopped scallions, sour cream and shredded Cheddar
Chili With Beans & Sausage
2 lbs chuck steak, cubed in bite-size
1 lb hot Italian sausage, removed
2 large onions, diced
12 cloves garlic, diced
1 tbs cumin
1 tbs paprika
1 tbs pure chili powder
32 oz can crushed tomatoes
16 oz can pinto beans
16 oz can black beans
16 oz can dark red kidney beans
1/4 cup unsalted butter
3/4 cup heavy cream
1/4 lb Gorgonzola dolce cheese
Salt and fresh ground pepper
1 lb penne pasta
1/2 cup toasted chopped walnuts
Fresh ground nutmeg to taste
Melt butter in a saucepan over low heat. Add cream and Gorgonzola. Cook
until the cheese melts completely, stirring continuously. Season with salt
In a large pot of boiling water, cook penne until al dente-tender (tender to
the touch with a slight resistance in the center when the pasta is chewed).
Drain and toss with Gorgonzola cream sauce. Garnish with toasted walnuts
and nutmeg. Serves 4.
Nifty Tips: Using 6-8 quarts of water per pound of penne dilutes starch (so
pasta doesn't stick). Add salt to water after it comes to a boil; add pasta
when water returns to a boil.
Glorious Penne & Gorgonzola
WHAT’S COOKING WITH PATRICIA?
5 lb watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Cut the flesh from the melon and cut into bite size pieces, removing and
discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is
dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the
chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over
the melon mixture and toss gently until everything is coated and evenly
mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint
WHAT’S COOKING WITH JAVIER?
GOURMET IN A PINCH
Watermelon Salad With Mint Leaves
1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 8-oz cartons frozen whipped topping, thawed
Prepare brownie batter according to package directions. Bake in a greased
13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick
inserted near the center comes out with moist crumbs (do not over bake).
Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the
remaining peanut butter cups. Spoon a third of the pudding mixture over
the top. Repeat layers twice. Cover with remaining whipped topping;
garnish with reserved peanut butter cups. Refrigerate until chilled.
WHAT’S COOKING WITH NETTIE?
HEAVEN IN A BOWL
Peanut Butter Brownie Trifle
WHAT’S COOKING WITH ELENA?
TURN UP THE HEAT
Roasting the veggies . . .
Roast the tomatoes, peppers, and garlic over an open flame until the skins
are charred and the meat is soft. Veggies require different roasting time so
be sure to keep an eye on them to prevent burning.
Place the roasted tomatoes and peppers in a plastic bag, seal the bag and let
sit for about one hour. This step helps the tomatoes and peppers sweat the
skins off. (Save bag juices to thin salsa later if desired.)
Slip the skins from the tomatoes and peppers; discard along with the
pepper seeds. Rough chop all the veggies.
Grinding the salsa. . .
Begin by placing sales into the molcajete. (Salt helps break down the
ingredients). Add one tomatoe, a few peppers, and a clove of garlic.
Begin to grind the ingredients by squeezing them with the stone handle
against the stone wall of the molcajete.
Continue to add ingredients a few at a time. Grind to desired consistency.
Spoon in the cilantro, onions, lime juice and mix. Sample & add a pinch of
salt to taste.
Serve as gourmet ketchup over eggs, potatoes, burgers, tacos . . . or serve
with home-made tortilla strips, guacamole, and fresh lime margaritas.
2 Habanaro peppers
1/2 onion (finely chopped)
1/2 bunch cilantro (finely chopped)
Juice of 1 lime
Salt (for lining molcajete and to
4 large tomatoes
4 Jalapeno peppers
4 Serrano peppers
4 Chile Guero peppers
4 garlic cloves
Authentic Salsa de Molcajete