Recipes created or adapted by members will be listed here.  

​Easy Pickled Peppers, recommended by Nannette W. 

Rosemary Olives
 1/4 cup dry white wine
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh orange juice
1/4 teaspoon fresh orange zest
1 1/2 teaspoons minced fresh garlic
2 teaspoons chopped fresh rosemary
1/2 cup finely chopped red onion
2 cups assorted brine-cured black and green olives
 
 Whisk together first 7 ingredients. Stir in red onion and olives, coating all. Chill for at least 1 day, stirring several times. Drain just before serving.
 Dorothy Bonitz, North Carolina Unit

Polenta Triangles with Rosemary and Walnuts
2 1/2 cups chicken broth
2/3 cup yellow cornmeal (coarse-grain)
3/4 cup grated Gruyère cheese
3 tablespoons butter
1/3 cup walnuts, toasted and finely chopped
1 1/2 teaspoons chopped fresh rosemary
8 walnut halves
White pepper to taste
 
             Preheat oven to 350ºF. Butter a 9-inch glass pie plate. Bring broth to a boil in a medium saucepan; then gradually whisk in cornmeal. Reduce heat and whisk constantly until mixture thickens, about 10 minutes. Remove from heat.
            Add cheese and 1 1/2 tablespoons butter, stirring until melted. Stir in chopped walnuts and rosemary. Season with white pepper.
            Transfer polenta to a dish and spread around evenly. Cool until firm, at least 1 hour.
            Cut polenta into triangles, dot with butter; place walnut half in center of each triangle and bake for 10–12 minutes, until golden brown.
 Kay Wagstaff, North Carolina Unit

Rosemary Walnuts
2 cups walnut halves
1 tablespoon finely minced fresh rosemary
1/2 teaspoon turmeric or light soy sauce
1/2 teaspoon herb salt blend
1/2 teaspoon Lawry’s seasoned salt
Coarsely ground salt to taste
 
           Put walnuts in a medium to large frying pan. Heat on medium until walnuts begin to release their oil, stirring frequently and watching carefully to keep them from burning. When walnuts are hot and beginning to release oils, add remaining ingredients to taste. Sprinkle with coarsely ground salt when finished.
 Joan King, North Carolina Unit

​Crabapple Thyme Liqueur
 1 cup water
2 cups sugar
6 (4-inch) sprigs fresh thyme
4 cups vodka
1 quart crabapples
 
            Combine water and sugar in a small saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat; add 3 thyme sprigs and allow to steep while preparing crabapples.
            Wash crabapples, remove stems and seeds, and coarsely chop. If you are using small crabapples, just cut in half.
            Fill a large glass jug with the crabapples; add 3 springs of thyme. Remove thyme from the sugar syrup, then pour the completely cooled syrup over the crabapples. Add vodka and shake well to blend; cover with a nonmetallic lid and allow to steep for 4 weeks, shaking from time to time.
            At the end of 4 weeks, strain out the crabapples and thyme (use a dampened coffee filter). Pour into sterilized glass bottles and cap with nonmetallic lids.
            This is great served as is; it has a lovely color and wonderful flavor. You may also use it to replace some of the liquid in your favorite pound cake or cookie recipe. Make a glaze for your cake or cookies using the liqueur as the liquid. You can also put a tablespoonful into the bottom of a wine glass, then pour in your favorite white wine. Pour a little over ice cream, or use it in a fruit marinade. Have fun with it!
 Katherine K. Schlosser and Joan Musser, North Carolina Unit

Gingered Butternut Squash Soup
 2 tablespoons olive oil
2 tablespoons vegetable oil
1 medium onion, chopped
2 medium carrots, sliced
2 pounds butternut squash, peeled and cut in small chunks
6 cups vegetable stock
2 whole bay leaves
4 teaspoons fresh thyme
1 (2-inch) piece fresh gingerroot, grated
1 teaspoon salt
2 tablespoons butter
Toasted pumpkin seeds for garnish
 
            Heat olive and vegetable oils in a heavy 3-quart saucepan. Add onions and carrots; cook until onions are translucent. Add squash, vegetable stock, and bay leaves. Cover and simmer for 15 minutes. Add grated ginger and continue cooking until squash is tender, about 15 minutes. Allow soup to cool slightly, then remove bay leaves. Pour soup into a food processor and blend until smooth. Return soup to saucepan and add thyme and salt.
            Cook over low heat until hot but not boiling. Stir in the butter. Garnish with toasted pumpkin seeds.
Katherine K. Schlosser, North Carolina Unit


Apple Brownies (Apple cake bars)  - no chocolate
3 eggs
1 3/4 C sugar
1 C Crisco oil
2 C flour
1 tsp salt
1 tsp cinnamon*
1 tsp baking soda
1 C chopped apples(unpared)
1/2 - 1 C chopped nuts
1 tsp pure vanilla (optional)
*may try pumpkin pie spice or curry powder increase to 1 1/2 tsp if you like more spice

Beat eggs, sugar & oil well;  then add other ingredients.   Mix well & put in greased 9 x 13 " pan.  Bake @ 350 F. 35-40 min.  DO NOT OVERBAKE!!
 
Can serve plain or with ice cream, frozen yogurt, non-dairy whipped topping.

FROSTING:   1/4 C margarine, 3 oz. cream cheese-softened,  Beat well; 1/2# confectioners sugar, 1 tsp vanilla.    Spread over cooled apple cake. 
Cut into bars.  Yield depends on size of bars.   Store any leftovers in a tightly covered container in refrigerator.
Nannette Wilson, NC Unit (she received recipe from a friend in Toledo)



​