Happy Birthday Sam Cookbook!

Happy Birthday Sam!

We LOVE YOU and all the fun we have at Jazzercise so let's EAT! :o)

Here's our Spring 2012 collection of home made and assembled goodies we love to make for family and friends. We would be preparing these to enjoy with you if we were having a feast to celebrate your 60th! But here are the recipes instead - a virtual shebang and celebratory collection of favorite foods for everyone to enjoy!

Thank you for all you do to keep us fit and happy!

WE LOVE YOU!

Your 9AM Countryside Jazzercise Fans

PS Here's a quick link to our class Collaborative Christmas Cookbook for Sam Book from 2008 - it has 35 more edible favorites including Barbara's Whoopie Pies!

ANTIPASTO SALAD w/ VINAIGRETTE DRESSING from Sam Lowe

Antipasto Salad with Vinaigrette Dressing
from Cooking by the Boot Straps:
A Taste of Oklahoma Heaven

-------------------------------------------

INGREDIENTS:
Vinaigrette:
6 Tablespoons olive oil
2-1/2 cup Tablespoons red wine vinegar
2 Tablespoons chili sauce
1 Tablespoon freshly Grated Parmesan cheese
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons chopped fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Salad:
1 head lettuce, torn into bite-sized pieces
3 Roma tomatoes, chopped
8 ounces Provolone cheese, cut into 1/2 inch cubes
1-1/2 cups coarsely chopped artichoke hearts
1 (6-ounce) can pitted black olives, drained
1 package sliced pepperoni
1/2 cup drained garbanzo beans
6 mushrooms, sliced
1/2 cup freshly grated Parmesan cheese

TO PREPARE:
For the vinaigrette, combine the olive oil, wine vinegar, chili sauce, cheese, garlic, Worcestershire sauce, parsley, Italian seasoning, sugar, salt and pepper in a jar with a tight-fitting lid and seal tightly. Shake to mix.

For the salad, combine the lettuce, tomatoes, provolone cheese, artichokes, olives, pepperoni, beans and mushrooms in a salad bowl and mix gently. Add the vinaigrette and toss to coat. Sprinkle with the Parmesan cheese.

SERVES: 12

APPLE CRISP from Sam Lowe

6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds
1/2 teaspoon cinnamon, or more to taste
1/2 cup plus 2 tablespoons sugar
5 tablespoons butter, plus more for greasing the pan
3/4 cup oats
1/2 cup walnuts or pecans.

1. Preheat the oven to 375F. Toss the fruit with half the cinnamon and 2 tablespoons of the sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.

2. Combine the remaining cinnamon and sugar in the container of a food processor with the oats and nuts; pulse a few times, just until the ingredients are combined (you do not want to puree the oats). To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.

3. Spread the topping over the apples and bake about 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temperature.

ARTICHOKE SPINACH POTATOES from Janis Mangino

AU GRATIN POTATOES from Bill Knapp

BEAN LOAF from Beth

BIG MAMA's MAC & CHEESE from Sam Lowe

½ lb. Macaroni (8oz. Box)
½ cup milk
½ cup chopped onions
½ cup mayonnaise
1 can Mushroom or golden Mushroom soup
20 Ritz Crackers
2 Tbsp. Butter
1 block of Cracker Barrel Extra Sharp Cheese

Cook macaroni according to directions on the box.

Combine macaroni, onions, mushroom soup, cheese, mayonnaise, milk together in a large bowl. Spread into a glass Pyrex dish.

Crush 20 Ritz Crackers very fine and pour into melted butter.

Spread cracker mixture over the top of the macaroni and bake 30 minutes at 350 degrees.

BLUE LAGOON MARGARITAS from Laura Price (really from Terry)

Recipes for Sam's Birthday Cookbook

Dear Sam, I am not really a very good cook but our good friend Terry is. She made these recipes for me when I visited her in her new home in Sonoma, California. After just one (1) of these Blue Margaritas, her husband Robert did a little "dancing" for me!
Very scary!! Ha ha!

Have a great birthday!!
Love, Laura

BLUE LAGOON MARGARITAS
4 lime slices
3 Tbsp. coarse sugar
1/2 cup lemon-lime soda, chilled
1/2 cup tequila
1/3 cup frozen limeade concentrate, partially thawed
1/2 cup blue curacao
2 cups ice cubes

Using the lime slices, moisten the rims of the four margarita or cocktail classes.
Set aside for garish.
Sprinkle coarse sugar in a plate; hold each glass upside down
and dip rim into sugar.
Set aside.
Discard remaining sugar.

In a blender, combine the remaining ingredients; cover and process until blended. Pour into prepared glasses.

Serve immediately!

BLUEBERRY BUCKLE from Sandy Kneen

BUCKEYES from Barb Peters

Here is the recipe I chose for Sam - it's Buckeyes. These are a perfect choice being that I reside in Ohio!

Happy Birthday!

Barb Peters

Buckeyes

Ingredients:
1-1/2 cups peanut butter,
6 cups powdered sugar,
1/2 tsp. vanilla,
1 cup butter-softened,
4 cups semi-sweet chocolate chips

Blend peanut butter, sugar, butter & vanilla.
Roll into one inch balls & place on a waxed paper lined cookie sheet.
Poke a toothpick into each ball.
Chill in freezer until hard (1/2 hr.)

Melt chips while balls are chilling in freezer.
Dip frozen peanut butter balls in chocolate, put back on waxed paper lined cookie sheet & refrigerate for two hours.

These are YUMMY!!!!!

CAMPBELL'S SHRIMP DIP from Carol Ann Weaver

CHEESE BALL from Dolly Smith

I am submitting this recipe because SAM LOVES IT!

Cheese ball

8 oz cream cheese (softened)
4 oz shredded cheddar cheese
1 small onion, diced
2 Tablespoons Mayonnaise
1 pkg Buddig thin sliced corned beef, chopped
1 small package pecans

Mix all ingredient together except pecans, form a ball
Roll in chopped pecans
Best when chilled overnight
Serve w/ crackers

SAM LOVES IT!

CHICKEN PICCATA from Sharon Basham

Sam:

I thought you would like this recipe, as it is a great way to use “Dolly lemons!”

Happy Birthday and much love!

Sharon

CHICKEN PICCATA

4 skinless boneless chicken breasts halved crosswise
1/2 tsp sea salt
1/2 tsp fresh ground pepper
A little flour for dredging the chicken
4 tablespoons butter
2 tablespoons ev olive oil
3/4 cup chicken broth
Juice from 2 lemons (or 1 Dolly lemon!) about 1/3 cup
1/3 cup drained capers

Salt & pepper chicken.
Dredge in flour and sauté over med-high heat in oil & 2 Tbspns butter for about 3-4 minutes per side. Transfer to plate.

Add broth, lemon juice & capers to same pan—bring to boil, de-glazing bottom of the pan.

Return chicken to pan—simmer til cooked through - about 5 mins.

Transfer to a platter and whisk in the remaining 2 tablespoons butter into sauce—pour over chicken

Serve with Basmati rice.

CRAB DIP from Phyllis

CROCK POT WHITE CHICKEN CHILI from Linda

DEATH BY CHOCOLATE from Nancy Mergen

DEATH BY CHOCOLATE
(makes 24 servings)

1 19 oz. fudge brownie mix. Prepare and cool.
3 3.5 oz. pkgs. Instant Chocolate Mousse
8 1.4 oz. Chocolate toffee bars broken into pieces.
1 12 oz. frozen topping (Cool Whip) thawed.

Prepare brownie mix and let cool.

Prepare mousse according to package directions.

Break up 1/2 of the brownies and place in a glass bowl or trifle dish.

Cover with 1/2 mousse, then 1/2 candy and 1/2 cool whip.

REPEAT layers (Brownie, mousse, candy and cool whip until gone)

Refrigerate.

Top with shaved chocolate if desired.

Enjoy!

EGGPLANT & MACARONI DISH from Janis Tresno

FOOLPROOF STANDING RIB ROAST from Sam Lowe

1 Rib roast

Allow rib roast to stand at room temperature for at least one hour

In the AM preheat oven to 375. Rub roast with salt, pepper and garlic powder.

Place on rack in pan rib side down and fatty side up.

Roast for 1 hour.

Turn off oven and leave in oven.
DO NOT OPEN OVEN DOOR!!!

30 to 40 minutes before serving time, turn on oven to 375 and reheat roast 30 - 40 minutes.

Do not remove roast or open oven from the time roast is put in until ready to serve.

For more well done roast, increase reheating time 15 - 30 minutes longer

GARDEN GAZPACHO from Sam Lowe

Garden Gazpacho
from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle
-----------------------------------

INGREDIENTS:
2-3/4 cups vegetable juice cocktail
1 medium cucumber, cut into chunks
3 medium tomatoes, cut into chunks
1 Tablespoon sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 small red onion, finely chopped
2 celery stalks, diced
2 green onions, chopped (green parts only)
1 zucchini, chopped
1 small green bell pepper, finely chopped
1/2 cup cilantro, chopped and additional sprigs for garnish
7 - 8 drops hot pepper sauce
Salt and pepper to taste
Croutons and sour cream for garnish

TO PREPARE:
1. In a blender or food processor, combine 1-1/4 cups vegetable juice cocktail, 1/2 the cucumber, 1 tomato, sugar, vinegar and olive oil. Blend until smooth.

2. Pour mixture into a large bowl and add remaining tomatoes, remaining cucumber, red onion, celery, green onions, zucchini, green pepper, cilantro, pepper sauce, salt and pepper. Stir to blend.

3. Serve well chilled with croutons, a dollop of sour cream and cilantro sprigs.

SERVES: 6 - 8

GARLIC & HONEY CHOPS ON THE GRILL from Sam Lowe

INGREDIENTS:
4 boneless pork chops, about 1-inch thick
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced

DIRECTIONS:
Combine marinade ingredients and pour over chops in heavy plastic bag, seal. Refrigerate 4-24 hours.

Prepare covered grill with drip pan in center banked by medium-hot coals.

Remove chops from marinade, reserve marinade. Grill chops 12-15 minutes, turning once and basting occasionally with reserved marinade. Discard remaining marinade.

Yield: 4 Servings

GRAND MARNIER FRUIT DIP from Phyllis

GREEK POTATOES from Sam Lowe

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 tablespoon oregano
1 to 1 1/2 lemons, juice of salt and fresh coarse ground black pepper, to taste

Preheat oven to 450F.

Put potatoes, garlic, oil, lemon juice and water into a baking pan large enough to hold them.

Season generously with salt and black pepper.

Toss to coat potatoes and allow garlic to fall to the bottom of the pan.

Bake for 40 minutes.

Stir potatoes and season with salt, pepper, and oregano.

Bake for another 40 minutes adding more water if pan appears to be getting dry.

HEALTHY GARLIC SALAD DRESSING from Trina Clickner

This is the one recipe I included in my book, "A Miscellany of Garlic" - it is a long-time favorite that has traveled across the US and across the world.

- - -

While it would have been wonderful to have had the page space and the time to test and include all of the recipes for our favorite dishes mentioned here, it just wasn’t possible. However, the following essential, life-changing recipe can’t be omitted and I would be remiss as an author and garlic lover if I did not include this one. This healthy garlic salad dressing is so easy it’s ridiculous, and you’ll come out smelling like a hero of the stinking rose.

Healthy Garlic Salad Dressing

About This Recipe
My friend Brigitte Fox a registered dietician. She is also a health nut, not because she wants to be, but because she has to be. Brigitte has food allergies and spent many years and many thousands of dollars discovering the simple truth that is now the key to her wellness. Simply stated - eat foods as close to their natural form as possible and make sure that you can identify everything you put in your mouth. This recipe is a derivation of Brigitte's salad dressing and it has become a garlicky favorite for literally all of my friends. Everyone who eats it will inevitably ask, “What’s in this?” and then they are amazed by its simplicity. This recipe has made its way from California to Michigan, from New York to Seattle, and it has headed on down to Florida, too. Please try it, make it your own, and pass it along so that your friends can love it, too!

Ingredients
Some canola oil
A few cloves of fresh garlic
Lots of salt
Lots of ground black pepper
A few thinly sliced fresh tomatoes
A few thinly sliced fresh red, yellow or orange peppers
A handful or two of raisins, dried cherries, fresh grapes or any fresh, sweet fruit (optional)
A handful or two of toasted or candied nuts.

Directions
Make the dressing in a wooden salad bowl if you can. My wooden salad bowl has the distinct honor of being known as “the magic salad bowl” amongst the girlfriends, but I have also made it in a glass bowl and it still tastes great. Prepare the dressing an hour or so ahead of eating time and just let it sit in the bowl while you prepare the rest of the meal. This lets the juices from the tomatoes, peppers, and fruits flavor the oil. Wash and tear your favorite lettuce or salad greens ahead of time but toss them in at the very last minute, right before you eat, so the lettuce is fresh and crisp. Toss thoroughly and add the nuts! Serve with warm, fresh French bread.

1. Pour canola oil into the bottom of the wooden salad bowl.
2. Crush garlic cloves into oil.
3. Add a generous amount pepper.
4. Add a generous amount salt.
5. Mix thoroughly with wooden spoon, holding bowl at an angle to form a pool of oil and spices.
6. Add thinly sliced tomatoes.
7. Add thinly sliced pepper rings.
8. Mix again, coating vegetables thoroughly with oil.
9. Season with additional salt and pepper to taste.
10. Add raisins, dried cherries, grapes or diced fresh fruit.
11. Mix thoroughly again.
12. Let sit while you prepare the rest of the meal.
13. Add red leaf or butter lettuce immediately before serving so that the lettuce stays crisp.
14. Toss thoroughly.
15. Toss in most of the nuts and toss again.
16. Sprinkle with remaining nuts.
17. Enjoy!

Check out "A Miscellany of Garlic" online -
http://www.amazon.com/Miscellany-Garlic-Pyramids-Inspiring-Vegetable/dp/...

HOT PINEAPPLE CASSEROLE from Norma Majewski


JUMBO SHRIMP PARMESAN from Sam Lowe

12 jumbo shrimp (10 to 12 per lb.)
2 tablespoons olive oil
1 clove minced garlic
salt and pepper
1/2 cup unseasoned bread crumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
1 medium lemon, cut in wedges

Preheat oven to 475F.

Peel and devein shrimp, leaving tails intact.

Mix together olive oil, garlic and salt and pepper in a bowl. Add shrimp and toss lightly to coat. Refrigerate 30 minutes to an hour.

In shallow bowl, combine bread crumbs and Parmesan cheese. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides. Arrange shrimp so that they aren't touching each other in an ungreased 9 x 13 pan.

Drizzle with melted butter.

Place pan on the center rack of oven and bake for 10 minutes or until done.

Serve immediately with lemon wedges.

LOBSTER-STUFFED BEEF TENDERLOIN w/ BERNAISE SAUCE from Sam Lowe

Recipe Summary

Difficulty: Expert
Prep Time: 1 hour
Cook Time: 1 hour
Yield: 8 servings
User Rating: Sam recommends it!

2 rock lobster tails
1 tablespoon vegetable oil
1/4 pound pancetta or bacon, chopped
1/2 cup chopped shallots
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chanterelle mushrooms, stems trimmed and sliced
Salt and freshly ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves
1 center-cut beef tenderloin, about 3 1/2 pounds, trimmed and butterflied
Steamed fresh asparagus, as accompaniment
Bearnaise Sauce, recipe follows

Preheat the oven to 400 degrees F.
Set up a large steamer. Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes. Remove the lobster tails from the steamer. Cut along the underside of the shell and remove the tail meat whole. Set aside

In a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon. Drain off all but 2 teaspoons of fat from the pan. Add the shallots and celery and cook, stirring, until soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes. Add the green onions and stir. Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes. Add the parsley and stir. Remove from the heat, stir in the cooked pancetta, and let cool.

Spread the butterflied beef, cut side up, flat on a surface. Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides. Lay the lobster tails on top of the mixture, going across the beef. Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches.

Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper. Place over medium-high heat and sear the meat on all sides, about 6 minutes. Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.

Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove the kitchen twine and slice thickly. Place on a platter, surround with the asparagus, and drizzle with the Bearnaise Sauce. Serve immediately.

Bearnaise Sauce:
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup (2 sticks) melted unsalted butter or clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon ground white pepper

In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain, and cool.
In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. Remove from the heat. Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste. Cover to keep warm until ready to serve. To serve, place in a decorative bowl with a small sauce ladle.

MEXICAN BROWNIES from Sam Lowe

For brownies:
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)

For brown sugar topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

Preheat oven to 325F.

Line 8-inch square baking pan with foil, extending foil over sides.

Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth.

Cool 5 minutes.

Whisk in sugar, cinnamon, and salt.
Whisk in eggs, 1 at a time, then vanilla.
Continue to whisk until batter is smooth, about 2 minutes.

Add flour and whisk just until blended.
Stir in chocolate chips.
Pour batter into prepared pan, smoothing surface.

Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes.
Cool completely in pan on rack.

Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread.

Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. Using foil as aid, lift brownie from pan.

Cut brownie into 16 squares.

MUD SLIDE MILKSHAKE from Terry Balsamo in CA

Sam loves ice cream, and I thought he'd really like this!

Sam--

I think of you and all my friends everyday when I'm in Jazz... miss you more than you'll ever know! It's just not the same without you!

Happy Big 60! Many more my pal!

Love you always,
Terry
___________________________

Mud Slide Milkshake

3 large scoops chocolate ice cream
1 c. milk
2 cups ice cubes
3 Tbsp. coffee flavored liqueur
3 Tbsp. Vodka

Blend all in a blender till mixed. Enjoy and think of me!

MUSHROOM ROLL-UPS from Nancy Mergen

Mushroom Roll-ups

16 slices white bread slices with crust removed.
1 can CONDENSED Cream of Mushroom soup - do NOT dilute
16 bacon slices cut in half. (one slice is used for each slice of bread)

Spread soup on bread and roll it up.
Cut each roll in half and wrap with ½ slice of bacon.
Secure with a toothpick.
Bake in oven until browned and bacon is cooked approximately 20-30 minutes at 350 degrees.

Note: Do not use foil lined pan as the roll-ups will sometimes stick to the foil.

Bon appetit!

ORANGE GLAZED SALMON from Laura Price (also really from Terry!)

Dear Sam, I am not really a very good cook but our good friend Terry is. She made these receipes for me when I visited her in her new home in Sonoma, California. After just one (1) of these Blue Margaritas, her husband Robert did a little "dancing" for me!
Very scary!!

Ha ha!
Have a great birthday!!
Love, Laura

ORANGE GLAZED SALMOM (Yum, yum, yummy!)

2 Tbsp. Cajun seasoning
1 tsp. brown sugar
4 salmon fillets ( 6 oz. each), skin removed
1/2 cup orange marmalade
1/4 cup lime juice

Combine Cajun seasoning and brown sugar; rub over fillets.

In a large nonstickskillet coated with cooking spray, cook fillets over medium heat for 3-4 minutes each side or until fish flakes easily with a fork.

Add marmalade and lime juice to the skillet; heat through.

Enjoy!!

PARMESAN SALMON from the Countryside Recreation Staff

Parmesan Salmon - A Countryside Recreation Staff Favorite Recipe

Very easy and delicious!! Publix has salmon on sale frequently and it’s great to use!

Enjoy Sam!

Terry Repp

- - - - - - - - - - - - - - - - - - - -

1/4 cup Light Mayonnaise
2 tablespoons grated parmesan cheese
1/8 teaspoon ground red cayenne pepper (I like to use McCormick Steak mixture salt in a shaker on mine too instead of cayenne!)
1 lb. salmon filets (remove skin if possible)
2 teaspoons of lemon juice
10 Ritz crackers, crushed (about 1/2 cup of crumbs) – I use whole wheat Ritz crackers!)

Preheat oven to 400 degrees.

Mix Mayo, cheese, and pepper until well blended and set aside.

Place salmon on foil-lined shallow baking pan. Drizzle evenly with lemon juice. Top with cheese mixture, spread to evenly cover salmon. Sprinkle with cracker crumbs.

Bake 12 to 15 minutes or until salmon flakes easily with fork.

PEANUT BUTTER/CHOCOLATE CHIP COOKIES (GLUTEN FREE) from Connie Beck

One of my favorites! Don't let the "gluten free" scare you. These are delicious!!!

Peanut Butter/Chocolate Chip Cookies (Gluten Free)
1 cup peanut butter (Chunky)
1 cup sugar
2 large eggs (X-large better)
1 cup chocolate chips
1 cup walnuts (1/2 cup with chunky peanut butter)

Mix PB, sugar, and eggs together.
Stir in chocolate chips & nuts.
Drop rounded teaspoon onto cookie sheet.
Bake 350 for 10-12 minutes.
Remove from oven.
Cool on cookie sheet.

PINEAPPLE CASSEROLE from Pat Ehlers

PINEAPPLE MERINGUE CAKE from Barbara Bukata

POTATO LEEK SOUP from Sharon Basham

Potato Leek Soup

2 lbs Gold potatoes peeled and cut into 1 inch chunks
4 leeks well cleaned of sand and chopped—both white & green parts
1/4 cup olive oil
Sea salt and fresh ground black pepper
6 cups of good chicken stock
3/4 heavy cream
8 ozs crème fraiche (if you can’t find it—sour cream)
1/4 c grated Parmesan

Preheat oven to 400 degrees

Combine leeks and potatoes with oil, salt and pepper toss on a baking sheet and

Roast for about 45 mins. Turning a few times.

To a heavy stock pot add about 2 cups of broth - the potato mixture with any bits scraped from the bottom of the pan - use an immersion blender to blend into a puree. Add 4 cups more stock to make a thick soup - heat - then on med low - add the cream, crème fraiche 2 tsps salt 1 tsp pepper - check seasonings - heat slightly and add 1/4 c Parmesan just before serving.

Garnish with panchetta pieces cooked crispy (or thick bacon) crumbled on the top center of each bowl.

Serve with a crusty baguette.

POTATOES FOSTER from Sam Lowe

Potatoes Foster

from Great Lake Effects...
Buffalo Beyond Winter and Wings

INGREDIENTS:
2-1/2 pounds potatoes, peeled
2 medium onions, chopped
6 Tablespoons butter
3 cups shredded Cheddar cheese
2 cups sour cream

TO PREPARE:

Combine the potatoes with enough water to cover in a saucepan. Bring to a boil.

Boil for 45 minutes or until tender; drain. Shred the potatoes. SautÈ the onions in the butter in a skillet for 3 minutes or until tender. Stir in the cheese and sour cream.

Cook until the cheese melts, stirring constantly. Add the potatoes, tossing to mix. Spoon into a greased baking pan.

Bake at 350 degrees for 45 to 60 minutes or until the top is crusty and brown.

SERVINGS: 6

QUICK & CRUNCHY CRESCENT APPLE BARS from Lori Pickens

SCALLOPED POTATOES from Phyllis Anderson (So yummy!)

SHRIMP CEVICHE appetizer from Cath Milne

Happy birthday Sam. You are the best. love you, cath milne
Here's my appetizer - it's one that is often requested by friends.

SHRIMP CEVICHE

1 lb. shrimp cooked
4 large tomatoes, chopped
1 avocado chopped
1 red onion, chopped
1 bunch fresh cilantro, chopped
2 cups tomato juice
2 tbsp. ketchup (if needed)
1-2 jalepenos, seeds removed and minced
1 lime (juice of)
1 tsp. Sazon Goya seasoning
salt and pepper to taste

Chop shrimp into bite size pieces. Mix in large bowl with all other veggies. Add ketchup to thicken if needed. Season with 1 packet of Sazon. Chill forr several hours. Serve with tortilla chips.

happy birthday Sam. You are the best. love you, cath milne

SOUTHERN PORK ROAST from Carolyn Farrell

SPOTTED DICK from Sue Eatwell

SUMMER SALAD from Carol Ann Weaver

TOAD IN THE HOLE from Sue Eatwell

TORTILLA SOUP from Renee Zimmerman in Bellaire

Sam!

Hope you have a great 60th Birthday.........
Love,
Renee Zimmerman

Tortilla Soup

2 T oil
1 t garlic (2 cloves)
1 medium white onion (chopped)
1 cup cilantro, chopped
1 t cumin
1/4 t salt
1/4 t pepper
1 t chili seasoning
5 cans chicken broth
1 14 oz. can crushed tomatoes
2 cans Rotel tomatoes
2 cans corn (drained)
2-3 lbs. boneless chicken breasts

Fry onion in olive oil till clear.
Add garlic, cilantro, cumin, salt and pepper, and chili powder.
Stir 5 minutes.
Add chicken broth,tomatoes, Rotel, and corn.
Simmer.
Take pre-cooked chicken breasts (either baked or grilled) cut into chunks and add to broth. Simmer again for about 45 minutes.

Serve in bowls and add tortilla chips, shredded cheese, and sliced avocado if you like!!!!!

Enjoy!

Sam hope you have a great 60th Birthday.........Love, Renee Zimmerman

TRIPLE CHOCOLATE CAKE from Anne Anderson

1 devil's food chocolate cake mix
1 – 3 oz. package chocolate instant pudding mix
1-3/4 c. milk
2 eggs
1 – 12 oz. bag semi-sweet chocolate chips

1. In a large bowl, combine the cake mix and pudding mix. If you store your mixing bowls on your lowest shelf and your dry mixes on your highest shelf, count reaching for the bowl as an upper body stretch and count reaching for the bowl - flat back - as a lower body stretch. To lift the bowl, bend your knees, grasp the bowl with your hands, tighten your abs and gluteus maximus, and use your quads to return to a standing position.

2. Add milk and eggs and beat until smooth - about 300 strokes with a hand whisk - count this as a forearm muscle-building activity - or about 2 minutes on medium speed with an electric mixer - sorry, no credit here.

3. Stir the chocolate chips into the batter. Exercise your willpower by not eating any of the chocolate chips. For an additional challenge, drop the chocolate chips into the batter one at a time.

4. Pour the batter into a well-greased and floured bundt or tube pan. If you store your flour on the highest shelf and your pans on the lowest shelf, see Step 1.

5. Bake the cake in a 350-degree oven for about 40-45 minutes. While waiting, exercise along with your favorite Jazzercise DVD and pretend Sam is Judy.

6. Let the cake cool for about 15 minutes, then invert it onto a platter. You may need to loosen it around both the outer and inner edges. If you store your platters, etc., etc.

7. Let the cake cool for another hour, then dust with powdered sugar. If you store your powdered sugar, etc., etc.

8. Serving suggestions: Serve the cake with vanilla ice cream or raspberry or orange sorbet. This Triple Chocolate Cake can easily become a Quadruple Chocolate Cake by drizzling dark chocolate syrup over the slices. Enjoy - after all that work, you deserve it!

WHITE SALSA from Sam Lowe

INGREDIENTS:

1 cup sour cream
1 cup mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1 1/2 cups finely chopped cilantro
6-ounce can black olives (pitted), drained and chopped
1 1/2 cups green onions, finely chopped
5 teaspoons hot pepper sauce
pepper to taste

DIRECTIONS:
In a medium bowl, combine mayonnaise and sour cream, mixing
well.

Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper.

Taste and adjust seasonings for personal preference.

Refrigerate for 2 hours before serving to allow flavors to blend.

Serve with tortilla chips.

WORLD FAMOUS SETTLERS' BEANS from Beate

SEE ALSO: Our Collaborative Christmas Cookbook for Sam Book from 2008

Here's a quick link to the cookbook we made for Sam in 2008 - yum yum ladies!

It includes Terry's "Trust Me" Marguaritas", Barbara's "Whoopie Pies", and Paula's "Kick-ass Coleslaw".

Select the link below or on your right under Site Navigation - it's Cookbook for Sam from Countryside Jazzercise!

GO TO: Collaborative Christmas Cookbook for Sam Book from 2008