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January 31, 2013

Retreat Recipes from Santa Fe 2013

 

We are happy to share the delicious recipes from our 2013 Santa Fe Retreat

 

Wild Rice Casserole

1 cup wild rice

4 cups water

1 pound Jimmy Dean country sausage (regular and hot)

1 can mushroom soup

1 small can mushroom pieces

1 T Worcestershire sauce

1/2 cup milk

Bring wild rice to boil and boil for 40 minutes. Drain rice. It should be partially open and soft. Sauté sausage until brown and drain grease. Add sausage, rice, mushroom soup, mushrooms and Worcestershire sauce together and blend. Put in casserole and just before baking, add milk. Bake at 350 for hour, covered. Serves 4.6. May be made the day before. Excellent for leftovers so I always double or triple the recipe and when I do, I use half hot and half regular sausage.

 

Poached Salmon

1 salmon filet (organic farm raised)

1 cup Kosher salt

Water

Grandma Kitty’s Hot Mustard

Put roasting pan on top of stove at high heat and put enough water to completely cover the salmon filet skin side down. Add cup of salt. Bring to a boil that is bubbly. Turn heat off and let salmon sit for 1/2 hour in the water and pan. Drain water and serve salmon warm or cold. Drizzle hot mustard on salmon while warm.

 

Grandma Kitty’s Hot Mustard

1 small can Coleman’s dry mustard

1 cup white vinegar

2 eggs

1 cup sugar

Mix mustard and vinegar the night before in plastic or glass bowl and let sit overnight on counter. Next morning, add sugar and 2 eggs, mixed with whisk. Cook on medium to low heat until thick like gravy. About 10-15 minutes. Store in covered glass container in the refrigerator.  Good for 3 months. Serve warm or cold. Great on roast beef, fish, ham and chicken.

 

Hot Cheese/Onion Fromage

1 cup chopped Vidalia onions

1 cup Hellman’s mayo

1 cup grated Swiss cheese

Mix all ingredients and put in buttered flat casserole. Sprinkle cayenne pepper on top. Bake for half hour at 350.  Serve with table crackers or sliced baguette.

 

Hot Artichoke Dip

1 cup Hellman’s mayo

1 cup Parmesan cheese, grated

1 can artichoke hearts, drained and chopped

1 small jar marinated artichokes, drained and chopped

Garlic salt to taste

Mix all the above ingredients and put in flat casserole. Bake at 350 for a half hour. Serve with table crackers.

 

Balsamic Fruit 

Wash, drain and mix blueberries and sliced strawberries

Drizzle with very good balsamic vinegar

Let sit at room temperature for an hour before serving over vanilla ice cream or pound cake or serve as is

 

Rosemary Roasted Potatoes

Small red potatoes, cut in small quarters, about a pound

2 springs rosemary

Olive oil

Half stick of butter

Fresh ground pepper and coarse salt

Oil bottom of baking dish with olive oil. Toss potatoes in oil and add salt and pepper and rosemary. Add a little more oil and pats of butter on top. Bake at 400 for an hour, stirring once or twice. Serve hot.