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Yankee Heritage Tole Chapter

Recipe Page



Chicken Salad Sandwiches with Cranberry and Apricot Chutney
[recipes from Tea Time magazine]

1 rotisserie chicken, meat coarsely chopped 1 (3 ounce) package cream cheese, softened cup mayonnaise 1 Tbsp chopped chives or green onion 1 tsp chopped fresh sage 1 tsp chopped fresh thyme (I used dry) tsp salt tsp ground black pepper 1 loaf thinly sliced white bread (I used Pepperidge Farm) cup chopped pecans, toasted (I omitted toasting) 1/8 tsp celery salt (I omitted) In a medium bowl, combine the chicken, cream cheese and mayo. Stir to combine. Add the chives, sage, thyme, and salt and pepper. Spread a layer of chicken salad onto one slice of bread and top with a second slice. Cut the crusts off the bread and cut into triangles. Repeat with remaining slices and salad. Place pecans in a shallow bowl. Gently press edges of each sandwich into pecans to coat. Arrange sandwiches prettily on plate or footed plate, having the pecan-coated edges standing up. Garnish plate with parsley and serve chutney on the side.
Makes about 18 sandwiches

Cranberry and Apricot Chutney
1 (8 ounce) package fresh cranberries 1 (7 ounce) package dried apricots, chopped 2/3 cup apricot preserves cup water 1 shallot, finely diced In a medium saucepan over medium heat, combine all ingredients. Cook until reduced by a third, about 30 minutes. Remove from heat and cool completely. Store in refrigerator until ready to use. Makes about 2 cups

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Black Bottom Cups
Filling

1 cup (8oz) Cream Cheese
1 egg unbeaten
1/3 cup sugar
1/8 teaspoon salt
1 cup Nestle's semi sweet choc. bits (I used  mini bits on the small pans)

Cake part

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup veg. oil
1 tablespoon vinegar
1 teaspoon vanilla
beat until well combined

fill muffin cups, lined with paper, one-third full with chocolate batter. Top each one with heaping teaspoonful (small ones use less) with cream cheese mixture. Sprinkle with sugar and chopped blanched almonds, if desired. Bake at 350* for 30 to 35 min. Small cupcakes I baked about 20 min. You have to check to see if they are set. Enjoy

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Gingersnaps

1 cup packed brown sugar
3/4 cup cooking oil
1/4 cup dark molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt

Combine first 4 ingredients and beat well. Add next 6 ingredients. and gradually blending into molasses mixture. Using about 1 tablespoon for each cookie form into 1 1/2 inch balls. Roll in granulated sugar. Place 2 inches apart on un-greased cookie sheet. Bake at 375* for 10-12 min. Yield:  4 dozen

 

 

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