[GreaterPhilly] Fwd: Let The Cooking Begin Starting Tomorrow With Ohio!

DENICE BROWN dbrown8827 at aol.com
Sun Dec 5 01:47:01 UTC 2021



Sent from My IPhone

Begin forwarded message:

> From: Suzanne Turner <smturner.234 at gmail.com>
> Date: December 4, 2021 at 4:23:27 PM EST
> To: smturner.234 at gmail.com
> Subject: Let The Cooking Begin Starting Tomorrow With Ohio!
> Reply-To: smturner.234 at gmail.com
> 
> 
> Please do not reply to this string!
>  
> ///
>  
> Ohio, Members and Friends,
>  
> Let’s get the Holiday’s started with cooking with our Ohio Chefs. There are some tasty dishes to compliment your dining experiences. Below are the Chefs with their respective dates with the Zoom Link as well. Also attached are the recepies. Get the shopping done and come into the room to create your delicious desserts, appetizers and an entree, that will have your family and guests returning for seconds.
>  
> So, come and test out your skills in the Ohio Zoom Room!
>  
> If you have any questions, please feel free to reach out to me at SMTurner.234 at gmail.com
>  
> Thank you for joining this exciting endeavor. You do not have to be an Ohio member to join and you are welcome to sit in to learn.
>  
> We ask that everyone in the zoom room remain muted and if there is a question, use zoom etiquette by raising your hand.
> Alt Y for the computer
> Star 9 if you are on the telephone
> Option Y for MAC Users
>  
> The recepie are attached and below!
>  
> See you soon!
>  
> ///
>  
> Chef Eric Duffy’s Banana Pudding
> Date: Sunday, Dec. 5, 2021  at 5:00 PM EDT.
>  
> Here are the directions.
>  
> 1 (5 ounce) package instant vanilla pudding mix
> 2 cups cold milk
> 1 (14 ounce) can sweetened condensed milk
> 1 tablespoon vanilla extract
> 1 (12 ounce) container frozen whipped topping, thawed Reddi-wip®
> 15 calories of real cream
> Cool Whip Whipped Topping Regular
> 1 (16 ounce) package vanilla wafers
> 14 bananas sliced
> In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.
>  
> ///
>  
> Chef Barbara Pierce’s Fudge
> Date: Saturday, Dec. 11, 2021 at 10:00 AM EDT.
> Diane McGeorge’s Fudge
> Once I found this recipe, I have never made any other kind of fudge. I suppose that, if you put your mind to it, you could make it fail, but mostly it is failsafe.
>  
> Ingredients:
> 4 1/2 cups sugar
> 1 stick margarine
> 1 large can (about 13 ounces) evaporated milk
> 12 ounces chocolate chips
> 1 8-ounce Hershey bar
> 1 7-ounce jar marshmallow cream or same amount miniature marshmallows
> 1 teaspoon vanilla extract
> Chopped nuts, optional
>  
>                 In large, heavy pan combine evaporated milk, margarine, and sugar. Bring to a boil, stirring pretty steadily. Reduce heat so that mixture very gently boils and stir frequently, cooking for 4 1/2 minutes. Remove pan from heat. Add chocolate chips, marshmallow cream, Hershey bar broken into pieces, nuts, and vanilla. Stir with wooden spoon until chocolate is completely melted and everything is well combined. Pour fudge into generously buttered 13-by-9-inch pan. Cool to room temperature. Cut in pieces before chilling. Remove from pan and store tightly covered in refrigerator. Makes five pounds
>  
> ///
>  
> Happy Hour
> Chefs, Cheryl Fields and Candace Armstrong
> The Happy Hour theme for that night is, Happy Birthday and the two hours will be formatted to provide music and cooking.
> Date: Thursday, Dec. 16, 2021 at 7:00 PM EDT
>  
> Chef Cheryl Fields’s Delicious and Simple Rum Cake
>  
> Ingredients:
> ½ cup chopped walnuts or pecans
> 1 box yellow cake mix--brand name cake mix performs the best. (Try spice or chocolate for a change, very good and tasty.)
> 1/2 cup rum (Experiment with different flavors of rum; choose your favorite.)
> 4 large eggs
> 1/ 2 cup water
> 1/2 cup vegetable oil (Do not substitute other oils. It will affect the taste of cake.)
> 1 3.5 ounce package instant vanilla pudding mix, brand name mixes perform best (When using other flavors of cake mix, try lemon or chocolate pudding mix.)
> 
> Glaze Ingredients:
> 1/2 cup butter, no substitutions
> 1/8 cup water
> 1/2 cup white sugar
> 1/4 cup rum--again choose your favorite flavor
>  
> Directions:
> Position oven rack in center and Pre-heat to three hundred fifty degrees (350)
> Combine all ingredients, except rum and nuts, in large bowl and mix on medium setting thoroughly
> Add rum, gently stir or use mixer on low speed and set bowl aside
> Spray large Bundt pan with vegetable oil.
> Sprinkle nuts in bottom of Bundt pan
> Gently pour cake batter into pan and scrape sides
> Place pan in center of rack of pre-heated oven (do not skip pre-heating oven, will effect cooking time and possibly quality of
> cake)
> and bake for one hour or until toothpick inserted into cake comes out clean Remove cake from oven and place on wire wrack to cool
>  
> Prepare glaze:
> Combine sugar, water and butter in a sauce pan, bring to a boil, stirring constantly
> Remove from heat and add rum
>  
> Chef Candace Armstrong’s Tasty Buffalo Chicken Dip
>  
> PREP TIME: 10 MINUTES
> COOK TIME: 20 MINUTES
>  
> INGREDIENTS
> 2 cups shredded cooked chicken
> 1 package (8 ounces) cream cheese, softened
> 1/2 cup Frank's RedHot® Original Cayenne Pepper Hot Sauce
> 1/2 cup ranch dressing
> 1/2 cup blue cheese crumbles
>  
> DIRECTIONS
> PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
> BAKE 20 minutes or until mixture is heated through; stir.  Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
>  
> ///
>  
> Chefs Stringers, Jordy and Maggie’s Deviled Eggs
> Date: Saturday, Dec. 18, 2021 at 10:00 AM EDT.
>  
> ///
>  
> Chef Delcenia Brown’s Chicken broccoli casserole 
> Date: Tuesday, Dec. 21, 2021 at noon
>  
> Ingredients
> 2 halves Boneless skinless chicken breast
> (Depending size of pan) 2 bag of frozen Broccoli  florettes (enough to cover bottom of pan)
> 1 block of each Colby jack cheese and cheddar cheese  sliced (whatever you prefer sharp or medium)
> 1 canned Cream of mushrooms soup
> Milk
> Bacon bits
>  
> Directions
> First wash and cut chicken breast into bite size and cook and set to the side. I personally prefer to cook the chicken in my low moisture pan with no oil. 
> Take the canned of cream of mushroom soup and pour into a small bowl and fill the empty can with milk to get the rest of the soup out of can and put milk into the bowl with the cream of mushroom and stir. (you are mixing milk with the cream of mushroom soup) and set to the side.
> To assemble:
> In an aluminum pan or casserole dish  place the broccoli on the bottom of pan. Next place cooked chicken pieces on top of broccoli. Now add the sliced cheese on top of the chicken. Then pour the cream of mushroom mixture on top. Of cheese. Now sprinkle bacon bits on top. Place pan in 400 degree oven for 45 minutes. (could take an hour depending on oven and how much milk you put into the mixture.
>  
> Virtual Location:
> https://zoom.us/j/4081850851
> Meeting ID: 408 185 0851
> One tap mobile +1-646-876-9923, 4081850851#
> Find your local number: https://zoom.us/u/abdqTMSdcy
>  
> A BEACON OF HOPE, LOVE AND DETERMINATION  
>  
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