Recipes from Northern Oregon Gathering - Fiberglass RV

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Old 05-01-2006, 07:52 PM   #1
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To: Everyone who attended the Northern Oregon Gathering (April 2006)

Please add those great recipes you brought to share.

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Old 05-01-2006, 07:58 PM   #2
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Summer Italian Pasta Salad

3 c (12 oz) macaroni, uncooked
1/3 c shredded parmesan cheese
1 8-oz bottle Newman's Lite Italian dressing
3 c broccoli flowerlets
3/4 c red bell pepperm chopped finely
1/2 c red onion, chopped finely
1/2 c ripe pitted olive slices

Cook pasta. Rinse w/ cold water & drain well.

Mix all ingredients. Refrigerate several hours covered.

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Old 05-01-2006, 08:06 PM   #3
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Dutch Oven Cranberry Roast Chicken

1.25 lb sweet potatoes, thinly sliced
4 boned chicken breast halves (about 2.25 lb)
1 16-oz can whole berry cranberry sauce
1/4 c olive oil
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper

Oil 10" Dutch Oven (DO). Start 23 briquettes.

Place potatoes evenly in bottom. Place chicken on top of potatoes.

Whisk together remaining ingredients. Pour over chicken.

Put 8 briquettes under DO and 15 on top around edge of lid. Bake for 60 min.
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Old 05-04-2006, 04:22 AM   #4
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Old 05-04-2006, 09:20 AM   #5
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Name: Donna D
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Artichoke and Cheese Dip

16 oz shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 cup mayonaise
1 cup (about 8 oz.) marinated artichoke hearts, slightly drained and finely chopped
bunch of green onions, finely chopped (using about 1/4 of greens too)

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in a lightly buttered 1.5 quart slow cooker on HIGH for about an hour. Serve with cubes of crusty bread or assorted crackers.

FYI: I doubled the recipe for the Northern Oregon Gathering
Donna D.
Ten Forward - 2014 Escape 5.0 TA
Double Yolk - 1988 16' Scamp Deluxe
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Old 05-07-2006, 12:06 AM   #6
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Quinoa Salad

3 cups cooked quinoa (about 1 cup uncooked)
1/4 cup Lime Vinaigrette (recipe follows)
Add and toss to combine:
1/4 cup pine nuts, toasted
1 yellow bell pepper, very finely diced
6 dried apricots, finely chopped
3 Tbs golden raisins
2 Tbs dried currants (or cranberries)
2 Tbs chopped fresh cilantro

Lime Viniagrette Dressing

3 Tbs white wine or cider vinegar
2 Tbs fresh lime juice
1 Tbs minced fresh cilantro
1/2 tsp ground cummin
1 tsp sugar
1/2 c olive oil

Whisk all ingredients together until well blended.

Makes 1/2 cup

(You can add 1 oz tequilla if you like )
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Old 05-07-2006, 01:36 PM   #7
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Shoepeg Corn Salad

(This recipe comes from the Taste of Home Cooking Brand Name Cookbook, Spring, 2006. The "school" (represented by a "homemaker, with a good sense of humor demonstrating on stage) paid a visit to Roseburg - the demos were fun, interesting and productive. This recipe is easy to assemble and serve. Folks seem to like it.)

3/4 c vinegar
1/2 c vegetable oil (I've used olive or Canola)
1 c sugar (I've substituted 1/4 c Splenda and like it)
1 T water
1 t pepper
1 t salt
1 can (15 1/4 oz) baby peas, drained
2 can (11 oz each) white or shoepeg corn, drained (sometimes this product hides on the grocery shelves...ours were lurking on the top shelf)
1 jar (4 oz) pimentos, chopped
5 green onions, chopped
1 green peper chopped
6 celery ribs, chopped

In a large saucepan, combine the first six ingredients. Cook and stir over med. heat until sugar is dissolved. (Shhh, sometimes, I don't cook it.) Cool. In a large non-metallic bowl, combine remaining ingredients. Pour marinade over vegetables. (I use a large 1-gallon plastic bag, and dump everything in the bag. Makes it easy to stuff into the Casita's refrig or into a cooler to take to a potluck.) Cover and refrigerate at least 24 hours, stirring occasionally. (How difficult could it be to squish the plastic bag and flip it whenever you open the reefer?) Bon appetit.
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Old 05-08-2006, 10:47 PM   #8
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Per’s Favorite Cookies

Prep time: 10 minutes (except for softening of butter)
Cook time: 20 minutes

1 cup butter or margarine, softened
1 cup brown sugar
1 cup flour
1 cup chocolate chips
1 cup ground walnuts, oatmeal, or combination of both

Pat into jelly roll pan
Bake at 350° for 15-20 minutes
Let cool for 5-10 minutes
Slice into squares

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