June- Potluck Recipes

Broccoli Bites
      Heather Grunig

2 cups broccoli florets
1 cup shredded cheddar cheese
1 egg
1/2 to 3/4 cup milk
1/2 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp veg. oil
1/2 cup veg. oil for frying

1.  Chop florets in to small pieces or pulse lightly in food processor.  Toss in a mixing bowl with cheese. Set aside.
 2.  Beat egg and stir milk.  Sift flour, baking powder, and salt together.  Combine them with egg and milk.  Add oil.  Pour over broccoli and cheese and toss to coat well.
3. In a large skillet heat oil to 375 degrees
4.  Drop broccoli mixture by spoonful into oil and fry until golden brown.

Cabbage Salad
     Caryn Johnson

1 head green cabbage
1 large can chicken
1 pkg. chicken flavored Ramon noodles (not cooked)
2 TBS veg oil
2 TBS apple cider vinegar
Salt
Pepper

Shred cabbage.  Mix cabbage and chicken.  Mix in oil, vinegar, Ramen seasoning packet, salt, and pepper.  Break up the Ramen noodles (do not cook!) into bite size and add to salad.


Pesto and Pasta
     Patrice Demitropoulos

Pesto
Blend 3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
3 TBS pine nuts
2 cloves garlic
Salt and Pepper to taste

After chopping this in the blender, drizzle in 1/3 cup olive oil while it continues to mix.
Cook pasta
Heat 1/2 cup cream and 2 TBS butter over med heat.  Add pesto and stir in drained pasta.  Toss to combine.  Add 2 diced tomatoes and 1/4 cup grated parmesan cheese.  Serve immediately.