RECIPES

Here are the recipes, in no particular order. Thanks to everyone who worked on this.  Angie even gave us a delicious sounding "snack", giving the word snack a whole new meaning.  Records created an entire meal, so be sure to see that at the end of the entries.  If this had been a competition, they would surely have won!

Scooby Snack recipe

Angie Administration

1/2 oz Malibu® coconut rum


1/2 oz crème de bananas


1/2 oz Midori® melon liqueur


1/2 oz pineapple juice


1 1/2 oz whipped cream

Pour rum, crème de banana, melon liqueur and pineapple juice into a stainless steel shaker over ice. Add whipped cream, and shake; until well mixed and sufficiently chilled. Strain into an old-fashioned glass and shoot.


CHIPOLTE COLESLAW

South Station

1/3 CUP FAT FREE MAYO

1 TABLESPOON LIME JUICE

2 TEASPOONS HONEY

1/4 TEASPOON GROUND CUMIN

1/8-1/4 TEASPOON GROUND CHIPOLTE CHILI PEPPER

3/4 CUP WHOLE KERNEL CORN (THAW IF FROZEN)

3 CUPS SHREDDED GREEN CABBAGE

3/4 CUP CHOPPED RED SWEET PEPPER

1/3 CUP THINLY SLICED RED ONION

1/3 CUP CHOPPED CILANTRO

STIR TOGETHER:  MAYO, LIME JUICE, HONEY, CUMIN AND CHIPOLTE.

COMBINE:  CABBAGE, CORN, SWEET PEPPER, ONION AND CILANTRO.

POUR MAYO MIXTURE OVER CABBAGE MIXTURE AND MIX.

YOU CAN EAT IT AS IT IS AS COLE SLAW OR IT TASTES GREAT ON HAMBURGERS, CHICKEN OR PULLED PORK.



Meredith’s Feta and Avocado Salsa

Waconia Lab

4 plum tomatoes, chopped

2 tbsp red onion, chopped

2 garlic cloves, minced

4 oz. Feta cheese, crumbled

1 tbsp parsley, chopped

3 tbsp red wine

2 tbsp olive oil

½ tsp salt

2 avocados, chopped

Stir first nine ingredients,

then gently stir in the avocado.

Sombrero Taco Cups

Waconia Front Office

1 lb ground beef

3/4 c. water

2 (8 oz.) pkgs. refrigerator biscuits

1 pkg. taco seasoning

1/2 c. salsa

1/2 c. grated cheddar cheese

Brown ground beef until crumbly; drain. Add taco seasoning and water. Blend well. Bring to boil; reduce heat and simmer, uncovered for 10 minutes. Stir in salsa. Separate biscuits and press each biscuit into an ungreased muffin tin. Spoon equal amounts of meat mixture into each. Sprinkle with cheese. Bake uncovered for 12 minutes or until browned and cheese is melted.

Deb Vanderlinde's Rice Krispie Bars

Chaska

1 c. Karo syrup

1 c. sugar

Bring to a boil and remove from heat.

Add 1 1/2 c. peanut butter and stir well.

Pour over 6 c. Rice Krispie's or Special K and mix well.

Coat 9x13 pan with non-stick cooking spray or butter

Press mixture into pan.

Frosting

Slowly melt 12 oz package butterscotch chips and 1 1/2 c. chocolate chips.

Stir well and be sure to not overheat. Pour over  rice krispies and spread.

Let set for 3 hours

BLACK BEAN SALSA

Waconia Radiology

1 can black beans (rinsed)

1 small can corn (drained)

5 green onions (chopped)

1-2 tomatoes (chopped)

Cilantro to taste

1/3 Cup lime juice

1/3 Cup vegetable oil

1 1/2 tsp. cumin

Strawberry Angel Food Desert

Waconia Business Office

1 Large Angel Food Cake

2 small pkgs Frozen Strawberries

2 1/2 cups hot water

1 tub Cool Whip

2 pkgs strawberry jello

Dissolve gelatin in hot water, add frozen strawberries and cool ntil syrupy.

Fold in 1/2 of cool whip.  Break angel food into pieces putting 1/2 inch on

bottom of 9x13 inch pain.  Next, put a layer of strawberry mixture, then another

layer of cake and cover with remaining strawberry mixture.

Chill covered in refrigerator.

Serve with the remaining cool whip.

COMPLETE SUMMER MEAL

Records, computer  and coding

Beverage:

Frozen Grape Sangria

3 cups green grapes

1 Granny Smith apple, cored and chopped

1 lemon, sliced

1 cup grapes, sliced in half

1/4 cup superfine sugar

2 bottles dry white wine, chilled (recommended:  Pino Grigio)

1 cup white grape juice, chilled

1 cup vodka

Place 3 cups grapes in a freezer about 2 hours before you want to serve your sangria.

Combine the chopped apples, lemon slices, grape halves, wine, sugar, white grape juice, & vodka, in a large glass pitcher filled with ice.  Stir well to dissolve the sugar.  Add frozen green grapes (6 frozen grapes per glass) to glasses and fill with sangria.

Appetizer:

BLT Rollers

4 oz cream cheese, softened

1/4 cup Mayo

8 slices bacon, cooked, chopped

1/2 cup chopped tomatoes

2   8” flour tortillas

1/2 cup shredded romaine lettuce

Mix cream cheese and mayo in medium bowl.  Add bacon and tomatoes, mix well.

Spread onto tortillas, top with lettuce.  Roll up tightly.

Cut each into 7 diagonal slices.

Main Course:

Popular in our department

Ham & Swiss Mini Sandwiches with Poppy Seed Glaze

1 pkg Kings Hawaiian Sweet Rolls or Kaiser mini rolls

1/2 lb slices deli ham

1/4 lb sliced swiss cheese

1 stick melted butter

4 TB brown sugar

2 tsp poppy seeds

2 TB Dijon mustard

2 tsp Worcestershire sauce

Preheat oven to 350 degrees Fahrenheit.

Slice rolls in half to make a bun.  Distribute ham and cheese evenly among the sandwiches. Place in baking dish.  Combine melted butter, brown sugar, poppy seeds, mustard, and Worcestershire sauce in a small bowl.  Drizzle evenly over the sandwiches in the baking dish. Bake uncovered in the preheated oven for 15 minutes, or until the cheese is melted and the sa sauce has slightly hardened.

Dessert:

Smores Bars

20 whole honey graham crackers

6 Hershey bars

16 oz miniature marshmallows

6 TB butter

3 TB milk

Preheat over to 350 degrees.

Arrange a single layer of graham crackers to completely cover bottom of 9x13 pan.  Break crackers to fit bottom of pan.  Toast in oven for 2 minutes.

Coarsely break remaining crackers, set aside.

Coarsely break chocolate bars, set aside.

Combine 3 cups of marshmallows, 3 TB of the butter and milk.  Microwave on HIGH for 1 minute.  Stir until smooth.  Add half of the chocolate, stir until chocolate is completely melted.  Spread the marshmallow mixture evenly over graham crackers in pan.

Melt remaining 3 TB butter, toss with broken crackers.  Add remaining marshmallows and chocolate; toss lightly. 

Put this mixture in pan.  Bake 8 to 10 minutes or until marshmallows are lightly brown.

Cool 15 minutes.