"MOPS International exists to encourage, equip and develop every mother of preschoolers to realize her potential as a woman, mother and leader in the name of Jesus Christ."
Chicken and
Artichoke Casserole: (brought by Meg Scully on 11/6/09. Originally a seafood recipe, improvised by Meg. Recipe from San Francisco A La Carte cookbook of the Junior League of San Francisco)
1/2 pound fresh mushrooms, sliced
6 TBSP butter
1 1/2 pounds cooked shrimp
(shelled and deveined) or crab meat (or a combination), or cooked chicken breast
cut up in cubes
8 to 10
artichoke hearts, coarsely chopped
1/4 cup flour
1 1/2 cups light cream
1/2 cup dry sherry
1 TBSP Worcestershire sauce salt and freshly ground pepper to taste
1/4 tsp paprika
1/2 cup freshly grated Parmesan
cheese
Preheat oven to 350 degrees.
Saute mushrooms in 2 TBSP of the butter until soft. Layer a 3-quart casserole
with mushrooms, seafood (or chicken), and artichoke hearts. Melt remaining
butter until foamy, add flour, cook, and stir for 3 minutes. Gradually add
cream, cook, and stir until sauce is well blended and thickened. Add
sherry, Worcestershire sauce, salt, pepper, and paprika. Pour
over casserole ingredients and sprinkle with Parmesan. Bake for 30 to 40
minutes until bubbly hot and lightly browned.
Spinach/Mushroom Brunch Bake: (Brought by Meg Scully on
11/6/09. from the Desert Treasrues, a cookbook of the Junior League of Phoenix. Gotta love those Junior Leagues!)
12 fresh croissants, cut into thirds
horizontally
6-8 cups fresh mushrooms, sliced
1/4 cups sun dried tomatoes, chopped
1/2 teaspoon thyme
2 tablespoons fresh basil, chopped
1/2 onion, chopped
1 lb spinach, blanched and drained
1/3 cups bacon cooked and crumbled
1/2 lb ricotta cheese
2/3 cup Parmesan cheese, grated
4 oz Mozzarella cheese, shredded
6 eggs
1/2 cup unsalted butter
2 cups milk
1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon nutmeg
*Place one third of croissants into buttered baking dish,
crust side down
*Saute mushrooms in 3-4 TBLS butter until softened. Stir
in tomatoes and herbs. Set aside
*In the same skillet, melt remaining butter and saute
onion until soft. Stir in spinach, bacon ricotta and 1/3 cup
parmesan.
*Spread this mixture over croissants in a 9x13 baking
dish. Cover with another third of crossiants, crust side
down.
*Spread mushroom mixture on top. Sprinkle with
Mozzarella and place remaining croissants on top.
*Mix eggs with milk, pepper, nutmeg and salt. Pour on
top of casserole and press down on croissants so all pieces are moist. Cover and
refridgerate for one or two days.
*Sprinkle with remaining Parmesan. Drizzle with some
melted butter and bake at 375* for 45 minutes until brown.
2 squares (1 oz each) unsweetened chocolate, melted and
cooled
3/4 cup finely chopped pecans, divided
OPTIONAL
In a large mixing bowl, cream butter and sugars until
light and fluffy. Add eggs, one at a time, beating well ater each addition.
Beat in vanilla. Combine the flour, baking soda, baking powder and cinnamon:
add to the creamed mixture alternately with pumpkin. Fold in the chocolate
chips.
Divide batter in half. Stir melted chocolate into one
portion. In a well greased 10 in flute tube pan, sprinkle 1/2 cup pecans.
Spoon shocolate batter over the pecans; top with pumpkin batter. Sprinkle with
remaining pecans.
bake at 325* for 65-70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 15 minutes before removing
from pan to wire rack.
Preheat over to 350 degrees. Spray a 9-inch pie plate with
canola spray. Squeeze out excess water from the spinach. In a bowl, combine
the spinach, feta, and cottage cheese with a fork until well combined. Spread
spinach mixture evenly in the pie plate. In the same bowl, whisk 6 eggs with a
splash of milk. Pour eggs over spinach mixture. Bake for 45 minutes. The
middle will still look wet, but the eggs will continue to cook after the quiche
is removed from the oven.
Holiday Brunch Coffee Cake-brought by Melissa Madole-Kopp on Sept 25, 2009
1 cup
margarine softened
1 cup sugar
2 eggs
1/2 teaspoon almond extract
2
cups flour
1 tbs baking
powder 1/2 tsp salt
1 cup low fat sour cream 1 (8 oz) can whole cranberry sauce 1/2 cup slivered
almonds