, Muskogee, OK


April 17, 2013

Quiche and Salad Luncheon set April 25 at St. Joseph




2   bags fresh spinach

1/2 small red onion – Sliced

4   tablespoons sunflower seeds

1   large can Mandarin oranges, drained


1   cup oil

1/3 cup raspberry (or red wine) vinegar

3/4   cup sugar

3   tablespoon chopped red onion

2   teaspoon poppy seeds

2   teaspoon dry mustard

1   teaspoon salt

Combine all dressing ingredients and mix in blender.

Wait until you are ready to serve before putting salad together or it may get soggy.

Submitted by Ellen



1   box Jiffy Corn bread mix    

1/2   cup cucumber ranch dressing

4   green onions, thinly sliced    

1/4   cup mayonnaise

1   bell pepper, chopped    

2   tablespoon mustard

1   tomato, chopped        

1/2  teaspoon salt

8   radishes, chopped

Bake corn bread as directed on box.  Cool and crumble in a large bowl.

Add all ingredients.  Mix well.  Keep refrigerated.

Submitted by Sue McBride.


1   unbaked 9-inch pie shell    

6 slices bacon, cooked and crumbled

1/2  pound fresh asparagus, trimmed

1/2 teaspoon salt

2   green onions, thinly sliced    

1/4  teaspoon basil

1   tablespoon all-purpose flour

1/8 teaspoon cayenne pepper

2   cups (8 ounces) shredded Swiss cheese

1   cup Half & Half cream

3   eggs, beaten

Bake crust at 425 degrees for 6 minutes. Remove from oven and set aside.

Steam asparagus spears about 6 minutes until tender, yet firm. Drain and cool.

Set aside 3 spears for garnish; cut the remaining asparagus into 1/2-inch pieces.

Pat dry w/paper towel to reduce moisture. Combine cut asparagus pieces and onion; add flour and toss. Pour into crust; add bacon; sprinkle with cheese.  

Whisk together eggs, cream, salt, basil and cayenne.  Pour over asparagus mixture.

Bake at 325 degrees for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling.  Bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes.

Cut into 6 servings.

Submitted by Sue McBride.


8   boneless, skinless chicken breast halves (about 2 pounds), cooked and cubed

2   cups seedless red grapes, halved

2   cups salted cashew halves

2   celery ribs, sliced

3/4   cup mayonnaise

1/2   cup sour cream

1    tablespoon tarragon or white wine vinegar

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