Recipes from NSB employee kitchens

Kielbasa Bites:

From the kitchen of Brenda Moore

Ingredients –

  • 2 lbs kielbasa, sliced
  • 3-4 T of brown sugar
  • 1 T cider vinegar
  • 3-5 T orange juice
  • Extra virgin olive oil

Directions –

Brown kielbasa in oil and drain.

Mix brown sugar, vinegar & orange juice together and add to kielbasa. Cook on low for 20-25 minutes, stirring occasionally.

Can be served with cheese and crackers or just by itself.

Cheese Spread:

From the kitchen of Holly Young

Ingredients –

  • 8 oz pkg cream cheese, softened
  • 1 T grated onion
  • 1 garlic clove, minced
  • ¼ C butter, cubed
  • ¼ C packed dark brown sugar
  • 1 tsp Worcestershire sauce
  • ½ tsp prepared mustard
  • ½ C finely chopped pecans, toasted
  • Assorted crackers

Directions –

In a small bowl, combine the cream cheese, onion and garlic. Transfer to serving plate.
In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat, 4 – 5 minutes until sugar
dissolves.

Remove from heat, stir in pecans. Cool slightly. Spoon over cheese mixture. Serve with crackers.

Bacon & Swiss Dip:

From the kitchen of Michelle Morse

Ingredients –

  • 1 lb bacon, cooked and crumbled
  • ½ C mayonnaise
  • 2 T Dijon mustard
  • 1½ C shredded Swiss cheese
  • 8 oz pkg cream cheese, softened
  • 3 scallions, chopped

Directions –

Cook bacon until crisp; crumble bacon. Mix all other ingredients together in a bowl. Add crumbled bacon to mixture and mix.
Put mixture into pie dish or casserole dish to bake. Bake at 400 degrees for 10-15 minutes uncovered.

Eat the dip with Ritz Crackers – yum!

Truffles:

From the kitchen of Janel Danforth

Ingredients –

  • 8 oz cream cheese
  • 3 C confectioners sugar
  • 12 oz semi-sweet chocolate
  • 3 T flavoring/extract (orange, peppermint, raspberry or almond)
  • Coatings (nuts, sugar, toffee, cocoa, sprinkles etc.)

Directions –

Mix softened cream cheese with confectioners sugar. Melt semi-sweet chocolate and mix with sugar mixture. Add 1T flavoring for every 1/3
mixture (3 T for entire batch).

Refrigerate for several hours. Roll into 1 inch balls, then roll in coating.

Pecan Balls:

From the kitchen of Millie Trent

Ingredients –

  • 1 C sifted all-purpose flour
  • 1/2 C softened butter
  • 1 C finely chopped pecans or hazelnuts
  • 2 T granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla
  • powdered sugar to roll in

Directions –

Combine all except the powdered sugar. Mix well with hands until well blended. Roll in balls and place on un-greased baking sheet. Bake at
375 degrees for 18-20 minutes.

Roll in powdered sugar while still hot, and again just before serving. Makes about 20-25 quarter sized balls.

Cheesecake Cupcakes:

From the kitchen of Patty Ames

Ingredients –

  • 2 8 oz pkgs. cream cheese, softened
  • 3 eggs
  • ½ C sugar
  • 2 tsp vanilla
  • Cherry pie filling
  • Nilla Wafers

Directions –

Mix first four ingredients well with an electric mixer. Place cupcake papers in a cupcake pan and place a Nilla wafer into the paper, fill ½
full with cream cheese mixture and top with a dab of cherry pie filling.
Bake for 15 minutes at 350.

Broccoli Soup:

From the kitchen of Denise Brown

Ingredients –

  • 2 C fresh or 1 pkg. frozen broccoli
  • 1½ C boiling water
  • 1 chicken bouillon cube
  • 2 T margarine or butter
  • 1 T dried minced onion
  • 3 T flour
  • 2 C milk
  • 1 C Velveeta cheese (cubed)

Directions –

Cook broccoli, water and bouillon cube. Don’t drain. Make a white sauce with margarine, instant onion, flour & milk. Add Velveeta cheese to white sauce. Stir in broccoli & water mixture. Heat on low for a few minutes until cheese is melted and water mixture is absorbed. Do not boil.

Baked Mac and Cheese:

From the kitchen of Susan Quinn

Ingredients –

  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 T butter
  • 2 C milk
  • 3 T flour
  • 8 oz pkg. pepper jack cheese
  • 8 oz pkg. cheddar cheese
  • 2 tomatoes
  • Panko crumbs
  • 1 lb macaroni

Directions –

Preheat oven to 350 degrees.
Boil macaroni according to package directions. Drain. In a medium saucepan, sauté‚ onion and green pepper in butter until soft. Add the milk and flour, stir until thick. Slice the cheese and add it to the milk mixture a little at time. Stir until all cheese is melted.
Pour cooked macaroni into a 9 X 12 baking dish. Add the cheese and vegetable mixture. Mix thoroughly.
Sprinkle Panko crumbs over the top. Slice the tomatoes and lay them on top of the mixture. Bake for 35 minutes.

Seafood Chowder:

From the kitchen of Chuck Williams

Ingredients –

  • 3-4 potatoes
  • 1-2 sweet onions
  • 1 C diced celery
  • 1lb haddock
  • 2 bags frozen salad shrimp
  • 1lb sea scallops
  • 1 stick margarine
  • 1 qt half & half
  • 1 bunch scallions

Directions –

Dice potatoes, cover with water and cook until tender. Save water.
Dice onions and celery, add to potato and cook for 3-5 minutes.
Lay Haddock, shrimp, and scallops on top of potato.
Cook until done. – Fish will be flaky.
Add 1 stick margarine.
Add 1 quart Half & Half
Cut up Scallions and add to top of Chowder

Chicken Curry or Cauliflower Curry:

From the kitchen of Jacob Raasumaa

Ingredients –

  • 1 cauliflower head, cut up or 1lb boneless chicken breast, cut up
  • 2 C frozen peas
  • 2 medium carrots
  • 1 large onion
  • 1 can stewed tomatoes
  • 2 C vegetable stock or chicken stock
  • 2 T curry powder
  • 2 tsp garlic
  • olive oil/canola oil
  • 2 T garam masala
  • cayenne pepper to taste
  • kosher salt to taste

Directions –

In a large skillet, heat the oil on medium/high heat. Add the chicken, onions, garlic, and saute until onions and garlic are brown and the chicken is mostly cooked.

Add in the vegetable or chicken stock and the can of stewed tomatoes. Add in the peas, carrots and cauliflower, and let the concoction cook on medium/high heat until the carrots and cauliflower are a bit softer.

Reduce the heat and add 2-3 tablespoons of curry power, 1-2 tablespoons of garam masala, cayenne and salt to your liking. You’ll really want to reduce the heat before adding in the spices, otherwise, the spices will evaporate into the air, instead of into the food. Your eyes will burn and hurt, and your household will be very unhappy with you. Let everything simmer for 20-30 minutes, or until the carrots and cauliflower are soft enough to be enjoyably devoured.

Raspberry Cream Cheese Coffeecake:

From the kitchen of Mary Leavitt

Ingredients –

  • 1 8 oz. pkg softened cream cheese
  • 1/2 C softened butter
  • 3/4 C sugar
  • 2 well beaten eggs
  • 1/4 C milk
  • 1 tsp vanilla
  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 C raspberry jam
  • 1T lemon juice
  • 1/4 C brown sugar
  • 1/2 C chopped walnuts

Directions:
Combine cream cheese, butter and sugar and beat until light and fluffy. Stir in eggs, milk and vanilla. Sift together dry ingredients and add to cheese mixture. Stir until combined and spread two-thirds into greased 9X13 pan.

Combine jam and lemon juice and spread over batter. Dot remaining
batter over jam layer. Combine brown sugar and walnuts and sprinkle over the top. Bake at 350 degrees (325 degrees for glass pan) for 45-50 minutes. Drizzle with confectionery sugar and milk glaze if desired.

Butternut Squash Soup:

From the kitchen of Diane Andrews

Ingredients

  • 6 T chopped onion
  • 4 T margarine
  • 6 C peeled and cubed butternut squash
  • 3 C water
  • 4 cubes chicken bouillon
  • ½ tsp dried marjoram
  • ¼ tsp ground black pepper
  • 1/8 tsp ground cayenne pepper
  • 1 8-oz package light cream cheese

Directions:

In a large saucepan, sauté onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not boil.

Stuffed Mini Meatloaves:

From the kitchen of Shelly Stevens

Ingredients –

  • 1 lb ground beef
  • 1 pkg Stovetop stuffing
  • 1 C water

Italian Stuffing

  • 1 T Italian seasoning
  • ¾ C spaghetti sauce
  • ¾ C mozzarella

BBQ Stuffing

  • 1 tsp garlic powder
  • ¾ C BBQ sauce
  • ¾ C cheddar cheese

Fiesta Stuffing

  • 2 tsp chili powder
  • ¾ C chunky salsa
  • ¾ C Mexican cheese

Mediterranean Stuffing

  • 1 tsp oregano
  • ¾ C chopped roasted red pepper
  • ¾ C feta cheese

Directions –

Preheat the oven to 375 degrees and grease the muffin tins.
Combine the first three ingredients and the filling of your choice.
Bake for 30 minutes, top with cheese and bake for another 5 minutes.