58th recipe Spinach Quiche

Spinach Quiche   Prep Time: 30 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 20 Minutes Servings: 6 "Frozen spinach and a prepared pie shell are shortcuts that make this savory spinach and cheese quiche a family-friendly weeknight main dish." Ingredients: 1 (9 inch) refrigerated pie crust 3 tablespoons olive oil 1 small onion, thinly sliced and quartered 1 cup frozen chopped spinach, thawed and drained well 8 eggs 1 clove garlic, minced 1 teaspoon dried thyme 1 teaspoon dried basil 2 tablespoons grated Pecorino Romano cheese 1 cup shredded Mozzarella cheese salt and ground black pepper to taste Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Bring the pie crust to room temperature. 2. Heat the olive oil in a skillet over medium heat; add the onion and cook until onion becomes transparent, about 5 minutes. Combine the spinach with the onion, cover the skillet; turn off the heat, and set aside. 3. Unroll the crust and press to fit into a 9 inch pie plate. Trim the edges. 4. Beat the eggs in a large bowl until light colored and frothy. Add the garlic, thyme, basil, cheeses, and spinach mixture, and stir until well blended. Season to taste with salt and pepper. Pour the spinach mixture into the prepared pie crust. 5. Bake in preheated oven until the top is golden brown, and an inserted tooth pick comes out clean, about 50 minutes.

57th recipe Girl Scout GORP recipe for Rededication Ceremony

(A ceremony and a snack all in one!)

Materials needed: A small table with a nice table cloth. A large bowl (size depends on how large you want to make your mix). A nice fancy punch bowl would look great. Also need all the ingredients for the Gorp mix as listed below. You may want to get them separated into smaller individual bowls, or have the girls pour them directly from the packages. Using the packages might help with the visual aspect. You’ll need a large spoon for mixing, and cups for making individual servings after the ceremony; maybe also a ladle to help fill the cups. (15 girls total - give or take: 12 girls for Gorp ceremony, 1 for the caller, two more for the flags. Can add more girls by adding more lines or splitting some up, adding color guards for the flags, or use less girls and combine some of the lines/duties).

Now I’m picturing the audience seated facing the flag stands and a table with the ceremony materials on it. There is a space in the center of the audience to make a sort of aisle. The caller is in place, and the girls walk up two by two behind the two flags. The flag bearers stop at the flag stands and the girls file left and right in their lines to either side of the flags. After the flag ceremony, they all take a few steps forward, and their line is made between the flags and the table. The girls step up one by one to say their lines, add their ingredients, and then take their place back in line. (Flag duties would be good for the girls who prefer not to have to say any lines).

CEREMONY

Caller: Will everyone please rise?
Girl Scouts attention
Color Guard attention
Color Guard advance
Please post the colors
Please join me in saying the Pledge of Allegiance
We will now say the Girl Scout Promise
We will now say the Girl Scout Law
Color Guard dismissed
You may be seated
Caller and the Color Guard take their places in line.

1. Have you ever wondered what goes into making a Girl Scout?
Well, we have a recipe to make to show you what we’re all about.

2. Girl Scouts come in all colors, from cities and towns,
Every Girl Scout’s a sister no matter what she looks like or how she sounds.
I am starting our mix with these colorful M&Ms.

3. Some of us are tall, and some of us are small.
When we get together, size doesn't matter at all.
I am adding pretzel thins and marshmallows.

4. With our words and our actions, we show that we care,
We try to do our best to be fair and square.
I will add Chex Cereal to our mix.

5. Sometimes we act a little “nuts”, we love to joke and play.
We'd love to put a Girl Scout smile into everyone's day.
So I am adding a whole bunch of nuts.

6. When we get together, we make circles so round.
It’s our never ending friendships to which we are bound.
I will add Cheerios to our mix.

7. When we’re planning and working, we just don’t stop,
We keep ourselves busy; all around we will pop.
Next we add some popcorn.

8. We respect all God’s creatures, if they’re big or they’re small,
The earth is our home, and there is room here for all.
So for all the little creatures, I add some Goldfish crackers.

9. It was 1912 when Juliette Low started us off,
And like the girls back then, we’re just “chips off the old block”
So for all of us, I add some candy chips. (chocolate, butterscotch, peanut butter, etc.)

10. We get a “kick” out of learning and doing new things,
And a “kick” out of helping others, and spending time with friends.
I am adding Kix Cereal to our mix.

11. When we were Daisies and Brownies, we were fresh, new and rare,
But now we’re Cadettes (can also substitute Jrs. or Srs.) and have experience to share.
Added together, the number of years our girls have spent in Girl Scouting comes to ___.
So for all the years we’ve spent in Girl Scouting, I am adding raisins.
*Here I thought we could add up all the years the girls have been in Girl Scouts and quote that
number.

12. Now we stir to the left and we stir to the right,
We mix it together with all of our might.
We welcome our troop to another great year,
And hope the memories they make, they will always hold dear.

Leader: Now that our recipe is complete, we look upon what we have created. Each of the ingredients went into our recipe separately, just like each of the girls came into the troop separately. As the ingredients mix together to form one dish, our girls mix together to form a troop. But even as we look upon our mix, we can still see each ingredient as separate and unique. Our girls bring each of their own unique talents and characteristics to our troop to make it what it is.

Girls sing: When’ere you make a Gorp Mix,
Consider well its ingredients,
And when made,
In it we can see ourselves!

Leader: Before we share our Gorp mix with everyone, we’ll present the girls with the awards they have earned so far this year.

Call up each girl one by one, present them with their awards.

Leader: Congratulations girls!
Closing:
Caller: Girl Scouts attention
Color Guard attention
Color Guard advance
Color Guard, please retire the colors
(could also add in the singing of taps as the flags retreat)
Girl Scouts dismissed
Pass out Gorp mix, serve drinks, mingle, etc.

Our Girl Scout Troop loved this! Give it a try.

56th Recipe Simple Snack Mix

Note: Use single-serving bags or containers to take this snack on the go.
Prep time: 5 minutes
What you need:

• 1 cup whole grain cereal (squares or Os work best)
• ¼ cup dried fruit of your choice
• ¼ cup nuts, such as walnut pieces, slivered almonds, or pistachios
• ¼ cup small, whole-grain snack crackers or pretzels

Equipment and supplies:

• Large bowl
• Measuring cups
• Large spoon

What to do:

1. Measure out ingredients.
2. Combine in large bowl.

How much does this recipe make?
Three to four ½-cup servings

55th Recipe Healthy Chicken and Dumplings Recipe

Ingredients:

For Stew:

1 lb. chicken, skinless, boneless, cut into 1-inch cubes
1/2 cup onion, coarsely chopped
1 medium carrot, peeled, thinly sliced
1 stalk celery, thinly sliced
1/4 teaspoon salt
to taste black pepper
1 pinch ground cloves
1 bay leaf
3 cups water
1 teaspoon cornstarch
1 teaspoon dried basil
1 package (10 oz.) frozen peas


For Cornmeal Dumplings:

1 cup yellow cornmeal
3/4 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup lowfat milk
1 Tablespoon vegetable oil



Directions:

To prepare stew:

1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in large saucepan. Heat to boiling. Cover and reduce heat to simmer. Cook for about 30 minutes or until chicken is tender.

2. Remove chicken and vegetables from broth. Strain broth.

3. Skim fat from broth. Measure and, if necessary, add water to make 3 cups liquid.

4. Add cornstarch to 1 cup of cooled broth and mix by shaking vigorously in jar with tight-fitting lid.

5. Pour mix into saucepan with remaining broth. Cook, stirring constantly, until liquid comes to boil and is thickened.

6. Add basil, peas, and reserved vegetables to sauce. Stir to combine.

7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.


To prepare dumplings:

1. Put cornmeal, flour, baking powder, and salt into large mixing bowl.

2. Mix milk and oil. Add milk mixture all at once to dry ingredients. Stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.

3. Drop by full tablespoons on top of stew. Cover saucepan tightly. Heat to boiling. Reduce heat to simmering, and steam for about 20 minutes. Do not lift cover.


Yield: 6 servings
Serving size: 1 1/4 cups stew with 2 dumplings

Each serving provides:

Calories: 301
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 43 mg
Sodium: 471 mg
Total fiber: 5 g
Protein: 24 g
Carbohydrates: 37 g
Potassium: 409 mg

54th Recipe Sweet Potatoes and Apples

Sweet Potatoes and Apples Recipe

Ingredients:

6 to 8 sweet potatoes
5 to 6 golden delicious apples
1/2 cup sugar
1 cup water
1/4 cup butter
1 1/2 Tablespoon cornstarch
1/2 teaspoon salt

Directions:

1. Boil sweet potatoes until barely tender (whole or cut width wise, in big pieces). Peel. Cool.

2. Slice and alternate sweet potatoes and peeled apple rings in buttered casserole dish.

3. Boil together: 1/2 cup sugar, 1 cup water, 1/4 cup butter, 1 1/2 Tablespoons cornstarch and 1/2 teaspoon salt, until it begins to thicken.

4. Pour over sweet potatoes and apples and bake covered at 350 degrees F for 1 hr.

53rd Recipe Shepherds Pie

Shepherds Pie

Ingredients:

1 cup quick cooking oats
3/4 cup milk
1 Tablespoon crushed beef bouillon
1 egg
2 teaspoons parsley
1 Tablespoon onion flakes
1/4 teaspoon thyme
1/4 teaspoon pepper
1 pound lean ground beef
1 cup diced, cooked carrots
4 cups hot mashed potatoes
1/4 teaspoon black pepper
1 teaspoon onion powder
8 oz. shredded cheese

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix together the oats, milk, egg and bouillon. Add the parsley, onion flakes, pepper, thyme, beef and carrots. Mix well.

3. Place this mixture into a pie plate and bake for 45 minutes.

4. While the beef mixture is baking, mix the onion powder and 1/4 teaspoon of black pepper with the mashed potatoes.

5. Remove the meat pie from the oven and drain the fat. Sprinkle the meat crust with 6 oz. of the cheese.

6. Spread the mashed potatoes on top, sprinkle remaining cheese on top of them.

7. Broil until the potatoes are lightly browned and the cheese is melted.

52nd Recipe Yummy Spice Cookies

Yummy Spice Cookies
1 1/2 c. whole wheat flour
1/2 t. each cinnamon, nutmeg and cloves
1 tsp. baking soda
1/2 c. butter
1/3 c. sucanat
1 egg
1 c. applesauce, unsweetened
1/3 c. raisins
1 c. All Bran Buds
3/4 c. nuts, finely chopped
Preheat oven to 350 degrees.
Mix dry ingredients. Mix butter, sucanat and egg.
Mix in dry ingredients, alternating with applesauce.
Fold in raisins, bran, raisins and nuts.
Spoon onto greased cookie sheet.
Lightly flatten with fork, dipped in water.
Bake for 7-8 minutes.