We’ve enjoyed some great food at meet-ups for residents organized by our Shadowbrook Neighbors Group. Goodies at our potluck picnics at nearby Buttery Brook Park and winter get-togethers have included a variety of delicious appetizers, main and side dishes, salads and desserts:
Shadowbrook Recipes
Great as an appetizer or main dish…
SPINACH SQUARES
2 tablespoons butter
3 eggs
1 cup flour
(or substitute 1 cup Bob’s Red Mill 1 to 1 gluten-free flour)
1 cup milk
½ to ¾ teaspoon salt
1 teaspoon baking powder
1 lb. mild white cheddar cheese, grated
2 10-oz. packages frozen, chopped spinach, thawed and drained
1 tablespoon finely chopped onion
Heat oven to 350 degrees. In a large bowl, beat eggs well. Blend in flour, milk, salt, and baking powder. Add cheese, spinach, onion, and mix well.
Put butter in a 9 x 13 x 2-inch baking dish, melt in oven, and remove. Spoon the mixture into the baking dish and level off. Bake at 350 degrees for 35-45 minutes. Remove and cool for 45 minutes.
For appetizers, cut into 1 to 2-inch bite-sized squares. Or, cut into larger pieces for a good main dish. Note: Squares freeze well and can be easily reheated in a microwave oven (about 1 minute, 30 seconds for four 2-inch squares on a small plate). Or, reheat at 325 degrees for 12 minutes.
–Lucia Foley
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This delicious recipe is perfect for meetings and get-togethers with neighbors.
TEXAS CAVIAR
1 can black-eyed peas (rinsed)
1 can black beans (rinsed)
1 can corn (rinsed or use frozen)
1 cup red peppers OR roasted peppers OR pimento, diced (anything red!)
1 cup celery, diced
1/2 cup red onion, diced
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1 cup oil (canola or vegetable)
1/2 cup apple cider vinegar
1/2 cup sugar
In a saucepan combine oil, vinegar and sugar. Stir and heat until sugar is dissolved. In a large bowl, mix together beans and veggies. Pour warm oil mixture over beans. Mix and refrigerate–I like overnite, it gives time for the flavors to marry. Drain before serving. Enjoy with tortilla chips or just as a side dish!
–-Marybeth and Dave Magoffin
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A holiday Mini-Cookie Swap organized by our Neighbors Group included these goodies.
GINNY’S BUTTERSCOTCH CASHEW CLUSTERS
1/2 cup butter (1 stick)
1/3 cup brown sugar
1 cup flour (regular flour or “one-to-one” gluten-free flour)
1 cup salted cashews (or one 11.5 oz. can)
2 6-oz. packages butterscotch morsels
Cream butter (can be softened in microwave) and brown sugar together, stir in flour until mixture becomes doughy, then add cashews. Crumble mixture onto a cookie sheet. Bake in 375 degree oven for 12-15 minutes or until golden brown. Larger pieces can be broken up, if need be.
Cool, then put cookie-cashew crumbles in a large bowl. Put morsels in another bowl and melt in microwave for 40-60 seconds. When completely melted pour over the crumbles and mix together until everything is combined. Drop by teaspoonfuls onto waxed paper (while still warm, the mixture will be quite gooey), and allow to cool until the butterscotch has hardened. Makes about 48 cookies, which freeze well.