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Second Annual Twin Cities RFC Picnic

Bill Hillbrich

email Bill Hillbrich

It was a great day to meet... well actually we had met on RFC, but to see faces (not an option with my IBM PC with the dependable 8088) was a lot of fun. Even the dog was fun to meet, as it brought back some wonderful memories when I was a Mail Carrier and actually weighted less than that lovely firehouse hound. The ZUCK Jam and Cucumber/Zucchini Cold Salad are in my ZUCK Book, (which unlike certain TV Cooking Hosts and Spammers I am sending Free for the asking), but you may have missed my last post of the Amish Dip...

Traditional Amish Dip/Sandwich Spread

8 Ounces of Cream Cheese
1/2 Cup Mayonnaise
1 Tin (6 1/2 Oz) Tuna
1/2 Cup chopped and pitted Olives
1/2 Cup chopped nuts... Walnuts or Almonds.
2 Tablespoons Lemon Juice
Black Pepper to taste

  1. Mix all the ingredients, adding more or less Mayonnaise depending on your desire to make a Chip Dip, or a Sandwich Spread...
  2. The original recipe was featured on PBS "Quilt Country with Marcia Adams". It was often served on dark heavy bread as a sandwich at quilting bees.

If this was really going to be a RFC Cookin... then I felt that it had to include some RFC "Family Favorites"... so among other stuff, which alas did not include a hotdish (IF it is at my house, just 25 miles from Lake Wobegon.. the rules WILL be re-written )... Oh where was I.... OK, that's right in tribute to Joel Ehrlich, I brought his house dressing from the King and I in Ventura, CA... Sweet and Sour Salad Dressing.

Sweet and Sour Salad Dressing

No. 2300 Yields 1 Cup

6 Tbls Vegetable Oil
4 Tbls Wine Vinegar
4 Tbls Ketchup
2 tsp Honey
1 tsp Coriander, Dried
1/2 tsp Basil, Dried
1 tsp Paprika
1 tsp Garlic, Minced

  1. Combine the ingredients in a screw-top jar.
  2. Cover tightly.
  3. Shake well.
  4. Chill.
  5. Shake again before serving.

Pam Jacoby


1 pkg flour tortillas (use 6 large tortillas)
1 - 8 oz pkg cream cheese
1/2 pkg ranch dressing mix
1 tsp milk, only as necessary
3 - 4 green onions, finely chopped
1 lg red bell pepper, finely chopped
1 - 4 oz can black olives, finely chopped
Jalapeno peppers to taste, seeded and finely chopped (1 does nicely)

Combine cream cheese and ranch dressing mix; blend well. Add milk if necessary to make a smooth mixture. Spread cream cheese on tortillas and sprinkle chopped ingredients on top. Roll up tortillas. Slice (about 3/4 - 1-inch slices) and freeze. To serve, let thaw at room temperature. Garnish with more chopped stuff.

Recipe from the American Women's Association of Hong Kong, South China Seasons Cookbook, Volume II

This is a tough one!!!

Spaghetti Salad

1 lb spaghetti - cooked

Marinate overnight in one 8-oz (or more) bottle of zesty Italian dressing and 1/3 c. Schilling Salad Supreme. Before serving add chopped vegies (can use cucumber, green onion, sweet peppers, tomatoes, zucchini) plus sliced black olives.

For Saturday, I used a green pepper, a yellow pepper, 6 green onions, a cucumber, and 3 tomatoes.

Austrian Cream Cheese Brownies

1 1/2 c Flour
1 c Brown Sugar
1/2 t Cinnamon 2/3 c Butter -- softened

8 oz Cream cheese -- softened
3/4 c Sugar
2 T Flour
2 Egg
6 oz Semisweet Chocolate chips

6 oz Semisweet Chocolate chips
1/2 c Pecans or walnuts -- chopped

Heat oven to 350-F. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 13x9-inch pan. Bake at 350-F for 12 minutes. Remove from oven.

In small bowl, beat cream cheese, sugar, 2 Tbsp flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust. Bake an additional 15 to 20 minutes or until topping is almost set. Remove from oven; immediately sprinkle 1 cup chocolate chips over top. Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with pecans; lightly press into glaze. Refrigerate 1 hour. Cut into bars. Store in refrigerator.

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