St. Elizabeth Ann Seton - Wichita, KS

White Bean & Feta Bruschetta

What you need:

1 bag garlic chips from Dillon’s bakery

1 can rinsed cannellini beans

½ cup calamati olives

1 container feta cheese

3 roma tomatoes seeded and chopped fine

3 tablespoons balsamic vinegar

3 tablespoons olive oil

2 tsp garlic

½ tsp salt

½ tsp red pepper flakes

1 jar basil pesto

Instructions:

Lay garlic chips on baking sheet. Spread a thin layer of pesto on each chip. In a bowl, smash bean a little, mix remaining ingredients in bowl. Top each chip with the ingredients. Place under broiler for 1 -2 minutes. Serve warm.

Truffle Bruschetta

25 minutes, 10 servings, 206 cals

What you need:

1/4 cup black truffle-infused olive oil, divided

1 (10 ounce) package crimini mushrooms, sliced

1/4 cup diced red bell pepper

1/4 cup minced flat-leaf parsley

2 cloves garlic, pressed, or more to taste

1 (8 ounce) package cream cheese,

salt and ground black pepper to taste

1/2 large baguette, sliced into thin rounds

Directions - Prep 10 m, Cook 15 m, Ready In 25 m

1. Heat 2 tablespoons truffle-infused oil in a skillet over medium heat; cook and stir mushrooms until most of the liquid has evaporated, about 5 minutes. Add red bell pepper, parsley, and garlic to mushrooms; cook and stir until mushrooms are golden and lightly browned, about 5 minutes more. Remove skillet from heat.

2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

3. Stir remaining truffle-infused oil and cream cheese into mushroom mixture until cheese melts from the heat of the skillet; season with salt and pepper. Spread mushroom-cheese mixture onto each baguette round. Arrange rounds on a baking sheet.

4. Broil bruschetta until bread is warmed, 2 to 3 minutes.

Artichoke Bruschetta

20 m 8 servings 278 cals

What you need:

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

 Add all ingredients to list

Directions - Prep 18 m, Cook 2 m, Ready in 20 m

1. Preheat the broiler.

2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.

3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Chicken Pot Pie

Serves 8 400 degrees for 45 minutes

What you need:

3 to 4 large chicken breasts, cooked & chopped in 2 cups chicken broth

2 bags frozen mixed vegetables, thawed & thoroughly drained

1 small bag frozen onion thawed

1 cans of cream of celery soup

1 can cream of chicken with herbs

2 cups chicken broth

½ t pepper

INGREDIENTS FOR CRUST:

1 1/3 cup self rising flour

1 1/3 cup buttermilk

1 1/3 cups melted butter

2 tsp parsley

Cut chicken into bite size pieces. Put in pan with chicken broth. Cook at 400 degrees for 15 minutes or until done. Mix pot pie ingredients (with chicken and broth) & pour into 9 x 13 pan. Mix crust ingredients thoroughly & drop on top of chicken mixture by spoonfuls. Gently spread to cover entire dish. Bake at 400 degrees for 45 minutes until the crust is golden brown. Let stand 10 minutes before serving.

* Reminder: When making multiple pans, mix one pan at a time to ensure proper amount of ingredients in each pan.

Caramel Apple Cream Cheese Spread

12 Servings

What You Need:

2 pkg. (8 oz.) Cream Cheese

1/4 cup caramel ice cream topping

2 Tbsp. Heath toffee chips

2 apples, each cut into 16 slices

Step 1: Combine cream cheese and 1/2 of the caramel sauce in mixing bowl; beat until well-blended. Then mix in 1/2 cup of toffee chips to mixture.

Step 2: Spoon cream cheese mixture into pretty serving dish.

Step 3: Cover cream cheese with remaining caramel.

Step 4: Sprinkle caramel with toffee chips.

Step 5: Serve immediately with sliced granny smith apples.

Contact Information

Name  Deb Masterson, Gail Smith
Phone Deb - (316) 651-7440
  Gail - (316) 461-3720

 

Meeting Date 2nd Saturday of each month - September through May
Meeting Time 11:15am
Meeting Location Mother Seton Hall
 

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