Recipes from the 2015 Salt Homemakers Show

Recipes from the 2015 Salt Homemakers Show

Hastings

Limes

Williams

Drew Hastings

Chicken and Chinese Noodles Casserole

Ingredients:

Cooking spray

1 tablespoon olive oil

1 small onion, diced

1 10.75-ounce can low-fat cream of mushroom soup

1 10.75-ounce can water

1/4 teaspoon garlic salt, or to taste

Ground black pepper to taste

1 roasted chicken, bones and skin removed, meat cut into cubes

1 8.5-ounce package chow mein noodles

1 4-ounce jar pimentos

Directions:

Preheat oven to 350 degrees. Prepare a casserole dish with cooking spray.

Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add soup and water; stir. Season the mixture with garlic salt and pepper.

Layer chicken into the bottom of the prepared casserole dish; top with chow mein noodles and pimentos. Pour the mixture from the saucepan over the layers to cover.

Bake in preheated oven until completely heated through, 20 to 30 minutes.

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Pam Limes

Key Lime Pie

Ingredients:

9-inch graham cracker pie shell

14-ounce can sweetened condensed milk

3 egg yolks

1/2 cup of Nellie & Joe’s Key West Lime Juice

Directions:

Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes. Allow to stand 10 minutes before refrigerating. Top with whipped cream when serving.

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Steven Williams

Spanakopita

Ingredients:

Phyllo dough

10-12 ounces chopped leaf spinach (I prefer frozen, thaw before using)

2 packages feta cheese

1 onion, chopped

Large handful fresh parsley, chopped

2 eggs

1 1/2-2 sticks of butter melted

1 tablespoon olive oil

Directions:

Sauté the onion in about a tablespoon of olive oil. Then, add the spinach, season with salt and pepper to taste and sauté until spinach is wilted. Set aside to cool.

Take out your thawed phyllo dough. Using a brush, put some butter on the bottom of your pan and start layering your phyllo dough one piece at a time, brushing butter on each layer. Do this with half of your dough.

Once the spinach is cool, add your feta, parsley and eggs; mix well and add to your layered phyllo. Layer the remaining phyllo dough on top of the spinach mixture just as you did the first half, using butter with each layer.

Using a sharp knife, score the dough into the size of pieces you want to serve. Put it into a 375-degree oven and bake for 40-45 minutes until dough is golden and flaky.

Dip Ingredients:

Authentic Greek yogurt, plain

1 clove of garlic, minced (I use my zester to grate it

A good handful of fresh dill chopped

Salt to taste

Dip Directions:

Combine all ingredients, mix well and refrigerate until ready to use.

Salt Magazine