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Favorite Recipes From the Golfers & Wives
Gayle Flinn's Mediterranian Eight Layer Dip
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Michael Hovan's Kale Soup
"Cheesy" Kale Soup
Argent
Serves: 4
Preparation Time: 15 minutes
Ingredients:
1/2 cup yellow split peas
1 onion, chopped
1 cup mushrooms,sliced
2 cups carrot juice
15 ounces tomato sauce, no salt added or low
sodium
1 1/2 pounds kale, tough stems and center ribs
removed and leaves coarsely chopped
1/4 cup cashew butter
1 tablespoon nutritional yeast, or more to taste
Instructions:
In a pressure cooker, cover yellow split peas with
about 2 1/2 cups of water and cook on high pressure for 6-8 minutes.
Add remaining ingredients except cashew butter and
cook on high pressure for 1 minute. Release pressure and blend soup with
cashew butter.
Sprinkle with nutritional yeast before serving.
To make without a pressure cooker:
Precook the split peas until soft. Combine cooked
split peas with all remaining ingredients except cashew butter. Bring to
a boil, reduce heat, and simmer until kale is tender (about 15 minutes).
Add water as needed to achieve desired consistency. Stir in cashew
butter. Sprinkle with nutritional yeast before serving.
Diane Rosin's Flat Iron Marinated Steak
1/4 cup low sodium soy sauce
1/4 cup ketchup
1/4 cup chopped scallions (white & green parts)
1-1/2 Tablespoons sesame oil
Combine all ingredients in a large zip-top plastic bag. Add one pound
flat iron steak (or flank steak) trimmed of excess fat. Seal bag and
refrigerate for 4 hours or overnight. Grill steak until desired degree
of doneness (6-10 minutes on both sides).
All of the steaks I had Saturday evening were over 1.5 pounds and this
was more than enough marinade. I think George cooked them for 15
minutes total.
Diane Rosin's great dip
Chili Dip
1 can Hormel chili
(without beans)
1 block of cream
cheese (room temperature)
3 tsp. salsa
Shredded cheddar
cheese
Mix chili, cream
cheese and salsa, and pour in ovenproof bowl.
Top with shredded
cheddar cheese.
Bake at 350 degrees
for 15-20 minutes until bubbly.
Serve with Frito's
Scoops or tortilla chips.
Dawn Roteck's Cake
Chopped Apple Cake and Quick Caramel Frosting
Sift together and set aside
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
Blend well
1 cup vegetable oil
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
Add flour mixture to oil mixture. Mix until
blended. Add 1 cup chopped nuts and 3 cups chopped apples (Winesap
or McIntosh) *Pour *into greased and floured 9 x 13 pan and *Bake* at
350 degrees for 40 to 45 minutes.
Cool completely and dust with powdered sugar or
frost.
Quick Caramel Frosting
Combine
1/4 # butter (not margarine)
1/2 cup dark brown sugar
Melt over medium heat and cook for 1 minute until
sugar is dissolved.
Add 1/4 cup milk and let cool completely Gradually
add 2 cups powdered sugar and beat until thick
Greg Dunham's Olive Bruchetta
2 – 4 oz. green olives (one small jar)
6 oz. black olives (one can)
2 t. chopped onions (I use dried onions)
2 t. basil leaves
2 t. red peppers (I use red pepper olive oil)
2 t. olive oil
2 t. lemon juice
Seasoning to taste (salt & pepper) I use
garlic salt and lemon pepper.
Gayle Flinn's Black Bean Salad
Prep Time: 10 Minutes * Serves 6-8
Ingredients
2 cans black beans, drained,
about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeño, seeded and minced (I used ½ of the
jalapeño. You can make it as hot as
you desire)
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt (I used ½
Tablespoon)
1 teaspoon black pepper
Pinch ground cumin
Directions
Mix all ingredients in a bowl and refrigerate for 1 hour