Quilt Camp 2008

Betsy's (only we'll call it Kris') Salmon Spread

• 1 lb smoked salmon
• 16 oz cream cheese
• 1 cup mayonnaise
• ½ Tbsp Dijon mustard
• ½ Tbsp lemon juice
• 1 Tbsp chives

Process everything until smooth. Serve with Ritz crackers.

Herbed Lima Bean Hummus

• 2 10oz packages of frozen baby lima beans
• 1 large onion, chopped
• 5 garlic cloves, smashed
• 1 tsp salt
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh flat leaf parsley
• 1 tsp ground cumin
• ¼ tsp cayenne, or to taste
• 3 Tbsp fresh lemon juice, plus additional to taste
• 5 Tbsp extra-virgin olive oil
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh mint
• Freshly ground black pepper

Combine beans, onion, garlic, salt and 2 cups water in a 3 quart saucepan and bring to a simmer. Simmer, covered, until beans are tender, about 8 minutes. Stir in parsley and cilantro, then remove from heat and let stand, uncovered, for 5 minutes. Drain.

Transfer bean mixture to a food processor, add cumin, cayenne, lemon juice, 4 Tbsp oil, dill, and mint, and puree until smooth. Transfer to a bowl and cool to room temp, stirring occasionally.

Season dip with salt, pepper, and lemon juice to taste. Mound in a serving bowl and drizzle with remaining 1 Tbsp oil. Serve with crisps or toasts.

Overnight Maple French Toast

• ½ cup of maple syrup
• 10 to 12 (1" thick) slices of French bread
• 1½ cups of milk
• 1/8 tsp of salt
• 2/3 of a cup of firmly packed brown sugar
• 1 Tbsp butter or margarine
• 4 large eggs
• 1 tsp of vanilla
• cinnamon (optional)
• ground nutmeg (optional)
• 1¼ cups of sliced strawberries
• 1 to 2 Tbsp powdered sugar
• non-stick cooking spray

Serves 4 to 6. Spray 9 x 13 pan with no stick spray. Combine brown sugar, syrup and butter in small saucepan, over medium high heat stirring constantly, just until it begins to boil; remove from heat. Pour evenly over bottom of prepared pan. Arrange bread slices to fill pan in a single layer.

Combine eggs, milk, vanilla and salt in large bowl beating with a wire whisk until smooth. Pour evenly over bread in pan. Sprinkle with cinnamon and nutmeg, if desired. Cover. Refrigerate at least 8 hours or overnight.

Heat oven to 350. Uncover pan. Bake 30 to 35 minutes or until lightly browned. Remove to cooling rack for 5 minutes to allow to set up. Top with sliced strawberries and sprinkle with powdered sugar. Serve immediately.

Egg Casserole

• 6 slices of white bread
• 1 lb sausage links
• ½ lb grated cheddar cheese
• 1 tsp salt
• ¼ cup of butter
• ½ tsp dry mustard
• 3 whole eggs
• 2 cups of milk

Serves 9. Brown sausage and cut into bite size pieces. Cut bread into bite size pieces. Layer bread, sausage and cheese in greased 8 x 12 casserole. Mix beaten eggs, milk and seasonings together and pour over sausage mixture. Saturate well. Dot butter over top. Cover and keep in refrigerator over night. Bake uncovered at 350 for 1 hour.