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2009 calendar at a glance

Jan 11 2009
Board Meeting at 9am
Friends and Flakes
Sandy LeFlore

February 8, 2009
Pink Rose on Clipboard
Onya Tolmasoff

March 8 2009
Board Meeting at 9am
Streaked Tulip
Patti DeRenzo

April 25-26, 2009
Peggy Harris Seminar

June 14 2009
Board Meeting at 9am
Outdoor Fun
Lori Hillstead

July 12 2009
Christmas in July
3 Teachers

August 9 2009
Board Meeting at 9am
Summer Celebration
Robyn McComb

September 12-13 2009
Rosemary West Seminar

October 11 2009
Mystery Paint-in

November 8 2009
Board Meeting at 9am
Paint-in TBD

December 13 2009
Chapter Holiday Party

 



Affiliated Chapter of the 
Society of Decorative Painters

Recipes

Here is a collection of recipes from our by potluck contributors
 

Strawberry Pretzel Salad

contributed by Delia Griffith

2 2/3 cups - Crushed pretzels (not too fine.)

3 tablespoon - Sugar for the pretzel mix

1 cup - Butter melted

8 oz package - Cream cheese (at room temperature)

1 cup - Sugar

2 small boxes - Strawberry Jell-O

2 cups - Boiling water

1 package - Frozen strawberries

  • Mix first three ingredients together and press into bottom of 9 X 13 greased pan.

  • Bake at 350 degrees for about 10 minutes. Let cool.

  • Blend the next three ingredients together and carefully spread on the pretzel layer.

  • Refrigerate, letting the cream cheese mixture become firm.

  • Dissolve the jello in the boiling water and refrigerate until it becomes syrupy.

  • Mix the fruit (juice and all) into the syrupy jello and spoon over cream cheese layer.

  • Refrigerate until jello layer is firm.


 

 

Chicken Enchilada

contributed by Jeanne Pascual

1 lb - Shredded or cut in stripes, cooked chicken

1 medium - Choppd Onions

2 small cans - Sliced Olives

1 28oz + 1 small can - Mild Enchilada Sauce (Las Palmas)

1 container - Sour Cream (optional)

1-1/2 dz - Corn Tortillas

2 lbs -Grated Monterey Jack Cheese and Cheddar Cheese

Vegetable oil to soften the tortillas

  • Preheat oven to 350 degrees. 

  • In bowl, combine 1 lbs. ea. of Monterey Jack and Cheddar Cheese, onions, and olives, mix well. 

  • Spray pan with Pam.  Put one corn tortillas at a time in the heated vegetable oil and then in the sauce and line the pan with six sauced up corn tortillas. 

  • Spread a layer of the combined mixture over the corn tortillas. 

  • Put stripes of chicken in rolls. 

  • Pour a little of the hot sauce over the first layer of corn tortillas, enough to cover. 

  • Start second layer with 6 sauced up corn tortillas, spread mixture on and then stripes of chicken and another layer of 6 sauced up corn tortillas. 

  • Pour remaining enchilada sauce over the corn tortillas. 

  • Sprinkle with shredded mild cheddar cheese, in rolls with olive slices. 

  • Bake 20 to 30 minutes or until hot.

Suggestion:  You can use Green Chile Enchilada Sauce.  Chicken, shrimp or crab can be substituted.


 

Slow Cooker Lasagna

contributed by Sherry Choquette

1lb - Ground beef, browned

4-5 cups - Spaghetti sauce, depending on how firm or juicy you want the finished lasagna to be

24oz container - Cottage cheese

1 - Egg

8-10 - Lasagna noodles, uncooked

2-3 cups - Mozzarella cheese

  • Combine ground beef and spaghetti sauce

  • Combine egg and cottage cheese

  • Layer half the ground beef mixture, the dry noodles, the cottage cheese mixture, and the mozzarella cheese in the crock pot. Repeat layers with other half.

  • Cover. Cook on High 4-5 hours or on Low for 6-8 hours.

makes 6-8 servings

 


 

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Pacific Coast Artists
Updated 01/04/2009

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