MPC Chef's Corner (favorite recipes from our family to yours!)

2010 Change OneLife Fashion Show: 

Cheesecake Bites  By Priti Griffin

  1 8 oz Philadelphia Cream Cheese (softened)                       

  1/2 cup Sugar              

  2 eggs

  1 tsp vanilla extract

  12 Oreo Chocolate Cookies

  6 Strawberries (washed and cut in half)

1. Pre-heat the oven at 350 degrees.

2. Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended.  Add egss (one at a time), beating on low speed.

3. Place 1 Oreo Cookie on bottom of each of 12 paper lined muffin cup.

4. Scoop in the cream cheese mixture.

5. Bake for 20 minutes or until the centers are set. 

6. Refrigerate for a tleast 3-4 hours.

7. Place the strawberry on top and dribble with melted chocolate (optional).

2010 Women's Rally: 

Ham & Asparagus Quiche By Jay Fisher

    1 pie shell                                         1/2 cup chopped onions                1 cup chopped asparagus

    1 cup chopped ham                    1/2 tbsp olive oil                                 4 eggs

    1 cup heavy cream                       1 cup 5 blend Italian Cheese       1/2 cup Sharp Cheddar Cheese

1. Pre-bake a pie shell for approximately 7 minutes at 350 degrees.

2. Sauté onions and asparagus for 5 minutes in olive oil.  Add ham and mix. 

3. Season with salt and pepper to taste.

4. Place mixture in pie shell. 

5. Slightly beat eggs and heavy cream.  Pour into pie shell and add 5 blend Italian cheese and sharp cheddar cheese.

6. Bake 30-40 minutes at 350 degrees or until set.

Strawberry and Feta Salad By Jay Fisher

    1 cup silvered almonds                 2 minced garlic cloves                      1 tsp honey

     1 tsp Dijon Mustard                        1/4 cup raspberry vinegar               2 tbsp balsamic vinegar

     2 tbsp brown sugar                        1 cup vegetable oil                            1 head romaine lettuce

     1 cup feta cheese                             1 pint fresh strawberries (sliced)

1. In a skillet, over medium heat, cook the almonds, stirring frequently until lightly toasted.  Remove from heat and set aside.

2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar,         brown sugar and vegetal oil.

3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese.  Cover with the dressing              mixture and toss to serve.

427 McGarity Road ~ PO Box 652 ~ McDonough, GA 30253 ~ Tel 770.957.9890 ~ Fax 770.957.9904 ~ email officemail@mcdonoughpresbyterian.com

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