Drink Recipes | Readers Recipes

Welcome to Ahwatukeelife Readers Recipes

If you would like to submit a recipe, click below:
articles@ahwatukeelife.com

Please click on a recipe below.

Autumn Pork Chops w/Apple Juice Sauce
Indian Bend Shrimp Mold
Bourbon Squash Rings
Saguaro Sweet Potato Pecan Pie

Great Guacamole Recipes: Avocado fest in Carpinteria, California
1st Place El Famoso Delicioso Guacamole
2nd Place
3rd Place

Click below for AFFAN Food Glossary:
Food Glossary

The following information is from the Ahwatukee Foothills Friends and Neighbor's Recipes and Remembrances

"Food and Friends" is AFFAN's gourmet dining club.
See: AFFAN Activities
for details for a fun way to meet new friends while appealing to your gourmet palate and culinary talents. By far it is the most delicious evening in Ahwauktee, the second Saturday night of every month.

See our Drink Recipes for AFFAN's White Mountains Margueritas recipe.

Autumn Pork Chops w/Apple Juice Sauce

8 pork loin rib chops, cut 1 1/2 in. thick
2 2/3 c. coarsely chopped Granny Smith apples
4 Tbsp. butter or canola
1 tsp. rubbed sage
8 Tbsp. minced onion
1 tsp. ground pepper
4 c. bread crumbs
fresh sage for garnish (optional)
Apple Juice Sauce
3 Tbsp. butter
2 c. apple juice
6 tsp. cornstarch
4 Tbsp. raisins
4 tsp. shredded orange peel
1/2 tsp. cinnamon

Preheat oven to 325 deg. F. Cut pocket in each chop from rib side, widening pocket without cutting through chop. Shred 4 tsp. orange peel (for sauce); add onion, cooking until tender. Remove from heat. Stir in bread crumbs, apple and 4 Tbsp. orange juice. Add sage and pepper.

Fill pockets with stuffing. Brush both sides of chops with some of the remaining orange juice. Place in glass baking dish. Bake 50-60 minutes or until meat is no longer pink. Baste chops occasionaly with orange juice. Garnish with fresh sage if desired. Serve with APPLE JUICE SAUCE.

SAUCE: Melt butter; stir in cornstarch and cinnamon, mixing well. Gradually stir in apple juice.
Add raisins and orange peel; cook, stirring constantly, until thick and bubbly, about 3 to 5 minutes.

Back to Top

Indian Bend Shrimp Mold

1 lb. cooked shrimp, diced fine (cocktail shrimp works well)
Three 3 oz. cream cheese
1 envelope unflavored gelatin diluted in 1/4 c. cold water
1/2 c. celery, diced fine
1/2 c. onion, diced fine
10 oz. tomato soup, undiluted
1 c. mayonnaise or Miracle Whip
1 tsp. lemon juice
2 splashes Worcestershire sauce
Tabasco to taste
Garlic powder

Boil soup, Tabasco and Worcestershire. Add softened gelatin to dissolve. Dissolve cream cheese in hot soup mixture.

Allow to cool to room temperature. Add remaining ingredients. Pour into well-greased mold and chill overnight.

Refrigerate until ready to serve. Unmold onto serving plate. Serve with Triscuits or party rye.

Back to Top

Bourbon Squash Rings

2 large acorn squash, cut into 1/2 inch rings and seeded
Bourbon
1/4 c melted butter
2 Tbsp. brown sugar
1/4 tsp. freshly grated nutmeg

Preheat oven to 375 deg. F. Line baking dish with aluminum foil. Arrange squash in single layer on foil. Prick with fork. Brush rings generously with Bourbon. Let stand 5 minutes to absorb liquor. Brush evenly with melted butter. Sprinkle with brown sugar and nutmeg. Bake until tender, about 20 minutes. Serve immediately.

Back to Top

Saguaro Sweet Potato Pecan Pie

one unbaked pie crust
Sweet Potato Filling
2 to 3 sweet potatoes (or enough to yield 1 c. cooked pulp), baked
1/4 c. packed light brown sugar
2 Tbsp. sugar
1/2 egg, vigorously beaten until frothy
1 Tbsp. heavy cream
1 Tbsp. unsalted butter, softened
1 Tbsp. vanilla
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground allspice
Pecan Pie Syrup
3/4 c. sugar
3/4 c. dark corn syrup
2 small eggs
1 1/2 Tbsp. unsalted butter, melted
1 1/2 Tbsp. vanilla
pinch of salt
pinch of ground cinnamon
3/4 c. pecan pieces or halves
Chantilly Cream
2/3 c. whipping cream
1 tsp. vanilla
1 tsp. cognac
1 tsp. Gran Marnier
1/4 c. sugar
2 Tbsp. sour cream

Preheat oven to 325 deg. F. Soften to room temperature and press unbaked pie crust into 8-inch deep dish pie plate. Trim and crimp edges and refrigerate 15 minutes.
FILLING: Combine all filling ingredients in a mixing bowl. Beat on medium speed until batter is smooth, about 2 to 3 minutes. Do not overbeat.
PECAN PIE SYRUP: Combine all ingredients except nuts in a mixing bowl; mix thoroughly on slow speed until syrup is opaque, about 1 minute. Stir in pecans and set aside.
ASSEMBLY: Spoon sweet potato filling evenly into the pie crust. Pour pecan syrup on top. Bake 1 3/4 hours or until knife inserted in the center comes out clean. Pecans will rise to top during baking. Cool and serve with CHANTILLY CREAM. Store at room temperature.
CHANTILLY CREAM: Refrigerate beaters and bowl until very cold. Combine cream, vanilla, cognac and Gran Marnier and beat with electric mixer on medium speed 1 minute. Add sugar and sour cream and beat on medium speed just until soft peaks form, about 3 minutes. Do not overbeat.

Back to Top

Great Guacamole Recipes: Avocado fest in Carpinteria, California

1st Place Winner - El Famoso Delicioso Guacamole
Paul Kermoyan, Lorena Esparza & Allison Rand
(Team - City of Carpinteria)

7 Kermoyan Avocados (Hass can be substituted)
16oz. Pace Chunky Salsa, Hot
5 Roma Tomatoes, Diced
1 Small White Onion, Finely Diced
1 1/2 Bunch Cilantro, Finely Chopped
5 Cerrano Peppers, Finely Diced (Including Seeds)
3/4 - 1 tsp. Salt (to taste)
Juice of 2 Limes
Dash of Black Pepper
Combine avocados, salsa, cerranos, onion, lime juice and salt; mash ingredients together. Add cilantro, tomatoes and black pepper; stir.

2nd Place Winner - Guacamole
George & Gale Bamber of Fallbrook

4 Ripe Avocados, 2 lbs.
1/4 Lemon, Juiced
1/2 Teaspoon Lawry's Garlic Salt
1/3 bunch Fresh Cilantro, Minced
1 Small Onion Finely Chopped
1 Medium Roma Tomato, Diced
1 Dash Jalapeno Pepper Sauce
Peel and pit avocados (save pits). Squeeze lemon juice over avocado in a bowl and mash lightly witha potato masher. Add chopped onion and diced tomatoes. Wash and mince the cilantro and add. Add 2 oz. canned diced green chilies. Dust with garlic salt and mix well. Taste with corn chip for seasoning. Place saved pits in finished guacamole to hep prevent it from turning dark.

3rd Place Winner - Guacamole
David Konieczny, Carpinteria

2 Avocados
1/2 cup Salsa
2 Drops Dave's Insanity Sauce
1/4 Cup Cilantro
Dash Salt
Dash Pepper

Back to Top