Economy

Marketing

Marketing strategies and tactics for growing your institution

Regulatory

Our perspective on the current regulatory and legislative topics impacting the industry

Strategy

Strategic ideas, thoughts and observations

Technology

Be Sociable, Share!
      (Please rate this post)
      Loading ... Loading ...
      Email Post Email Post | Print Post Print Post
      Home » Uncategorized

      Holiday Potluck

      Submitted by on Friday, December 17, 201012 Comments

      ‘Tis the season for holiday potlucks – the time of year when many company lunchrooms become a stage for the staff’s collective culinary creations. As is customary, joining this feasting frenzy usually requires a contribution. While some of us excel in this area, others need a little help in preparing their dish-to-pass. For this week’s Raddon Report, we thought we might share a few of the recipes from Raddon’s Holiday potluck as contributed by the employees of RFG and the authors of the Raddon Report.

      Happy Holidays from all of us to all of you!

      CREAMED SPINACH

      Contributed by Katy Koenig

      INGREDIENTS

      • 3 packages spinach (frozen 10 oz.)
      • 1 pint sour cream
      • 1 package onion soup mix (Mrs. Grass)
      • Sharp cheddar cheese (shred 8 oz.)

      DIRECTIONS

      Cook and drain spinach. Stir the onion soup mix into the sour cream. Mix shredded cheese into the hot drained spinach, then add the sour cream and onion soup combination. Cover with sprinkled cheddar in a casserole bowl and leave overnight in the fridge. Cook at 350° for 30 minutes.

      SODA

      Contributed by Bill Handel

      DIRECTIONS

      • Get in the car
      • Drive to Target
      • Buy four liters of soda
      • Bring back to gathering
      • Enjoy the feast!

      STEAK & ALE BURGUNDY MUSHROONS

      Contributed by Jill R.

      INGREDIENTS

      • 1 1/4 pounds mushrooms
      • 2 quarts water
      • 1/4 cup lemon juice
      • 4 tablespoons margarine
      • 3/4 cup yellow onions, diced
      • 1/2 cup Burgundy
      • 1 tablespoon beef bouillon granules
      • 1/4 teaspoon garlic powder
      • 1/3 teaspoon ground white pepper
      DIRECTIONS
       
      Clean and thoroughly dry the mushrooms. Combine water and lemon juice in covered saucepan. Bring to boil. In another saucepan, melt margarine and sauté the onions until glassy (about 5 minutes). In a bowl, add spices and bouillon to the Burgundy. Whisk until the bouillon is dissolved. Add wine mixture to the onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add the mushrooms to the boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add the mushrooms to the wine sauce and stir until blended.

      RASPBERRY JELLO MOLD

      Contributed by Larry N.

      DIRECTIONS

      • Dissolve 1 large package of raspberry Jello in 2 cups of very hot water. Do not add any cold water.
      • Add 1 can of blueberry pie filling and 1 large can of crushed pineapple with juice to the Jello mixture.
      • Mix well and set in refrigerator.

      SAUCE TOPPING

      • 8 oz. softened cream cheese
      • 8 oz. sour cream
      • 1 cup sugar
      • Mix all ingredients in mixer until smooth and creamy and refrigerate.

      LEMON DELIGHT

      Contributed by Vickie V.

      INGREDIENTS

      • 1 stick margarine, softened
      • 1 cup flour
      • ½ cup chopped pecans
      • Mix ingrediets and layer in 9 x 13 cake pan. Bake 15-20 minutes at 350°, then let cool. It will be light-colored.

      FILLING

      • 8 oz. cream cheese
      • 1 cup powdered sugar
      • 1 cup Cool Whip
      • Mix together, put on top of crust.

      TOPPING

      • Mix 2 packages of instant lemon or double chocolate pudding with only 3 cups of milk. Spread on top of cream cheese layer.
      • Spread Cool Whip about 1/4″ thick. Sprinkle chopped pecans on top. Chill.

      BROWNIES

      Contributed by Marcus Rothaar

      INGREDIENTS

      • Box of brownies
      • A spouse/family member/friend willing to bake them

      DIRECTIONS

      • The night before you need to bring food, inform your spouse that you signed up to bring a dessert for a potluck lunch.
      • Duck.
      • After your spouse has stopped throwing things at you for waiting until the last minute to inform him/her of this, beg.
      • If begging fails, bribery always works.

      TANGY BROCCOLI SALAD

      Contributed by Angela

      INGREDIENTS

      • 3/4 cup Miracle Whip Light Dressing
      • 2 Tbsp. sugar
      • 2 Tbsp. white vinegar
      • 1 bunch broccoli, cut into florets (about 6 cups)
      • 6 slices bacon, cooked, crumbled
      • 1 small red onion, chopped

      DIRECTIONS

      Mix dressing, sugar and vinegar in a large bowl. Add the remaining ingredients; mix lightly. Refrigerate 1 hour.

      MASHED POTATOES

      Contributed by Pam Pasch

      INGREDIENTS

      • 5 lb bag of red skin potatoes
      • 3 sticks of butter
      • 8 oz. cream cheese
      • Milk as needed (I use skim milk)
      • Garlic powder
      • Salt

      DIRECTIONS

      Peel, cut and boil the potatoes until soft. Drain, add the milk and butter and mix with an electric mixer. Add softened cream cheese (I cut into small squares) and mix. Add garlic powder and salt to taste. Spray the inside of casserole dish with nonstick spray and pour in the mashed potatoes. Heat in oven at 350° until the top begins to turn a golden brown; the potatoes will rise in the casserole dish. If making ahead of time, store in the refrigerator overnight. When ready to serve, warm in 350° oven or microwave.

      CORN CASSEROLE

      Contributed by Julie S.

      INGREDIENTS

      • 2 sticks butter/margarine (softened)
      • 2 eggs (beaten)
      • 1 package of corn muffin mix
      • 1 can cream-style corn
      • ½ cup of sour cream
      • 1 can regular corn (drained)

      DIRECTIONS

      Mix all ingredients with a mixer. Spray casserole dish with non-stick spray and bake at 350° for 45 minutes.

      PUMPKIN COOKIE RECIPE

      Contributed by Karen W.

      INGREDIENTS

      • 1 cup sugar
      • ¾ cup shortening (butter or margarine works fine)
      • 1 egg
      • 15 oz. can of pumpkin
      • 1 tsp. vanilla
      • 2 cups flour
      • 1 tsp. salt
      • 1 tsp. baking powder
      • 1 tsp. baking soda
      • 1 tsp. cinnamon
      • ¼ tsp. nutmeg*
      • dash of ginger and cloves*
      • ½ cup chopped nuts (optional)

      *1 tsp. Pumpkin Pie Spice can replace nutmeg, ginger and cloves

      DIRECTIONS

      Heat oven to 350°. In a large bowl, combine the first 5 ingredients. Beat until fluffy. Stir in remaining ingredients. Drop by tablespoon, 2 inches apart, on ungreased cookie sheet. Bake 10-15 minutes until golden brown. It should yield about 4 dozen cookies.

      FROSTING

      • ¼ cup margarine, softened
      • 2 cups powdered sugar
      • ½ tsp. vanilla
      • 1-2 Tbsp. milk
      • 8-oz. package of cream cheese
      • A little lemon juice

      Mix all together. Frost cookies once they are completely cooled.

      KNUCKLE SANDWICH

      Contributed by Mike T. (no, not that Mike T.)

      • Take 4 fingers and curl them tightly against the palm.
      • Wrap one thumb against the 4 fingers.
      • Serve.

      CARROT CAKE

      Contributed by Lynda R

      INGREDIENTS

      • 1 ½ cup flour
      • 1 ¼ cup sugar
      • 1 ½ tsp. baking soda
      • 1 ½ tsp. cinnamon
      • 2/3 cup oil
      • 2 eggs
      • ½ tsp. vanilla
      • ½ cup crushed walnuts
      • 8-oz. can crushed pineapple
      • 1 ¼ cup crated carrots (small grate)
      • 1 Tbsp. bourbon

      DIRECTIONS

      Combine eggs, oil, sugar, carrots and vanilla. Add the flour, soda, cinnamon and salt. Add the nuts, pineapple and bourbon. Mix well. Bake at 350° for 40-45 minutes in a greased and floured 9″ square pan. Cool and frost!

      FROSTING

      • 3 oz cream cheese
      • ¼ cup butter
      • ½ tsp vanilla
      • 2 cups confectioner’s sugar (powdered)
      • 1 large orange – zest only

      Mix well, adding the zest last, just before you frost the cake.

      Our industry has faced many challenges this past year; so, to our clients, partners and friends, there is no better time to express our gratitude for the loyalty you have shown RFG. We look forward to providing value to your organization throughout the New Year and take pride in helping you prosper for many years to come. Happy Holidays from all of us at Raddon Financial Group!

      Be Sociable, Share!
      (Please rate this post)
      Loading ... Loading ...
      | Comments (RSS) |

      12 Comments »

      • Sarah said:

        Oh, this is why you guys at Raddon are the best! Amazing humor mixed in with some great info. I’ll definitely be trying the Jell-O mold and broccoli salad. I’ve already had several experiences on the receiving end of Marcus’ brownie recipe. :)

      • Devan said:

        Thanks for the soda recipe Bill. It sounds hard, but I’ll give it a try. :)

      • Lynn M oore said:

        Thanks you guys, this was a great idea and the pinch of humor added to it makes for even a better Friday!!! Have a great weekend. Vicki, you just helped me out for an idea for this weekend. Thank you.

      • Katie said:

        The brownie recipe is hysterical! My husband told me last night he signed up for a potluck at work and needed me to make a cake. Needless to say, begging didn’t work. He was up until midnight last night making a the worst cake I have ever seen. He made it without eggs (because he thought they were optional). Glad he’s not bringing it to my work! Thanks for the recipes!

      • Karen Ryan said:

        Happy Holidays to ALL of you and many thanks for the amazing support (you always answer my questions at a moment’s notice), recipes and the smiles… and the wonderful CD of Christmas music again this year – I really enjoy listening to it while at work!

      • Leslie said:

        This is great. Can’t wait to try some of these. The mushroom recipe is first! Hmmmm,I’m thinking who gets the knuckle sandwich though.

      • Tammy said:

        Thank you all! This was a great idea and really cute. I love to cook and will definitely try a few of these recipes – not the knuckle sandwich, though! Thanks also for my Christmas CD – enjoying it in my car! Merry Christmas all.

      • Chip Coenen said:

        One can assume from reading this article that Bill Handel is a hell of a cook. I really like the simplicity in his recipe.

      • Jean said:

        Love it! This is great!

      • Holly said:

        Thank you…great receipes…and really great humor. Merry Christmas.

      • Sharon said:

        This was terrific. Merry Christmas to all – I really miss everyone there.

        Sharon

      • Dustin said:

        I would love to bring a plate full of Mike T’s dish to congress this year!

      Leave a comment!

      Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

      You can use these tags:
      <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

      This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.