Helping Hands Volunteers We would like to update the list of volunteers for "Helping Hands". We could group together people from different neighborhoods, so whoever is helping would not have to travel too far. If you would like to be on the committee to help NNL members in time of need (take food, etc), please refer to the December newsletter for contact information.
Weather
Overland Park, KS
Updated Wednesday, March 10, 2010 10:53 AM
Cloudy | 52°F | High: 61°F
Low: 44°F
Wind: 0 mph
Humidity: 76%
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Thursday
47° / 36° |
Friday
44° / 37° | 
Saturday
46° / 35° | 
Sunday
51° / 35° |
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Recipes
Bar-b-cue Green Beans
4 slices bacon
¼ cup chopped onion
½ cup ketchup
¼ cup brown sugar
1 Tbsp. Worcestershire sauce
2 cans french style green beans, drained
Preheat oven to 350 degrees. Cook bacon until crisp. Using 1 tablespoon of bacon grease, cook onions until soft and translucent. Add ketchup, brown sugar and Worcestershire sauce to onions and bacon grease. Crumple bacon slices into sauce and simmer 2 minutes. Placed drained green beans in casserole dish and pour sauce over the top---DO NOT Stir. Bake for 20 minutes. Makes 6 servings. Broccoli Cheese Soup
6 Cups water 1 20 oz. bag frozen broccoli/cauliflower
4 chicken bouillon cubes 2 cans cream of chicken soup
1 cup diced onion 1 lb. Velveeta cheese, cut up in cubes
1 cup diced carrots
1 ½ cups cubed potatoes
In a large pan combine the water and bouillon cubes. Bring to a boil and add the vegetables. Allow to boil for 15 minutes then add the 2 cans of soup. Stir but do not allow to boil. Next add the cheese cubes, stir until melted. Simmer and serve.
Quick and Easy Appetizers
Cordon Bleu Appetizers
4 oz. cream cheese, softened
1 tsp. Dijon mustard
1 cup (4 oz) shredded Swiss cheese
3/4 cup diced fully cooked ham
1/2 cup minced chives, divided
18 slices French Bread (1/2 inch thick)
In a small bowl, beat cream cheese and mustard until smooth. Stir in the Swiss cheese, ham and 1/4 cup chives. Spread 1 Tbsp. mixture over each bread slice; place on an ungreased baking sheet.
Bake at 350* for 12-15 minutes or until lightly browned. Sprinkle with remaining chives.
Pesto Cheese Tarts
2/3 cup chopped tomatoes
1/3 cup mayonnaise
1/4 cup shredded park-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons prepared pesto
1/8 teaspoon pepper
1 package (2.1 ounces) frozen miniature phyllo tart shells
In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on ungreased baking sheet. Bake at 350* for 8-12 minutes or until lightly browned.
*Filling can be mixed the night before and stored in the refrigerator.