The Dining Car Concept
If you have ever attended a MVGRS monthly meeting the one thing you will surely bring away from the meeting is a larger waist line. It has been a long running tradition for the members of the MVGRS to bring a snack item to share amongst each other.
Snacks range from store bought cookies to extravagant home made items that are absolutely delicious.
The summer of 2007 Judy LaMusga came up with the idea of having MVGRS members submit their recipes to be published in the monthly Tracks newsletter so members could share these wonderful food items with their family and friends.
The next thing you know The Dining Car idea was born, the only catch is that out of respect to the person who submitted the recipe is that you not bring it to a monthly meeting, but feel free to share it with family and friends.
If you have any recipes that you would like to submit please send them to Judy LaMusga.
2 cups crushed graham crackers with 6 TBSP melted butter.
Place in 9 inch pie pan.
3 oz soft cream cheese & 1 cup powdered sugar.
Beat filling with mixer.
Add 1 cup crunchy peanut butter–if using mixer, mix sparingly.
Add 1/4 tsp vanilla and 1 large cool whip — fold in above mixture by hand.
Refrigerate one day.
Submitted by Lynne Hamilton Featured in the March 2010 TRACKS
2 C. shredded cheddar cheese
2 C. shredded mozzarella cheese
1 cup mayonnaise
1 small jar of sauerkraut (or what ever you like)
½ pound shredded corn beef
Mix all together and bake 350 º for 45 minutes to an hour, until cheese is bubbly.
Serve with Triscuit Rye crackers.
Submitted by Tom Carskadon Featured in the June 2009 TRACKS
1 C. light Karo Syrup
1 C. sugar (can use artificial sweetener)
1 C. peanut butter
10 ½ oz. bag of Fritos
Mix Karo syrup and sugar in pan and bring to a boil.
Remove from the heat. Mix in the peanut butter.
Spray a large cookie sheet and put the entire bag of Fritos on it. Put the syrup mixture over the Fritos.
Let stand to cool.
Break into pieces.
Submitted by Diane Lott Featured in the January 2009 TRACKS
2 pkg Philly cream cheese
2 pkg of 8 crescent rolls
1 sm jar Hellman’s mayo (15 oz)
3 green onion tops (chopped)
½ to 1 ½ cloves fresh garlic crushed
1 pkg cauliflower & broccoli flowerettes
2 carrots shredded
5-6 radishes shredded
1 pkg cherry tomatoes, cut in half
Place crescent rolls on a baking pan (Pizza sized), overlapping and press together.
Bake at 350º until brown. Cool.
Mix cream cheese, onions, & garlic together until smooth.
Spread on dough.
Cut broccoli & cauliflower into small pieces.
Add carrots, radishes and tomatoes.
Place veggie mixture on top of the cream cheese mixture.
Press gently to make sure vegetables stay in place.
Chill for at least 3 hours or over night.
Submitted by Dawn Wells Featured in July 2008 TRACKS