"Band Food"
popular recipes requested at band "pitch-in" dinners

Wayne's Blueberry-Sour Cream Pie

Mary's Pumpkin Cake

Dave's Fried Rice

Terry's wife's Spinach Salad

Gene's wife's Oriental Cole Slaw

Wayne Fiester's
Blueberry-Sour Cream Pie
(as requested at the
2005 Annual Meeting Dinner )

9” refrigerated, unbaked pie crust 

1-1/3 Cup sour cream (may use lite)
3/4 Cup sugar
2-1/2 Tbs All-Purpose flour
1 large egg, beaten
3/4 tsp pure almond extract
1/4 tsp salt
3 Cup blueberries thawed & rinsed if frozen

Topping:
6 Tbs All-Purpose flour
1/2 stick  chilled, unsalted butter, cut in pieces
1/3 Cup chopped walnuts
2 Tbs sugar

 

Preheat oven to 400°.  Place pie crust in 9” glass pie plate.  Combine first 6 ingredients in large bowl until smooth.  Gently fold in berries.  Spoon mixture into pie shell.  Bake until filling is set, 25-30 minutes.  Meanwhile, in large bowl, place flour and butter, cut with pastry cutter until beads are formed.  Fold in walnuts and sugar.  Spoon over set filling and bake another 15 minutes, covering pastry edge with foil if it starts to burn.

from:  Wayne Fiester, O.D.C.B., Trombone                            Printer-friendly format

 

Mary Williams'
Pumpkin Cake
(as requested at the
2005 Annual Meeting Dinner )

4 large eggs
2 Cups sugar
1 Cup vegetable oil
1 large can pumpkin
2 Cups All-Purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda

1/2 tsp. salt (optional)
1/2 tsp powdered ginger
1/4 tsp nutmeg
1 Cup golden raisins (optional)

Cream Cheese Frosting (recipe or can)
1/2 Cup chopped walnuts or hazelnuts

Preheat oven to 350º.  Lightly grease bottom and sides of 9 x 13 pan.  Mix together eggs, sugar, oil and pumpkin in a large bowl until smooth.  Stir in flour, baking powder, and remaining dry ingredients, plus raisins if desired.  Spread in cake pan.  Bake for 30 to 40 minutes, until light brown and done in center.  Cool, then frost. 

Frosting:  1 pkg. Cream cheese, softened.  1/2 Cup butter, softened, 1 tsp vanilla, 2 Cups powdered sugar.  Beat c. cheese, butter and vanilla in bowl with electric mixer until smooth.  Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth.  Spread over cooled cake, sprinkle with nuts.

from:  Mary Williams, O.D.C.B., Saxophone                               Printer-friendly format
 

Dave McGill's
 Fried Rice
(as requested at the
2005 Annual Meeting Dinner )

3 Tbs. olive oil
3 oz. lunch meat (2 or 3 slices,
                       or 2 hot dogs)
1/2 Cup coarsely chopped white onion
3/4 Cup frozen peas
2 eggs
3/4 to 1 Cup soy sauce
10 Cups cold long grain white rice
2 Tbs. sesame oil

In a large skillet or wok, heat the olive oil.  Saute the lunch meat for 2 minutes.  Add onions and continue to cook for an additional 3 minutes, until the onions are not crisp.  Add eggs and continue cooking, mixing everything well.  Add the peas.  Cook until the peas are warm, about 2 minutes.  By now, you should have a good, well-blended mix.  Turn the heat to low.  Slowly add 2 cups of rice and shake on 1/4 cup of soy sauce.  Mix well for about 1 minute.  Continue adding rice and soy sauce until the rice is well mixed and all the rice is browned, about 3 minutes.  Add sesame oil and continue stirring.  Turn off heat and allow to sit for 10 minutes before serving.

Note: use cold rice if possible.  You can use freshly-cooked hot rice, but the fried rice will be a bit pasty.

from:  Dave McGill, O.D.C.B., Trombone                                  Printer-friendly format

 

Terry Bailey's (wife's)
Spinach Salad
(as requested at the
2005 Annual Meeting Dinner )

Salad
1 lb fresh spinach, rinsed and drained
1 can bean sprouts, drained
1 can sliced water chestnuts, drained
1 small onion, chopped
4 hard boiled eggs, sliced
1/2 lb crispy bacon
 

Dressing (shake in a jar)
1/2 Cup sugar
3 Tbs. red wine vinegar
1 Tbs. Worcestershire sauce
1 tsp. salt
1/3 Cup Heinz ketchup
3/4 Cup oil

Assemble salad ingredients in large serving bowl.  Place dressing ingredients in a covered container and shake well.  Pour over salad just before serving.

from:  Terry Bailey, O.D.C.B., Trumpet                                       Printer-friendly format
 

Gene Van Stone's (wife's)
Oriental Salad
(as requested at the
2006 Annual Meeting Dinner )

1 16oz bag of coleslaw mix
4 green onions, chopped
1 3oz pkg. Ramen noodles (chicken),
     broken   
2/3 Cup slivered almonds, toasted
2/3 Cup sunflower seeds, toasted

1/2 Cup white vinegar
1 Tbs. sugar
1/8 tsp. pepper
Seasoning packet from noodles

 

Up to 1 hour before serving, combine coleslaw mix, green onions, noodles, almonds, and sunflower seeds in a salad bowl.  Cover and chill.  Combine oil,vinegar, sugar, pepper and seasoning mix from Ramen noodles.  Cover and shake.  Chill.  At serving time, shake dressing again.  Pour over salad and toss to coat.

from: Sue Van Stone, wife of Gene (Baritone)  from 2006 Annual Meeting Dinner