From our table to yours

Enjoy these recipes that First American Bank employees make for their friends and families.

 
Garlic Dip
From Patti Hoffman in Item Processing

Ingredients
2 (8-oz.) pkg. cream cheese
4 Tablespoons milk
Garlic salt

Soften cream cheese to room temperature. Once softened, put in medium bowl and add milk. Mix together until creamy. Add garlic salt to your taste. Serve right away or refrigerate. If refrigerated, take out to soften a half-hour before serving. Serve with vegetables, crackers or chips. 

 

 
Mushroom Dressing Casserole
From Jane Briars in Private Banking

Ingredients
1 lb. fresh mushrooms, sliced
1 14-oz. pkg. herb-flavored dressing
¾ c. butter
1⅔ c. water
½ c. chopped onion
¼ c. chopped green pepper
1 c. whole milk
2 eggs
1 10-oz. can condensed cream of mushroom soup
1 12-oz. pkg. shredded sharp cheddar cheese

Grease 2-quart shallow baking dish. Cook dressing according to package using water and ½ c. butter. Spread half of dressing over bottom of dish. Sauté onion and green pepper in ¼ c. butter until soft. Add mushrooms and sauté for 5 more minutes. Drain and reserve liquid. Spoon mushroom mixture over layer of dressing. Top with remaining dressing. Add enough milk to reserved liquid to make 1½ cups. Beat eggs, add to liquid, stir well and pour over casserole. Cover and refrigerate overnight. One hour before baking, remove from refrigerator. Spread mushroom soup evenly over top. Bake uncovered at 350 degrees for 40 minutes. Top with cheddar cheese and bake 10 more minutes. 

 

 
Chicken Pot Pie
From Dan Haines at Chicago-Armitage branch

Ingredients
1 box refrigerated pie crusts
⅓ cup butter or margarine 
⅓ cup chopped onion 
⅓ cup all-purpose flour 
½ teaspoon salt   
¼ teaspoon pepper   
1¾ cups chicken broth (32 oz.)
½ c. milk 
 3 c. shredded cooked chicken
 2 c. frozen mixed vegetables, thawed   

Heat oven to 425 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent burning. Let stand 5 minutes before serving. 
 

Pecan Butter Cookies
From Karina Banuelos in Trade Finance
Ingredients
½ c. butter
¼ c. sugar
1 c. flour
2 tsp. vanilla extract
½ c. chopped pecans
Powdered sugar

Heat oven to 300 degrees. With mixer, cream butter until soft. Add sugar and continue mixing until soft. Stir in flour and vanilla extract, then add pecans. Add more flour as needed and mix until dough is cookie-like consistency but not sticky. Drop cookie balls onto cookie sheet and flatten down. Bake for 25-30 minutes. Transfer to wire rack to cool. Once cool, dust with powdered sugar.