Spoiler alert ---- if you want to be surprised when you show up Tuesday, do not read the following ----
September 2008 Supper Club Menu
Lacy pink martini (cranberry juice, vanilla vodka, Chambord, and heavy cream)
Baked brie with pears and raspberries
Dates with goat cheese wrapped in proscuitto
Pigskins in a blanket
Green salad with red plums and parmesan
Whiskey-barbeque-glazed shrimp
Chicken with chipotle-pomegranate sauce
Green beans with garlic tomatoes
Orange rice with lentils and butternut squash
Wine: Pinot Noir and Chardonnay
Caramel-fondue apples
Spiced hot cocoa
Sunday, September 7, 2008
Sunday, August 24, 2008
why mississippians are fat
My kids just started at a new school, and I am determined to participate more in the life of the school this year. So when a sign-up sheet came home with opportunities to help out with Back to School Night, I of course checked the box that said I would prepare food.
Little did I know that "prepare a recipe," did not mean, "prepare something yummy of your choice." It meant, "we are sending you the most disgusting-sounding recipe you've ever heard of, and you are now obligated to prepare it."
I guess I understand why they send home recipes: they have a menu, and they want to be sure that they don't end up with 12 trays of brownies, and no celery sticks. But what follows is so gross that I am not certain that I can even prepare it, much less eat it.
So here it is, my contribution to Back to School Night.
Southwestern Corn Dip
4 cans Mexi-corn, drained (if you, like me, do not know what this is, it is canned corn with red and green peppers)
2 cans chopped green chiles, well-drained
6 green onions, chopped
4 cups grated cheddar cheese (yes, you read that right, 4 CUPS of cheese)
2 cups sour cream
1 cup mayonnaise
Place drained corn and chiles in a bowl. Add all the other ingredients and mix well. Let chill in fridge over night. Place dip in disposable container and put your name on top (as if I want credit for this).
Mmmmmmm........
Now, four other ladies were copied on the email to me, so the planners of this little party are obviously expecting a lot of people to eat this stuf. And you wonder why Mississippi has the highest rate of obesity in the nation.
I did a little research, and for the records, the statistics on just my contribution are as follows:
3520 calories, 177 g fat, 276g carb
Little did I know that "prepare a recipe," did not mean, "prepare something yummy of your choice." It meant, "we are sending you the most disgusting-sounding recipe you've ever heard of, and you are now obligated to prepare it."
I guess I understand why they send home recipes: they have a menu, and they want to be sure that they don't end up with 12 trays of brownies, and no celery sticks. But what follows is so gross that I am not certain that I can even prepare it, much less eat it.
So here it is, my contribution to Back to School Night.
Southwestern Corn Dip
4 cans Mexi-corn, drained (if you, like me, do not know what this is, it is canned corn with red and green peppers)
2 cans chopped green chiles, well-drained
6 green onions, chopped
4 cups grated cheddar cheese (yes, you read that right, 4 CUPS of cheese)
2 cups sour cream
1 cup mayonnaise
Place drained corn and chiles in a bowl. Add all the other ingredients and mix well. Let chill in fridge over night. Place dip in disposable container and put your name on top (as if I want credit for this).
Mmmmmmm........
Now, four other ladies were copied on the email to me, so the planners of this little party are obviously expecting a lot of people to eat this stuf. And you wonder why Mississippi has the highest rate of obesity in the nation.
I did a little research, and for the records, the statistics on just my contribution are as follows:
3520 calories, 177 g fat, 276g carb
Sunday, July 27, 2008
Buggy Birthday!
Saturday, July 26, 2008
Comfort Food
When I think of comfort food, I think of saltines and sprite, cinnamon toast, mashed potatoes, even my grandmothers cornbread dressing and her spaghetti. This past week we had the opportunity to experience comfort food on an entirely different level.
This week comfort food consisted of Italian tuna salad - because someone remembered that I try to avoid white flour. Boiled eggs - not realizing that I try to eat protein before I teach aerobics. Peaches - just in time because we had eaten all the fruit in the house, and I couldn't bare the thought of having to go to the grocery store. Spelt banana bread muffins - one of my husband's absolute favorites. Frozen homemade chimi's - to put in the freezer and use in the days to come when I still couldn't face going to the grocery store. By Friday, when I had made my short list of grocery's, and that was going to be my "outing" for the day, I opened the door to find a beautiful basket of fruits and vegetables - and once again we were down to no fruit or veggies, so I spent even less time at the grocery store.
This week we were blessed by comfort food in very unusual forms, but never more appreciated. As a friend would say, a blessing of God's providential mercy.
This week comfort food consisted of Italian tuna salad - because someone remembered that I try to avoid white flour. Boiled eggs - not realizing that I try to eat protein before I teach aerobics. Peaches - just in time because we had eaten all the fruit in the house, and I couldn't bare the thought of having to go to the grocery store. Spelt banana bread muffins - one of my husband's absolute favorites. Frozen homemade chimi's - to put in the freezer and use in the days to come when I still couldn't face going to the grocery store. By Friday, when I had made my short list of grocery's, and that was going to be my "outing" for the day, I opened the door to find a beautiful basket of fruits and vegetables - and once again we were down to no fruit or veggies, so I spent even less time at the grocery store.
This week we were blessed by comfort food in very unusual forms, but never more appreciated. As a friend would say, a blessing of God's providential mercy.
Thursday, July 24, 2008
dinner for the burkes (or, why shana's morning sucked)
In our Sunday School class, we have a great tradition of preparing dinner for a family who's just had a baby every Tuesday and Thursday for six weeks after the baby is born. I signed up a few weeks ago to make dinner for one such family, the Burkes.
I actually remembered the date, and asked John to thaw out some chicken so that I could prepare the meal last night, and John and the kids could drop it off today while I was at work.
Since I justed wrote about it recently, I decided to do almond chicken, honey-glazed carrots, jasmine rice, and chocolate pie. Well, I got busy last night doing nothing and totally forgot to make the dinner.
When I woke up this morning at 6am, just 90 minutes before I planned to be at work, with dinner not even started, I knew it was going to be a hectic morning.
I couldn't make almond chicken because I didn't have time to marinate, so I decided to go with roast chicken, the old stand-by. I got that started and went to work on the carrots. After peeling and chopping and pouring in honey, I took a look at my recipe, and realized that oops, I didn't have lemon juice, which comes in at the end of the recipe. I already had honey on the carrots so I decided to throw then in and roast them with the chicken. Crisis averted.
Now the rice. Well, turns out we had about 1/4 cup of rice, not really enough for a family of five, I was thinking. OK, risotto. Nope, I used the last of it last night for dinner. OK, fine. Steamed haricots verts. I felt like I needed something else, so I threw in the ingredients for focaccia into the bread maker on the dough cycle, and starting writing down intructions on how to finish it for John.
Finally, I went to make the pie. It is an absolutely fantastic pie recipe, but you make it in the microwave and our microwave quit working a couple of months ago. OK, fine. I will whip it up at home and just take it to work to cook it. Then John and the kids can swing by and pick it up on the way.
Oops, no vanilla. FINE. So I put the rest of the ingredients together, and headed to Kroger. I picked up the vanilla, and headed to my office. Well, on the way to Kroger, my purse was next to my big Pyrex measuring cup full of ingredients. Pulling out of Kroger, I realized that I had put it somewhere else when I got back in the van, because there goes about 1/3 of my pie mix, sloshing over the side of the bowl, onto the upholstery, and pooling in the passenger chair. No time to stop, and nothing to clean it up with, I kept going.
So I got to work, cleaned up the mess, and made the pie. I left it in the kitchen to cool for a few minutes before putting it in the refrigerator. And this was all before 8am.
Dinner for the Burkes: roast chicken with honey roasted carrots, steamed haricots verts, foccacia, and chocolate pie.
Recipe for Chocolate Pie
Dry bowl
2 cups sugar
4 heaping Tbsp cocoa powder
4 Tbsp cornstarch
Wet Bowl
2 cups milk
4 egg yolks
2 tsp vanilla
Whisk together contents of dry bowl and wet bowl. Cover with a paper towl, and put the bowl in the microwave for 4 minutes. Stir. Put in the microwave for 3 minutes. Stir. Put in the microwave for 2 minutes.
Spoon into a pie crust (I like chocolate graham cracker). Let cool for a few minutes on the counter, then cover and refrigerate. After it's set, spoon whipped cream over the top, cover, and put back in the refrigerator.
Yum, yum, yum.
I actually remembered the date, and asked John to thaw out some chicken so that I could prepare the meal last night, and John and the kids could drop it off today while I was at work.
Since I justed wrote about it recently, I decided to do almond chicken, honey-glazed carrots, jasmine rice, and chocolate pie. Well, I got busy last night doing nothing and totally forgot to make the dinner.
When I woke up this morning at 6am, just 90 minutes before I planned to be at work, with dinner not even started, I knew it was going to be a hectic morning.
I couldn't make almond chicken because I didn't have time to marinate, so I decided to go with roast chicken, the old stand-by. I got that started and went to work on the carrots. After peeling and chopping and pouring in honey, I took a look at my recipe, and realized that oops, I didn't have lemon juice, which comes in at the end of the recipe. I already had honey on the carrots so I decided to throw then in and roast them with the chicken. Crisis averted.
Now the rice. Well, turns out we had about 1/4 cup of rice, not really enough for a family of five, I was thinking. OK, risotto. Nope, I used the last of it last night for dinner. OK, fine. Steamed haricots verts. I felt like I needed something else, so I threw in the ingredients for focaccia into the bread maker on the dough cycle, and starting writing down intructions on how to finish it for John.
Finally, I went to make the pie. It is an absolutely fantastic pie recipe, but you make it in the microwave and our microwave quit working a couple of months ago. OK, fine. I will whip it up at home and just take it to work to cook it. Then John and the kids can swing by and pick it up on the way.
Oops, no vanilla. FINE. So I put the rest of the ingredients together, and headed to Kroger. I picked up the vanilla, and headed to my office. Well, on the way to Kroger, my purse was next to my big Pyrex measuring cup full of ingredients. Pulling out of Kroger, I realized that I had put it somewhere else when I got back in the van, because there goes about 1/3 of my pie mix, sloshing over the side of the bowl, onto the upholstery, and pooling in the passenger chair. No time to stop, and nothing to clean it up with, I kept going.
So I got to work, cleaned up the mess, and made the pie. I left it in the kitchen to cool for a few minutes before putting it in the refrigerator. And this was all before 8am.
Dinner for the Burkes: roast chicken with honey roasted carrots, steamed haricots verts, foccacia, and chocolate pie.
Recipe for Chocolate Pie
Dry bowl
2 cups sugar
4 heaping Tbsp cocoa powder
4 Tbsp cornstarch
Wet Bowl
2 cups milk
4 egg yolks
2 tsp vanilla
Whisk together contents of dry bowl and wet bowl. Cover with a paper towl, and put the bowl in the microwave for 4 minutes. Stir. Put in the microwave for 3 minutes. Stir. Put in the microwave for 2 minutes.
Spoon into a pie crust (I like chocolate graham cracker). Let cool for a few minutes on the counter, then cover and refrigerate. After it's set, spoon whipped cream over the top, cover, and put back in the refrigerator.
Yum, yum, yum.
Tuesday, July 22, 2008
husbands can cook too
My husband doesn't cook. It's not his thing, for one thing, and I love to cook, for another. But every now and then, it's nice to walk in from work with dinner on the table (and I don't mean something I made in advance).
John's speciality is something he likes to call Alice Springs Chicken, after a similar dish served at Outback Steakhouse.
He grills chicken breasts, topped with BBQ sauce, grilled bacon strips, and melted cheese. I think the original Outback dish also has sauteed mushrooms, but John doesn't like mushrooms (I love them), so he leaves them out.
Still a great dish. And the kids loved it too.
No recipe this time, because it is sort of self-explanatory, but it is good. Highly recommend.
John's speciality is something he likes to call Alice Springs Chicken, after a similar dish served at Outback Steakhouse.
He grills chicken breasts, topped with BBQ sauce, grilled bacon strips, and melted cheese. I think the original Outback dish also has sauteed mushrooms, but John doesn't like mushrooms (I love them), so he leaves them out.
Still a great dish. And the kids loved it too.
No recipe this time, because it is sort of self-explanatory, but it is good. Highly recommend.
Thursday, July 17, 2008
almond chicken
Last night Holly and I had plans for dinner. With John out of town with Jack and Ella, and Adam safely in bed, we sat down to foccacia with caramelized onions and goat cheese, almond chicken, steamed jasmine rice, and creamed corn. I would usually serve honey-glazed carrots with this meal instead of the corn, but I didn't have any carrots. I think as a total meal, it's better with the carrots.
KJ called while Holly and I will still munching on bread, and came over to hang out with us, although she and Heath already had fajitas at home.
Following is the almond chicken recipe. It has a lot of ingredients, but it's easy, and tastes great. I think of it as a standard because I've made it so many times, but it is special enough for company.
Almond Chicken
1/3 c. lemon juice
3 Tbsp dijon mustard
2 cloves crushed garlic
1 Tbsp olive oil
1/2 tsp white pepper
4 boneless chicken breast halves
Whisk the first five ingredients. Place in a dish. Reserve 1/4 cup of marinade for later use. Add chicken to dish. Chill at least 1 hour.
Cook chicken in 1 Tbsp oil on medium high 8 minutes per side. Remove from skillet and place in warm oven.
2 cups chicken broth
1 tsp cornstarch
1 Tbsp water
3 Tbsp orange marmalade
1 Tbsp margarine
1/2 tsp each salt, black pepper
1/4 tsp crushed red pepper
1/4 cup sliced almonds
Add 1/4 cup reserved marinate and chicken broth to skillet. Stir together the cornstach and water; add to mix. Bring to a boil, and cook 1 minute, or until slightly thickened. Stir in the marmalade, butter, and spices.
Pour sauce over chicken; sprinkle with almonds.
Enjoy!
KJ called while Holly and I will still munching on bread, and came over to hang out with us, although she and Heath already had fajitas at home.
Following is the almond chicken recipe. It has a lot of ingredients, but it's easy, and tastes great. I think of it as a standard because I've made it so many times, but it is special enough for company.
Almond Chicken
1/3 c. lemon juice
3 Tbsp dijon mustard
2 cloves crushed garlic
1 Tbsp olive oil
1/2 tsp white pepper
4 boneless chicken breast halves
Whisk the first five ingredients. Place in a dish. Reserve 1/4 cup of marinade for later use. Add chicken to dish. Chill at least 1 hour.
Cook chicken in 1 Tbsp oil on medium high 8 minutes per side. Remove from skillet and place in warm oven.
2 cups chicken broth
1 tsp cornstarch
1 Tbsp water
3 Tbsp orange marmalade
1 Tbsp margarine
1/2 tsp each salt, black pepper
1/4 tsp crushed red pepper
1/4 cup sliced almonds
Add 1/4 cup reserved marinate and chicken broth to skillet. Stir together the cornstach and water; add to mix. Bring to a boil, and cook 1 minute, or until slightly thickened. Stir in the marmalade, butter, and spices.
Pour sauce over chicken; sprinkle with almonds.
Enjoy!
Tuesday, July 15, 2008
Bad News for Bakers
Southern biscuits may never be the same......
So, I know some of us don't really bake, or make desserts even (I know, hard to believe isn't it?) .....But, White Lily - only the whitest, the lightest, the fluffiest, the best-est flour ever is no longer going to be itself anymore, at least not in its tried and true, well-loved, original form. Smucker's (the jam people) has bought White Lily and it will no longer be made in the South, it will now be made "gasp!" - up North!
According to the article in The New York Times, Maribeth Badertscher, a spokeswoman for the company, said the new White Lily was the result of thorough product testing and promised that customers “won’t know the difference.” But in a blind test for The New York Times, two bakers could immediately tell the old from the new.
What to do? What to do?
I did it!
Thanks to my husband, I now know how to post a new entry. Not that I have anything witty or smart to say, but atleast I know how to do it. Now that I think about it, that applies to the rest of my life. I don't know that I do things well, but I sure feel better when I know how to do them. Unfortunately, I haven't figured out how to do most things.
Friday, July 11, 2008
hold the onions
Well people, I have done it. I have put together an entire menu without onions, without having to substitute, omit, or make a separate portion. It isn't Judith's fault that onions make her ill, but I have to tell you, each time that it's my turn at putting together a menu for Supper Club, I think I have done really well, only to realize that like four dishes have onions in them and wondering what I should do about it.
So my turn isn't until September, but I am pretty excited, no onions in appetizers, sides, main dishes or of course dessert.
Shallots don't count, right?
On another note, dinner was a complete success with the kids tonight: pan-roasted salmon, risotto (yes, even after last night, and they all asked for seconds), and carrot sticks with ranch dressing (I had arugula with citrus vinaigrette).
I don't have recipes for these, but the risotto was made with 3/4 cup of arborio rice, browned in a couple Tbsp olive oil, then I added 2 1/4 cups broth, 3/4 cup at a time letting the liquid absorb before adding next 3/4 cup, until it was done. On the salmon, I heated up a couple Tbsp olive oil in my cast-iron skillet, then threw in skin-on salmon filets, a couple minutes a side, beginning with the skin side down and flipping, then finished in a 400 degree oven for about 10 minutes. I just put salt on the kid portions, and used Tony's seasoning on mine.
So my turn isn't until September, but I am pretty excited, no onions in appetizers, sides, main dishes or of course dessert.
Shallots don't count, right?
On another note, dinner was a complete success with the kids tonight: pan-roasted salmon, risotto (yes, even after last night, and they all asked for seconds), and carrot sticks with ranch dressing (I had arugula with citrus vinaigrette).
I don't have recipes for these, but the risotto was made with 3/4 cup of arborio rice, browned in a couple Tbsp olive oil, then I added 2 1/4 cups broth, 3/4 cup at a time letting the liquid absorb before adding next 3/4 cup, until it was done. On the salmon, I heated up a couple Tbsp olive oil in my cast-iron skillet, then threw in skin-on salmon filets, a couple minutes a side, beginning with the skin side down and flipping, then finished in a 400 degree oven for about 10 minutes. I just put salt on the kid portions, and used Tony's seasoning on mine.
Thursday, July 10, 2008
risotto with edamame
I thought this recipe was going to be a knock-out with my kids. They love risotto; they love edamame; they love cheese. This recipe has all three, and I felt invincible when I put it on the table, kind of like SuperMom.
They hated it. Even Ella, my little adventurous eater, hated it. Ella hated it so much that she worked herself into a shaking, sobbing mess when I told her that she would have to finish it if she wanted a cookie. She cried with every bite. Adam eventually ate about half of his before he decided a cookie just wasn't worth it. Jack kept working on it, and the more upset Ella got, the more he enjoyed it. He decided it was yummy and ate every bite, then savored his cookie right in front of Ella's face.
By the time I got everyone out of the bath, Ella decided to give dinner another try, but she was too late: LuLu had jumped on the table during bathtime and dragged the bowl to the floor. Ella's dinner was gone.
I gave Ella half a cookie.
John wasn't home, but for what it's worth, I enjoyed the dinner. It made a lot; I think I will half the recipe next time.
Here's the recipe if you want it. This is from Real Simple May 2008 Five Easy Dinners:
Risotto with edamame, lemon zest, and tarragon
2 Tbsp olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine
4 1/2 cups vegetable broth (I used chicken broth)
1 1/2 cups edamame, thawed
2 tsp grated lemon zest (I didn't have any, so I used a couple Tbsp lemon juice)
1 Tbsp fresh tarragon, chopped (I didn't have any, so I left it out)
1 cup grated Parmesan
Kosher salt and pepper
They hated it. Even Ella, my little adventurous eater, hated it. Ella hated it so much that she worked herself into a shaking, sobbing mess when I told her that she would have to finish it if she wanted a cookie. She cried with every bite. Adam eventually ate about half of his before he decided a cookie just wasn't worth it. Jack kept working on it, and the more upset Ella got, the more he enjoyed it. He decided it was yummy and ate every bite, then savored his cookie right in front of Ella's face.
By the time I got everyone out of the bath, Ella decided to give dinner another try, but she was too late: LuLu had jumped on the table during bathtime and dragged the bowl to the floor. Ella's dinner was gone.
I gave Ella half a cookie.
John wasn't home, but for what it's worth, I enjoyed the dinner. It made a lot; I think I will half the recipe next time.
Here's the recipe if you want it. This is from Real Simple May 2008 Five Easy Dinners:
Risotto with edamame, lemon zest, and tarragon
2 Tbsp olive oil
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine
4 1/2 cups vegetable broth (I used chicken broth)
1 1/2 cups edamame, thawed
2 tsp grated lemon zest (I didn't have any, so I used a couple Tbsp lemon juice)
1 Tbsp fresh tarragon, chopped (I didn't have any, so I left it out)
1 cup grated Parmesan
Kosher salt and pepper
- Heat the oil in a large saucepan under medium heat
- Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
- Stir in the broth, 3/4 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed.
- Remove from heat and stir in the edamame, lemon, tarragon, 3/4 cup of the Parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
- Spoon into individual bowls and top with the remaining Parmesan.
Wednesday, July 9, 2008
italian cheese with meat
Possibly the least inspired recipe title ever, this was one of the best cheese fondues I have ever tasted, and was the appetizer for Greta Barbour's July 2008 Supper Club. The service for the appetizer included spearing a slice of green apple, wrapping a piece of proscuitto around it, spearing on a piece of salami, then a square of baguette, and dipping the entire thing into the fondue. It was a big bite, but was delicious. I guess it will teach me not to judge a recipe by its title.
The rest of the meal was also excellent, and I should post the complete menu, but GB didn't hand out the recipes yet, and I may have had a little too much sangria to remember everything. I know there was a tasty pasta salad, a beautiful cucumber tower salad, and key lime pie for dessert.
Better than all of that, though, and even though we were a couple of members short, last night's Supper Club was host to one of the more intimate, personal, and frank conversations I remember having with the girls since we got the club together in August of 2006. I won't go into the details here, because I want to get this first post up and talk to everyone a little more about how we want this blog to work.
The rest of the meal was also excellent, and I should post the complete menu, but GB didn't hand out the recipes yet, and I may have had a little too much sangria to remember everything. I know there was a tasty pasta salad, a beautiful cucumber tower salad, and key lime pie for dessert.
Better than all of that, though, and even though we were a couple of members short, last night's Supper Club was host to one of the more intimate, personal, and frank conversations I remember having with the girls since we got the club together in August of 2006. I won't go into the details here, because I want to get this first post up and talk to everyone a little more about how we want this blog to work.
Sunday, June 1, 2008
Supper Club Round 3
October 2007 - Greta Barbour *(need recipes and help remembering)
November 2007 - Judith
Spiced Apple Cider
Cheese Fondue
Chicken Breasts stuffed with Garlic and Herbed Goat Cheese
Brussels Sprouts with Bacon
Candied Yams
Apple Pie
Cinnamon Ice Cream
December 2007 - Kristi
Almond-Stuffed Dates
Blue Cheese Shortbread Stars
Curried Butternut Squash Bisque
Herb-Rubbed Top Sirloin Steak with Pepperonata
Garlic Mashed Potatoes with Chives
Green Bean Bundles
Tiramisu Cake with white and dark chocolate sauces
January 2007 - Cheryl
Crudite platter
Roasted red pepper and walnut dip
Venison Gravy
Spinach
Grits
Pumpkin/Currant Scones
Lemon Curd/Cranberry Curd
February 2008 - Sarah (*need recipes)
Mushroom appetizer
Cheesy bread
Salad
Lasagna
Tiramisu
March 2008 - Tara
French 75
Bitchin' Bacon Breadsticks
Balsamic Bean Dip with Fresh Veggies
Marinated Feta and Olive Skewers
Three Cheese Tortellini with Parmesan Cream Sauce
Salad with balsamic vinaigrette
Flourless Chocolate Hazlenut Cake
April 2008 - Holly
Cheese plate
Bacon and Leek Tarte
Warm Spinach Salad with Parmesan Toasts
Chicken and Vegetable Pot Pies with Cream Cheese Crust
Cream Horns with Vanilla Bavarian Cream
May 2008 - Shana
Pineapple-Chile Margaritas
Mexican Tuna Tostadas
Guacamole with Bacon, Scallions, and Tomatoes
Tomato Gazpacho with Poached Gulf Shrimp
Yucatecan-Style Grilled Mahi Mahi
Habanero-Tomato Salsa
Mexican Rice
Sopapillas
November 2007 - Judith
Spiced Apple Cider
Cheese Fondue
Chicken Breasts stuffed with Garlic and Herbed Goat Cheese
Brussels Sprouts with Bacon
Candied Yams
Apple Pie
Cinnamon Ice Cream
December 2007 - Kristi
Almond-Stuffed Dates
Blue Cheese Shortbread Stars
Curried Butternut Squash Bisque
Herb-Rubbed Top Sirloin Steak with Pepperonata
Garlic Mashed Potatoes with Chives
Green Bean Bundles
Tiramisu Cake with white and dark chocolate sauces
January 2007 - Cheryl
Crudite platter
Roasted red pepper and walnut dip
Venison Gravy
Spinach
Grits
Pumpkin/Currant Scones
Lemon Curd/Cranberry Curd
February 2008 - Sarah (*need recipes)
Mushroom appetizer
Cheesy bread
Salad
Lasagna
Tiramisu
March 2008 - Tara
French 75
Bitchin' Bacon Breadsticks
Balsamic Bean Dip with Fresh Veggies
Marinated Feta and Olive Skewers
Three Cheese Tortellini with Parmesan Cream Sauce
Salad with balsamic vinaigrette
Flourless Chocolate Hazlenut Cake
April 2008 - Holly
Cheese plate
Bacon and Leek Tarte
Warm Spinach Salad with Parmesan Toasts
Chicken and Vegetable Pot Pies with Cream Cheese Crust
Cream Horns with Vanilla Bavarian Cream
May 2008 - Shana
Pineapple-Chile Margaritas
Mexican Tuna Tostadas
Guacamole with Bacon, Scallions, and Tomatoes
Tomato Gazpacho with Poached Gulf Shrimp
Yucatecan-Style Grilled Mahi Mahi
Habanero-Tomato Salsa
Mexican Rice
Sopapillas
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