Appetizer - Lynlee
Hummus and Bread
Salad
Cranberry and Sweet Almond Salad:
Mixed Greens
Cranberries
Sweet Almonds (brown with sugar over high heat while stirring constantly - take off quickly and place on plate to cool before they burn!)
Dressing:
1/4 C Cider vinegar
1/4 C White wine vinegar (I used regular, but white wine is MUCHO better)
1/2 C sugar
1 T poppy seeds
2 t minced onion
1 t paprika
1/2 C vegi oil
Blend vinegars, sugar, paprika, onion together and while running slowly pour in oil. Blend until well together then stir or shake in poppy seeds. Toss into salad and serve immediately.
Bread - Kerri
Banana Bread
Main Dish - Sarah
Favourite Pork Tenderloin!
Side Dish - Lindsay
Smashed Potatoes
2lbs red bliss potatoes, unpeeled and scrubbed
Salt
1 bay leaf
4 T unsalted butter, melted and warm
1/2 C cream cheese (4 oz) at room temp
Ground black pepper
3 T chopped fresh chives
Dessert - Patrice
Milk Chocolate Toffee Cream Pie
Thursday, May 29, 2008
April 22nd - Judy's Place
Yummy food and lots of fun!
Appetizer - Joleen
Peachy Cream Cheese Jalapeno Spread
1/4 C Peach of Apricot preserves
1/2 Red jalapeno chile, seeded and finely chopped
1/2 Green jalapeno chile, seeded and finely chopped
1/2 Habanero pepper, seeded and finely chopped
1 8 oz pkg Cream Cheese
Assorted crackers or cocktail breads
MIX preserves, chiles, and peppers and POUR over cream cheese on plate. SERVE over crackers.
Soup - Lynlee
Potato Soup
Drink - Patrice
Punch
1 46 oz can pineapple juice
1 12 oz can frozen orange juice
1 12 oz frozen yellow lemonade
5 pureed bananas
1 C (or less) sugar
2 C water
1 2 liter bottle Sprite or 7-up
Mix and divide into two portions (gallon freezer bags work well). Combine contents of each bag (while still mostly frozen) with a 2 liter bottle of 7-up or Sprite. Fills punch bowl twice.
Salad- Tammy
Main Dish - Kerri
Salmon Sauce
3 Tbsp. olive oil
1 Tbsp. horseradish (horseradish sauce is a little diluted, but can still work--look for the stuff that just says horseradish)
1 Tbsp. soy sauce
1 clove minced garlic (for recipe club I had used 2)
1/2 tsp. salt
1/4 tsp. ground black pepper
Whisk together. Pour over salmon and bake @ 425 degrees for 13-15 minutes.
Horseradish Sauce
3/4 c. sour cream
1/4 c. mayonnaise
2 Tbsp. horseradish
2 Tbsp. fresh basil (or 1/2 tsp. dried)
1 Tbsp. fresh lemon juice
1 tsp. soy sauce
Serve with salmon or roast beef.
Side Dish - Sarah
Rice
1 medium onion, diced
2 cloves garlic, minced
1 t thyme
1 t rosemary
2 cups rice
4 cups chicken broth
salt and pepper to taste
2 T olive oil
Heat oil over med high heat and saute onion until translucent. Add garlic and heat through. Add rice and heat until almost clear, about two minutes. Add thyme, rosemary, salt and pepper and chicken broth and bring to a boil. Reduce heat to low and cover for about ten minutes. Fluff with a fork and serve immediately.
Dessert - Becky
Black Forest Trifle
Chocolate cake mix
Instant chocolate pudding
1 1/2 C Milk
1 1/2 C Cool whip thawed
1 can cherry pie filling 1 C whipping cream
1/2 t almond extract
Day before - make up hald of a chocolate cake mix according to the directions on the box.
Day of - cube cake and place in a glass bowl or trifle dish. Mix 1 (3 oz) package instant chocolate pudding with 1 1/2 C milk. Allow to set about two minutes. Take out 1/2 of the pudding and set aside. Into the first 3/4 C of pudding fold in 1 1/2 C cool whip. Spread over cake cubes. Top with remaining cake cubes and top with second amount of pudding. Top with can of cherry pie filling, allowing several for garnish. Fridge for about four hours. Just before serving, whip cream with a little sugar and almond extract. Spread over cherry layer and garnish with about seven cherries. Serves about 8 - 10.
Appetizer - Joleen
Peachy Cream Cheese Jalapeno Spread
1/4 C Peach of Apricot preserves
1/2 Red jalapeno chile, seeded and finely chopped
1/2 Green jalapeno chile, seeded and finely chopped
1/2 Habanero pepper, seeded and finely chopped
1 8 oz pkg Cream Cheese
Assorted crackers or cocktail breads
MIX preserves, chiles, and peppers and POUR over cream cheese on plate. SERVE over crackers.
Soup - Lynlee
Potato Soup
Drink - Patrice
Punch
1 46 oz can pineapple juice
1 12 oz can frozen orange juice
1 12 oz frozen yellow lemonade
5 pureed bananas
1 C (or less) sugar
2 C water
1 2 liter bottle Sprite or 7-up
Mix and divide into two portions (gallon freezer bags work well). Combine contents of each bag (while still mostly frozen) with a 2 liter bottle of 7-up or Sprite. Fills punch bowl twice.
Salad- Tammy
Main Dish - Kerri
Salmon Sauce
3 Tbsp. olive oil
1 Tbsp. horseradish (horseradish sauce is a little diluted, but can still work--look for the stuff that just says horseradish)
1 Tbsp. soy sauce
1 clove minced garlic (for recipe club I had used 2)
1/2 tsp. salt
1/4 tsp. ground black pepper
Whisk together. Pour over salmon and bake @ 425 degrees for 13-15 minutes.
Horseradish Sauce
3/4 c. sour cream
1/4 c. mayonnaise
2 Tbsp. horseradish
2 Tbsp. fresh basil (or 1/2 tsp. dried)
1 Tbsp. fresh lemon juice
1 tsp. soy sauce
Serve with salmon or roast beef.
Side Dish - Sarah
Rice
1 medium onion, diced
2 cloves garlic, minced
1 t thyme
1 t rosemary
2 cups rice
4 cups chicken broth
salt and pepper to taste
2 T olive oil
Heat oil over med high heat and saute onion until translucent. Add garlic and heat through. Add rice and heat until almost clear, about two minutes. Add thyme, rosemary, salt and pepper and chicken broth and bring to a boil. Reduce heat to low and cover for about ten minutes. Fluff with a fork and serve immediately.
Dessert - Becky
Black Forest Trifle
Chocolate cake mix
Instant chocolate pudding
1 1/2 C Milk
1 1/2 C Cool whip thawed
1 can cherry pie filling 1 C whipping cream
1/2 t almond extract
Day before - make up hald of a chocolate cake mix according to the directions on the box.
Day of - cube cake and place in a glass bowl or trifle dish. Mix 1 (3 oz) package instant chocolate pudding with 1 1/2 C milk. Allow to set about two minutes. Take out 1/2 of the pudding and set aside. Into the first 3/4 C of pudding fold in 1 1/2 C cool whip. Spread over cake cubes. Top with remaining cake cubes and top with second amount of pudding. Top with can of cherry pie filling, allowing several for garnish. Fridge for about four hours. Just before serving, whip cream with a little sugar and almond extract. Spread over cherry layer and garnish with about seven cherries. Serves about 8 - 10.
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