Indian Dinner

Tuesday January 24th at 6:30

Host: Shauna

I will be showing you how to make a traditional Indian Flat bread served with Muligatawny (curry base soup).  

Please rsvp in the comment box below.  

If you've never had Indian before come and try it, this is a dish you will enjoy and is easy to make at home. If you would like to host in the future just let me know and I'll get you on the calendar.

Suprise Dinner followed by Chocolate Appreciation!

Tuesday November 15th at 6:30
Meet at Cindy J. House for a fun Girls night!
$3 to help cover the cost of food and chocolate
Please rsvp in the comment box below:

Stuffed Acorn Squash

Acorn squash
1 lb. ground beef
1 C. cooked rice
8 oz tomato sauce
1 Tbs Worcestershire
1 1/2 tsp italian seasoning
1/2 tsp sugar
1/8 tsp salt
1/8 tsp pepper

- Cut squash in half and scoop out insides
-bake squash 45 minutes at 350
- Brown meat and combine remaining ingredients with it
- Stuff into baked squash
- Sprinkle with cheese and bake until warmed through

Compliments of Carrie M.

Zucchini Turkey Casserole

6 C. Slice Zucchini
1 C. Shredded carrot
1/4 C. choped onion
1 pkg. stuffing mix
1 c. sour cream
1 can cream of chicken soup
1 c. grated sharp cheddar cheese

- Boil onion and zucchini 5 minutes then drain
- Mix soup, carrots, sour cream and cheese
- Fold into onions and zucchini
- Layer half stuffing in greased 9X13 pan
- Spread zucchini mix and shredded chicken or turkey.
- Sprinkle with rest of stuffing mix
- bake at 350 for 25 - 30 minutes

Compliments of Carrie M.

Dilly Beans

2 lbs. green beans
1/4 C. Salt
2 1/2 C. Vinegar
2 1/2 C. Water
1 tsp cayenne
4 cloves garlic
4 heads dill

- Trim ends off of beans
- combine salt and vinegar and water, bring to boil
- pack hot jars with beans leaving 1/4 inch head space
- add 1/4 tsp cayenne, 1 head dill and 1 clove garlic to each jar
- Ladle hot liquid over beans leaving 1/4 inch head space
- remove air bubble and adjust 2-piece caps
- process pints 15 minutes
- Yield 4 pints

Compliments of Carrie M.

Ted's Chili Sauce

2 gallons chopped tomatoes (12 lbs.)
4 C. chopped onion
4 C. chopped green peppers
3 Tbs. salt
4 C. vinegar
2 C. Sugar
3 tsp cinnamon
2 tsp ginger
2 tsp allspice
2 tsp nutmet

- Mixx and boil until thick, about 2-3 hours
- stir constantly
- ladle into hot jars leaving 1/4 inch headspace
- process 20 minute
- 6 pints

compliments of Carrie M.

Ted's Sugar Beets

3 lbs Beets
3 1/2 C. Vinegar
7 C. Sugar
1 C. Water
1 1/2 tsp. Salt
1 Tbs. allspice
2 stick cinnamon

- Peel and chop beets
- boil sauce 15 minutes and ladel over beets in hot jars
- Process 35 minutes in water bath

Compliments of Carrie M.

Bread and Butter Relish

4 lbs. Cucumbers (2qt chopped)
2 lbs. onions (1 C. chopped)
3 cloves garlic chopped
1 green pepper (2 C. Chopped)
1 red pepper (2 C. chopped)
1/3 C. Salt
2-5 C. Sugar
2 Tbs. Mustard Seed
3 C. Vinegar
2 tsp Tumeric
2 tsp celery seed
1 tsp peppercorn
2 stick cinnamon
2 tsp allspice
2 tsp whole cloves

- Combine vegetables and salt
- cover with ice and stir
- cover with ice again and let stand 3 hours
- drain
- Combine remaining ingredients  and tie spices into a cheese cloth.
- Heat to boiling and boil 15 minutes
- Add cucumber, mix and heat to boiling
- Leave 1/4 inch head space
- process 15 minutes in water bath
- 8 pints

Jack-o-lantern Spice Cake

4 2/3 C. Cake flour
1 Tbs. Baking Powder
2 tsp. Ground Nutmeg
2 tsp Cinnamon
1 tsp. ground cloves
1 tsp. Baking soda
1 tsp, salt
3 C. Sugar
1 1/2 C. Butter
6 eggs
2 C. Buttermilk
1 ice cream cone

- Butter 2 bundt pans.
- Stir flour, baking powder, spices, baking soda and salt, set aside.
- Beat sugar and butter.
- Beat in 6 egg yolks
- Add flour mixture and buttermilk aternately in thirds.
- Beat egg whites in a separate bowl until stiff then fold into batter
- Bake at 350 for 55 minutes util toothpick comes out clean.
-Cool 5 minutes then turn out onto racks.
- Cut 1/2" off the bottom of each cake.
- Dye frosting orange and reserve some to die green.
- Frost ice cream cone cream for the stem.
- Frost cakes orange and fill center with candy corn
- Place ice cream cone on top and sprinkle with candy corn
- Serve with whip cream

Frosting:
1/3 C. Butter
4 1/2 C. Powdered sugar
1/4 C. Mik
1 1/2 tsp. Vanilla

- Beat butter until fluffy
- add 2 c sugar beat well
- beat in milk and vanilla
- add remaing sugar

Whipped cream:
16 oz. whipping cream
6 Tbs. Sugar
1 tsp. Almond or vanilla extract

Beat until stiff in a chilled bowl

Complements of Carrie M.

Halloween Candy Cookies

3 2/3 C. Flour
1 1/2 tsp. Baking Powder
1 1/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Butter
1 1/4 C. brown sugar
1 C. Sugar
2 eggs
2 tsp. Vanilla
2-3 C. Chopped Candy Bars

- Mix flour, baking powder, baking soda and salt and set aside
- Beat butter and sugars until very light, about 5 min.
- Add eggs and vanilla
- Reduce speed to low and add flour mixture
- Stir in candy bits
- Bake at 350 for 15-20 minutes.

Compliments of Carrie M.