Sunday, September 18, 2011

Gourmet Girls First Adventure - September 29th

Finally!  Our cookbook club that has been almost 2 years in the making begins 11:30 a.m. on Thursday, September 29th at Cynthia's.  I found this cookbook by accident when looking for a recipe for home-made doughnuts and just love it.  The recipes seem wonderful (the doughnuts were great) and the author is charming.

There are more recipes listed here than we need (only one dish per person) but I thought it would be nice to have a choice.  I'm hoping someone will PLEASE make the cake!  I'll add the link to her website for each recipe too.  Email the group when you decide which one you want to make!

Plan on bringing containers for left-overs!

Thousand Island Dressing
1 Quart Mayonaise
4 hard boiled eggs, chopped
7 ounces chili sauce
4 ounces pickle relish
1 ounce minced onion (I used 1 tsp)
2 1/2 ounces chopped fine pimento
Blend well and refrigerate overnight (you may add a little milk if you want yours thinner).

Please bring some sort of salad with this dressing


Sweet And Sour Green Beans
  • 1/2 package bacon (6 or 7 slices)
  • 1/2 onion, chopped
  • 32 ounces french style green beans (or other green beans)
  • 2 T vinegar
  • 2 T sugar
  • salt and pepper to taste
  1. Cut bacon into one inch segments. Place bacon and onions in skillet. Cook over medium heat until browned, stirring often. Remove to plate. Add beans to bacon grease and continue cooking over medium heat until they are to desired tenderness. Add vinegar and sugar. Stir. Add bacon and onions back and let simmer a few minutes, stirring often. Salt and pepper to taste.
  2. Serve warm.

Baked Macaroni and Cheese
  • 2 1/2 cups uncooked macaroni
  • 2 1/2 Tablespoons flour
  • 1 1/4 teaspoons salt
  • Pepper to taste (I use about a teaspoon)
  • 4 Tablespoons margarine
  • 3 cups shredded cheddar cheese
  • 1 cup milk
  1. Cook pasta until tender, drain. Mix all dry ingredients together, set aside. Spray oven safe bowl or dish with cooking spray. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all. Cover with foil and bake at 350 for thirty five minutes. Remove foil, bake an additional ten minutes. Serve hot.
Granny Jordan’s English Pea Pimento Casserole
  • 20 ounces frozen English peas, thawed and drained
  • 8 ounce can water chestnuts, chopped and drained (optional)
  • 2 ounce diced pimentos, drained
  • 1/2 Cup fine dry breadcrumbs
  • 1 cup chopped celery
  • 1 can cream of mushroom soup
  • 3/4 cup chopped onion
  • 2 tablespoon margarine, melted
  1. Combine everything except the butter and breadcrumbs. Spoon mixture into a lightly greased baking dish. Melt butter in microwave and stir in bread crumbs. Sprinkle over top of casserole and bake at 350 for 25-30 minutes, or until lightly browned.
Butterfinger Cake
  • 1 box devil’s food cake mix
  • 1 bottle caramel topping
  • 1 can Condensed milk
  • 1 large tub cool whip
  • 1 Butterfinger bar
Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

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