March Cooking Club: Retro Night

I'm really excited to host the March Cooking Club!! I know it is a far drive to Castle Rock, but hopefully it will be worth it.
I decided to do a Retro Night:1950's style. I haven't narrowed down exactly what I will make for the main dish but I think it will be a fun evening!
Here's the details:
Friday, March 6th at 7:00pm
Diana's House
I am sure everyone will want to carpool!
Can't wait to see you all!

Diana: Meatloaf and Chile Sauce ala Grandma Eldredge

Grandma Eldredge's Meatloaf

3 lbs. Lean Ground Beef
1 Pound Mild Italian Sausage
½ Cup Finely Chopped Onion
½ Cup Finely Chopped Celery
1 Tablespoon Salt
1 Teaspoon Poultry Seasoning
½ Teaspoon Black Pepper
½ Teaspoon Dry Ground Mustard
2 Tablespoons Worcestershire Sauce
8 Slices of Bread
4 Eggs
1 Cup Milk

Mix meats well. Add chopped vegetables and seasonings to meats and mix well. Soak break, broken into pieces, in milk and eggs. Once well soaked, beat well and add to meat mixture. Form two loaves in loaf pans and bake at 350 degrees for about an hour.

Grandma's Chile Sauce*

20 Large Tomatoes chopped
6 Large Onions chopped
3 Large Green Peppers chopped
2 Large Red Peppers Chopped
3 Cups Brown Sugar
3 Heaping Tablespoons salt
2 rounded teaspoon Ground Ginger
1/4 teaspoon ground Red Chili Powder
3 Cups Heinz White Vinegar
1 Tablespoon Turmeric
1 Tablespoon Mustard

1 rounded teaspoon of all of the following:
Allspice
Nutmeg
Cinnamon

Mix all the above ingredients in a large pot bring to a boil and then reduce heat and simmer for 3-4 hours stirring often until reaching desired thickness; Seal in hot sterile jars.

*Makes 10 Pints

April: Salad

Miranda: Appetizer
Serin: Drinks
Sarah: Dessert- Banana Supreme

Pound cake topped with sliced bananas, whipped cream, Grandma Kelly;s Carmel sauce, and toasted almonds

Grandma Kelly's Caramel Sauce

1 Cube butter

1 C packed brown sugar

1 tsp. vanilla

Bring to a rolling boil over medium heat for 1 minute. Take it off the burner and add 1/4 C milk. Return it to the burner and cook 1 more minute.

**I Never Met A Chocolate I Didn't Like**

February 5, 2010 7 pm

Sarah Stamps house

Yes, it's a friday. I would like for it to be before Valentine's day but not the weekend of and I have a prior commitment on Saturday. We are aiming for chocolate in all the dishes. It will be fun to see what we can come up with! RSVP so we can know if the majority of you can make it otherwise I'll change it so I can see all your faces. I've missed you!!!

Sarah- Main dish

Miranda- Dessert

Recipe HERE. (Note: I've made this both with and without the booze and it is delicious either way. If it so happens that you do not have Brandy or Whiskey at your disposal, substitute 1 Tablespoon of water and 1 Tablespoon of Vanilla in place of the liquor.)

April- Appetizer

Serin- Salad

Soup, salad and bread!

Ok, so October's theme is soup, salad and bread (well, and dessert). I didn't hear a tie breaker, and I think this Saturday might be too last minute (I am sorry for not posting this sooner, I have been out having fun with my family). So the day is the 24th of October. Does 6:30 sound good? I will email out directions next week when I have a better idea of who to email. So for now I guess it is time to sign up.

Christy- Soup (I have to decide on which kind still)
April- Bread (either buttmilk or sheepherders)

Sarah- Dessert

October

I am hosting October's cooking club, but I am having some trouble, so I thought I would ask all of you. I can't seem to settle on a theme... I thought Kid Friendly, but my kids really love oatmeal, and beans and rice, so my kid friendly is not for every kid. I also thought quick prep, or budget, or something along those line. but I am not excited about that either. We could also take advantage of the cooler weather and do a soup and salad night...
And for date, I am leaning towards the 24th of October, but could also do the 17th if you all would rather do that.
Finally, You all know I moved further north, right? It is only 20 minutes from where we used to live, but it will be more of a commute.
Okay, so leave a comment and let me know what you think about theme, and date. I will get a final post with details the end of the week or early next week.

September Cooking Club

Hello there ladies! Rachel, Amanda, and I all very much enjoyed Julie and Julia and of course we missed all of you that could not join us. I would recommend the movie to all of you as it is a great, feel-good movie that will make your mouth water and also make you want to run home and whip up some Boeuf Bourguignon.

Anyway, on with business. The September cooking club will be hosted at my house and the theme is: Lemon/Lime. That means that every recipe must contain either lemon, lime, or both! I'm very excited about this and can't wait to eat some wonderful food. Hopefully we will still have nice weather and can eat outside...on paper plates...with cloth napkins...sigh.

Sign up for a dish, and add one if there aren't enough.

Main Dish: Miranda
Appetizer:
Side: Amanda (maybe)
Side:
Salad:Sarah
Drink: Christy (if on the 12th)
Dessert: Serin

Lemon-Lime Bars
This recipe has 3 parts, the crust, the lemon layer and the cream cheese layer

Crust:
2 C Flour
1/2 C Brown Sugar
1/2 t Salt
1 1/2 Sticks Butter

Combine cold butter, brown sugar, salt and flour in food processor until small lumps form. Sprinkle into 9x13 pan and then press down to form crust. Bake in pre-heated 350° oven for 20 minutes, or until golden brown.

Cream Cheese Layer:
2 pkg cream cheese
1 C sugar
1 t vanilla
2 eggs

Combine cream cheese and sugar until smooth (and then taste it just to make sure it's not poison), add eggs and vanilla and blend some more (taste again if you can't resist). Pour on top of hot crust.

Lemon/Lime Layer:

3/4 C Lemon/Lime Juice (I did 1/2 C Lemon and 1/4 C Lime - Fresh)
1 1/2 C Sugar
4 Eggs
1/3 C Flour

Whisk together sugar and eggs. Stir in juice (green food coloring can be added if you desire, I did not.) Stir in 1/3 C flour. Pour over cream cheese layer, reduce oven temp to 300° and bake until center is set, about 30 minutes.

Cool completely and dust with powdered sugar before serving. (Oops, forgot that part!)

Come prepared to "talk shop." I will be sending around a calendar while we're there (at least 6 months out) so that we can sign up for hosting in advance. Also, I'd really like to come up with a consistent meeting time so that we don't have to worry about scheduling every month. Keep those things in mind when you're preparing to come.

And finally...when do we want this to go down? I'm thinking the weekend of the 12th or the 26th. Talk amongst yourselves.

MAJOR P.S. Okay, what's up with not posting our recipes? (MYSELF INCLUDED) Woot to Rachel for posting her pizza recipe..as for the rest of us...we're two cooking clubs behind. GET ON IT.

Julie and Julia

Where?: Bel Mar

When?: 2:20 Meet in the lobby for the 2:40 Showing this Saturday (8/15/09)
(If you get there late and can't find us, come into the theater and look for us - we'll save an extra seat or two.)

How?: Everyone will just get their own ticket when they arrive, so there's no need for a headcount.

And?: Ice cream at Coldstone's after the movie (Around 5:15?)

See you ladies there!

Movie Night! Part Deux

The votes are in!

Going with the majority, here's the plan for this month's cooking club:

Saturday, August 15th (that's this week!)
Matinee (we'll do a showing around 2:00, the specific times aren't available yet so I'll update you when they're posted)
at Bel Mar
and we'll get ice cream at the Coldstones there afterwards.

I, for one, am quite excited to see this movie. Hope to see y'all there!