Nov. 14, 2023 - Evening Group -- Holiday Appetizers
Click here for all the recipes from this event.

March 25, 2023 -- Yellowstone Ironmonger Charity Event benefiting 10 Women of Hope

Cowboy Caviar made by Janet Thomas
https://www.foodnetwork.com/recipes/food-network-kitchen/cowboy-caviar-3757671

Texas Sheetcake made by Janet Thomas
https://www.foodnetwork.com/recipes/ree-drummond/chocolate-sheet-cake-recipe-1925452

Cole Slaw The New Southern Basics cookbook made by Julie Lischer

Jan. 24, 2020 - Celebrating Food and Fellowship
Thank you Aurelie for demonstrating your delicious recipes from your cookbook "Cooking for $1" 

Lisa used this dressing for the green salad at the meeting:
Picture
Aurelie recommends  a heaping one cup measure of all purpose flour for the Pie Crust at left rather than 1 3/4 cup.  (Metrics never took off here.  Sorry Aurelie!  ;-)
Ellie’s Broccoli Soup (Ellie substituted half and half for the heavy cream in this recipe and seasoned to taste.
​
https://www.cookingclassy.com/slow-cooker-broccoli-cheese-soup/


Oct. 18, 2019 - Celebrating the Home Program meeting at Lisa Enoch's

Roasted Butternut Squash Salad with Warm Cider VinaigretteRECIPE COURTESY OF INA GARTEN
​
  • 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnut halves, toasted
  • 3/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.
Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved



Quick and Easy Apple TartRECIPE COURTESY OF REE DRUMMOND

Ingredients1 whole sheet puffed pastry, cut in half
Nonstick cooking spray
1 cup brown sugar 
1/4 teaspoon salt 
Juice of 1/2 a lemon 
3 whole apples, cored, halved and sliced, but not peeled 
Store-bought caramel sauce, for serving
1/4 cup chopped pecans 
Directions
  1. Preheat the oven to 425 degrees F.
  2. Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
  3. Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
  4. Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

August 18, 2019 - Newcomers Cocktail Party at the home of Beverly Dozier

Food prepared by Aurelie Barrial 


"Hi y'all! 
​
Is has been my pleasure to compose your buffet for the Newcomers Party.
In order to get a balanced menu, you had a wide variety of fruits and vegetables (cucumber, shallot, carrot, avocado, pepper, broccoli, apple, grapes, fresh herbs), some fish (tuna), fats (olive oil, pine nuts cashews, yogurt) cheeses and baguettes. 
Thanks to Susan Fulkerson and Christine Ward, you also enjoyed a delicious chicken loaf and tomatoes and mozzarella sticks..


There has also been a special treat, that many of you wanted me to share the recipe: 
Chocolate "Sausage"



2 sticks butter
14 oz dark chocolate (I use Nestle chips)
2 egg yolks (keep the whites to make meringues or muffins that are in my book)
4 oz biscuits smashed into pieces (Biscoff for instance)
4 oz nuts and dried fruits (I have used cashews and raisins, but you can use pistachios and  dried cranberries for instance)
Castor sugar


In a pot on very low fire, (best method to keep control) or on very low power in the microwave, let butter and chocolate melt. Let cool down to room temperature and add the yolks. Then add all other ingredients.
Pour on plastic wrap and shape like 2 sausages. 


Then I have placed them in my freezer: I find it easier once frozen to cover with castor sugar and to slice. But if you don't want to freeze, let cool down in your refrigerator for at least 6 hours.
Try not to eat all at once...


All my recipes are from Cookidoo, the cooking app for Thermomix."


Enjoy!


Aurelie 

************************************************************************************************


Dec. 14, 2018 Meeting at  Beverly Dozier's

The egg nog variation listed below was served at our luncheon.  Merry Christmas!

Rum cake

Cake:

1/2 cup rum
1/2 cup water
1/2 oil
4 eggs
1 box yellow cake mix
1 4oz box instant vanilla pudding

Mix and bake 50-55 minutes at 350 degrees

Cool 10 min

Glaze:

1 stick butter
1/4 cup rum
1 cup sugar
1/4 cup water

Bring to a boil - boil 5 minutes stirring frequently

Poke holes into cake with skewers. Pour glaze over cake while in pan and let glaze seep in completely. The more holes, the better to let the glaze sink in. Remove from pan.

Egg nog variation:

3/4 cup egg nog
3/4 cup vegetable oil
4 eggs
Cake mix
Pudding mix
1/2 teaspoon nutmeg

Glaze is optional for this cake but when I use glaze for this cake, I replace rum with water. I hope that’s makes sense.
*******************************************************************************************************************************************

Nov. 9, 2018 Meeting at Karyn Porter's

Slow Cooker Sweet Potato Soup Recipe
https://paleoleap.com/slow-cooker-sweet-potato-soup/
​
SERVES: 4 (Programs committee tripled the recipe for the meeting)
PREP: 20 min.
COOK: 4 to 6 h.
Protein: 46g / 24%
Carbs: 69g / 36%
Fat: 34g / 40%
 
Ingredients
3 lbs. sweet potatoes, roughly chopped;
1 onion, chopped;
2 stalks celery, sliced;
2 medium carrots, chopped;
1 tbsp. garlic, minced;
5 cups chicken or vegetable stock;
1 cup coconut milk;
Sea salt and freshly ground black pepper;
 
Preparation
Place all the ingredients except for the coconut milk in a slow cooker.
Season everything to taste with sea salt and freshly ground black pepper.
Cover and cook on low for 6h or on high for 4 h.
Puree everything until smooth using a blender or an immersion blender.
Add the coconut milk, give everything a good stir, and cook for another 30 minutes.
Adjust the seasoning and serve warm.


Good morning Julie!

I hope you are doing fine.
I have been asked by many people to share my chocolate "sausage" recipe.
Could you share this on the facebook page so everyone can access it?
I would also like to emphasize the meal I have chosen to cook for this specific day.

"Hi y'all! 
Is has been my pleasure to compose your buffet for the Newcomers Party.
In order to get a balanced menu, you had a wide variety of fruits and vegetables (cucumber, shallot, carrot, avocado, pepper, broccoli, apple, grapes, fresh herbs), some fish (tuna), fats (olive oil, pine nuts cashews, yogurt) cheeses and baguettes. 
Thanks to Susan Fulkerson and Christine Ward, you also enjoyed a delicious chicken loaf and tomatoes and mozzarella sticks..
There has also been a special treat, that many of you wanted me to share the recipe: 
Chocolate "sausage"

2 sticks butter
14 oz dark chocolate (I use Nestle chips)
2 egg yolks (keep the whites to make meringues or muffins that are in my book)
4 oz biscuits smashed into pieces (Biscoff for instance)
4 oz nuts and dried fruits (I have used cashews and raisins, but you can use pistachios and  dried cranberries for instance)
Castor sugar


In a pot on very low fire, (best method to keep control) or on very low power in the microwave, let butter and chocolate melt. Let cool down to room temperature and add the yolks. Then add all other ingredients.
Pour on plastic wrap and shape like 2 sausages. 
Then I have placed them in my freezer: I find it easier once frozen to cover with castor sugar and to slice. But if you don't want to freeze, let cool down in your refrigerator for at least 6 hours.
Try not to eat all at once...

All my recipes are from Cookidoo, the cooking app for Thermomix."

Thank you Julie and have a lovely day,

Aurelie 
Jan. 19, 2018 Meeting at Beverly Dozier's

Quinoa Salad with Red Peppers

Olive oil
1 large red onion diced
2 to 3 Red Bell Peppers, diced
1/2 Cup julienned oil-packed sun dried tomatoes (draining not required, don’t use the extra oil )
1/2 teaspoon marjoram
1 8oz jar marinated artichoke hearts, drained & chopped
1 cup thawed frozen peas
2 cups cooked quinoa (1 cup dry = 2 cups cooked)
1/2 cup chopped parsley
Juice of one lemon
Salt & Pepper

Cook quinoa
Heat olive oil & sauté onions until soft, about 5 minutes, medium heat
Add pepper and cook another 3-5 minutes
Add sun dried tomatoes & marjoram and stir to combine
Remove from heat and mix with quinoa
Add artichoke hearts, peas, and parsley, combine
Add lemon juice and stir
Salt & Pepper to taste
I like it at room temperature but it can be served warm or cold. Flavor is better if it sits a few
hours, or overnight

Sweet Potato Soup

10 potatoes cooked and skinned, puréed with chicken broth in blender, 2quarts while pureeing and additional broth to get creamy consistency. Add about 12 ounces of plain yogurt, plus seasoning of curry and cinnamon to your taste. I went on the milder side to suit average tastes. Add more or less as you like. Those amounts were for a crowd so adjust accordingly. This was basic but if you google recipes you'll find other seasonings. 

​
Nov. 10, 2017 Meeting at Linda Pace's

Curried Coconut Carrot Soup
serves 6 to 8
2 tablespoons coconut oil
1 onion, peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)
One 15-ounce can full-fat coconut milk
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder
1/2 teaspoon chili flakes
Salt and pepper to taste
Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.
When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.
Oct. 20, 2017 Meeting at Tina Engberg's


Basmati Rice (Chawal)
courtesy of Chef Gulshan Singh
Oct. 20, 2017 Meeting at Tina Engberg's


​French Pear Tart
courtesy of Janet Thomas
click here for step by step and photos -- 
https://www.themediterraneandish.com/french-pear-tart-recipe/​


Ingredients
Crust
  • 1 1/2 cups all-purpose flour
  • 5 tbsp sugar
  • 1/2 tsp salt
  • 12 tbsp unsalted butter, melted
Filling
  • 8 large pears, washed
  • 3 tbsp unsalted butter
  • 1 tbsp water
  • 3/4 cup fig preserves
  • 1/4 tsp salt
Instructions
  1. Position one oven rack to middle, and move the second rack to the top slot.
  2. Preheat oven to 350 degrees F.
  3. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough.
  4. Transfer dough to a 9-inch tart pan with a removable bottom. With your hands press dough down to spread on bottom and onto the rims of the pan.
  5. Place in the oven on the middle rack and bake for 30 minutes, or until crust turns golden brown. When ready remove crust from oven and let sit to cool. Leave oven on.
  6. Meanwhile, heat the fig preserves in microwave for about 40 seconds. Pour heated fig preserves through a mesh strainer to separate chunks from liquid.
  7. Now, slice five pears into 1/2-inch slices, discarding core.
  8. Heat 1 tbsp of butter in a large cast iron skillet. Add pear slices and 1 tbsp water. Cover and cook on medium heat until pears are slightly tender; about 3 minutes.
  9. Remove pears onto a large platter and let sit to cool.
  10. Take the remaining three pears and cut them in the same manner.
  11. Now melt 2 tbsp of butter in previously used cast iron skillet. Add newly-sliced pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes; stir occasionally until pears are very tender.
  12. Take a potato masher and mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens.
  13. Transfer pear-fig puree onto the now cooled crust; spread evenly.
  14. Now, take the cooled pear slices and begin to assemble them in layered circles, starting at the outer edges (see photo).
  15. Place tart on the middle rack of the oven. Bake in 350 degree F-heated oven for 30 minutes.
  16. Warm up the strained liquid fig preserves for 20 seconds in the microwave.
  17. When tart is ready, remove from oven and brush surface of the pears evenly with the warmed fig liquid.
  18. Return to oven and place on the top rack. Broil very briefly; watching carefully until pears gain a nice caramelized look.
  19. Remove from oven and let cool for at least 1 1/2 hours before serving.
  20. When ready, place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards (see photo).
  21. Cut pear fig tart into eight slices and serve. Enjoy!
Jan. 20, 2017 Meeting at Missy Malmberg's

Potato Leek Soup

Original recipe from The America’s Test Kitchen
Serves 6 to 8
Prep Time: 15 minutes
Total Time: 55 minutes
Use only white and light green parts of the leek, discarding the dark green leaves. If the leeks have substantial white and light green sections, use 4 pounds; however, if the usable portion of the leeks is relatively small, you’ll need 5 pounds.
6 tablespoons (3/4 stick) unsalted butter
4 to 5 pounds leeks, white and light green parts only, sliced (about 11 cups) and rinsed thoroughly
2 garlic cloves, minced
6 cups low-sodium chicken broth
1 3/4 pounds red potatoes (5 medium), scrubbed the cut into 1/2 inch pieces
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
2 bay leaves
Salt and pepper
1. Melt the butter in a large Dutch oven over medium-low heat. Stir in the leeks and garlic. Cover and cook until the leeks are tender, 15 to 20 minutes. Stir in the broth, potatoes, thyme, bay leaves, and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
2. Smash some of the potatoes against the side of the pot to thicken the soup. Discard the bay leaves and season with salt and pepper to taste.

To Make Ahead
This soup can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat, adding additional water or broth to adjust consistency.

Test Kitchen Tip: A Good Sweat
Sweating the leeks in a covered pot, just before adding the liquid is the key to this recipe. It might seem like this recipe calls for a lot of leeks, but the large quantity – which cooks down considerably when you sweat them – is necessary to develop a deep, well-rounded flavor for this soup.

Preparing Leeks
1. Trim and discard the root and the dark green leaves.
2. Slice the trimmed leek in half lengthwise, then cut it into 1/2 inch pieces.
3. Rinse the cut leeks thoroughly to remove dirt and sand.

October 21, 2016 Program Meeting -- Living Energized

SLOW-COOKER BLACK BEAN SOUP (​Cook's Illustrated)
Serves 6 to 8. From The Best Make-Ahead Recipe. Serve this soup with minced red onion, sour cream, and hot sauce, if desired. If the soup becomes too thick as it sits, thin to the desired consistency with either water or broth.

2 tablespoons vegetable oil
3 medium onions , minced
3 celery ribs , chopped medium
2 medium carrots , chopped medium
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
5 teaspoons ground cumin
1/2 teaspoon red pepper flakes
Salt
3 cups water (didn't use)
3 cups low-sodium chicken broth
1 pound dried black beans (about 2 1/4 cups), picked over and rinsed
2 bay leaves
1/4 cup minced fresh cilantro leaves
Ground black pepper

INSTRUCTIONS 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes. 2. Transfer the vegetables to the slow cooker insert and stir in the water, broth, black beans,  and bay leaves until evenly combined. Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.) 3. Remove and discard the bay leaves.  Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the slow cooker insert.  Stir in the cilantro, season with salt and pepper to taste, and serve. 

CATHY'S HEALTHY SALAD WITH VINAIGRETTE
Mixed greens
grilled chicken slices
chick peas (canned, rinse before adding)
Avocado
Hearts of palm, chopped (canned, rinse before adding)
Pumpkin seeds or sunflower seeds and/ or slivered almonds (I used pumpkin seeds, pepitas)
Cucumber, chopped
Grape tomatoes
Yellow or orange pepper, chopped
Shredded carrots
Corn (I bought sweet white corn and cut it off the cob and added it raw - so sweet)
Shredded Parmesan or any kind of reduced fat cheese either chopped up or sprinkled on

Dressing: Lemon Basil vinaigrette (I didn’t follow a recipe, so this is am estimate, adjust as you taste it), also this made more than we needed for the two large salads, so you might want to adjust the quantities.
​
Heat 1 cup of extra virgin olive oil and 2 tablespoons of veg. oil in a small pan, add the peel of 1 lemon and when the lemon peel starts to form little bubbles, turn off the heat and remove from the burner, let sit for at least 30 minutes to infuse the lemon flavor.  In a separate container, combine 1/2 cup of fresh squeezed lemon juice, 1 clove of garlic pressed, salt (1/2 teaspoon), fresh ground pepper,  let sit. 
After the lemon has infused in olive oil, remove the lemon peel.  With a fork, remove most of the garlic from the lemon juice.  Pulse the oil and juice mixtures together with 1/4 cup of fresh basil and a few stems of fresh parsley, in a blender. 

February 20, 2015 Program Meeting -- Feeling Good -- Inside and Out

Shrimp Shooters, Southern Living

  • 2/3 cup olive oil
  • 1/2 cup white balsamic vinegar
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons grated lemon rind
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon hot sauce
  • 1 1/2 pounds peeled, large cooked shrimp
  • Romaine lettuce heart leaves
Preparation

1. Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a large bowl.

2. Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.

3. Arrange lettuce leaves in 8 (6- to 8-oz.) glasses. Spoon shrimp mixture evenly into glasses.

Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.




January 16 Meeting - Brunch

Breakfast Casserole

1.5 lbs. bulk pork sausage
9 eggs beaten
3 c. milk
1.5 tsp dry mustard
1 tsp salt
5 slices Pepperidge farm white bread, crust removed and cut in 1/4 inch cubes
1.5 cups shredded cheddar
Cook sausage: drain well on paper towels.  Combine with other ingredients and pour in well greased 13x9 pan.  Refrigerate overnight covered.   Bake 1 hour at 350 degrees.  serves 8-10



Dec. 2013 - Glazed Grilled Salmon

YIELD 2 Servings; can be doubled
INGREDIENTS
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce 1 teaspoon rice vinegar
2 7-to 8-ounce salmon steaks (about 3/4-inch thick)

PREPARATION Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

Dec. 2013 - Orzo Salad with Sesame Dressing

Blend and chill:
1 t. salt
3/4 c. veg. oil
1/4 c. sesame oil
1/2 c. rice vinegar or cider vinegar
2 t. rice wine or dry sherry
1/2 t. grated orange rind
1 T. sugar
1 T. Soy sauce
2 T. scallions chopped
1 T. fresh ginger grated
1/2 t. garlic
1/4 t. cayenne
1 t. pepper
2 T. chopped parsley

1 lb. orzo cooked, drained.  Stir 1 t. sesame oil in and allow to cool.
Add 3 cups julienned carrots
2 cups raisins
​1 cup sunflower seeds or pine nuts