Evening Meal Dates

May 23, 2019

 

BOARD MEMBERS

Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus

 


October 2018 Recipes

Recipe Archive

Garden Harvest Fritters

Makes 15, 1/4 cup fritters (two per serving is good)
 

MIX DRY INGREDIENTS TOGETHER:

1/2 cup rolled oats finely whizzed up in cuisinart.

1/2 cup coconut flour

2 tsp. baking powder

1 1/2 tsp. each: salt, marjoram, basil

1/2 tsp. each: summer savory, coriander, shiso, red pepper

1/4 tsp. black pepper

 

MIX WET INGREDIENTS TOGETHER:

2 cups zucchini (we are using grated, blanched, pressed, frozen and

defrosted)

1 cup cooked sweet corn off the cob

1 cup winter squash, grated

1/2 cup sweet red pepper, finely diced

1/4 cup onion, finely diced

1 tsp. garlic, minced

1/2 cup parsley, minced.

3 large eggs thoroughly wisked

1 cup feta cheese, grated (about 4 oz.)

 

DIRECTIONS:

Mix wet and dry ingredients. Fry like pancakes on a medium hot griddle

with generous olive oil.