Evening Meal Dates

May 23, 2019



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


April 2009 Recipes

Recipe Archive

Nettle Clam Chowder
Serves 6 to 8
5 pounds Butter or Littleneck clams
1 cup water or white wine
2 tablespoons unsalted butter
1 large onion, diced
1 large leek, diced
2 stalks celery, diced
1 carrot, diced
1 large bunch fresh, young nettles*
1 tsp chopped fresh thyme
2 dried bay leaves
1-1/2 pounds potatoes, cut into 1/2-inch dices
1-1/2 cups milk or heavy cream
Salt and pepper to taste
*Always wear thick rubber gloves when harvesting and handling uncooked nettles.

Carefully harvest nettles (see note). Wash nettles well and sauté in olive oil until thoroughly wilted like spinach. The nettles are now safe to touch with bare hands and taste! Remove from pan, cool, roughly chop, and set aside. Rinse clams well under fresh water and discard any clams that are cracked or open. Put clams in a large pot, add 1 cup water or wine, cover, and cook over med-high heat, stirring often. As individual clams open, remove them to a bowl and continue to cook until all or most clams have opened. It is very easy to overcook clams-remove them promptly. Reserve clam liquor, strain through cheesecloth or coffee filter and set aside. As soon as clams are cool enough to handle, remove all clam meat and roughly chop. In a heavy bottomed soup pot sauté onion and leeks until wilted. Add celery and carrot and sweat for 3 minutes. Add herbs, potatoes, milk or cream, reserved clam liquid, and turn heat to low. Bring chowder to a very gentle simmer and cook, stirring often to prevent sticking, until potatoes are just tender. Stir in chopped clams and nettles to heat through and taste for salt and pepper.


Lopez Apple Berry Mazurka Bars
Makes a 9” by 13” pan
4 cups any fresh or frozen fruit (we used 1 part applesauce to 3 parts frozen fruit) 2-1/2 cups flour
1/2 tsp salt
12 oz cold butter, cut into 1/2” pieces
1-3/4 to 2 cups brown sugar
1 cup unsweetened dried coconut*
1 cup chopped nuts or seeds*
1-1/2 cup oats*
*If you choose to omit coconut and/or nuts seeds increase other dry (*) ingredients to total 3-1/2 cups.

Preheat oven to 350o. Butter a 9” by 13” baking pan. In the bowl of a standing mixer or food processor combine flour and salt. Cut in butter until mixture resembles course cornmeal. Add sugar, coconut, nuts, and oats and mix. Press half of mixture evenly into bottom of baking dish. Top with even layer of fruit. Gently press remaining crumb mixture into top of fruit.
Bake for about 25 minutes or until top is nicely golden browned. Cool and cut and enjoy!

Carrot Herb Cornbread
Makes 1-8” by 8” pan
1-3/4 cups yellow cornmeal
3/4 cup whole wheat pastry flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 to 3 Tblsp honey or other sweetener
1 to 2 eggs, beaten
1-1/2 cups buttermilk, yogurt, or milk
1 cup grated carrot
1 Tblsp chopped fresh herbs

Mix dry ingredients thoroughly in a bowl. Add eggs and milk and mix briefly. Add optional ingredients and lightly mix. Pour batter into buttered baking pan. Bake at 350° until golden brown and a toothpick inserted into center comes out clean.

Download a PDF of the April 2009 recipes.