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


January 2012 Recipes

Recipe Archive

Squash, Lentil, & Kale Soup
Serves 6

1 ½  lbs winter squash or pumpkin
2/3 cup lentils, rinsed
1-2 onions, halved or quartered and thinly sliced
2 carrots, sliced or diced
½ bunch kale, sliced to a similar size as the onions
3-4 cloves garlic, minced
1 Tbs paprika
1 tsp chili powder
1 tsp ground cumin (optional)
Salt and freshly ground pepper to taste

Carefully halve the squash, or if cutting a hard squash is too daunting, puncture the skin in several places and bake it wholeat 350°until tender.  When cooled slightly, scoop out and cube or roughly chop the meat and set aside. 

In a heavy bottomed soup pot, sauté chopped onions and carrots in oil until the onions are transparent.  Add garlic and spices and cook briefly till fragrant.  Add lentils with 3-4 cups of water or stock, cover and cook gently until tender.  Add kale and reserved squash with more water if needed, simmer briefly, and adjust seasonings.

Potato Cakes with Leeks
Serves 6

3 medium potatoes, cubed
2 small or 1 large leek
2 cloves garlic, minced
Salt and freshly ground pepper to taste
Olive oil
Butter, milk, or parmesan cheese (optional)

Boil potatoes until fork tender and drain. (TIP: save cooking liquid for future soups)  Cut leeks in half, wash well, slice thinly, and sauté in olive oil or butter until soft.  Mash potatoes gently, add leeks, garlic, salt, pepper, and a little olive oil.  Cautiously add optional ingredients if using.  Add liquid as necessary to achieve a cohesive texture.  Using an ice cream scoop or large spoon, scoop lumps of potato mash onto a well-oiled baking sheet and flatten gently into discs.  Brush tops with olive oil or melted butter for a crustier top.  Bake at 375° till golden crisp.

Spiced Apple Cranberry Bars
Makes an 8 x 8-inch pan, 9 squares

Shortbread base:
1/3 cup butter
1/4 cup sugar
1 cup flour
¼ tsp salt

2 cups sliced apples
1 cup frozen cranberries
1/3 cup sugar
½ tsp cinnamon
¼ tsp nutmeg (star anise is also good)

2 cups regular rolled oats
1/3 cup sugar
1/3 cup flour
¼  tsp cinnamon
1/3 cup butter, melted

Shortbread baseCream butter and sugar.  Add in flour and salt just until the mixture has a uniform consistency.  Butter the baking pan and press evenly into place.

FillingCook cranberries with sugar, spices, and a few tablespoonfuls of water until berries begin to pop.  Remove from heat, add apples, and combine thoroughly.  Spread evenly over shortbread not quite to the edge of the pan.

Topping:  Combine dry ingredients and add melted butter until evenly coated.  Scatter evenly over filling and gently press into place.

Bake at 350° for 30 minutes or until filling bubbles and top is golden.  Cool before cutting into squares.

Download a PDF of the September 2012 recipes.