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


October 2014 Recipes

Recipe Archive

Serves 12

3 Tbs. extra-virgin olive oil
¼ tsp. freshly grated nutmeg, divided
6 bay leaves
¼ tsp. ground cloves
2 sticks cinnamon
1 Tbs. red wine vinegar
1 large yellow onion, finely chopped
1 tsp. sugar
2 cloves garlic
1¼ lbs. tomatoes, crushed
1 red bell pepper, diced
1 lb. green beans, cut into 1in. lengths
1 lb. zucchini cut into cubes
1½ tsp. kosher salt, plus more to taste
1¼ tsp. ground cinnamon, divided
¼ cup tomato paste
Freshly ground black pepper, to taste
2 lb. lamb, ground or roasted (we used roasted lamb and added it towards the end of cooking the sauce)

3 medium eggplant, cut into ¼" thick slices
¼ cup olive oil
salt and pepper to taste


8 Tbs. unsalted butter                                     
¼ tsp. nutmeg
1 cup flour                                                      
4 cups milk
1½ tsp. salt                                                      
4 eggs, beaten
½ tsp. cinnamon
1 cup combination of feta and cottage cheese

1. Heat olive oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, bell pepper, garlic and onion; cook until soft, about 5 minutes. If using raw ground lamb, add it now, (if using precooked lamb, add just before removing from heat); cook until all liquid evaporates and meat is browned, about 30 minutes. Add tomato paste, ground cinnamon, nutmeg, and cloves; cook until lightly caramelized, about 2 minutes. Add vinegar, sugar, tomatoes, green beans and zucchini; boil. Reduce heat to medium-low; cook, covered partially, until almost all liquid is evaporated, about 1½ hours. Remove from heat; discard cinnamon sticks and bay leaves. Season with salt and pepper; set meat sauce aside.

2. While meat sauce is cooking, prep eggplant.  Brush both sides with a little olive oil, and sprinkle on some salt.  You can either broil or grill the eggplant.  We grilled the eggplant on a gas BBQ.  If using broiler, make sure eggplant does not burn.  3 to 5 minutes on each side should be enough. Set aside.

3. For the béchamel, heat butter in a 2-qt. saucepan over medium-high heat. Add flour; cook until smooth, about 2 minutes. Add salt, cinnamon, nutmeg, and milk; cook until thickened, about 10 minutes. Remove from heat; pour into a blender with eggs. Blend until smooth; set béchamel aside.

4. To assemble:  Spread 1 cup béchamel on bottom of a 10″ x 14″ baking dish; sprinkle with ⅓ cup cheese.  Spread eggplant over cheese.  Pour meat sauce over eggplant; spread remaining béchamel over meat sauce. Sprinkle with remaining cheese and bake in 350° oven until golden brown, about 1 hour.


Serves 6

2 cloves garlic, finely chopped
1½ cups Greek style yogurt
1 cup cucumber, grated and drained for 1 hour to remove excess liquid
1 Tbs. red wine vinegar
2 tsp. chopped fresh mint
2 tsp. extra-virgin olive oil
3/4 tsp. salt
Freshly ground black pepper, to taste
Combine all ingredients and let sit, refrigerated, for a few hours before serving.

Download a PDF of the October 2014 recipes.