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 2015 Recipes

Recipe Archive

Serves 8

2 # winter squash            
1 ½ cups dried beans or 28 oz can
2 cups fresh or frozen corn
3 onions, diced    
4-6 cloves garlic, diced
1 red bell pepper, chopped (optional)
1 cup chopped tomatoes (optional)
herbs to taste (toasted sage, cumin, and/or oregano)
4-5 dried chilis, soaked & blended or 1 Tbs chili powder
salt & pepper to taste

1. Soak dried beans in a generous amount of water overnight or for several hours.  Discard water.  Cover with fresh water and cook at a gentle boil until beans are soft, from 45 minutes up to several hours depending on the type of bean and its age.  Reserve water.
2. Carefully cut the squash in half and roast it cut side down on an oiled pan at 350 degrees until soft enough to cut easily.  Cool, then peel off skin, and cube flesh.
3. In a large soup pan, saute onions with garlic in a little oil and add red pepper if using.  When onions are softened, add squash, beans, corn and tomatoes if using.  
4. Toast herbs carefully in a dry pan until fragrant.  Add herbs, blended chilis, salt, pepper, and bean water or stock as needed.  Simmer to allow flavors to blend.

Makes one 9 x 13 inch pan (halve recipe for an 8 x 8 inch pan)


1 1/3 cups sugar                        
¾ cup organic canola oil            
4 eggs                        
2 ½ cups whole wheat pastry flour        
2 tsp baking powder                
2 tsp baking soda
1 ½ tsp salt
4 tsp cinnamon                            
3 cups peeled, raw winter squash, grated
3 cups unpeeled apples cut into small pieces
½ cup ground or chopped hazelnuts

1. Preheat the oven to 350 degrees.  Liberally grease and lightly flour your baking pan.
2. Prepare apples and squash.  Smooth skinned squashes are far easier to peel.
3. In a large bowl, combine sugar, oil, and eggs.  Whisk until smooth.
4. Add flour, baking powder, baking soda, salt, and cinnamon and mix well.
5. Add squash, apples, and hazelnuts and mix until uniform.  
6. Pour into prepared pan and bake for 40 minutes or until a toothpick comes out clean.

Download a PDF of the January 2015 recipes.