Evening Meal Dates

Jan 18, 2018

March 29, 2018

May 24, 2018

 

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

 


March 2018 Recipes

Recipe Archive

Rhubarb/Apple/Tomato Ketchup

1-1/2 lb tomatoes crushed, or 2- 15oz cans crushed tomatoes
1-1/2 lb chopped rhubarb stalks
2 apples, diced
1 onion, diced
1 cup water
1/4 cup raw cane sugar + more to taste
1 teaspoon salt
1/2 cup cider vinegar
In a piece of cheese cloth assemble:
1 chili pepper
1 teaspoon black peppercorn
1 teaspoon fennel seed
1/2 teaspoon whole cloves
1 teaspoon whole allspice
1 cinnamon stick

DIRECTIONS:
1. Combine the rhubarb, onion, water, sugar, vinegar, salt in a large sauce pan.
2. Add the spice bag tied up with string. Bring to a boil. Stir well to make sure all the sugar is dissolved, then turn down and simmer until the rhubarb and onions are soft, about 30 minutes.

3.Remove spice bag and puree the mixture with an immersion blender (or in batches in a regular blender, or run it through a food mill) and return to the stove. Simmer until reduced to thick sauce. Should take about 2 hours.
4. Taste and add more sugar or salt if needed.
Makes about 1 quart