Fall round of D-4-8

Hi everyone!
I need some help from those of you who have signed up for the fall round of Dinners for 8.  At this point, we have enough couples to have 1 and 1/2 groups.  I am going to extend the signup through Rally Day, and we will post groups and menus then so more folks will have an opportunity to sign up. If you could talk to friends or others that may not have participated, we need at least two more couples. I will put the announcement in the bulletin, and keep the sign up sheet at the church.
Thanks for your help!

The last new menu for this round!

Hi everyone!
This last round of Dinners for Eight will be Cook's Surprise! What we would like for you to do is to choose your favorite recipe for the part of the dinner that you are assigned to make (appetizer, side main, dessert) and bring three copies of the recipe with you.  SO, if you have a super recipe from your aunt's cousin for a bean dip that is out of this world, make it and bring the recipe with you.

Also during the final meal, can you please discuss ideas or people you would like to see for the fall round?  We had talked about trying to include more new members into these groups when we do a round again this fall.  I do plan to ask to talk about what D48 is to the congregation before we set out the sign up sheet again, but if you have a great idea for a theme post it here and we'll see what we can do.

Thank you for all your kind words and great cooking.  I think the biggest blessing of these meals is that we get to know each other in a more rich way.
Jess & Jackie

New Menu!

I know this is getting late for those of you having dinner this week-- sorry about the delay!
Here's whats up next!

May 2013

Appetizer:

Roasted Carrot Dip

• 10 medium carrots
• 5 garlic cloves, peeled
• 2 tablespoons olive oil
• 10 tablespoons water
• 2 teaspoons white wine vinegar
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 to 6 pita breads (6 inches)
• 2 to 3 tablespoons butter, melted
• Milk or cream to thin

Directions

• Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly.
• In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving.
• Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip. Yield: 8-10 servings.
• Add milk or cream to thin mixture if needed. Usually I need to add about ¼ cup.

Nutritional Facts 1 serving (1/4 cup) equals 231 calories, 15 g fat (4 g saturated fat), 14 mg cholesterol, 266 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein. 

Main Dish:

Baked Pork Chops
Ingredients:

• 2 T soy sauce
• 3 T vegetable oil
• 1 1/2 T Worchestershire sauce
• 1 1/2 t. lemon juice
• 3 T Brown Sugar
• 3 T Ketchup
• 1 t garlic powder
• 1/4 t red pepper flakes (optional)

8 pork chops









Directions:
1. Preheat oven to 350 degrees.
2. Whisk together all marinade ingredients. In a medium baking dish, lay out the pork chops and brush with 1/2 the marinade. Bake for 30 minutes.  
3. Turn the pork chops and baste with the rest of the sauce. Bake for another 30+ minutes until the internal temp. reaches 145 degrees, then remove and serve.

Side:
Orzo with Peas
Ingredients:
3/4 C butter (divided)
1/2 C finely chopped onion
2 C uncooked orzo pasta ( it looks like rice, but it is cooked like pasta)
1 C sliced cremini mushrooms
2 C water
3/4 C white wine
2 t garlic powder
salt and pepper to taste
3/4 C grated real Parmesean cheese
3/4 C frozen peas

Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. In the last 4 minutes of cooking, add the peas. Stir in the Parmesan cheese and serve.

Inspired by an Allrecipes.com recipe

Dessert:

Low Calorie Strawberry Pretzel Dessert

Ingredients:

2 cups crushed pretzels

¾ cup reduced fat stick margarine, melted*

3 Tablespoons plus ½ cup sugar, divided*

1 package reduced fat cream cheese, softened*

Sugar substitute equivalent to ½ cup sugar*

1 carton reduced fat frozen whipped topping, thawed*

1 can unsweetened crushed pineapple

2 packages (.3 ounces each) sugar-free strawberry gelatin*

2 packages (10 ounces each) frozen sliced sweetened strawberries, thawed

* Any one of the reduced fat or sugar substitute items may be substituted for the regular product, including using real sugar versus sugar substitute. Just note that the nutritional information listed would then be altered. However, the dessert turns out great with any substitution – so don’t feel the need to purchase anything special if not desired.

• In a bowl, combine the pretzels, margarine and 3 tablespoons of sugar. Press onto the bottom of a 13x9x2 inch baking dish coated with nonstick cooking spray. Bake at 400 degrees for 18 minutes or until set. Cool on a wire rack.
• In a small bowl, beat softened cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled.
• Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved.
• Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1 ½ cups; stir liquid into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.
• Nutritional analysis: One serving equals 230 calories, 9 grams of fat, 10mg cholesterol, 466mg sodium, 34 grams carbohydrate, 1 gram fiber, 3 grams protein. Diabetic Exchange: 2 fat, 1 starch, 1 fruit.

AAACK! A typo that could make your dressing...

...taste like a salt lick!  When you are making the dressing for this month, the salt content needs to be 1 teaspoon, not 1 tablespoon.  Thanks to the Kindness group for  the update!  Have a great round, everyone!  I have updated and highlighted the original post.
J.

Sale this week-- get there before you are snowed in!

Hi everyone!
 If you have not already met for this month, one of the recipes we included is a cheese plate-- and one of the suggested cheeses was a danish cheese called Gjetost.  Well, you are in luck, because it is on sale this week at Dan's! Just thought I'd give you all a heads up!
Jess

New Menu!!

                                 It's here! It's here! 
Enjoy and leave comments about how your dinner went. J.

                                      April Menu: 2013
Appetizer:
Cheese Plate
Your choice assorted cheeses; but here are some suggestions..
Gjetost- a lovely rich scandinavian brown cheese
Herbed Goat Cheese
Amish Blue cheese
Fresh Ricotta/ Fresh Mozzerella
Butter Crackers/ flatbread* (here's a recipe if you want to try it, if not, just use store bought crackers)

Claudia Thompson’s Flat Bread

1 C. Sour Cream

½ C. butter or lard

2 C. buttermilk

1 tsp. soda

1 tsp. baking powder

1 Tbsp. sugar

4 scant C flour

1 tsp. salt

1.     Preheat oven to 350.

2.     Put soda in buttermilk.

3.     Mix by pulsing all other ingredients in food processor, adding the buttermilk slowly to incorporate until dough comes together in a ball

4.     Chill dough for 40 minutes

5.     Roll very thin on a floured pastry board/countertop

6.     Cut with a pizza cutter into 1x3" rectangles

7.     Prick all pieces with a fork

8.     Bake until golden brown, 8 to 10 minutes

Main Course:

Chicken Penne With Vodka Sauce

Ingredients

• Kosher salt
• 1 box penne pasta
• 1 28-ounce can whole plum tomatoes
• 2 tablespoon unsalted butter
• 2 shallots, minced (can substitute ½ medium sweet yellow onion)
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup vodka (may omit per group’s discretion)
• 2/3 cup heavy cream
• 1/2 cup freshly grated parmesan cheese, plus more for topping
• Handful of fresh basil leaves, torn, plus more for topping
• 3 lbs of pre-cooked chicken breasts (if you choose chicken breast, ½ large breast per person is plenty)

Directions

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.

Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Cut chicken into ¼ inch slices or you may serve the chicken in individual serving sizes. Place your preference of prepared, fully cooked chicken into sauce at this time.Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.

* When we talked about this recipe we realized that we are serving chicken breasts two months in a row, but if you are adventurous, you could easily serve this with a small pan fried pork meatballs or some sliced up sweet italian sausage.  The sauce is really the key here-- you could even grill vegetables like summer squash and asparagus to throw in the sauce for a vegetarian twist. ~J & J

Salad:
Romaine Salad with Restaurant-style dressing
2 heads Romaine Lettuce, Chopped
1/2 Can Black Olives, Drained
2 Roma Tomatoes, sliced

Dressing:

1/2 cup white wine vinegar 1/3 cup water 1/3 cup vegetable oil 1/4 cup corn syrup 2 tablespoons grated Romano cheese 2 tablespoons dry pectin (look in canning area)

1 teaspoon salt 1 teaspoon lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon dried parsley 1 pinch crushed red pepper flakes 1 pinch dried oregano

DIRECTIONS:

1.	In a blender, combine the vinegar, water, oil, corn syrup, cheese, pectin, salt, lemon juice, garlic, parsley, red pepper flakes and oregano. Blend for 30 seconds and refrigerate for at least 1 hour.

Toss all ingredients in a large bowl, dress soon before serving.


Dessert:
Arlys Reiner's Death By Chocolate
1 pkg. 21oz. brownie mix, batter prepared according to package directions
1/4 C. coffee flavored liqueur
2 pkg. (2.8 oz. each) instant chocolate mousse prepared according to directions
8 (1.4 oz) chocolate covered toffee bars (like Skor or Heath) coarsely crushed
1 container cool whip-- thawed

Bake brownies according to package directions.  Poke the top with a fork, then drizzle with the coffee liqueur. Break up brownies into small pieces and place half in the bottom of a bowl or trifle dish.
 Layer in half the chocolate mousse, then 1/3 of the crushed candy and 1/2 the cool whip. Repeat the layers and sprinkle the top with the last of the crushed candy. Cover and chill 2 hours.
* If you would like, you can exchange the coffee liqueur for 1tsp sugar and 1/4 C. strong brewed coffee.

*Arlys said that she has usually gotten her mousse mix at Central Market, but that the brand has changed, and she's not as happy with it as she used to be-- feel free to experiment!  I think if you ask or check the pudding area you might find something wonderful... J.

New menus coming soon!

Hi everyone!
I know at least one group has met already; we will post the new menu (#2) any day now.  Keep an eye out!
Jess

Welcome to all!

Here is our first menu! 
If your group can somehow fit it in in February, great! If not, meet sometime in March.  Your group leaders will be calling you as soon as possible to arrange the first dinner.  Make sure you bring your calendars to dinner that night so that you can pick a time for your next meeting. Group assignments posted after the menu.

Paper copies will also be available at the church office this weekend.

March 2013

Main Dish:

                                                Chicken Florentine

8 boneless skinless chicken breasts

1 tsp. salt

½ tsp. black pepper

2 C frozen spinach thawed and squeezed dry

½ C shredded mozzarella cheese

½ C grated parmesan cheese

2 Cloves garlic, minced

¼ C oil

1/3 C chicken broth

toothpicks

1.      Preheat your oven to 375 degrees.

2.    Place your thawed chicken breast between two pieces of plastic wrap* (I use a large gallon Ziploc bag—it makes cleanup easier—J. )

Pound the chicken breast with a mallet or rolling pin until it is about ¼ inch thick.  Salt and pepper both sides of each breast.

3.   In a separate bowl, mix the cheeses, garlic, and spinach together. Spread 1/8 of the mix (approx. 1/3 C) on each breast. Roll up breasts starting with then short end and secure with a toothpick.

4.    Place chicken breasts in a greased 9x13 baking dish. Drizzle with oil and broth. Bake uncovered in oven for 40 minutes or until cooked through.

Side Dish 1:

                                            Roasted Garlic Potatoes

4 lbs. Idaho or russet potatoes, scrubbed clean

2 tsp. salt (or more to taste)

2 heads of Garlic

2 Tbsp. oil

1 stick of butter cut into 8 pieces

1 C milk, heated  in microwave (Do not boil, just warm it up.)

1.    Preheat oven to 350 degrees.

2.    Cut the top ¼ off the top of the heads of garlic. Place them in a small baking dish and drizzle with oil. Roast for 40 minutes. Let cool enough to handle on the counter and pop the roasted cloves out of the heads. Mash with a fork. (This can be done ahead of time)

3.   Cut the potatoes into quarters. Place in a pot and cover with water. Add the salt. Bring to a boil over high heat.

4.   Continue to boil at medium heat until the potatoes are fork tender. (*20-25 min.)

5.   Drain the potatoes and return them to the pot, stirring over low heat to evaporate any remaining liquid. Take off the heat and add mashed garlic and butter, beating with a mixer to melt and incorporate both.

6.    Slowly add milk and beat until smooth. Add salt and pepper to taste.

Side Dish 2:

                                          Cranberry Spinach Salad

1 large package of spinach (torn)

1 pint fresh strawberries, halved

4 kiwifruit, peeled and cut into ¼ inch slices

1/3 cup sugar

¼ cup canola oil

¼ cup raspberry vinegar

¼ teaspoon paprika

¼ teaspoon Worcestershire sauce

2 green onions

2 Tablespoons sesame seeds, toasted

1 Tablespoon poppy seeds

In a large salad bowl, combine the spinach, strawberries and kiwi. In a blender or food processor, combine the sugar, oil, vinegar, paprika and Worcestershire sauce; cover and process for 30 seconds. Add onions, sesame seeds and poppy seeds. Pour desired amount over salad just prior to serving or serve dressing on the side (there will be excess dressing left over).

Dessert:

                                  Classic Angel Flake Coconut Cake

1 pkg. (2 layer size) yellow cake mix

2 -2/3 cup cups flake coconut (7 oz. bag), divided

1 cup cold milk

1 pkg. (4 – serving size) Jell-O White Chocolate or Vanilla  flavored instant pudding

¼ cup powedered sugar

1 tub (8 oz.) Cool Whip Whipped Topping, thawed

1.      Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9 inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.

2.    Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate 15 minutes.

3.   Place 1 of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with ¾ cup of the remaining coconut; cover with second layer of cake. Spread top and sides with remaining pudding mixture; press remaining  coconut into pudding mixture. Refrigerate at least  1 hour. Store leftover cake in refrigerator.

*May top cake with a delicate swirl of lime or lemon rind to add a little bit of color.             

Group Assignments: (All groups are named for fruits of the spirit; Gal. 5: 22-23)
Kindness                         Goodness                              Gentleness                
*Mayer                              * Paulsen                              * Steele
Strinden                             Klein                                    Gottsman
Clinton                              Axvig                                    Schmidt
Vollmer                          Ostendorf                                 Knudsen


Peace                            Joy                     

* Boyd                        *Hornbacher
Swenson                      Waldner
Andrist                         Kleingartner
Reiner                          Verdouw