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
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
Swenson Waldner
Andrist Kleingartner
Reiner Verdouw
