St. George Bookclub Retreat

We had a wonderful relaxing time in St. George.  Thank you Chanin for inviting us to your lovely home.

Hiking in Snow Canyon behind Chanin's house

Eating at Anasazi Steakhouse and discussing the book "Breaking Night"

CHINESE CHICKEN SALAD

Ingredients:

DRESSING:

4 TBS. sugar     

¼ cup vegetable oil

2 tsp. salt         

¼ cup rice vinegar

SALAD:

4 chicken breast cooled and cut

1 head lettuce

3 – 4 green onions

¼- ½  cup sesame seeds

Deep fried wontons

½ cup sliced almonds

1 avocado

Directions:

Add salad ingredients. 

Add dressing just before serving.

Lemon Filling for Lemon Rolls

Ingredients:

1 cup sugar

Grate the rind of one lemon

2 heaping tsp. dry lemon pudding  (cook kind not instant)

Sliced Almonds

Directions:

Roll out half of the dough until thin, spread with softened margarine (I use butter).  Sprinkle with half of the lemon mixture and sliced almond (if desired).  Roll up like cinnamon rolls.  Pinch ends and cut into ¾ inch thickness.  Put in greased muffin tins or cookie sheet. Cook in 350 degree oven for 10-15 minutes. Repeat with the second half of dough and lemon mixture.  

Refrigerator Rolls

Preheat oven:  400 degrees

Ingredients:

1 yeast cake           

½ cup water

1 tsp. salt

½ cup sugar

2 eggs

5 TBS. vegetable oil

1 cup warm water

5 cups flour

Directions:

Dissolve yeast in water, then add salt, sugar, egg, oil, and 1 cup of warm water.  Beat 2 minutes then add ½ of the flour.  Beat 3 minutes then add the rest of the flour.  Knead just a little.  Put in greased Tupperware with lid on and put in fridge overnight.  Roll out (may need a little more flour) and let rise 2 ½ - 3 hours. Cook at 350 degrees for 10 – 15 minutes).  Hint: Heat oven to 400 degrees – turn down to 350 degrees when you put the rolls in the oven.  

Refreshing Sherbet Dessert

Ingredients:

1/2 gallon orange sherbet or flavor of your choice except Rainbow sherbet, softened.

1 package (10 ounces) frozen sweetened raspberries, thawed

2 medium ripe bananas, mashed

Directions: 

Place the sherbet in a large bowl; stir in raspberries and bananas.  Freeze until firm.

**This is great combined with Coconut Pineapple ice cream.

Yield:  18 servings

March 2011 Book Club

This month we read the book 'The False Friend' by Myla Goldberg.  The discussion was insightful and comforting. I love feeling impowered by the thoughts of others and learning that we all struggle with life. We all are trying to keep our children safe from bullying and trying to build self-esteem in the process. Listening to others that have been successful in the process is comforting.  

 Below are the recipes for Chicken a la 'QUEEN' and Nicole's delicious Chocolate Cake. 

      Chicken A La 'QUEEN'

1/4 cup butter

1 green pepper

1 cup sliced mushrooms

1 can (14.5 oz.) chicken broth

1/4 cup all-purpose flour

2 1/2 cups cooked, cubed chicken breast meat

2 cups sour cream

2 egg yolks

1 Tablespoon pimento, chopped

1 tablespoon cooking sherry

salt and pepper to taste

Melt butter in a large skillet over medium high heat.  Saute bell peppers and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened.  Add chicken, heat through and remove from heat. 

In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together.  Add this mixture to chicken mixture in skillet and heat thouroughly. 

Serve over Pepperidge Farm Pastry Puff (found in the freezer section)

    Chocolate Cavity Maker Cake

1 pkg. chocolate cake mix (or Devil's Food)

1 5.9 oz pkg. chocolate instant pudding

1 cup sour cream

4 eggs

1 cup vegetable oil

1/2 cup water or coffee (I used water)

2 cups chocolate chips (1bag)

Preheat oven to 350

Grease and Flour a 10 inch bundt pan

In large bowl, combine pudding, sour cream, eggs, oil and water or coffee.

Slowly beat in cake mix. 

Fold in chocolate chips

Batter will be very thick.

Spoon into prepared pan

Bake for 55-60 minutes.  Cool for 10 minutes on wire rack in pan, then turn out and cool completely on wire rack.

Dust with powder sugar

Shannon and Nicole's Tuscan Bread Salad Served at Christmas Book Club

Here is the bread salad recipe.

1 loaf of dense crusty Italian bread

1 roll mozzarella cheese

4 roma tomatoes

1 red or yellow pepper diced

1/2 cup fresh basil chopped

Dressing:

1 Clove garlic

1/3 c. Olive oil

3 Tb. Balsamic vinegar

Salt

Pepper

Add together and wisk. Then add basil, pepper, tomatoes, cheese in dressing. Marinate while toasting bread.

Cut bread into cubes and toast in oven until brown.

Toss together.

Thanks,

Shannon