Sunday, July 13, 2008

1950s Pool Party - July 2008

Diva: Colleen

Drinks: Aven
Divalicious Tiki Punch

1 oz white rum
1 ½ oz cherry schnapps
2 oz pineapple juice
1 ½ oz sweetened coconut milk

Mix well and pour over ice. Garnish with pineapple wedges and cherries.

For non-alcoholic version substitute cherry soda for the schnapps and ginger ale for the rum.

Appetizer: Stacey

Stacey's Ultimate Cheese Ball

16 ounces cream cheese
2 c shredded cheddar cheese
2 T chopped green bell pepper
2 T chopped onion
2 tsp minced garlic
2 tsp Worcestershire sauce
2 tsp lemon juice
generous dash cayenne pepper
generous dash salt
1 ½ c pecans, chopped

Blend well with an electric mixer the cream cheese and cheddar. Add remaining ingredients and mix well. Turn out onto waxed paper and shape into a ball. Roll in chopped pecans. Wrap in plastic wrap and let ripen in fridge for 24 hours. Serve with assorted crisp crackers and vegetables. Enjoy!!

Salad: Bonnie

1 c yogurt (preferably Greek variety)
½ large cucumber pealed, seeded and finely diced,
1 large garlic clove finely diced
juice of ¼ a lemon,
salt and pepper to taste.

Flavors will develop with time; is best to make at least half a day ahead.

Guacamole dressing

3 ripe avocados diced
1 large garlic clove chopped
¾ c olive oil
¼-½ c re-constituted raisins

Place all ingredients in a blender, mix, add water till desired consistency. Season with approximately ½ T cilantro, and salt and pepper to taste.


heirloom and vine ripe tomatoes
butter and romaine lettuce
pepper crusted bacon or tempeh bacon.


The croutons were made of pre-sliced sourdough bread. Mix olive oil with salt and pepper in shallow dish. Cut bread into slices approximately 1 inch across and brush with olive oil. Place in 400 degree oven for maybe 3 min. When slightly browned take out and cool. When able to handle rub croutons with garlic clove.

Soup: Erin
Chilled Moroccan Tomato Soup
Serves 4-6

2 med tomatoes, diced
1 stalk celery, minced
1 scallion, finely chopped
1 qt chilled tomato juice
¼ c chilled orange juice
1 T olive oil
1 garlic clove, minced or pressed
1 tsp ground cumin
½ tsp paprika
¼ tsp cinnamon
2-3 T fresh lemon juice
Tabasco or other hot pepper sauce to taste (rooster sauce—whatever you like to refer to it as—is my fav)

In a saucepan or large refrigerator container, combine the tomatoes, celery, scallions, tomato juice, and orange juice.

In a small skillet on low heat, warm the olive oil. Sauté the garlic, cumin, paprika, and cinnamon for just a minute, being careful not to scorch them. Stir the spice mixture into the soup, and add lemon juice and Tabasco to taste. Serve immediately or refrigerate until ready to serve.

**Note: Best when made ahead of time. The flavors meld after sitting for a few hours or a day.

Side Dish: Sara
Dangerous Baked Beans:

4 c dried navy or white beans
½ pound bacon, cut into 1 inch pieces ( I had this on the side, but would change the flavor immensely if cooked with the beans)
2 onions, thinly sliced
8 garlic cloves, thinly sliced
2 T chopped fresh ginger
2/3 c brown sugar
1 c dark molasses
¼ c Dijon style mustard
1 T dry mustard
3 T prepared horseradish
2 c tomato sauce
1 T white pepper
Salt and freshly ground black pepper to taste
3 quarts stock

Soak beans overnight--covered by 3 inches of cold water. Drain.

Preheat oven to 325. In 5 ½ quart Dutch oven combine the (bacon), onions, garlic, and ginger. Cook over medium high heat until onions are wilted--about 10 minutes. Add the drained beans, brown sugar, molasses, Dijon mustard, dry mustard, horseradish, tomato sauce, and salt and pepper. Sir to mix well. Add enough stock or water to just cover the beans. Cover the pot and place in oven. Cook for 4 hours, stirring every hour and check the stock level--add more if needed.

Remove lid and continue baking for 2 hours, or until beans are tender and the color of deep caramel. Cover and let the beans sit for 15 minutes prior to serving. Enjoy.

Entrée: Mariah
Earth Shattering Kabobs

Annie's Italian dressing
Cherry Toms
Beets (blanch them first)
Beef or Tempeh

Cube and chop these yummy foods pour dressing over and let then sit for a few hours.

Find someone who knows how to BBQ (: drizzle extra dressing over kabobs for an extra zip. Be aware that the operator of the BBQ is focused and not to0 excited or buzzed so that they can pay attention to their work and not accidentally break the Pyrex with all the extra dressing in it. When cooked to you liking ENJOY ENJOY ENJOY!

Dessert: Tamara

Apple Brown Betty

2 c sliced apples
1c fresh bread crumbs
¾ c brown sugar
1 tsp cinnamon
3 T butter
½ c water

Mix apples, all but 2 T of bread crumbs, brown sugar, cinnamon. Add the melted butter and pour into a buttered baking dish. Pour the water over the whole mixture. Use remainder of crumbs and a little melted butter for top. Bake 45 min in a moderate oven at 350. Serve hot or cold with hard sauce.

Hard Sauce

4 T butter
1 c confectioner's sugar
½ tsp vanilla extract
½ tsp lemon extract
1 tsp boiling water

Cream butter, add water and the sugar gradually. Stir until the sauce is creamy. Add vanilla and lemon extract. Set in refrigerator to harden serve cold.

WildCard: Ashley
Tiki Fruit Cups

Rum syrup
¼ c Bacardi 151
½ c water
½ sugar
1/8 tsp ginger
1/8 tsp vanilla

Combine and boil. Pour over watermelon and honeydew

Lottery: Lovina
Served with bubble yum gum!

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