Friday, December 09, 2005


Five-Minute Fudge Wreath

Recipe from Julie
December 2005 Supper Club

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 32 servings (2 pounds)

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately. Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Courtesy of Rachael Ray, 30 Minute Meals


Pumpkin-Walnut Focaccia with Gruyère

Recipe from Julie
December 2005 Supper Club

The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift.

3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400°. Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

Yield: 2 loaves, 8 servings each (serving size: 1 wedge)

CALORIES 169(30% from fat); FAT 5.6g (sat 2.3g,mono 1.7g,poly 1.4g); PROTEIN 5.8g; CHOLESTEROL 11mg; CALCIUM 65mg; SODIUM 219mg; FIBER 1.4g; IRON 1.7mg; CARBOHYDRATE 25.6g

Julie Grimes Bottcher
Cooking Light, OCTOBER 2005


Miss Leslie's Ham Salad on Biscuits

Recipe from Christie
December 2005 Supper Club

Difficulty: Easy
Prep Time: 10 minutes
Yield: 12 ham salad biscuits, 6 servings

2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market)
1 pound cooked ham from the deli, 1/4-inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 cup salad olives with pimento, drained, chopped
1 jalapeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves
1/3 cup mayonnaise, just enough to bind salad
3 tablespoons prepared yellow mustard
3 tablespoons dill pickle relish
Salt and black pepper

Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste.

Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

Courtesy of Rachael Ray, 30 Minute Meals


Silky Sweet Potato and Apple Bisque Recipe

Recipe from Christie
December 2005 Supper Club

1 tablespoon canola oil
2 cups chopped onion
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 Granny Smith apples, cored, peeled, cut into 1-inch cubes (about 12 ounces)
3 cups chicken or vegetable broth
3/4 cup apple juice
1 teaspoon EACH dried thyme and dried basil, crushed
1/4 teaspoon freshly ground black pepper

In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until warmed through.


Colonel Benjamin's Curry Chicken

Recipe from Nan
December 2005 Supper Club

Colonel Benjamin used many spices, rather than a premixed curry powder.

1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground turmeric
1 teaspoon vegetable oil
4 cups finely chopped onion
2 garlic cloves, minced
3 1/2 cups coarsely chopped peeled tomato (about 1 1/2 pounds)
2 tablespoons fresh lemon juice
12 chicken thighs (about 3 pounds), skinned
1/2 teaspoon salt
1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice
Cilantro sprigs

Combine first 6 ingredients. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally. Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done. Serve mixture over rice, and garnish with cilantro sprigs.

Yield: 6 servings (serving size: 2 thighs, 1 cup potato curry, and 1/2 cup rice)

CALORIES 449(14% from fat); FAT 7g (sat 1.6g,mono 2.1g,poly 1.8g); PROTEIN 34g; CHOLESTEROL 115mg; CALCIUM 67mg; SODIUM 735mg; FIBER 5.8g; IRON 3.9mg; CARBOHYDRATE 62.6g

Elizabeth Taliaferro
Cooking Light, OCTOBER 2003


Salad with Poppy Seed Dressing

Recipe from Nan
December 2005 Supper Club

Poppy Seed Dressing
Mix for 5 minutes in blender or with hand-held blender
1/2 cup sugar (I only use ¼ cup)
2 teaspoons mustard
2/3 cup cider vinegar
2 cups vegetable oil (I use canola oil)
3 teaspoons poppy seed

Romaine lettuce or field greens
Arrange over lettuce:
Dried cranberries
Blue cheese
Red onion thinly sliced
Grilled chicken


Broadway Pea Salad

Recipe from Julie, December 2005 Supper Club

1 package frozen peas (16 oz.) -- thawed
1 can sliced waterchestnuts (8 oz.) -- drained
2 green onions -- thinly sliced --- Optional
1/2 cup shredded mozzarella cheese
1/2 cup prepared ranch dressing
5 bacon slices -- cooked & crumbled
1/4 teaspoon pepper

Mix peas, waterchestnuts, onions, and cheese in a serving bowl. In a small bowl, combine the salad dressing, bacon, & pepper; mix well. Pour over salad and toss to coat. Chill until served.

"This is a home version of a salad served at my favorite restaurant in Spokane, WA - Clinkerdagger's. It's so easy and delicious! Recipe from Taste of Home."

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