NJ Supper Club Recipes

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

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)

NUTRITION PER SERVING
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

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

Recipe from Christie
December 2005 Supper Club

Ingredients:
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

Directions:
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.

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)

NUTRITION PER SERVING
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

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

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

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.

Description:
"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."

Recipe from Christie
November 2005 Supper Club

To make Carrot Spritzer, process 3-4 fresh carrots in a juice extractor. Pour 3 ounces of carrot juice and 1 tablespoon of freshly squeezed grapefruit juice into a tall champagne flute. Top with 1-1/2 oz of chilled champagne. Garnish with a carrot peel and serve immediately.

Recipe from Zarina
November 2005 Supper Club

Makes 10 cups; Total Time: 40 minutes

Toast:
1/3 cup pistachio nuts

Cook:
1 lb. thin asparagus, cut into thirds

Saute in 1/4 cup unsalted butter; Remove and discard:
1 large clove garlic, peeled and halved lengthwise

Add:
cooked asparagus
1/4 teaspoon ground white pepper
1/3 cup dry white wine

Pour in, simmer and season:
1 cup half and half
1/4 cup heavy cream
1-1/2 teaspoon sea or kosher salt

Prepare; Combine and add:
1 lb dry penne pasta
Asparagus sauce
1/2 cup freshly grated Parmigiano-Reggiano cheese

Garnish with:
Toasted chopped pistachio nuts

Preheat oven to 350. Toast the nuts on a baking sheet for 5-7 minutes; cool, chop and set aside. Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium-high heat until tender, about 3 minutes. Remove asparagus, saving the water so the pasta can be prepared in the same pot. Saute garlic in butter in a saute pan over medium heat, pressing the garlic with a wooden spoon to release its flavor. When the edges start to brown, remove and discard garlic. Add the asparagus and pepper. Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium. Pour the half and half and cream over asparagus mixture and simmer about 2 minutes. Season with salt; keep warm while boiling the pasta. Prepare penne (in asparagus water) according to package directions; drain and return to the pot. Combine asparagus sauce with pasta, stirring over low heat. Add cheese, stirring until it melts; transfer to a platter. Garnish with pistachio nuts and serve immediately.

Recipe from Zarina
November 2005 Supper Club

Prep time: 20 minutes
Total time: 2 hours, 20 minutes (including refrigeration)

1 packages (6 squares each) Baker's White Chocolate
3/4 cup sweetened condensed milk
1/2 cup dried cranberries
1 cup coarsely chopped almonds, toasted
1 tablespoon grated orange peel

Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwaveable bowl for 2-3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks (do not freeze). Makes 4 dozen pieces or 24 servings, two pieces each.

1 cup rum
4 cups apple cider
1 cup cranberry juice
4 orange slices
cloves (insert cloves into the orange slices)

Warm up ingredients (in the microwave works fine). Can serve warm or at room temperature. Looks nice in a punch bowl.

Recipe from Nan
November 2005 Supper Club

1 pkg 8 oz. cream cheese, softened
½ cup sour cream
¼ tea cinnamon
2 tablespoons honey
1-16 oz. can whole berry cranberry sauce
1/3 cup slivered almonds
assorted crackers

In a small bowl, beat cream cheese, sour cream, honey & cinnamon until smooth. Spread onto a serving plate. In a bowl mix cranberry sauce until it reaches a spreading consistency. Spread over cream cheese. Sprinkle with almonds, cover and refrigerate 1-3 hours. Serve with crackers and enjoy.

Recipe from Nan
November 2005 Supper Club

3-1/2 cups sweetened shredded coconut
2 tea ground cumin
¾ tea ground coriander
½ tea cayenne pepper
salt and freshly ground pepper
2 pounds boneless chicken breast, cut into 1-inch pieces
2 eggs beaten to blend
Dijon Mustard

Toast coconut on heavy large baking sheet in 325 oven until golden brown. Stir frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind in batches in processor using on/off turns.

Butter 2 heavy large baking sheets. Mix cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken pieces, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completely. Transfer to prepared sheets. Cover and refrigerate for 1 hour. (can prepare 1 day ahead)

Preheat oven to 400. Bake chicken until crisp and golden, turning pieces over once, about 12 minutes. Arrange chicken on platter. Serve warm or at room temp with Dijon mustard.

Recipe courtesy Gale Gand

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

3/4 cup sugar
1/3 cup water
1/2 orange, zested
1/8 teaspoon cinnamon
2 cups toasted pecans

In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)

Notes about the recipe: These are great as a garnish or to enjoy with drinks. You can use different nuts and different spices if you want to experiment.

The pickled cucumbers are also great on their own as a condiment for tuna-salad sandwiches.

6 tablespoons distilled white vinegar
4 teaspoons coarse kosher salt
2 1-pound English hothouse cucumbers, very thinly sliced
1/2 cup plus 3 tablespoons chopped fresh dill
3 1/4 pounds Yukon Gold potatoes (about 10 medium), unpeeled
Additional coarse kosher salt
1 cup very thinly sliced white onion
8 radishes, trimmed, thinly sliced
3/4 cup mayonnaise
Small radishes with green tops

Stir vinegar and 4 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/2 cup dill in heavy 1-gallon resealable plastic bag. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally. Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.

Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 3 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired. (Salad can be made 1 day ahead. Cover and refrigerate.)

Mound salad in bowl; garnish with whole radishes. Serve cold or at room temperature.

Makes 8 servings.
Bon Appétit
August 2004

Recipe from Letty
November 2005 Supper Club

Barbara Lauterbach is a long-time King Arthur spokesperson and friend. This coffee cake is a favorite at her Watch Hill Bed & Breakfast in Center Harbor, New Hampshire. "Its rich cinnamon aroma brings guests down on time for breakfast" says Barbara. "And it also freezes very well, so I always keep one in the freezer for drop-ins!"

1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1 1/2 cups sugar
2 1/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (5 tablespoons) butter, softened
1/3 cup vegetable oil
2 large eggs
1 cup light sour cream
2 teaspoons vanilla

Preheat your oven to 350°F, and grease a 9 or 10-inch tube pan with removable bottom, or a 9 x 13-inch pan. In a small bowl, combine the walnuts, cinnamon, and 1/2 cup of the sugar. Set aside. In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter, oil and remaining 1 cup sugar till well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and gradually beat in the flour mixture, the sour cream and the vanilla, being careful not to over-beat the mixture.

Spoon half of the batter into the pan, and sprinkle with half of the nut mixture. Spoon the remaining batter into the pan, and sprinkle with the rest of the nut mixture.

Bake the cake 55 to 65 minutes, or until it tests done (35 to 40 minutes if you're using a 9 x 13-inch pan). Cut in wedges and serve warm.

Note: Barbara welcomes guests year 'round to her beautiful B & B, which overlooks Lake Winnipesaukee. For information, give her a call at 603-253-4334.

Recipe from Julie
November 2005 Supper Club

Four Seasons Hotel, Chicago

Prep Time: 35 minutes
Cook Time: 55 minutes
Yield: 4 servings

Pancakes:
1 cup pastry flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/16 teaspoon cloves
1/16 teaspoon nutmeg
1/16 teaspoon allspice
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup pumpkin puree
2 eggs
1 cup half-and-half
1-ounce melted butter
4 egg whites, whipped to soft peak
2 tablespoon vegetable oil
Root Beer Syrup:
4 (16-ounce) bottles root beer
2 tablespoons butter, room temperature

Caramelized Bananas:
4 bananas, cut in half lengthwise
2 ounces butter
4 tablespoons sugar

Cinnamon Whipped Cream:
4 ounces whipping cream
Cinnamon
1 tablespoon sugar

To make pancakes, sift together all of the dry ingredients. In a bowl, combine the puree, whole eggs, and the half-and-half. Add the flour mixture and stir, being careful not to over mix the batter. Finish with the melted butter. Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.

Heat the griddle to medium heat. Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon. When pancakes are golden brown, flip to finish cooking.

To make the root beer syrup, reduce root beer until it becomes a thick glaze. Whisk in the butter and spoon over pancakes.

Cut the bananas in 1/2 lengthwise. Heat a saute pan to medium and melt the butter and sugar. Stir until sugar dissolves and begins to caramelize. Add the bananas and toss to coat.

To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.

To serve, stack the pancakes on each plate. Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.

Recipe from Sweetnicks
November 2005 Supper Club

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings

3 tablespoons vegetable oil
1 medium onion, diced
Salt and pepper
2 cloves garlic, minced
1 tablespoon curry powder
1 tablespoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 cup whole milk plain yogurt
3/4 cup half-and-half
2 (10-ounce) packages frozen chopped spinach, thawed
1 (15-ounce) can chickpeas, drained and rinsed

Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

Dave Lieberman, FoodTV Network

Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 4 cups

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, drained and roughly chopped
10 bacon strips, fried until crisp and crumbled
2 cups sour cream
1 teaspoon kosher salt (added a bit more)
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside. Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
4 pitas, cut into 4 wedges each, then separated

Preheat the oven to 350 degrees F. Mix all of the herbs and spices in a small bowl. Put the pita wedges flat on a greased cookie sheet. Drizzle with vegetable oil and then evenly distribute the herbs amongst the pita chips. Place cookie sheet into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.

October 2005 Supper Club, Recipe from Nan

Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.

24 large grape leaves
Cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt
8 lemon wedges

Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside. Set large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.

Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.

Yield: 8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)

NUTRITION PER SERVING
CALORIES 88(12% from fat); FAT 1.8g (sat 0.2g,mono 0.4g,poly 0.9g); PROTEIN 2.7g; CHOLESTEROL 0.0mg; CALCIUM 72mg; SODIUM 500mg; FIBER 1g; IRON 1.3mg; CARBOHYDRATE 16.5g

Joanne Weir
Cooking Light, SEPTEMBER 2005

October 2005 Supper Club, Recipe from Nan

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

6 medium sweet potatoes (about 2 1/4 pounds)
Cooking spray
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon black pepper

Preheat oven to 500°. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

Yield: 8 servings (serving size: 3 wedges)

NUTRITION PER SERVING
CALORIES 153(2% from fat); FAT 0.4g (sat 0.1g,mono 0.0g,poly 0.2g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 166mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 35.5g

Kathryn Conrad
Cooking Light, OCTOBER 2004

September 2005 Supper Club, Recipe from Julie

2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper

Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

September 2005 Supper Club, Recipe from Julie

1 unsliced loaf french bread
6 tablespoons butter
1 whole head of fresh garlic -- peeled and chopped fine
7 teaspoons sesame seeds
1/4 cup parmesan cheese -- grated
1 1/2 cup sour cream
2 cups monterey jack cheese -- cut into 1" cubes
2 teaspoons lemon pepper
2 teaspoons parsley
2 cups chopped artichoke hearts

Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
- - - - - - - - - - - - - - - - - - -
NOTES : This recipe was posted by Peggy/OR over at Gail's Recipe Swap. It got rave reviews.

September 2005 Supper Club, Recipe from Julie

3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 can (15 oz.) pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 package (3.4 oz.) cheesecake flavored instant pudding and pie filling
mint leaves (for garnish)

Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkle of pumpkin pie spice, and a mint leaf.

Makes 45 tarts.

Description:
"very pretty and easy dessert"

Source:
"Family Fun Magazine, October 2005"

Julie's Notes: I couldn't find cheesecake pudding, so I used banana cream. Probably not the best choice. Cheesecake or vanilla would be much better.

October 2005 Supper Club, Recipe from Jessica

For the bars
1/3 cup canola oil
2 large eggs
1 cup sugar
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups all-purpose flour, sifted

For the frosting
1/2 cup cream cheese, softened
3 tablespoons butter, softened
1 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla
Finely diced crystallized ginger

Preheat oven to 350. Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray. In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish.

Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely.

Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger.

October 2005, Recipe from Jessica

1 8-ounce (4 1/2-inch-diameter) firm Camembert cheese with rind
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar

2 tablespoons (1/4 stick) butter
1/3 cup crumbled bleu cheese
Chopped fresh chives
1 French bread baguette, sliced into rounds, lightly toasted
Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.

Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)

Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.

Bon Appétit
December 1998

Served October 2005, Recipe from Christie

1 avocado, peeled, seeded and chopped into ½ inch cubes
1 lime juiced
¼ cup diced red pepper
¼ cup diced red onion
¼ cup diced red or yellow tomato
½ cup fresh lump crabmeat
1 tbsp olive oil

In a bowl, combine the avocado, limejuice, red pepper, red onion, tomato, crabmeat and olive oil. Season to taste with cayenne pepper, salt and black pepper.

Served October 2005, Recipe from Julie
Rated 3 stars by Supper Club Members (taken from average of 7 votes)

2-1/2 cups crushed vanilla wafers
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 cup chopped walnuts
3 tablespoons dark corn syrup
1/4 cup rum

In a medium-sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.

Served October 2005, Recipe from Julie
Rated 4 stars by Supper Club Members (taken from average of 7 votes)

1 cup flour
1/4 cup cornmeal
6 tablespoons butter
16 oz canned black beans, drained and rinsed
4 cups lowfat cheddar cheese, shredded
2 eggs, beaten
1 tablespoon milk
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon black pepper
hot mustard for dipping

Heat oven to 400. Mix flour and cornmeal. Cut in butter. Spread beans on paper towels to dry. Add with cheese-pepper to flour. Mix and form into 1" balls. Place on sprayed sheet, bake 20 minutes. Serve with mustard.

Served October 2005, Recipe from Julie
Rated 4 stars by Supper Club Members (taken from average of 7 votes)

2 1/2 pounds apples -- peeled & chopped
12 oz. pkg. butterscotch morsels
1/4 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter
1 cup pecans, chopped
3/4 cup quick oats

Preheat oven to 375. Place apples in a 13x9x2-inch baking pan. In small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; sprinkle over apples. Bake in oven for 20 minutes.

TOPPING: In a medium bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake for 30 to 40 minutes until apples are tender.

Served October 2005, Recipe from Zarina
Rated 5 stars by Supper Club Members (taken from average of 7 votes)

6 potatoes, peeled and cubed
2 (14 oz) cans of chicken broth
2 leeks chopped (don't use real hard, dark pieces)
2 teaspoons butter
1-1/2 cups heavy whipping cream

In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. Meanwhile, in a skillet over medium heat, saute the leeks in butter for 5-10 minutes or until tender. Add the leeks and cream to the potatoes and stir well. Mash potatoes with a potato masher to slightly thicken soup, if desired. Ladle into bowls to serve. Yield: 4 servings

October 2005, Recipe from Nan
Rated 4 stars by Supper Club Members (out of 7 votes)

1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 cup semisweet chocolate pieces
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 to 3 tablespoons bourbon

Icing:
3 tablespoons butter, softened
1-1/2 cups sifted powdered sugar
1 to 3 teaspoons milk (more if needed)
1/4 teaspoons vanilla
1 oz. semisweet chocolate, melted

Preheat oven to 350. Grease 8x8x2 pan; set aside. In medium saucepan, combine 1/3 cup butter, granulated sugar and water. Cook and stir over med heat just until mixture boils. Remove from heat. Add 1 cup chocolate pieces, stirring until melted. Stir in eggs and vanilla, beating lightly with spoon just until combined. Stir in flour, baking soda, and salt. Stir in pecans. Spread batter in prepared pan. Bake about 20 minutes or until edges are set and begin to pull away from sides of pan. Using fork, prick warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.

For frosting: in small bowl, beat 3 tablespoons butter with electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies. Drizzle melted chocolate over frosting. Cut into bars.