March Easter Dinner

Our March Chefs:
Allyson White, Gayla Johansen, Michele Evans, and Jill Record

I'm not sure where March has gone, but I'm finally getting the updates for our March Dinner on the Blog. It was a WONDERFUL evening. The food was delicious! If you were unable to attend, make sure you look at the following pictures for what you missed! After you wipe the pool of drool off your keyboard, go ahead and print the recipes and start cooking - yummy!!

We had a slight change of location and met in the sitting area on the right of the main foyer and kitchen, in our clubhouse. It was a cozy change, and worked out nicely.

Spinach Salad

By: Jill Record

3/4 pkg. baby spinach
1/2 head of iceburg lettuce
1/3 cup sliced mushrooms
1/4 lb bacon, browned and crumbled
1 1/2 c swiss cheese
1/2 c frozen peas
Toss all ingredients together in a large bowl.

Dressing: 1/2 c red wine vinegar 1/2 c sugar 1 small purple onion, finely chopped 3/4 T green onion, finely chopped 3/4 T salt 3/4 T poppy seeds almost 1/2 t mustard 3/4 c oil (try using less) refrigerate until ready to use.

Roasted Potatoes

By: Michele Evans

1 bag fingerling potatoes
rosemary (I used dried)
garlic salt
salt & pepper
olive oil

Clean potatoes well. Cut in halves or quarters, depending on the size of the potato. In a large bowl combine olive oil and spices. Add potatoes and coat well. Put onto a cookie sheet (it may take more than one) and bake at 425 for 30-40 minutes.

Steamed Green Beans

By: Gayla Johansen

Steam the Green Beans!!

Mom’s Crescent Rolls

By: Michele Evans

1 yeast packet
3 eggs, well beaten
2 t salt
½ c sugar
3 T melted butter
1 c sweet milk, scalded and cooled to luke warm
4 c sifted flour

Dissolve yeast in 1/4 c luke warm water. Add 1 T of the sugar and stir until dissolved. Beat eggs and add remaining sugar. Add yeast mixture, stirring continuously with the mixer. Add butter and salt to the milk while it is scalding. Cool slightly and then add milk mixture to the rest. Add 2 c of the flour and beat well. Add remaining flour until well combined. Pour onto a well-floured board. Knead lightly, just catch in the edges of the dough. Put in buttered bowl and brush butter on the top. Cover and let rise at room temperature overnight. The next morning, pour dough onto a lightly floured board. Don’t knead the dough, simply roll thin. Brush with melted butter. Cut into pie-shaped pieces and roll piece like a croissant. Put rolls onto baking sheets and let them rise for 4 hours. Bake at 325 degrees for 12-14 minutes, until golden brown.

Makes about 3 dozen.

Easter Pork

By: Allyson White

Carrot Cake Cupcakes

Hot Cranberry Drink

By: Allyson White

2 cups fresh or frozen cranberries
6 cups water, divided
1 cup sugar
1/4 cup red cinnamon candies
7 whole cloves
1/2 cup fresh orange juice
1/4 cup fresh lemon juice

In a sauce pan, cook cranberries in 2 cups water until they pop. Strain through a fine sieve, reserving juice and discarding skins; set aside. In a large sauce pan, combine sugar, candies, cloves and remaining water. Cook until candies are dissolved. Add orange and lemon juices and reserved cranberry juice; heat through. Remove cloves. Serve hot.

The table decorations were a great hit at our table! The Easter peanut M&Ms not only held the beautiful Gerber daisies in place, but were a nice little treat at the end of the meal.

NICE WORK LADIES! What a great job you all did!