One of the incentives to attend association meetings is the reception afterward.
Not infrequently, some of the items served generate considerable demand for sharing the recipe.
Chutney Cheese Ball
8 oz. cream cheese, softened 1/2 cup raisins
2 Tbsp. sour cream 1/2 cup coarsely chopped peanuts
2 tsp. curry powder 1 cup chutney (mild mango or peach)
1/2 cup chopped green onions
In medium bowl, combine cheese and sour cream. Blend in curry powder. Add onions, raisins and peanuts, mix thoroughly. Form into a ball. Can be made 4 days ahead, but flavors will intensify. To serve, pour chutney over the cheese ball and serve with crackers.
Hot Dip With Corn Chips
8 oz. cream cheese 1/2 chopped green pepper
1 Tbsp. milk 2 Tbsp. chopped onion
1/2 tsp. garlic powder 1/2 cup sour cream
1/4 tsp. pepper 1/2 cup broken pecans
2 1/2 oz. snipped chipped beef 2 Tbsp. melted butter
Mix cream cheese, milk, garlic powder and pepper. Combine with beef, green pepper, onion and sour cream. Pour into an attractive baking dish and top with pecans and butter. Bake at 350 degrees for 20 minutes. Serve with corn chips.
Source: Twelve Corners Presbyterian Church. Bread of Life. 1999.
8 oz. cream cheese, softened 1/2 cup raisins
2 Tbsp. sour cream 1/2 cup coarsely chopped peanuts
2 tsp. curry powder 1 cup chutney (mild mango or peach)
1/2 cup chopped green onions
In medium bowl, combine cheese and sour cream. Blend in curry powder. Add onions, raisins and peanuts, mix thoroughly. Form into a ball. Can be made 4 days ahead, but flavors will intensify. To serve, pour chutney over the cheese ball and serve with crackers.
Hot Dip With Corn Chips
8 oz. cream cheese 1/2 chopped green pepper
1 Tbsp. milk 2 Tbsp. chopped onion
1/2 tsp. garlic powder 1/2 cup sour cream
1/4 tsp. pepper 1/2 cup broken pecans
2 1/2 oz. snipped chipped beef 2 Tbsp. melted butter
Mix cream cheese, milk, garlic powder and pepper. Combine with beef, green pepper, onion and sour cream. Pour into an attractive baking dish and top with pecans and butter. Bake at 350 degrees for 20 minutes. Serve with corn chips.
Source: Twelve Corners Presbyterian Church. Bread of Life. 1999.
Jim Lahey’s No-Knead Bread
Jim Lahey’s No-Knead Bread
Makes one loaf
1/4 tsp dry yeast
1-1/2 c cool water
3 c bread flour ( for wheat loaf : 2 cup bread & 1 cup wheat flour; for rye loaf: 2 1/4 cup bread flour & 3/4 cup rye flour)
1-1/2 tsp salt
Stir together all the ingredients until you have a shaggy, sticky dough.
Cover and set aside for 12-18 hours. The longer this rise, the more rustic and sour the bread.
Turn the dough out onto a sheet of parchment paper or a well-floured tea towel.
Put the dough on a wooden cutting board or a stack of newspapers – not on your cold countertop – and allow the dough to rise for two hours.
Thirty minutes before the end of the second rise, with the rack in the lower third of the oven, turn the oven on to 475• and slide in your cast-iron covered dutch oven.
At the end of the rise, pick up all four corners of the sheet of parchment paper with the dough on it and place in the dutch over. Or if using the towel method undo the towel and allow the dough to fall gently into the bottom of the dutch oven. Cover it and bake for 30 minutes.
Uncover the loaf and bake for 15-30 additional minutes, and the bread is deeply golden and registers an internal temperature of 200•.
My loaves are always ready after 45 minutes total baking time, but your mileage may vary.
Makes one loaf
1/4 tsp dry yeast
1-1/2 c cool water
3 c bread flour ( for wheat loaf : 2 cup bread & 1 cup wheat flour; for rye loaf: 2 1/4 cup bread flour & 3/4 cup rye flour)
1-1/2 tsp salt
Stir together all the ingredients until you have a shaggy, sticky dough.
Cover and set aside for 12-18 hours. The longer this rise, the more rustic and sour the bread.
Turn the dough out onto a sheet of parchment paper or a well-floured tea towel.
Put the dough on a wooden cutting board or a stack of newspapers – not on your cold countertop – and allow the dough to rise for two hours.
Thirty minutes before the end of the second rise, with the rack in the lower third of the oven, turn the oven on to 475• and slide in your cast-iron covered dutch oven.
At the end of the rise, pick up all four corners of the sheet of parchment paper with the dough on it and place in the dutch over. Or if using the towel method undo the towel and allow the dough to fall gently into the bottom of the dutch oven. Cover it and bake for 30 minutes.
Uncover the loaf and bake for 15-30 additional minutes, and the bread is deeply golden and registers an internal temperature of 200•.
My loaves are always ready after 45 minutes total baking time, but your mileage may vary.
Foolproof Pie Dough
Cook's Illustrated's Foolproof Pie Dough
Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedures
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedures
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
