November 2010 Meeting

Hello,
Our next meeting will be held on Wednesday, November 10th at 6:30 p.m. at DeeAnn's home.

The theme is Crockpot Creations.

We will be choosing the themes for next year's meetings so be sure to come with ideas on what you want to experiment with in 2011.

Hope to see you all there!

Pumpkin, Pumpkin Night

Memory brought Pumpkin Pappardelle from Healthystylemag.com
1 Tbsp chopped shallots
1 Tbsp minced garlic
2 Tbsp extra-virgin olive oil
1/2 cup diced calabaza or butternut squash
1 cup vegetable stock
3/4 cup canned pumpkin
Pinch ground cinnamon
Pinch sea salt
Pinch freshly ground blackpepper
6 oz. fresh pappardelle or fettuccine
4 tsp chopped macadamia nuts
2 Tbsp pomegranate concentrate

In a large sauté pan, sauté shallots and garlic in olive oil over medium heat until shallots are translucent. Add diced calabaza or butternut squash and sauté until tender.

Deglaze pan with vegetable stock. Add canned pumpkin, cinnamon, salt, and pepper and cook until heated through.

Boil pasta and stir into pumpkin mixture.

Evenly divide the pumpkin and pasta mixture in four bowls. Top each serving with 1 tsp macadamia nuts and 1/2 Tbsp pomegranate concentrate.

Cook's Note
Roasted and pureed fresh pumpkin, butternut squash, or sweet potatoes may be substituted for the canned pumpkin.

Sybil brought Pumpkin Orzo from Paula Deen
1 1/4 cups chicken broth
3/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup orzo

In a medium saucepan, combine the chicken broth, pumpkin, butter, honey, balsamic vinegar, ginger, salt, and pepper. Bring to a boil over medium-heat, then add the orzo. Reduce the heat to low, and simmer, stirring frequently, until the orzo is tender, about 15 minutes. Serve immediately.

AND Pumpkin Gooey Butter Cakes from Paula Deen
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

AND Pumpkin Cream Cheese Spread from Better Homes and Gardens
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Mary brought Pumpkin and Black Bean soup from Rachael Ray
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

DeeAnn brough Penne-Wise Pumpkin Pasta from Rachael Ray
Salt
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
7 leaves fresh sage, thinly sliced
Grated parmigiano-reggiano cheese, to pass around the table

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes. Stir in the sage.

Toss the pasta with the sauce and pass the parmigiano-reggiano around the table

and Cinnamon-Pumpkin Custard from Better Homes and Gardens
1 cup canned pumpkin
1/2 cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
1/3 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 12-ounce can (1 1/2 cups)evaporated milk
1/4 cup granulated sugar

In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.

Bake in a 300° oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.

Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.

Sharon brought Pumpkin Scones from Starbucks
2 Cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 Teaspoon salt
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/4 Teaspoon ground ginger
1/2 Cup canned pumpkin
3 Tablespoons half and half
1 Large egg
6 Tablespoons cold butter

PLAIN GLAZE
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk

SPICED ICING
1 Cup plus 3 Tablspoons powdered sugar
2 Tablespoons whole milk
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
1 Pinch ground ginger
1 Pinch ground cloves

Preheat oven to 425°F.

Scones:
Combine flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/4 teaspoon ginger in a large bowl.
In a separate bowl, whisk together pumpkin, half and half and egg.
Cut butter into cubes then add it to the dry ingredients. Use a pastry knife or a fork to combine butter with dry ingredients. Continue mixing until no chunks of butter are visible. You can also use a food processor: Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand.
Fold wet ingredients into dry ingredients, then form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle that is about 9 inches long and 3 inches wide. Use a large knife or a pizza wheel to slice the dough twice through the width, making three equal portions. cut those three slices diagonally so that you have 6 triangular slices of dough.
Bake for 14 to 16 minutes on a baking sheet that has been lightly oiled or lined with parchment paper. Scones should begin to turn light brown.

Plain Glaze:
Combine ingredients in a medium bowl. Using an electric mixer on medium speed mix until smooth.
Brush a coating of the glaze over the top of each cooled scone.
Allow plain glaze to set up.

Spiced Icing:
Combine ingredients in a cleam bowl. Using an electric mixer on medium speed. mix until smooth. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour).

Makes 6 scones(or 12 mini's)
*Sharon had to add extra flour as the dough was too sticky!

Sprice brought Pumpkin Pasta
Laura brought Pumpkin Veggie Soup and Pumpkin Waffles

October's Meeting

The Recipe Pioneers will be making any new recipe made with pumpkin for the October meeting. Let's get creative and not just have desserts (although a few would be nice).

The meeting will be held on Wednesday, October 13th at 6:30 p.m. Memory Batton will be hosting the group in her home.

Hope to see you all there!

Soup and Sandwich Recipes

We had a blast this time! Memory kept us all laughing with her hilarious stories of newlywed bliss...teehee. The food was great too!

Sybil brought Benedictine Sandwiches from Paula Deen
1 medium cucumber
1 small onion, quartered
1 (8-ounce) package cream cheese, softened
1/2 teaspoon salt
Dash hot pepper sauce
1 drop green food coloring
Thinly sliced white bread
Mayonnaise
Parsley or watercress, for garnish

Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced. Place cucumber into a small glass mixing bowl.

Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring.

With a round cookie or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.

AND Tortellini Soup from Rachel Ray

1 quart chicken stock
1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmigiano-Reggiano cheese

Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.

Mary brought Quick Clam Chowder from America's Test Kitchen Family Cookbook

4 (6.5 ounce) cans minced clams
3 (8 ounce) bottles clam juice
4 ounces bacon (4 slices), minced
1 onion, chopped fine
2 garlic cloves, minced
1/4 cup all-purpose flour
1-1/2 pounds red potatoes (5 medium), scrubbed and cut into 1/2-inch pieces
2 bay leaves
1 tsp minced fresh thyme or 1/4 tsp dried
1 cup heavy cream
2 TBS minced fresh parsley
Salt and Pepper

Drain the clams, reserving the juice. Add the bottled juice to the reserved clam juice to measure 5 cups (if short after adding the 3 bottles, add water to make up the difference).

Cook the bacon in a large Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the 5 cups of clam broth. Stir in the potatoes, bay leaves, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.

Stir in the clams, cream, parsley. Return to a simmer briefly, then remove the heat. Discard the bay leaves and season with salt and pepper to taste.

DeeAnn brought Parmesan Potato Soup from Allrecipes.com
4 potatoes, cubed
3/4 cup chopped onion
1/2 cup all-purpose flour
1/2 teaspoon seasoning salt
1/4 teaspoon sage
4 1/2 cups chicken broth
1 cup grated Parmesan cheese
1/2 cup margarine
1/2 teaspoon dried basil
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
6 cups milk
12 slices crisp cooked bacon, crumbled

Cook the potatoes in boiling water until tender.

In a soup kettle, saute onion in butter or margarine until tender.

Stir in flour and spices. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes. Add potatoes, and return to a boil. Reduce heat, cover, and simmer for 10 minutes.

Stir in milk and cheese. Heat through. Stir in bacon.

AND Hawaiian Sandwiches from Allrecipes.com
16 slices bacon
8 slices toasted white bread
1 (20 ounce) can sliced pineapple, drained
8 slices Cheddar cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.

September Meeting of the Pioneers

Our September meeting will be: Soups AND Sandwiches. Please plan on bringing both to share.

We will meet on Wednesday, September 8th at 6:30 p.m. at Sybil's house.



BRING A FRIEND!

Delicious Fish and Seafood Night

Mary brought Broiled Tilapia Parmesan from Allrecipes.com
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Sharon brought Crab and Ricotta Cannelloni from Foodnetwork.com

1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg

Sybil brought Shrimp and Wild Rice Casserole from Foodnetwork.com

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.

Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.

Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

DeeAnn brought: Shrimp Salsa from Allrecipes.com

1/2 pound salad shrimp (DeeAnn used larger shrimp, cut up)
2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro 1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

1. Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

AND

No Fuss Peel n Eat Shrimp with Spicy Remoulade Sauce from Foodnetwork.com

1 pound large shell-on deveined shrimp (DeeAnn used peeled, cooked shrimp and only cooked for a few minutes on the stove)
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows

Preheat oven to 350 degrees F.

Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.

Spicy Remoulade Sauce:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Yield: 1 1/2 cups

Sprice brought Shrimp with Tomatoes and Chili Pepper

1/4 cup extra virgin olive oil
3 Tbs chopped onion
2 tsp chopped garlic
Chopped hot red chili pepper, to taste
3 Tbs chopped parsley
1-2/3 cups canned imported Italian plum tomatoes, cut up with their juice
Salt
1-1/2 to 2 pounds unshelled medium shrimp
Grilled or oven-browned slices of crusty bread

Put the olive oil and onion in a saute pan, turn on the heat to medium, and cook the onion until it becomes translucent. Add the garlic and chipped chili pepper. When the garlic becomes colored a paled gold, add the parsley, stir once or twice, then add the cup-up tomatoes with their juice together with liberal pinches of salt. Stir thoroughly to coat the tomatoes well, and adjust heat to cook at a steady simmer. Stir from time to time and cook for about 20 minutes, until the oil floats free from the tomatoes.

Shell the srhimp and remove their dark vein. Wash in several changes of cold water, then pat thoroughly dry with paper towels.

Add the shrimp to the simmering sauce, turning them 2 to 3 times to coat them well. Cover the pan and cook for about 2 to 3 minutes, depending on the thickness of the shrimp. Taste and correct for salt and chili pepper. Serve at once with crusty bread to dunk in the sauce.

Next Month's Meeting of the Pioneers

Hi All,
The August meeting of the Recipe Pioneers will be held on Wednesday, August 11th at 6:30 p.m. Sprice has offered us her home for the meeting.

The theme is: Fish and Seafood

I can't wait to see what everyone brings!