| Time | 4PM | |
| Theme | Nuts | |
| Place | Ray and Dolly's | |
| Appetizer | ||
| Beverage | Wine Assortment | Ray |
| Hazelnut Decaf Coffee | Lem | |
| Bread | ||
| Pasta | Antipasto: Eggplant Ragout | Don |
| Soup | Peanut Soup | Ruth |
| Salad | Krabby Crab Slaw with Spicy Nuts | Paul I. |
| Lemony Orzo Salad with Feta and Pine Nuts | Sue | |
| Cashew and Spinach Salad | Jerry (guest) | |
| Entre | Greek Penne Pasta | Harvey |
| Curry Coconut Chicken | Paul Y. | |
| Chicken Satay | Richard | |
| Side/Vegetable | Baked Stuff Summer and Yellow Squash | Arnie |
| Dessert | Butterscotch Apple Squares w/ Walnuts | Linda |
| Mom's Apple-Nut Cake | Lem | |
| Peanut Butter Silk Pie | Joe |
| Peanut Soup | |
| 3C Chicken Broth 1 med onion, sliced 2-3 Carrots, sliced | 1) Cook 30 minutes 2) Process in food processor 3) Return to pot and heat |
| 1/8 tsp cayenne pepper 1/2 tsp salt 1/4 C rice (uncooked, white) | Add and cook 20 minutes |
| 1/2 C Smooth peanut butter chopped peanuts as garnish | Add and serve |
| Lemony Orzo Salad with Feta and Pine nuts. | |
|---|---|
| 1/2-cup pine nuts | Toast the pine nuts on a cookie sheet in a 350F oven for 5 - 10 minutes or until golden brown. |
| Water 1lb. Orzo Pasta 2 bouillon cubes | Boil in a 6 - 8 quart pot the water with stock cubes. Add orzo and cook until tender. Drain orzo in colander and rinse with cold water. |
| 3 lemons juice of, and zest 3 tablespoons olive oil | Toss orzo in a large bowl with the olive oil, lemon juice and lemon zest. |
| 1 cup feta cheese, crumbled 1/2 cup chopped basil leaves | Then toss in the rest of the ingredients. |
| Salt and pepper | season to taste |
| Chill salad for 3 - 4 hours before serving. | |
| Krabby Crab Slaw with Spicy nuts | |
|---|---|
| Preheat oven to 300F. | |
| 1 + 1/2 tablespoons peanut or vegetable oil 1 + 1/4 tablespoons sugar 1/4 teaspoon Garam Masala 1/4-teaspoon curry powder 1/8-teaspoon cayenne 1 cup salted peanuts |
In a small bowl, whisk together oil, sugar, Garam Masala, curry and cayenne, and peanuts and mix well. Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels. |
|
1 (16 ounce) package coleslaw mix 2 green onions, thinly sliced 1 large tomato diced 8 ounces imitation crab meet or crab, roughly shredded | Combine in a large bowl. |
|
1/2-cup mayonnaise 2 tablespoons cider vinegar 1+ 1/2 teaspoons sugar |
whisk together in a small bowl |
| Salt and pepper | Pour dressing over cabbage mixture, season with salt and pepper, toss to combine. |
| refrigerate 2 hours or overnight and top with nuts just before serving. | |