| African Sweet Potato and Peanut Stew | |
|---|---|
| 1 Tbs vegetable oil 1 Large Onion, Chopped | Saute onions. |
| 2 Cloves Garlic, Minced 2 tsp fresh ginger root 1 1/2 tsp ground cumin 1 1/2 tsp ground coriander 1/2 tsp ground cinnamon 1 pinch cloves 1/2 Cup spaghetti sauce 2 Large Sweet Potatoes, peeled and cut 1 carrot, chopped | Mix in |
| 2 1/2 Cups Water 1 tsp Salt | Add water, season with salt. Bring to a boil. Reduce heat and cook for 30 minutes |
| 1/2 Cup Peanut butter, smooth 3/4 Cup Applesauce 1/2 tsp Cayenne pepper | Mix in Cayenne and Peanut butter. Stir until mixed together. |
| 1/4 Cup unsalted peanuts | add peanuts Serve |
| Veggie Chile link | |
|---|---|
| One (16 oz) can corn, drained One (16oz) can beans (pick a type, any type), drained Approx. 16 oz tomatoes, chopped (canned or fresh) one (8 oz.) can Tomato Paste Chile pepper/hot stuff - it's to taste 5 Tbsp Heinz Chile Sauce 1/2 tsp Curry Powder 1 Tbsp dried mustard 8 oz Water |
Combine in deep skillet on medium heat. Bring to just a boil, then simmer on low heat for 45-55 minutes until beans are tender. Continue to heat until reaches good chile viscosity (add water if necessary). |
| 1/4 - 1/3 C Sour Cream | Heat 10 minutes more or until mixture is warm |
| Marinated Tofu Salad link | |
|---|---|
| Marinade 1/4 C soy sauce 1/3 C Rice Wine Vinegar 2 TBSP. Water 1 TBSP. Canola oil 1 clove minced Garlic 2 tsp. Sugar black pepper pinch of ground anise (optional) 1 lb cubed tofu |
Combine and refrigerate at least 3 hours |
| Vegetable Marinade juice of 1 lemon 2 tsp canola oil 2 tsp Soy sauce 2 tsp sugar black pepper salt 2 julienned carrots 2 sliced Celery stalks 1 C shredded lettuce 1/4 C sliced mushrooms 5 sliced scallions |
Combine and marinade in refrigerator 1 hour. |
| Combine, toss gently, serve chilled. | |
| Thai Mango Sticky Rice | |
|---|---|
| 1 1/2C Sweet Rice 3 C Water | Read any instructions that come with the rice or use the following general instructions
Bring the water to a boil before adding the rice (if you include the time to heat the water by adding the rice first it will require longer, _____); add the rice, stir, cover but leave the cover ajar, lower heat, a cook for 15 minutes. (Watch it). If there is a little water left at the end then remove from the heat and leave covered so the carry over effect can finish cooking it. |
| Select a soft, flavorful, mango | Cut a bit off the bottom so it will stand up. Cut a little off the top. Peel the skin off (the skin is tough, like wax fruit). Examine the bottom, figure out which direction the core runs. Slice the sides away from the core (about a third is the core, if you are along the sides there's a third of fruit on either side. Cut around the core the other way to get the pieces. Slice the fruit for serving. |
| 3/4 C Coconut milk 1/4 tsp Salt 3 Tbs Sugar | Combine in a sauce pan and bring to a boil, stirring well until the sugar dissolves. Let cool and refrigerate. |
| Plating | Place some rice on the dish, cover with some fruit, pour coconut sauce over the rice and mangos. |
| 2006-2007 | |
|---|---|
| President | Harvey Schroeder |
| Vice-President Education | Ruth Zafian |
| Vice-President Membership | Paul Young |
| Vice-President Public Relations | Dolly Reed |
| Secretary | Richard Frantz Jr. |
| Treasurer | Ray Johnson |
| Sergeant at Arms | Lem Manchester |
Attendance: Ray Johnson, Lem Manchester, Arnie Grot, Harvey, Richard Frantz Jr., Linda.
Uncertain if a quorum in attendance but by-laws say we are to hold an election at this meeting therefore determined that will vote as though have an election and then have it confirmed by other means.
Motion to vote for those nominated: Ray Johnson, 2nd by Arnie Grot. Unanimous.
Ray Johnson reported our DCP status. We need 3 more members by June 30th to be eligible for recognition under DCP and are one point short of distinct.
Discussion of if and how we can accommodate more members at the Sunday Gourmet meetings.
Submitted RF (unofficial) Back to CCAT History