| Name | Position | Food |
|---|---|---|
| Richard Frantz Jr. | Maple Corn Bread | |
| Deb Grehn | Speech: "That's right" | Spicy Maple Grilled Chicken |
| Paul Iltchenko | Toastmaster | Avocado Soup |
| Susan Troupe | Word Master | Boston Baked Beans |
| Ruth Zafian | Timer | Smoked Duck and Cranberry Relish |
| Lem Manchester | SP #1: Varmints and me | Boiled corn on the cob |
| Ray Johnson | GE, Host | CT made wine |
| Dolly Reed | Grammarian, SP: | Maple Dijon BBQ Chicken & blueberry pie |
| Linda Schroeder | Trifle Brought Harvey's Crab Dip |
| Maple Cornbread (based on the Frugal Gourmet Cooks American) | |
|---|---|
| 1 1/3 C Flour [Dolly friendly: use Spelt] 2/3 C Cornmeal 3 tsp Baking Powder 1/2 tsp Salt |
Mix dry ingredients |
| (for Spicy Maple Cornbread) 1 jalapeno pepper minced 1 tsp ground Chipotle |
Wash, seed and mince the jalapeno Now wash your hands before you rub your eyes. I know you know that, I know that, I just didn't do it so I'm writing that down. |
| 1 ear of corn on the cob | Boil for 3 minutes, cool in cold water, then cut off kernels with knife and mix in. |
| 1/3 C Maple Syrup 1/2 C Corn oil (alternately melted shortening or salad oil) 2 Eggs, slightly beaten |
stir well, don't beat |
| Bake in greased 9x9" pan in 425 degree oven (recipe says 25 minutes but you should start checking with earlier with a tooth pick). | |
| Avocado Soup (serves 4-5) (recipe from Yankee Magazine's Favorite New England Recipes) | |
|---|---|
| 1 ripe avocado 2 C chicken stock 2 Tbsp white rum 1 tsp curry powder Juice of 1 lemon OR lime salt and pepper 1 C light cream (substitute zSilk cream made from soy to be Dolly friendly) |
Combine ingredients in blender and mix thoroughly. (If you don't use a blender then sieve the avocado and beat together.)
Chill the soup and serve with a sprinkling of finely chopped chives or a sprig of watercress. |
| Boston Baked Beans (serves 8) (recipe from Yankee Magazine's Favorite New England Recipes) | |
|---|---|
| 1 qt dry pea beans or navy beans | Soak the beans overnight OR put into pot of water and boil two minutes then turn off heat, cover with lid and let sit 2-4 hours. |
| 2 Lg onions finely chopped 3/4 Lb. Salt pork or diced ham bone 1 or 2 cloves of garlic |
parboil beans in fresh water with additional ingredients |
| 1 tsp salt | salt to taste |
| 3/4 C real black molasses (some like brown sugar as well) 1 tsp dry mustard 1/2 tsp ginger2 Tbsp vinegar |
combine everything in bean pot. Leave in oven with anything else (except cake) that is baking, covered at first and uncovered for last hour.
The longer the beans bake the better they are. They are best after a second day of baking. (250 degrees for 6-8 should do, add water as necessary). |
comment: Molasses is rich in Iron and helps breads keep longer. There are three types of molasses: (1)The best is unsulfured molasses deliberately made from the juice of sun-ripened cane grown for 12-15 months. (2) Sulfured molasses is a by-product of sugar making , the sulfur fumes are retained in the molasses. Light molasses is from the first boiling and dark from the second. (3) Blackstrap molasses is a waste product, the residue from the third boiling in which more sugar is extracted but minerals such as iron are retained. (information from Joy of Cooking).