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| Women's
Study and Sharing |
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Women's
Study and Sharing will meet on Tuesday, November
13 at 9:30 a.m. (the 2nd Tuesday of the month).
Our topic is "The Season of Advent in the Christian Year."
In preparation, please read the following Scriptures: Isaiah
64:1-9, Mark 12:24-37, and I Corinthians 1:3-9.
Since
our new Parlor is such a beautifully warm and welcoming space,
along with the convenience of the Servery and Kitchen facilities,
to say nothing of the delectable menu selection(s), The
Ladies Lunch Bunch has decided (at their luncheon in October)
to meet once again at the Church in November. **TAKE NOTE:
Both the time and the date have changed - from 12 noon to
11:30 a.m. - and from the 3rd Tuesday to the 2nd Tuesday (November
13th) of the month (to avoid any conflict with Thanksgiving
holiday plans).
November's
chefs will be: Vida Minard, Bea Martin and Jan Doak.
October chefs were: Shirley MacLeod, Patty Vogeley and Kaye
Wergedal.
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| "Thank
You, Ladies!" |
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| In
response to numerous requests - here is the recipe (?)
for the
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Cream
of Vegetable Soup (served at October's luncheon)
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as
much butter/oil/margarine as you need/want to saute:
equal amounts of: chopped onion, grated carrot, diced
celery and green pepper
and as much finely chopped fresh garlic as you like
equal amounts of butter/oil/margarine and all purpose
flour
equal amounts of half & half and chicken broth
a variety of frozen veggies (whatever amounts or types
that are sitting in the freezer) fresh zuccini - chopped
small
canned cream corn
Worchestershire sauce (to taste)
curry powder (to taste)
nutmeg (to taste)
Bouquet garni herbs &/or dried tarragon and thyme
(to taste)
salt and pepper (to taste)
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| Melt
your fat choice in large soup pot and gently saute the onion,
carrot, celery, green pepper, garlic until softened; add salt
and pepper. Remove them to another container and set aside.
In the same pot, melt the rest of your fat; add flour and salt
and pepper. Cook, as a roux, over medium heat for at least 2
minutes, whisking constantly. Heat cream and broth, and add
while you keep whisking until bubbles form around the edge.
Do Not boil. Add frozen vegetables. Keep heat on medium, and
stir often until veggies are semi-cooked. Add fresh zuccini
and creamed corn and all the seasonings you desire. Keep stirring
(and tasting and adjusting seasonings) and turn heat to low
and simmer for at least an hour to let flavors meld together.
Make the day before you want to serve it and refrigerate, covered,
overnight. Re-heat in crock pot to serve. (For our crowd, I
used 2 quarts of cream and 2 quarts of broth - a full gallon
of liquid - and adjusted amounts of everything else accordingly.)
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