Sunday, August 25 was our annual kick-off BBQ! Misty Buonsignore and her parents kindly hosted members and their families. Lots of time was spent swimming and playing!
Everyone brought a side dish to accompany hamburgers and hot dogs. These dishes were so wonderful that we want to share those recipes!
2 28 oz cans of San Morezeno or Miur Glen tomatoes
1 large yellow onion diced
1 4 oz can of Ortega brand green chilies
~9 cloves of garlic
1 jalapeno, seeded and diced
small handful of cilantro leaves (no stems)
1 teaspoon of cumin
2 teaspoons of sugar
salt and pepper to taste
Preheat oven to 350 and grease a 9×13 pan (if not using a non-stick pan).Mix:2 cups flour2 cups sugar1/2 tsp salt1 tsp baking powder1/2 tsp cinnamonIn a saucepan over medium high heat, stir this well until it boils:1 cup butter1/4 cup unsweetened cocoa powder1 cup coca-cola1/2 cup buttermilkRemove mixture from heat and add to the flour mixture, whisking until combined.Then add:2 eggs1 tsp vanilla extractMix, put in pan, and bake for about 30 minutes.When cake is nearly done, make the glaze by mixing in a saucepan:1/2 cup butter1/4 cup unsweetened cocoa powder1/2 cup coca-colaOnce that boils, remove and slowly stir in 4 cups of confectioner’s sugar until nice and smooth. Then add in about a cup of chopped pecans. Once cake is done and out of the oven, pour this warm glaze right over the top of the hot cake!
Ingredients:1 pound large button mushrooms, trimmed, cleaned, and thinly sliced1/3 cup chopped fresh flat-leaf parsley1/4 cup extra-virgin olive oil1/4 cup lemon juice1/4 cup red wine vinegar1 shallotLittle garlicKosher salt and freshly ground black pepper2 ounce piece of ParmesanDirections:In a medium salad bowl, mix together the mushrooms and parsley.In a small bowl, whisk together the oil, lemon juice, and vinegar until smooth. Season with salt and pepper, to taste.Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.