Annual Kick-off BBQ

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!

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Everyone brought a side dish to accompany hamburgers and hot dogs. These dishes were so wonderful that we want to share those recipes!

Pollet Salsa

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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

Ideally, you would run all of this through a food processor together.  However, if your food processor is too small, run the tomatoes through, then the onions, the the cilantro, garlic, and jalapeno. Then combine and add seasonings to taste.
Coca-cola Cake
Preheat oven to 350 and grease a 9×13 pan (if not using a non-stick pan).
Mix:
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
In a saucepan over medium high heat, stir this well until it boils:
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca-cola
1/2 cup buttermilk
Remove mixture from heat and add to the flour mixture, whisking until combined.
Then add:
2 eggs
1 tsp vanilla extract
Mix, 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 butter
1/4 cup unsweetened cocoa powder
1/2 cup coca-cola
Once 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!
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Fresh Mushroom and Parsley Salad
Ingredients:
1 pound large button mushrooms, trimmed, cleaned, and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1 shallot
Little garlic
Kosher salt and freshly ground black pepper
2 ounce piece of Parmesan
Directions:
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.
What a great way to start the year!
Love and AOT,
Rebecca Pollet
Vice President-Administration
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