Wednesday, August 21, 2019
IMMACULATE HEART GARDEN CLUB’S “LADIES OF THE CHURCH”
KALE & CHICKPEA SPREAD
by VERONICA TERZAK
5kale leaves
1lemon
2tablespoons olive oil
1tablespoon soy sauce
1garlic clove
1/2(15-ounce) can chickpeas, drained
1teaspoon fresh thyme, rosemary or basil
Crackers, bread or carrot sticks
Remove stems from kale, tear into small pieces. Crush or mince garlic, squeeze lemon juice into mortar bowl, add chickpeas, olive oil, soy sauce and garlic. Mash with pestle. Add herbs to mortar and pestle, mix thoroughly. Serve.
GARLIC-HERB BREAD
by CHARLOTTE FROST
1/2cup butter, softened
2tablespoons parsley
3cloves garlic, minced
1/2teaspoon kosher salt
1(14-18-ounce) loaf baguette French or Italian bread
Preheat oven to 375 degrees. In small bowl stir butter, parsley, garlic and salt. Without cutting all the way through the bottom crust, slice baguette into 11/2-inch slices. Generously spread butter mixture between slices. Wrap baguette in heavy foil. Bake about 15 minutes or until heated through. Serve warm. Makes 10-12 slices.
GRAPE SALAD
by ELAINE FLOWER
1(8-ounce) cream cheese, softened
1cup sour cream
1/3cup sugar
2teaspoons vanilla extract
2pounds seedless red grapes
2pounds seedless green grapes
3tablespoons brown sugar
3tablespoons chopped pecans
In large bowl, beat cream cheese, sour cream, sugar and vanilla. Add grapes and toss to cover. Transfer to serving bowl and refrigerate until ready to serve. Sprinkle brown sugar and nuts just before serving.
RED SNAPPER (VERACRUZ STYLE)
68-ounce snapper fillets
2cups marinated vegetables
Liquid margarine
Salt and pepper
1/2cup chopped onion
1/2cup chopped green pepper
1/2cup diced tomatoes
1/4cup sliced black olives
1/4cup sliced green olives
1/2cup olive oil
1/2cup Chablis wine
1teaspoon oregano
Pinch of salt and pepper
Combine all vegetables in a glass bowl and drizzle oil and wine over top. Stir to coat and set aside for 5 to 10 minutes. Place fish fillets on a baking sheet pan with the skin side down. Baste the fish with margarine and sprinkle with salt and pepper. Spread 1/3 cup vegetables over top of each fillet. Bake at 350 degrees for 20 to 25 minutes until fish flakes easily when tested with a fork.
HOW TO ORDER
To order a cookbook, call Flo Arndt at 330-799-3595 or Joann Sulenski at 330-793-1101. Cost is $12 per book, plus shipping and handling.