Sarasota Monthly Meeting
of the Religious Society of Friends

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Pear, Beet, and Gorgonzola Green Salad

 

2 peeled beets

4 cups thinly sliced, firm Bosc pears

1 Tbsp. lemon juice

4 oz. crumbled Gorgonzola or blue cheese

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 tsp. Dijon mustard

1 large shallot, peeled and chopped

1 head lettuce

 

Preheat oven to 350

 

Wash beets, leaving wet and wrap individually in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender. Cool in foil. Dice beets.

 

Toss pears with lemon juice in a small bowl, and refrigerate up to 2 hours.

Please dices roasted beets and cheese in 2 separate bowls; cover; and refrigerate upt o 2 hours.

 

Combine oil and next 5 ingredients in a bowl, stirring with whisk.

 

Remove pears, beets and cheese from refregerator 15 minutes before serving; bring to room temperature. Place greens in a bowl; top with pears, beets, and cheese, and drizzle with vinaigrete. Serve.

 

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Kohlrabi with Cheese

 

2 kohlrabi

water

salt

1 Tbsp. butter

1 Tbsp. all-purpose flour

1/2 cup milk

1/8 cup grated cheese

1/2 Tbsp. chopped parsley

dash of freshly ground nnutmeg

 

Cut tops off and pare thick stems of kohlrabi. Slice stems and place in salted water to cover. Boil for about 20 minutes, or until tender. Drain well.

 

Boil tender leaves separately until tender; drain. Chop leaves finely and combine with cooked stems. Melt butter in small saucepan over low heat. Add flour and stir well until smooth and blended.

 

Gradually add milk and cheese, stirring constantly, until cheese is melted and sauce is think. Add cooked kohlrabi and cook until hot. Garnish with parsley and nutmeg.

 

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Healthy Vegan Potato and Leek Soup

 

Makes 6 to 8 cups

Ingredients:
2 small brown potatoes (4 cups small diced potatoes)
2 leeks, sliced (white and light green parts)
4 cups vegetable broth
1/2 tsp dry dill
salt and pepper to taste
1 cup fat free soymilk - optional
chives - optional garnish

 

Directions:
1. Bring broth to a boil
2. Toss in diced potatoes and boil 3-5 minutes
3. The potatoes should be fork tender but not water logged
4. Using a slotted spoon (spoon with holes) scoop out 2 cups of potatoes
5. Set potatoes aside
6. Leave remaing broth + potatos uncovered, heat turned off
7. Meanwhile, pour a thin layer of water into a large frying pan
8. Add leeks and crank the heat to high
9. Cook 5 minutes or until leeks are tender and water has mostly evaoprated.
10. Transfer leeks and broth with potatoes to a blender
11. Puree until smooth
12. Return soup to the saucepan and add in leftover potatoes
13. Add dill, optional soymilk and salt and pepper to taste
14. Heat thorougly and garnish with chives

 

VARIATION: add nutritional yeast as desired for a cheezy soup!

(with soymilk)

Makes 8 servings; 73 Calories, 1g fat, 0mg cholesterol, 10g carbohydrates, 3g fiber, 7g protein

 

(without soymilk)
Makes 6 servings; 63 Calories, 0g fat, 0mg cholesterol, 10g carbohydrates, 3g fiber, 6g protein

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Lucinda's Blueberry Buckle
( I reserve the rights to bring this cake to our Meeting coffees.)

Bake 40min. 375 degrees
12x7 pan that has been sprayed with Pam

3/4 c. Sugar
1/4 c. oil Mix these three ingredients together.
1 egg

Stir in: 1/2 c. milk and 1 tsp. vanilla

Blend together and stir into above:
2 1/2 tsp. baking powder
1/2 tsp. salt
2 c. flour

Fold in 2 cups blueberries.

Crumb topping ~ 1/2 c. sugar, 1/3 c. flour, cinnamon to taste, 1/4c. butter Cut together til crumbly and spread over top of cake and bake.

This is an "old timey" South Jersey recipe given to me by my good friend, Doris Endicott of Ocean City, NJ

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Kathy DeGrenier's Cheese Filled Coffee Cake
(Courtesy Vista Verde Guest and Ski Touring Ranch, Colorado)

1 pkg (1 Tbs.) dry yeast
¼ cup lukewarm water
1 tsp. sugar
1 egg, lightly beaten
2 cups flour, sifted
¼ tsp. salt
¾ cup butter or margarine
2 (8 oz.) packages cream cheese, room temp.
1 cup sugar
1 tsp. lemon juice
powdered sugar

Mix yeast, water and 1 tsp. sugar. Let stand 10 minutes. Add egg. Cut butter or margarine into flour and salt; mix well. Add yeast mixture. Roll dough on waxed paper into 12 in. x 15 in. rectangle. Make filling by combining cream cheese, lemon juice and 1 cup sugar. Spread filling on dough to within 1 in. of edges. Fold each long edge toward middle, making sure edges overlap. Fold ends up about 1 ½ in. Flip onto baking sheet so folds are down. Bake immediately at 370 degrees for about 30 minutes. Cool and sprinkle with powdered sugar.

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