A Taste of Fame (39 page)
Spread bread slices with mayo. Top 1 of the bread slices with ham, tomatoes, cheese, and remaining bread slice. Cook, over medium heat, in skillet or on griddle that has been sprayed with nonstick cooking spray, for 5 minutes on each side or until lightly browned.
Lizzie’s Cook’s Notes
Okay, so this is an easy one. And you’d be surprised what a restaurant will charge you for such a simple idea. But it’s great for a quick lunch designed to make you feel special or if you are having a girlfriend over. Serve with fresh fruit on the side
.
Chilled Tomato, Roasted
Garlic and Basid Soup
4 garlic cloves, unpeeled
2
3
/
4
pounds vine-ripened tomatoes, quartered
1
1
/
2
teaspoons balsamic vinegar
Tabasco, to taste
salt and pepper, to taste
1
/
3
cup fresh basil leaves, washed well, dried, and chopped
4 garlic cloves, unpeeled
2
3
/
4
pounds vine-ripened tomatoes, quartered
1
1
/
2
teaspoons balsamic vinegar
Tabasco, to taste
salt and pepper, to taste
1
/
3
cup fresh basil leaves, washed well, dried, and chopped
In a small heavy skillet, dry roast garlic over moderately low heat, turning occasionally, until skin is browned and garlic is tender (about twenty minutes), and then peel. In a blender, puree garlic and tomatoes in batches and force through a fine sieve into a bowl. Stir in vinegar, Tabasco, and salt to taste. Chill soup, covered, until cold (about six hours and up to one day). Before serving, stir in basil and season with salt and pepper if necessary.
Serves 4 as a first course.
Evageline’s Cook’s Notes
I had not heard of this until our last event in New York, but I quickly grew to love it. I’ve made it for Vernon a few times since then
.
Fancy Strawberry Salad
3 cups of salad greens
1
/
4
cup pecans, chopped
2 tablespoons canola oil
1
1
/
2
tablespoons raspberry vinegar
1 tablespoon sugar
1
/
2
teaspoon cinnamon
1
/
4
teaspoon ground cumin
1
/
8
teaspoon salt
1
/
4
teaspoon black pepper
1
/
2
cup sliced strawberries
1
1
/
2
ounces goat cheese (chèvre), crumbled
Place salad greens in a large serving bowl. Next, heat pecans in small nonstick skillet on medium-high heat and stir 2 minutes or until lightly browned. Set aside to cool. In separate bowl, whisk oil, vinegar, sugar, cinnamon, cumin, salt, and pepper and pour over salad, tossing gently to coat. Add strawberries and pecans; toss again. Top with goat cheese. Yield: 4 (1
1
/
2
cup) servings.
Vonnie’s Cook’s Notes
I love fresh, healthy dishes that actually taste delicious. This strawberry salad is exactly that and more
.
Peppermint Patty Brownies
1
1
/
2
cups butter or margarine
3 cups sugar
1 teaspoon vanilla
5 eggs
2 cups all-purpose flour
1 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon salt
24 small York Peppermint Patties
First, mix butter, sugar, and vanilla. Then beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well. Set 2 cups of batter aside. Grease 9-by-13 pan before spreading remaining batter into the pan. Arrange peppermint patties in a single layer over batter
1
/
2
-inch apart. Spread reserved 2 cups batter over patties. Bake at 350 degrees for 50–55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
Yield: 2 dozen.
Donna’s Cook’s Notes
Yum! I used a brownie mix to make this, and it came out great
.
Apple Cranberry Muffins
2 cups all-purpose flour
3
/
4
cup sugar
2
1
/
2
teaspoons baking powder
1 teaspoon ground cinnamon
1
/
2
teaspoon salt
1
/
2
teaspoon ground nutmeg
1
/
4
teaspoon baking soda
1
/
8
teaspoon ground allspice
1
/
8
teaspoon ground cloves
2 eggs
1
1
/
2
cups (12 ounces) sour cream
1
/
4
cup butter, melted
1 teaspoon vanilla extract
1 cup chopped apple
1 cup dried cranberries
Topping
1
/
4
cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
In a large bowl, combine the first nine ingredients. In second bowl, whisk the eggs, sour cream, butter, and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries. Spray muffin tin with cooking spray then fill each cup two-thirds full with batter.
Topping Directions
Combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375 degrees for 20–25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 18.
Lisa Leann’s Cook’s Notes
This is one of those fussy recipes that’s worth all the work
.
Fried Okra
2 pounds okra pods
1 teaspoon salt in pan of water
2 eggs, slightly beaten
2 tablespoons milk
1
/
2
teaspoon salt
1
/
2
cup cornmeal
1
/
2
cup vegetable oil
Wash okra and cut off stem ends. Slice into
1
/
2
- to 1-inch lengths. In a medium saucepan bring salted water to a boil. Add okra and cook about 8 to 10 minutes until almost tender. Drain. In separate bowl, whisk together eggs, milk, and salt. Put cornmeal in a shallow dish. Dip okra pods into the cornmeal, and then into beaten egg mixture, then back into the cornmeal again. Fry okra in hot vegetable oil in skillet until browned on all sides.
Serves 6.
Donna’s Cook’s Notes
The only place I’d ever had fried okra was a cafeteria in Denver, but Vonnie made this for me one night after we got home from New York. Delicious!
Metric Conversion Guide
V
OLUME
| U.S. Units | Metric |
| teaspoon 1 / 2 | ml 2 |
| teaspoon 1 | ml 5 |
| tablespoon 1 | ml 20 |
| cup 1 / 4 | ml 60 |
| cup. 1 / 3 | ml 80 |
| cup 1 / 2 | ml 125 |
| cup. 2 / 3 | ml 170 |
| cup 3 / 4 | ml 190 |
| cup 1 | ml 250 |
| quart 1 | liter 1 |
T
EMPERATURE
| Fahrenheit | Celsius |
| 250 o | 120 o |
| 275 o | 140 o |
| 300 o | 150 o |
| 325 o | 160 o |
| 350 o | 180 o |
| 375 o | 190 o |
| 400 o | 200 o |
| 425 o | 220 o |
| 450 o | 230 o |
| 475 o | 240 o |
| 500 o | 260 o |
L
ENGTH
| Inches | Centimeters |
| 1 | 2.5 |
| 2 | 5.0 |
| 3 | 7.5 |
| 4 | 10.0 |
| 5 | 12.5 |
| 6 | 15.0 |
| 7 | 17.5 |
| 8 | 20.5 |
| 9 | 23.0 |
| 10 | 25.5 |
| 11 | 28.0 |
| 12 | 30.5 |
| 13 | 33.0 |
| 14 | 35.5 |
| 15 | 38.0 |
W
EIGHT
| U.S. Units | Metric |
| 1 ounce | 30 grams |
| 2 ounces | 60 grams |
| 3 ounces | 90 grams |
| 4 ounces ( 1 / 4 pound) | 125 grams |
| 8 ounces ( 1 / 2 pound) | 225 grams |
| 16 ounces (1 pound) | 500 grams |
Note
: The recipes in this cookbook have not been developed or tested using metric measures. When converting recipes to metric, some variations in quality may be noted.
For more information about the Potluck
Club, go to
www.PotluckClub.com
Meet the Women of the
Potluck Catering Club
Evie Vesey
—The new wife of Sheriff Vernon Vesey and founder of the Potluck Club. Will Evie win back the right to rule the club?
Lisa Leann Lambert
—Owner of the town’s new wedding boutique, High Country Weddings, and president of the Potluck Catering business. Will
The Great Party Showdown
eliminate her ability to pull her marriage off the rocks?
Goldie Dippel
—Legal secretary married to Coach Dippel, a man with a roving eye. Will Goldie continue to try to save what’s left of her marriage or will fate have the last say?
Donna Vesey
—Deputy sheriff who fights for justice and seeks out the truth, as she tries to unlock her conflicted heart.
Lizzie Prattle
—Sober high school librarian who’s on the lookout for her team.
Vonnie Westbrook
—Retired nurse who embraced her secret past when her birth son knocked on her door.
Linda Evans Shepherd
has been married thirty years to Paul and has two young adult children. Linda also serves as the CEO of Right to the Heart Ministries and is an international speaker and media personality. Currently, she’s a popular guest host appearing on
Denver Celebration
(Daystar Television); channel host for
Web TV 4 Women
; host of
Web TV 4 Women’s
programs,
Be a Miracle
, and
Cooking Up Wonders
; co-host of
Miracle Quest
, a popular internet radio program; publisher of
Right to the Heart of Women
electronic magazine; founder and CEO of AWSA (Advanced Writers and Speakers Association); and host of the webinar platform
Miracle Lane
, where she conducts live online classes.
Linda is also a bestselling author and has written 30 books, including co-authoring the The Potuck Club and The Potluck Catering Club series. Linda’s nonfiction book
Share Jesus Without Fear
, co-written with Bill Fay, will soon be in over 100 languages. Look for Linda’s book
When You Don’t Know What to Pray
from Revell in the spring of 2010.
To find out the latest on Linda or to book Linda to speak at your event, go to
www.VisitLinda.com
.
Award-winning author and speaker
Eva Marie Everson
is a Southern gal who’s not that crazy about being in the kitchen, unless it’s to eat! She has been married to a wonderful man, Dennis, for three decades and is a mother and grandmother to the most amazing children in the world.
Eva’s writing career and ministry began in 1999 when a friend asked her what she’d want to do for the Lord, if she could do anything at all. “Write and speak,” she said. And so it began.
Since that time, she has written, co-written, contributed to, and edited and compiled a number of works, including the awardwinning
Reflections of God’s Holy Land; a Personal Journey Through Israel
(which includes her photography among the spectacular photographic works), The Potluck Club/Potluck Catering Club series (with Linda Evans Shepherd),
Sex, Lies, and the Media,
and
Sex, Lies, and High School
(co-written with her amazing daughter Jessica). Eva Marie has a new series of Southern fiction novels, the first being
Things Left
Unspoken, with
This Fine Life
releasing in 2010.
Eva Marie is both a graduate of Andersonville Theological Seminary and a mentor with the Jerry B. Jenkins Christian Writers Guild. Eva Marie speaks nationally and internationally about her passion: drawing believers to the heartbeat of God. In 2002 she was named AWSA’s first Member of the Year. Also that year she was one of six journalists chosen to visit Israel for a special ten-day press tour. She was forever changed.