my bookclub night tomorrow night. thanks to FK I can pull together a nice spread.

A

angak1

Well-known member
the book I chose was "Letters from a Woman Homesteader". a very old book with real letters by Elinore Pruitt Stewart. so old it's a free book on Amazon.

Last year I broke my arm and had surgery this week, so we had a pizza night. looking forward to cooking for the gals this year.

I'm making deviled eggs for a platter with Peggy's NW Pickled Asparagus T&T

Middle East layered dip T&T with GF multigrain chips

King Ranch Casserole from scratch(trying to stay GF for some of the gals) in my huge cast iron skillet, Homesick Texan recipe

large mixed green salad with an orange vinaigrette and dried cherries and toasted walnuts.

Steakhouse Bread rolls and Alaska honey and jam

Lemon Delight dessert(made Sylvia's Microwave lemon curd T&T) made in small Ball jars and using a GF shortbread cookie as the base.

White Chocolate slathered popcorn to munch on or take home

wine and Angry Orchard Cider for hard beverages.

 
This looks great. I've never tried the Homesick Texan recipe, but I'm a big fan of her work. Would

love to hear how that goes!

Such a lovely spread. Well done, Ang.

 
So glad you're back 2 cooking 4 bookclub this yr. Lovely & delicious-sounding menu!

 
I don't think I need bread, but bread and honey and homemade jam were big in the book, so I thought

what the heck. I'll make the dough in the bread machine tonight and bake up rolls tomorrow. I just have casserole and salad for the main, but I'll put out more of the pickled asparagus.

 
the only pic of food---dessert leftover shot in the big old skillet. we had such fun

and if you can picture the skillet filled to the brim with yummy King Ranch Casserole(from scratch, gluten free)with melted cheese all over the top, well it was heaven. I made the lemon delight desserts in the ball jars using a gluten free shortbread cookie as the crust, and Sylvia's Microwave lemon curd was the lemon part. yum.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/photo-2-9.jpg~original

 
Really good. I assembled it the day before, so it's a good make-ahead and easy Gluten Free if you

need a dish like that sometime. just check the packet of corn tortillas----some of the new kind have a mix of corn/wheat, which would be a no-no for GF.

 
I finally did a search and found this recipe and I'll be make it

in a few days. I have 1/2 a poblano pepper from the Stuffed Baby Bell Peppers that I just posted and wondered what I was going to do with the other half. I'll cut this recipe in half and there ya go. Sounds yummy

 
I used cornstarch. I added it at the end of sauce-making, added to some broth just before adding

sour cream. I let it cook a few minutes before adding the sour cream. if you cook cornstarch too long, I think it breaks down a bit.

 
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