Guacamole

 For a recent Cookbook Club dinner, 17 May 2023, one participant made this creamy guacamole. He tripled this recipe. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.

Makes 1 cup dip 

Ingredients

2 medium very ripe avocados, halved, seeded, peeled, and cut up

1/2 of a small onion, cut up

1/2 of a 4-ounce can (1/4 cup) diced green chile peppers, drained; 2 fresh jalapeno chile peppers, seeded and chopped; or several drops bottled hot pepper sauce

1 T. snipped fresh cilantro or parsley

1 T. lemon juice or lime juice

1 clove garlic, minced

2/3 cup finely chopped, peeled, seeded tomato (1 medium) (optional)

Tortilla chips

Directions

In a food processor bowl or blender container combine avocados, onion, chile peppers, cilantro, lemon juice, garlic and 1/4 t. salt. Cover and process or blend until mixture is smooth, scraping sides as necessary. If desired, stir in tomato. 

Serve with chips.

Make-ahead directions

Prepare as above, except do not stir in tomato, if using. Cover and chill for up to 24 hours. if desired, stir in tomato just before serving.

Lamb Cassoulet

For a recent Cookbook Club dinner, 17 May 2023, one participant made this delicious hearty cassoulet. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.
 

Servings: 8
 
Ingredients
 
2 cups dry navy beans
1 pound lean boneless lamb, cut into 1-inch cubes
1 tablespoon cooking oil
1 cup chopped carrots (2 medium)
1/2 cup chopped green sweet pepper
1/2 cup chopped onion (1 medium)
1 tablespoon instant beef bouillon granules
1 tablespoon Worcestershire sauce
2 teaspoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, minced
2 bay leaves
8 ounce skinless, boneless chicken thighs cut into 1-inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 teaspoon salt
Salt and black pepper
 
Directions
 
Rinse beans. In a large  Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes.
 
Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven.
 
Meanwhile, in a large skillet, brown lamb, half at a time, in hot oil; drain fat. Add lamb, carrots sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to beans in Dutch oven.
 
Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
Stir in fresh thyme (if using), chicken, undrained tomatoes and 1/2  teaspoon salt. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat.

 
Cooks Notes: Used chicken broth instead of bouillon granules. Probably tastes better if served the next day, but it was still delicious.

Chicken Cabbage Salad

For a recent Cookbook Club dinner, 17 May 2023, one participant made this delicious salad. This recipe is from  the Better Homes and Gardens New Cook Book Limited Edition.

Ingredients

1 3-oz package Ramen noodles
1/4 cup slivered or sliced almonds
2 T. sesame seeds
3 cups shredded Napa or green cabbage (about 1/2 of a 1-pound head)
2 cups chopped cooked chicken or turkey
1 cup pea pods, halved crosswise
1/4 cup thinly sliced green onions (2)
1/4 cup chopped red sweet pepper (optional)
3 T. salad oil
2 T. white wine vinegar or rice vinegar
2 T. soy sauce
1 t. sugar
1/2 t. toasted sesame oil (optional)

Directions

 
Save seasoning packet from noodles for another use. Break up noodles; place in a 15x10x1-inch baking pan with the almonds and sesame seeds. Bake in a 305 degree oven for 5 to 8 minutes or until golden, stirring once. Set aside.
 
In a large salad bowl place cabbage, chicken, pea pods, green onions, and if desired, red sweet pepper; toss to combine.
 
For dressing, in a screw-top jar combine salad oil, vinegar, soy sauce, sugar, and if desired, sesame oil. Cover and shake well. Pour over cabbage mixture. Add toasted noodle mixture; toss to coat. Serve immediately.

Bread Pudding

I made this for the Brunswick Forest Cookbook Club dinner, 17 May 2023. This was a hit. This recipe is from  the Better Homes and Gardens New Cook Book Limited Edition.

Serves: 8

Ingredients

 
4 beaten eggs
2-1/4 cups milk

1/2 cup sugar
1 T vanilla
1 t. finely shredded orange peel (optional)  [I zested the peel]
1/2 t. ground cinnamon
4 Cups dry French bread cubes or regular bread cubes (6 to 7 slices bread) [I used a French baguette]
1/3 cup dried cherries or cranberries, or raisins [I used raisins]
1 recipe Bourbon Sauce (optional)

Directions

 
In a large bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit; pour egg mixture evenly over bread mixture. Press mixture lightly with back of a large spoon.
 
Bake, uncovered, in a 350 degree oven for 40 to 45 minutes or under puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, served warm with Bourbon sauce.
 

Bourbon Sauce
 
Makes 2/3 cup sauce
 
1/4 cup butter
1/2 cup sugar
1 beaten egg yolk
2 T water
1 to 2 T bourbon
 
In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir mixture over medium-low heat 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
 
Notes: 

Since I was making this for a large group (about 18 people), I made this in a 9’x13” baking dish. I multiplied the measurements by 1.5 for the larger baking dish.

Make sure when heating up the bourbon sauce that you keep it on medium-low heat so the egg yolk doesn't curdle.