Brie en Croute
1/2 cup pine nuts
2 tablespoons butter
1 (2.2 pound) round fully ripened brie
11 sheets frozen phyllo pastry, thawed
1/2 cup butter, melted
Saute pine nuts in 2 tablespoons butter until browned. Drain on paper towel. Remove rind from top of cheese, cutting to within 1/4 inch of outside edges. Arrange pine nuts over top. Brush 2 sheets of phyllo with melted butter; place Brie in center. Fold sides over and place seam side down on 2 sheets of phyllo brushed with butter. Repeat procedure with remaining phyllo and melted butter. Place on an ungreased baking sheet; chill 10 minutes. Brush the top with butter; bake at 400 degrees for 15-20 minutes. Serve hot with crackers. Yield: one 8 inch round cheese.
From the Wheby Kitchen

Creamy Mushroom Croustades
For the croustades
24 slices of very soft white bread, crusts discarded
1/2 stick (1/4 cup) unsalted butter, melted

For the mushroom filling
3 tablespoons minced shallot
1 1/2 tablespoon unsalted butter
3/4 pound mushrooms, trimmed, halved, and sliced thin
1/8 teaspoon dried tarragon, crumbled
1 tablespoon all-purpose flour
1/2 cup chicken broth
3 tablespoons sour cream
1/2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
2 tablespoons minced fresh parsley leaves
Parsley sprigs for garnish

Make the croustades: Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2 inch square. Brush both sides of the squares with the butter and fit each square gently into a 1/8-cup muffin tin (gem tin),pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated
350 degree F. oven for 20 minutes, or until the edges are golden. The croustades may be made 1 day in advance and kept in an air-tight container.

Make the filling: In a skillet cook the shallot in the butter over moderate heat, stirring, until it is softened, add the mushrooms, the tarragon, and salt and freshly ground pepper to taste, and cook the mixture over moderately high heat, stirring, until the liquid the mushrooms give off is evaporated. Add the flour and cook the mixture over moderately low heat, stirring, for 2 minutes. Add the broth, bring the mixture to a boil, stirring, and stir in the sour cream and the Worcestershire sauce. Simmer the mixture for 2 minutes and stir in the lemon juice and the minced parsley. The mushroom filling may be prepared 1 day in advance and kept covered and chilled.

Divide the mushroom filling among the croustades, heat the croustades in a preheated 350o F. oven for 10 minutes, or until they are heated through, and garnish them with the parsley springs.
Makes 24 croustades.

Croutons with Three Cheese and Sun-Dried Tomatoes
1 French bread baguette, cut into ¼-inch slices
2-3 tablespoons olive oil
¼ pound goat cheese with herbs
¼ pound ricotta cheese
¼ pound mozzarella cheese, shredded
1 large garlic clove, minced
White pepper to taste
18 sun-dried tomatoes, drained and halved

Preheat the oven to 300 degrees. Arrange the bread slices on a baking sheet. Brush the tops with olive oil. Bake until the croutons are golden brown, about 2 minutes. Remove from the oven and set aside. 

Increase the oven temperature to 350 degrees.
Blend the cheese and garlic in a bowl. Season with pepper. Mound 1 teaspoon of the cheese mixture on each crouton. Top with a sun-dried tomato half. Cover with an additional teaspoon of the cheese mixture.
Bake until the cheese begins to melt. Serve immediately. 
Makes about 36 appetizers.

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Soups

Chilled Peach Soup
8 oz. plain yogurt
2 ripe peaches, sliced and peeled
12 oz. apple juice
1 T. fresh lemon juice
1 T. honey
1 T. orange juice concentrate
1/2 tsp. nutmeg
Dash ground allspice
1 oz. peach brandy
Puree all the ingredients in a food processor until smooth. Chill thoroughly; garnish with mint leaves when serving. Yield one quart.
From the Bedell Kitchen

Melt the butter in a heavy pot over low heat. Add the onion and let it cook slowly, covered, until it is soft but not browned, about 30 minutes. Add the carrots and potato, chicken stock, ginger, and rosemary; cook until the carrots and potatoes are soft, about 30 minutes longer. Mash with potato masher (or if you prefer a smooth texture, puree in a food processor). Stir in the cream and season to taste with salt and pepper. Garnish with rosemary, if desired. Serves 6.

Curried Crab Soup 
1/2 cup (4 oz.) unsalted butter
1 cup onion, finely chopped
2 cloves of garlic, minced
1 cup apple, peeled and chopped
1 tablespoon curry powder
6 tablespoons all-purpose flour
1 cup ripe tomatoes, peeled, seeded and chopped
6 cups chicken broth
Salt to taste
Freshly ground pepper to taste
1 pound crabmeat, shells removed
2 cups heavy cream

In a heavy saucepan, melt butter, add the onion and cook until soft and wilted. Add the garlic and apple. Cook, stirring, until soft and sprinkle with curry powder and flour. Cook, stirring, for 3 minutes. Add the chopped tomato. Add chicken broth, a small amount at a time, until well incorporated. Whisk the soup until smooth and thickened. Add salt and pepper to taste. Simmer 15 minutes. Remove from heat and cool. Puree in small batches in blender or processor until smooth. May be prepared in advance to this point and frozen or refrigerated. To serve, bring to room temperature, add crabmeat and stir lightly. Simmer for 10 minutes, then add heavy cream. Heat, but do not boil.  Serves 6
From the Wheby Kitchen

Red Bell Pepper Soup
4 medium red bell peppers, cored and chopped
2 leeks, thoroughly cleansed and chopped (white portion only)
1 medium onion, chopped
3 tablespoons butter
2 cups chicken broth
2 cups heavy cream
Salt and pepper to taste

In a heavy saucepan, saute the peppers, leeks, and onion in 1 tablespoon of butter until softened, about 10 minutes. Add the broth and cream. Increase the heat and simmer until the liquid is reduced by one-third, about 30 minutes. Puree in a blender. Return the mixture to the saucepan and simmer for 15 minutes. Remove from the heat. Stir in the remaining 2 tablespoons of butter; season with salt and pepper. Serve hot. Serves 6.
From the Wheby Kitchen

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Entrees

Angelic Shrimp and Lobster
3 tablespoons butter
3 cloves garlic, chopped
2 shallots, chopped fine
1 cup white wine
1 cup chicken broth
Freshly ground black pepper to taste
Dash of crushed red pepper flakes
1 pound medium to large shrimp, peeled and deveined
1 pound cooked lobster meat, chopped
1 cup light cream (milk may be substituted)
1 pound angel hair pasta
¼ cup chopped fresh parsleyIn a large skillet, over medium heat, melt the butter and saute the garlic and shallots for 2 minutes. Add the wine, chicken broth, and black and red pepper. Bring to a boil over medium-high heat and cook until the liquid starts to reduce. Add the shrimp and cook approximately 5 minutes, until opaque. Add the lobster just to heat through. Reduce the heat to a simmer, add the cream, and turn the heat off after 1 to 2 minutes.

Meanwhile, cook the angel hair pasta according to package directions. Remove the seafood from the sauce with a slotted spoon and set aside. Toss the pasta with the sauce. Place the seafood on top of the pasta. Sprinkle with parsley and serve immediately. Serves 4-6.
From the Wheby Kitchen

Ham and Cheese Roll Casserole
2 pkg. Pepperidge Farm Party Rolls
1 pkg. sliced, boiled ham
1 pkg. sliced Swiss cheese
Split roll mass in half and cover with a layer of sliced ham and a layer of sliced cheese on top. Place tops on rolls and put in a 10”x13”casserole.
Sauce:
2 sticks butter, melted
Add:
2 Tbs. Lea & Perrin (no other) Worcestershire sauce
2 Tbs. Dijon mustard
2 Tbs. light brown sugar
Stir well and pour over top of ham and cheese rolls. Cover. Let sit 3 hours or overnight in refrigerator.
Bake covered at 350º for 10 minutes.
Serves 10–12.
From the Gwaltney Kitchen

Ham Gratin
1/2 lb. Fusilli pasta
2 1/2 C. Gruyere cheese, grated (about 1/2 lb.)
1 lb. ham
1 onion, finely chopped
3 garlic cloves, minced
1 1/2 T. butter
2   packages frozen spinach, thawed and squeezed dry
1/4 tsp. nutmeg
S & P
5 eggs
3 C. milk
1 1/4  C. Rye bread crumbs

Boil pasta until "al dente".   Spread in a 2-qt. greased baking dish.  Sprinkle pasta with 1/2 C. Gruyere.  Top with ham.  Sprinkle 1 C. Gruyere over ham.  In a skillet, cook onion and garlic in butter until soft.  Add spinach, nutmeg, S. and P. to taste.  Cook for 2 minutes or until excess liquid is evaporated.  Top the Gruyere, ham layer with this mixture.

Whisk the eggs and milk together.  Add S & P to taste.  Pour over spinach mixture.  Use a knife to cut some slits through the gratin so the egg mixture can go through each layer.  Cover and cook in preheated 400 degree oven for 50 minutes or until the custard is set.  Mix  the remaining 1 C. Gruyere and bread crumbs.  Sprinkle over top and broil for 1 to 2 minutes until golden brown.
From the Neff  Kitchen

Holiday Chicken and Wild Rice Casserole
2 Tbl. olive oil
1 C. chopped onion
1 C. thinly sliced celery
Saute onion and celery in olive oil 10 min. or until softened

1/4-1/3 C. cornstarch
2 1/2 C. chicken broth
1/4 C. sherry
Blend cornstarch and chicken broth. Cook over medium heat until thickened. Add sherry.

1 1/2 C. sliced mushrooms
3 tbl. parsley
1/4 tsp. pepper
2 C. sour cream
2 C. cooked Uncle Ben's Wild Rice Mix
6 C. cooked chicken breasts, chopped

Mix above ingredients together. Pour mixture into a large shallow baking dish. Bake uncovered 35-45 minutes until hot and bubbly at edges.

Topping:
Minced parsley
1/2 C. dried cranberries
1/2 C. toasted sliced almonds.

Cover top of casserole with parsley. Sprinkle with cranberries and almonds. Let stand 10 minutes before serving. Serves 14-16.
From The Bracey Kitchen

Hot Chicken Salad
A delicious dish for a large supper party. May be halved for smaller groups.

8 cups cubed cooked chicken
4 cups sliced celery
2 cups salted cashew nuts, chopped
12 tablespoons lemon juice
2 cups chopped green pepper
Paprika
1 teaspoon salt
4 cups mayonnaise
2 cups milk
1 cup chopped pimento
1 teaspoon basil
4 cans french fried onions

Mix chicken, celery, nuts, lemon juice, green pepper, paprika, salt, mayonnaise, milk, pimento, basil and half the onions. Pour into a greased 6 quart casserole ( or two 3 quart casseroles). Bake, covered, at 350 for 30 minutes. Remove from oven; top with remaining onions and sprinkle with paprika. Bake uncovered 5 minutes. 24 servings.
From the Whiteley Kitchen.

Pork Tenderloin with Madeira and Mushroom Sauce
4 whole pork tenderloins, split lengthwise (butterflied)
4 slices bacon, uncooked.
Stuffing
3 cups fresh, soft bread crumbs
4 tablespoons unsalted butter
1 onion, finely chopped
1/4 teaspoon each: dried savory, dried parsley, dried sage, dried rosemary or dried thyme.
Salt and pepper to taste
Preheat oven to 350.
Combine stuffing ingredients thoroughly and set aside. Flatten tenderloins. Divide stuffing mixture among them and place 1 strip bacon on each. Fold and tie both ends of each tenderloin. May be prepared in advance to this point. Place tenderloins in shallow roasting pan and roast, uncovered about 1 1/2 hours.
Sauce
4 tablespoons unsalted butter
2 tablespoons minced shallots or scallions
1/3 to 1/2 pound fresh mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups premium quality beef broth
1/2 cup Madeira
Melt butter in medium size saucepan. When foam subsides, add shallots and saute until translucent. Add mushrooms and saute until lightly colored. Stir in flour and add broth gradually, whisking until smooth. Cook sauce until it thickens, stirring constantly. Lower heat and barely simmer for 10 minutes. May be prepared to this point up to 1 hour prior to finishing. While sauce simmers, add Madeira and cook 5 more minutes. Season to taste with salt and pepper. Pour in heated sauce boat. To serve, carve each tenderloin into 1 inch thick slices. Arrange on platter, drizzle with Madeira and Mushroom Sauce and garnish with bouquets of watercress.
Source: "The Philadelphia Museum of Art Presents: The Fine Art of Cooking"
From the Wheby Kitchen

Scallops in Vermouth Cream Sauce
1 lb. scallops
2 T. butter
1/2 c. heavy cream
1/8 tsp. white pepper
flour
1/4 c dry Vermouth
1/4 tsp. salt
Coat scallops with flour. Melt butter in a skillet and add scallops. Cook on both sides until translucent. Remove scallops.
Add Vermouth to the skillet and bring to a boil. Reduce by half. Stir in heavy cream, salt, and white pepper. Re-add scallops and heat until they are hot.
Serves 4.
From the Neff Kitchen

Sea Bass with Fresh Tomatoes
2 fillets of sea bass
1 T. olive oil
1 shallot, peeled and chopped
4 fresh garden tomatoes, diced
1/4 C. fresh basil, chopped
1 T. parsley chopped
1 T. fresh lime juice
Salt & pepper to taste

Saute the shallot in oil until wilted. Add tomatoes, basil, parsley, and lime juice and simmer for 10
minutes. Place fillets in a baking dish and cover with the tomato mixture, bake in a 350 degree oven for 10 minutes or until the fillets are cooked.
From the Bedell Kitchen

Smoked Salmon & Spinach Roulade
Spinach Cake
1 10-ounce package frozen spinach, thawed and squeezed dry
1/2 cup chopped fresh parsley
1/3 cup flour
1/4 cup reduced-fat sour cream
Dash of Tabasco
Salt & freshly ground black pepper to taste
2 large egg yolks
6 large egg whites

To Make Spinach Cake:
1. Preheat oven to 375 degrees F. Lightly oil an 11x 17 inch baking sheet with sides or coat it with nonstick cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and liberally oil or spray it as well. Set aside.
2. In a food processor, puree spinach, parsley, flour, sour cream and Tabasco until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
3. In a mixing bowl, beat egg whites with an electric mixer until stiff, but not dry, peaks form. With a rubber spatula, fold of the beaten whites into the spinach puree to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake for 8 to 10 minutes, or until the top springs back when lightly touched. Let cool in the pan on a rack for 5 minutes.
4. Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.

Filling
6 ounces reduced-fat cream cheese
6 cup low-fat (1%) cottage cheese
1 tablespoon fresh lemon juice
8 ounces best-quality smoked salmon fillet
1/4 cup snipped fresh chives
3 tablespoons drained capers, rinsed, or 2 tablespoons prepared horseradish
Freshly ground black pepper to taste.

To make filling and assemble roulade:
1. In a food processor, puree cream cheese and cottage cheese until smooth. Transfer to a small bowl and set aside.
2. Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers or horseradish. Season with pepper.
3. Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
4. To serve, cut the roulade into 24 slices with a serrated knife.
Source: "Eating Well"
From the Bomer and Gangloff kitchens

Spinach Strata
3 pkgs. frozen chopped spinach, defrosted and well drained
4 Tbs. chopped onions
2 1/2 C. cheddar cheese, shredded
1 3/4 Tbs. fresh lemon juice
12 oz. sliced mozzarella
2 med. cans tomatoes, drained and sliced
1 can sliced mushrooms
10 eggs
6 C. milk
3 tsp. salt
1 tsp. oregano
3/4 tsp. garlic powder
Grated Parmesan cheese
2 loaves thin sliced white bread, crusts removed

Mix together the spinach, onions, cheddar cheese and lemon juice.  Butter bottom of 2 (9 x 13-inch) pans or 1 (15 x 18-inch) pan.  Cover bottom with some of the bread slices.  Spread the spinach mixture over bread.  Add second layer of bread topped with mozzarella, tomatoes and mushrooms. Add a 3rd layer of bread.  Mix together the eggs, milk and spices; then pour over all and sprinkle with Parmesan cheese.  Refrigerate overnight.  Bake, uncovered, at 350 degrees for 1 hour and 15 minutes.  Sprinkle with additional Parmesan cheese before serving.  Serves 20.
From the Vanderwarker Kitchen
Served at the January 2006 meeting

White Bean, Chicken Noodle, and Escarole (Spinach) Soup
3 C. chicken broth
1 stalk celery, chopped finely
2 carrots, chopped coarsely
1 small onion, chopped
1 oz. (dry) egg noodles (flat or curly)
1/4 C. raw chicken, cut into bite-size pieces
Salt and freshly ground pepper
1 tsp. chopped parsley

Simmer chicken broth, celery, carrots and onion about 5 minutes. Add the noodles and cook until tender. Add cut-up chicken and cook about 2 minutes or until done. Add salt,pepper and parsley. Set aside.

At this point, you may freeze the soup and continue with the rest of the recipe whenever you want to prepare and serve.

10 C. water
6 C. chopped escarole or spinach (about 3/4 lb.)
2-3 tsp. olive oil
2-3 cloves garlic, chopped
1/2 C. water
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1 (19 oz.) can cannelloni beans, slightly drained
1/4 C. grated fresh Parmesan cheese

Bring 10 C. water to a boil in large stock pot. Add escarole or spinach, reduce heat to medium. Cook 10 minutes and drain WELL.

Heat oil in pan over medium heat. Add garlic, cook for 3 minutes or until lightly browned. Stir in 1/2 C. water, crushed red pepper, black pepper, cannelloni beans and prepared soup. Bring to a boil, add cooked escarole or spinach and cook until thoroughly heated. Ladle into bowls and sprinkle with cheese.
Note: One 10 oz. package of frozen spinach that has been thawed, drained, and squeezed dry can be substituted for fresh escarole or spinach. I always season with a little Tabasco and/or Worcestershire or use a little seasoning of your choice.
From The Maddux Kitchen

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Vegetables

Acorn Squash Rings with Spinach
2 medium acorn squash
1 tablespoon lemon juice
Ground ginger
Salt and pepper
Preheat oven to 350 degrees. Parboil squash 10 minutes to often enough to slice. Cut 3 3/4 inch slices from each squash. Remove seeds. Place rings in oven proof dish with lemon juice and enough water to cover bottom of dish. Sprinkle with ginger, salt, and pepper. Bake until rings are barely tender.

2 packages frozen chopped spinach
3 tablespoons pine nuts
6 tablespoons butter, divided
2 tablespoons flour
2 tablespoons minced onion
1/2 teaspoon freshly ground nutmeg
1 teaspoon Worcestershire sauce.  Cook spinach according to package directions, then drain well, reserving liquid. In 2 tablespoons butter, saute pine nuts until lightly browned; set aside. Melt remaining butter and saute onion until limp. Add flour and 1/2 cup spinach liquid. Cook until thickened. Add spinach, nutmeg, and pine nuts. mound spinach mixture on squash slices and heat in oven about 20 minutes. May be prepared ahead and refrigerated. Allow additional reheating time if cold.
Source: "Virginia Celebrates"
From the Bomer and Gangloff kitchens

Red Potato Casserole
1 tablespoon lemon juice
2 cups water
1 teaspoon salt
3 tablespoons flour
1/2 c. margarine or butter
2-1/2 pounds small red potatoes
fresh dill and chives
1/4 pound bacon

Fry the bacon in a skillet until crisp. Remove from the pan, cool and crumble. Set aside. Cook the potatoes in salted water, leaving skins on. If they seem too large, half or quarter them first.  In a pan over low heat melt the margarine or butter. When melted stir in the flour, salt and pepper; then slowly whisk in the water.  Continue to cook until thickened.  Add the lemon juice and stir.  Drain the potatoes when done and place in a casserole dish. Pour the sauce over the potatoes. Bake at 325F for 20 minutes. Top with the bacon, minced fresh dill and chopped chives before serving.
Serves 6 to 8.

Rice with Mandarin Oranges
2 cups long grain rice
4 cups water
3 chicken bouillon cubes
Curry powder to taste
1/2 teaspoon white pepper
Juice of 1 lemon
1 13 oz. can mandarin oranges, drained
2 tablespoons chopped fresh parsley
1/3 cup golden raisins
Cook rice in water according to package directions, adding bouillon cubes, curry powder, white pepper, lemon juice and raisins. When rice is fully cooked, stir in mandarin oranges and parsley. Serve hot.
From the Bomar Kitchen

Spinach and Cheese Strata
Serves 6 to 8
Active time: 30 minutes
Start to finish: 10 hours (includes chilling)

1 10 oz. package frozen spinach, thawed
8 cups cubed (1 inch) French or Italian Bread (1/2 pound)
1 ½ cups finely chopped onion (large)
6 oz. coarsely grated Gruyere (2 cups)
3 tablespoons unsalted butter  
2 oz. finely grated Parmigiano-Reggiano (1 cup)
1 teaspoon salt
2 ¾ cups milk
½ teaspoon black pepper  
9 large eggs 
¼ teaspoon freshly grated nutmeg  
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large, heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg and cook, stirring, 1 minute.  Stir in spinach then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.  Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining ½ teaspoon salt and ¼ teaspoon pepper in a large bowl and pour evenly over strata.  Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350 F.  Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.  Let stand 5 minutes before serving.  Note:  Strata can be chilled up to 1 day.  Let strata stand at room temperature 30 minutes before baking.  Served at 2003 Board of Governor’s Meeting

Wild Rice Casserole
1/2 cup butter
1/2 lb fresh mushrooms sliced
1 clove of garlic (optional)
2 T finely chopped green pepper
2 T finely chopped onion
1 T chopped parsley 
1/2 cup slivered almonds
1 cup wild rice (not cooked)
3 cups beef bouillon.  Use 1 can beef bouillon - add to the boullion concentrate 2 cups
of water and 1 bouillon cube - heat to dissolve the cube
2 T dry sherry
Saute green pepper, onion , mushrooms and almonds in 1/2 cup butter then mix with the wild rice, bouillon and sherry. Place in cassserole and cover- Cook at 325 degrees for 1 hour, stirring occasionally.
From the Rotgin Kitchen

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Salads

Belgium Endive & Greens with Warm Chevre
1 Belgium endive
1 C. baby greens
2 slices of French chevre - 1/4 inch thick
1 T. roasted pecans chopped
1 T. plain bread crumbs
From The Bedell Kitchen

Dressing
6 T. olive oil
1 T. vinegar
1 T. dry sherry
Salt & pepper to taste

Place 5 leaves of endive on each plate in a spoke pattern, divide the baby greens between the two plates, place in the center of the endive. Mix the nuts and bread crumbs. Rub a little oil on the cheese and top with the nut mixture, and place under broiler 30-60 seconds until just golden brown. Place on top of greens and drizzle dressing over salad. Serves 2.
From the Bedell Kitchen

Cold Asparagus Salad
1 ½ pounds fresh asparagus, as young and tender as possible,
or 2 (10-ounce) packages frozen asparagus
¾ cup finely chopped pecans
2 tablespoons vegetable oil
¼ cup cider vinegar
¼ cup soy sauce
1 teaspoon sugar (optional)
Ground black pepper to taste

Trim the asparagus and cook in boiling water for 6 or 7 minutes, or until barely tender and still bright green. Drain and rinse under cold water. Drain again. Arrange in 1 or 2 layers in an oblong serving dish. Mix the pecans with the oil, vinegar, soy sauce, and sugar. Pour over the asparagus, lifting the stalks so that the mixture penetrates to the bottom. Sprinkle with pepper. Serve chilled. The dish may be marinated up to 36 hours ahead. Serves 6-8.
From the Wheby Kitchen

Commonwealth Salad
1 large head of romaine lettuce, washed and torn into bite-size pieces
4 C. fresh spinach, washed and torn into bite-sized pieces
4 T. capers, drained
2 C. chopped walnuts
1/2 C. freshly grated Parmesan cheese
4 oz. feta cheese, crumbled
4-8 oz. Swiss cheese, julienned
1/2-1 C. raisins or currants

Ranch Dressing for Commonwealth Salad
1 C. mayonnaise
1 1/2 tsp. dried onion
1/4 tsp. garlic powder
1 C. buttermilk
2 T. chopped fresh parsley
1/2 tsp. onion salt
Salt to taste

Topping:
1 C. cooked, crumbled Smithfield bacon
1-2 C. croutons

In a large bowl, combine salad ingredients. In a separate bowl, combine dressing ingredients and blend well. Pour over salad, toss, and top with bacon and croutons. Serve immediately. Serves 12
From the Frizzell Kitchen

Cranberry Relish Salad                Serves 12
2 c. water
1 3oz. pkg. raspberry flavored gelatin
1 3oz. pkg. orange       "            "
2  16oz cans whole berry cranberry sauce
1  8oz. can crushed pineapple
1 1/4 c. chopped red or green apples (pealed or not)
1 c.  chopped pecans
1/2 c. chopped celery
1 T. finely shredded orange peel

Boil water, dissolve gel.  Stir in cranberry sauce and undrained pineapple, cook & stir till cranberry sauce is dissolved.  Chill approx. 30 min. till the consistency of unbeaten egg whites.  Stir in apples, nuts, celery & orange peel.  Pour into decorative pan lightly sprayed with PAM.  Chill till set.

Chicken & Bow Tie Pasta Salad          Serves 6
6 skinless chicken breasts, smoked or sauteed and seasoned as desired.  Slice or chop.
1/2 lb. sliced mushrooms
6 oz. cooked bacon, drained & crumbled
1 c. sundried tomatoes, not packed in oil, julienne (scissors work best)
1/2 c. toasted pine nuts
1 lb. bow tie pasta, cooked & drained as needed
Shaved dry jack or grated parmesan cheese

Dressing:
1 c. olive oil
1/3 c. balsamic vinegar
1 tsp. salt
Large pinch cayenne pepper
2 Tbs. chopped fresh basil

Prepare dressing by whipping together. Cook pasta, drain and add dressing while warm.
Add remaining ingredients and toss well.  Before serving toss pasta salad with mixed greens or place greens on plate and top with pasta salad.  Top with cheese.

Hearts of Palm Salad 
1 head iceberg or romaine lettuce, washed, dried and chilled
2 heads Boston lettuce, washed dried, and chilled
1 pound fresh spinach, washed, trimmed, dried, and chilled
2 avocados, peeled and diced
3 14 oz. cans hearts of palm, drained and thinly sliced
1/4 cup vinegar
3/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Toss lettuces, spinach, avocado and hearts of palm in a large bowl, preferably glass. Place remaining ingredients in a jar or blender and mix well. At serving time, pour over salad and toss gently.  
Source: The Fine Art of Cooking from the Philadelphia Museum of FineArts
From the Wheby Kitchen

Pasta Salad Milanese
1lb. linguine, cut into 2 in. strips
4 chicken breasts, boiled, boned, and cubed.
1 c. chopped celery
1 8 oz. can sliced water chestnuts, drained
2 tbls. soy sauce
½ c. raisins
1 c. chopped walnuts
1 11 oz. can mandarin oranges, drained
1 tbl. lemon juice
Salt to taste.

Dressing
½ c. mayonnaise
1 tbl. curry powder
Boil pasta, drain, and set aside. Combine chicken, celery, water chestnuts, and soy sauce. Toss to mix. Mix in pasta and dressing. Add raisins, oranges, lemon juice and salt.
Past GCV President's Luncheon, Nov. 1999

Pea Salad
2 10 oz. cans French-style string beans, drained
2 16 oz. Hanover frozen petit peas thawed on a towel
1 14 oz. can artichoke hearts, diced
1 2 oz. jar pimentos, chopped
1 med. green pepper, chopped small
1 med. onion chopped small
1 8 oz.can water chestnuts, sliced and drained.
Combine all drained vegetables in a large bowl.

Marinade
In a blender or food processor add:
¾ C. sugar
1 C. red wine vinegar
½ C. water
½ C. salad oil
1 clove garlic
Blend and pour over the vegetables. Cover and refrigerate for 24 hrs. Stir several times.
Serves 20.
From the Gwaltney Kitchen

Salad or Side Dish
At the cook's discretion:
2 cups or more of broccoli fleurets.
Big handfuls of: dried sweet cranberries, raisins, salted sunflower seeds.
Marinate several hours or overnight in a very tart French dressing, adding vinegar if necessary.
Gale Frizzell

Szechuan Noodle Salad with Shredded Meat and Vegetables and
Spicy Sesame Peanut Dressing
Salad Dressing
2 medium-sized garlic cloves, peeled
1 (1/4 inch thick) slice fresh gingerroot
1/4 C packed cilantro
1/4 C Chinese sesame paste
3 T soy sauce
3 T rice vinegar
2 T sesame oil
2 T smooth unseasoned peanut butter
1 T honey
2 t. Chinese chili oil
1-2 T warm water
In a processor with the metal blade, process garlic, ginger and cilantro until very
finely chopped, scraping down work bowl as necessary.  Add remaining ingredients,
except water, and process until smooth.  Pulse in just enough water to give a
pourable, but still thick consistency.  Cover and leave at room temperature.

Salad
1 l/2 pounds fresh or frozen Chinese egg noodles, cooked aldente,
rinsed, drained and cooled.
2 medium sized scallions, shredded lengthwise and cut into 1 to 2 inch strips
2 C thinly shredded leftover cooked chicken, beef, pork or lamb
1/4 C finely chopped cilantro
1 C bean sprouts
6 C shredded napa cabbageleaves
6 dried shiitake mushrooms,soaked in warm water
for 15min, drained, stems removed, caps cut into 1/4 inch wide strips
2 T black sesame seeds
2 medium sized carrots, shredded
4 large cilantro sprigs
In large mixing bowl, combine noodles, shredded meat, bean sprouts, mushrooms,
carrots, scallions and cilantro.  Toss with enough dressing to coat well.  Arrange a
bed of napa cabbage on a platter or large individual plates, mound salad on top and
garnish with black sesame seeds and cilantro sprigs.
Makes 4 generous servings.
P.S.  The ingredients are readily available in Chinese markets and in the specialty foods sections of good large sized supermarkets.
Served at the GCV Board of Governors's Recipe

Watercress, Pear and Walnut Salad with Poppy Seed Dressing
3 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
1 tablespoon honey
3/4 cup corn oil
1 teaspoon poppy seeds
2 large bunches watercress, trimmed
2/3 cup walnuts, toasted, chopped
2 pears, peeled, cut into 3/4 inch pieces

Whisk vinegar, mustard and honey in small bowl to blend. Gradually whisk in oil. Mix in poppy seeds. Season dressing to taste with salt and pepper. Toss watercress and walnuts in large bowl with enough dressing to coat. Season with salt and pepper. Divide salad among 8 plates. Toss pears with 1/4 cup dressing in small bowl. Spoon pears atop salads.
From the Bomer and Gangloff Kitchens

Wild Rice Salad (chicken, apples, and cranberries) 
Serve hot or cold.
Mix 2 (6oz.) pks quick-cooking Uncle Ben’s long grain and wild rice
4 c. chopped cooked chicken (about 20 tenders)
1 c dried cranberries
2 Granny Smith apples, peeled and diced
2 med carrots, grated
2/3 c white balsamic vinegar or red wine vinegar
8 T olive oil (can use 4 T)
½ tsp. salt
½ tsp pepper
4 green onions, chopped
2 (2.25 oz) pks sliced almonds, toasted ( sprinkle on top of casserole just before serving.
Cook rice according to package directions and cool.
Stir together chicken and next 8 ingredients, and rice in a large bowl.  Cover and chill 8 hours.  Sprinkle with almonds just before serving.

Mix the last 5 ingredients like dressing and pour over, mix, and chill.  Serves 10 – 12
From the kitchen of Hermione Hutter from Southern Living magazine.

Salad Dressing
1/4 C. malt vinegar
1 packet Good Seasons Italian dressing
3 Tbs. water
Salt and cracked pepper to taste
1/2 C. olive oil
2 tsp. mustard
Mix well and shake before serving.  Sometimes I substitute curry powder for the mustard.
From the Neff Kitchen

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Bread

Light-as-a-Feather Refrigerator Roll
1 cup solid vegetable shortening
1 cup sugar
2 teaspoons salt
1 cup boiling water
2 eggs, lightly beaten
2 packages active dry yeast
1 cup lukewarm water
6 cups all-purpose flour
4 tablespoons (1/2 stick) butter, melted
Place the shortening, sugar, and salt in a large mixing bowl. Add the boiling water. Beat with an electric mixer until the shortening is melted and the mixture has cooled slightly. Add the eggs, continue beating.
Dissolve the yeast in the lukewarm water. Add to the shortening mixture, beating well. Add flour gradually, continuing to beat until a soft dough forms. If dough becomes too stiff for electric mixer to handle, add remaining flour by hand. Cover tightly; store in the refrigerator up to 10 days.

When ready to bake, remove the desired portion to a floured surface. Roll out to less than ¼ inch thickness. Cut with a biscuit cutter. Brush the surface with butter, fold over, pinching edges together slightly. Place on lightly greased baking sheet. Cover; let rise until doubled in bulk, 1 ½ to 2 hours. Bake 450 degrees for 10 to 15 minutes. Brush tops with butter. Makes about 4 dozen rolls.
From the Wheby Kitchen

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Desserts

Apple Crumble Pie
1 unbaked pie shell
4 large tart apples--pare, core, slice into unbaked pie shell
1/2 cup sugar
1 tsp. cinnamon--mix together and sprinkle over apples
1/2 cup sugar
3/4 cup flour
1/3 cup butter (5 1/2 Tbls.)--Mix together sugar and flour.  Cut the butter into the mixture
until it crumbles.  Sprinkle over apples.
Bake at 400 degrees for 40-50 mnutes.
The Nelson Kitchen

Summer Pudding
1 bottle Reisling
1 c. sugar
1 qt. strawberries
1 pint blueberries
1 vanilla bean, split
1/4 tsp. salt
1 pint raspberries
1 pkg. thin sliced white bread

Bring wine and vanilla to a boil.  Lower heat and reduce to 1 cup liquid.  Add sugar and salt.  Stir until dissolved.  Remove bean.  Add berries and bring to a boil. 
Line bowl with saran wrap.  Trim crust from bread.  Cut a circle for the bottom of the bowl.  Slice the rest of the bread on a diagonal.  Put circle of bread in the bottom of the bowl.  Overlap bread triangles along the sides.  Spoon in a third of the berries.  Cover with a layer of bread.  Repeat, ending with a bread on top.  Cover with plastic wrap and refrigerate for 8 hours.
from the Neff Kitchen

Summer Pudding
3 cups of mixed ripe berries
1/3 cup sugar
12 slices firm white bread with crusts removed
Fresh whipped cream for topping

Combine the berries and sugar in a saucepan, cook over medium to low heat until juicy, but still some firm berries - approximately 5 minutes. Remove from heat and cool to lukewarm. Line a souffle dish with plastic wrap so it hangs over the sides. Cut some of the bread in triangular pieces and line the bottom of the pan, then cut some slices in half and line the sides of the pan, and make sure they overlap. Pour the berries into the pan, cover with more triangular pieces. Be sure to cover all the berries. Bring the excess plastic wrap over the bread - cover the top with a plate and place a 28 oz. Can of tomatoes on top to weight it. Place in refrigerator for several hours, overnight is ideal.

To unmold, loosen the plastic wrap. Place on a dish with some sides so as not to lose the juices. Turn upside down, tap the sides with a knife and it should slide out as you lift the bowl. Top each portion with some whip cream.
from the Bedell Kitchen

Tiramisu
3 eggs, separated
7 tsp. sugar
1 lb. mascarpone
2 packs Lady Fingers
Cold strong coffee
Bitter cocoa
Mix egg yolks with sugar  until pale yellow.  In another bowl, whip the egg whites.
Mix yolk mixture with mascarpone.  Mix in whites.
Dip the lady fingers in the coffee.  Be careful, they are like sponges.  Cover the bottom of a dish with lady fingers.  Cover with egg mixture and repeat layers, sprinkling the last layer with cocoa.
From the Neff Kitchen

Upside Down Lemon Cups
1 cup sugar
3 tablespoons flour
Pinch of salt
Juice and grated rind of 1 large lemon
1 tablespoon melted butter
2 egg yolks, slightly beaten
1 cup milk
2 egg whites, beaten stiff
Preheat the oven to 350 degrees. In a mixing bowl, combine the sugar, flour, salt, lemon juice and rind, melted butter, egg yolks, and milk. Fold in the egg whites. Divide the mixture among 6 greased custard cups and set them in a pan of hot water. Bake for 30 to 35 minutes. Cool and chill. Remove the custards from the cups to serve, turning them upside down. Serves 6.
From the Wheby Kitchen

Yogurt Fruit Pie
3 C. berries
Graham Cracker pie crust or
Vanilla Wafer pie crust
1 envelope gelatin
1/4 C. water
1 C. cottage cheese
1 C. yogurt
1/2 C. sugar
1 tsp. vanilla extract
Nutmeg

Arrange fruit in pie crust.
In a small sauce pan, sprinkle gelatin over the water and let stand for a minute.  Stir over low heat until it is completely dissolved.  At high speed, blend cottage cheese and yogurt.  Add sugar and vanilla extract.  Gradually add gelatin mixture.  Add nutmeg to taste and pour over fruit.
Cover and refrigerate overnight.
From The Neff Kitchen

 
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Beverage

Cranberry Snap Punch
1 qt. cranberry juice
2 cups fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup crushed pineapple, drained
1 cup water
1/3 cup sugar
1 tsp. almond extract
Combine all ingredients in a large container, stirring well; chill. Serve over crushed ice. Yield: 2 quarts.
Source: "The Fine Art of Cooking-Palette to Palate.
The Junior League of St. Joseph and Albrecht Art Museum, St. Joseph, Missouri

Herb Farm Haymaker's Switchel
In the last century, in the Shaker communities of New England, there was never a haying without quantities of cold switchel at hand. Hard-working men in the field could drink vast amount of it without cloying the taste or destroying their appetites. Even if it became tepid, it was still refreshing. Before icehouses, switchel was cooled in the springhouse or hung in great jugs deep in the well.
To make 2 quarts:
1/4 C. mint
1/4 C. lemon balm
1/8 C. fresh-squeezed lemon juice
1/4 C. fresh-squeezed orange juice
1/4 C. simple sugar syrup
(1/3 C. sugar, 2/3 C. water brought to boil)
Chop mint and lemon balm very fine and let steep in sugar syrup for at least 1 hour. Strain through a fine sieve. Add lemon and orange juice. Mix and combine with 2 quarts ginger ale.
*If you do not have lemon balm, use all mint. Apple mint gives the fruitiest flavor. Black peppermint gives the "mintiest".
From the Bomar and Gangloff Kitchens

Sea Breeze Punch
2 cups chilled cranberry juice
1 cup chilled grapefruit juice
1 cup chilled vodka
Juice of 1 lime
1 tablespoon superfine sugar
1 liter bottle chilled sparkling wine
Lime slices to garnish
Grapefruit slices to garnish
In 2-quart pitcher or punch bowl, combine the cranberry juice, grapefruit juice, vodka, lime juice, and sugar. Stir until the sugar is dissolved. Add the sparkling wine. Pour over crushed ice and garnish with lime and grapefruit slices. Serves 12.

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These recipes were tested by the Charlottesville Garden Club in preparation for the horticulture exhibit sponsored by the Garden Club of Virginia. Several garden club members prepared these recipes for a meeting and all the members enjoyed sampling the results of their labor.

Tice's Potato Salad
Cook 8 or 9 red potatoes. Cool and cut up. Mix with:
1/4 cup olive oil
Filled cap of bottled lemon juice.
2 or 3 crushed garlic cloves
3 - 4 T. chopped oregano
Pour over potatoes while warm. Add small amount of Hellman's mayonnaise.

Sliced Tomatoes
Peel tomatoes. Cut in thick slices. Sprinkle with sugar, celery seed, dillweed and basil.

Nancy's Chilled Leek and Potato Soup
Decorated with Lemon Gem Marigolds and Borage Flowers
4 oz. butter
5 cups chopped leeks
2 stalks celery
1 large onion
3 to 4 chopped potatoes
2 qts. Swanson chicken stock
1 - 2 cups Lemon Gem marigold petals
Lemon Gem flowers and Borage Flowers
Melt butter in saucepan. Add leeks, celery and onion. Stew slowly until golden and soft, about 10 minutes. Add potatoes and chicken broth. Cover and boil. Reduce heat and simmer until tender. Mash vegetable or roughly puree in food processor or blender. Add the half & half and chill. When chilled add the Lemon Gem petals. Decorate with Lemon Gem flowers and Borage flowers.

Barby's Salad Elegant with Flowers
Salad greens -- mesclun mix -- washed and spun dry to a water-free state so the dressing is not diluted.
Toss with:
1/4 cup fresh lemon juice or raspberry vinegar
1 teaspoon dry mustard
1 teaspoon salt
3/4 cup high-quality olive, almond or walnut oil
Before serving toss greens with dressing and decorate with nasturtium and Johnny-jump-up flowers. (Recipe adapted from Sheppard's Seed Catalog)

Pat's Summer Tea
7 teabags
2 mint teabags (spearmint)
1 - 12 oz. frozen lemonade concentrate
3/4 cup sugar or 10 packets of Equal
Allow the tea to steep in two cups of boiling water. Combine all the ingredients in a gallon container and add enough water to make a gallon. Garnish each glass with a sprig of fresh mint from your garden.

Tae's Nasturtium Leaf Rolls
Make a small nosegay of nasturtium blossoms and place in center of white or clear plate.
Wash and dry 24 or more nasturtium leaves without stems
Mix enough cream cheese with chopped chives or spring onion to taste. Put a dab of
cheese mixture on inside of leaves and roll. Place around nosegay. Delicious with drinks.

Kate's Embarrassingly Easy Tomatoes
Peel and quarter tomatoes. Layer in bowl: tomatoes, lots of dill, lots of black pepper and a little salt. Pour over Kraft French dressing. Place dill on top. Cover refrigerated for 24 hrs.

Linda's Golden Corn Muffins with Calendula Petals
Baked In Little Clay Pots
1 cup stone-ground cornmeal
3/4 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup corn kernels, fresh, or frozen and thawed
1 cup milk
3 Tbsp corn or vegetable oil
3/4 cup grated cheddar cheese
1/4 cup calendula petals
2 extra-large eggs
Butter clay pots and preheat the oven to 375 degrees F. In a mixing bowl combine the cornmeal, flour, baking powder, and salt. In another bowl, beat the eggs and add the milk and oil, blending well. Stir the cheese and corn into the wet ingredients. Pour the wet ingredients into the dry and blend. Stir the calendula petals into the batter. Fill clay pots almost full, dividing the batter evenly. Bake for 20 minutes or until golden brown. Let stand for 5 minutes, remove the muffins from the pots, and serve warm with or without butter or molasses.

Angel Food Cake with Rose Geranium, Lavender and Lemon Verbena
1 Angel Food Cake Mix (Duncan Hines)
4 - 5 Rose-scented geranium leaves
4 - 5 Lavender flower spikes (remove stem)
4 - 5 Lemon Verbena leaves
Mix cake mix. Pour batter over assorted leaves and flowers in bottom of pan and bake immediately. When cool, cover cake with whipped cream flavored with sugar and 1 - 2 drops (NO more) of essential lavender oil (Frontier's is excellent). After spreading whipped cream on cake, decorate with rose buds, lavender and a few rose geranium leaves.

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