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Old 07-19-2011, 07:56 AM   #1
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GCC - Summer Picnic - CWS4322

Here goes:

Finger food: Katirina's Catch a Groom Dolmatas
Beverage: Paddler's Punch
Main: Northwoods Chicken Wraps
Side: Shaken not stirred Cass River Pasta Salad
Dessert: Scandinavian Almond Cake like my Grandma Never Made

I just have to make the wraps and do the dessert. Otherwise, everything is done.
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Old 07-19-2011, 08:13 AM   #2
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Shaken not stirred Cass River Pasta Salad

900 gr pasta (I use fusilli)
2 tsp celery seed
2 T Italian seaoning
8-10 qts water
4 FRESH eggs

1. Put the eggs in the cold water. Bring to a boil, add pasta and seasoning.
2. Boil for about 10 minutes (until pasta is al dente).
3. Drain and put eggs in cold water for 5 minutes.
4. Peel eggs and slice.
5. Put pasta in a bowl of ice water to chill.
Meanwhile:

Put the following in a LARGE tupperware container:

1/2 c diced celery
1 onion (I use a red onion from the garden, about the size of an egg)
1-2 sweet peppers, diced
1/2 c chopped pepperoni
1/2 c chopped black olives
1/2 c chopped green olives with pimentos
3 c black or pinto beans
1-2 jalepeno peppers, seeded and chopped
2 T fresh purple basil
1 T fresh oregano
1-2 T fresh parsley
(finely chop the herbs)
4-5 grated carrots
1 c fresh peas (blanched for 3-4 minutes)
1 c fresh beans (blanched 2-4 minutes)
1 c blanched corn kernels (fresh from the garden)
1-3 diced tomatoes
1/2 c fresh greens--baby swiss chard or arugula
1/2 c grated parm. or romano cheese
Capers--about 1/2 the jar

Dressing:

Approx. 2 c. olive oil mixed with 1-1/2 c white balsamic vinegar, italian seasonings (or use your favorite Italian dressing), 1/4 c parm. cheese, garlic

Put everything in a LARGE tupperware container. Make sure the lid is on tight. Shake it up until everthing is blended.

Garnish with more grated romano cheese, black olives, capers, salt and pepper.
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Old 07-19-2011, 08:18 AM   #3
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Sorry Kathleen--I don't know how to do this. I probably should've started a new thread. Can one of the moderators fix this for me?
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Old 07-19-2011, 12:36 PM   #4
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Katerina's How to Catch a Man Dolmatas

(I named this after Kat, but she never made me these Dolmatas--but she did teach me how to blanch grape leaves. And she was always looking for a handsome man to marry.)

1 c cargo rice, rinced
1/4 c wild rice, rinced
1-2 tsp cinnamon

Cook the rice until it is almost done, about 30 minutes.

Soak 1/4 c raisins in water

Drain the raisins. In a large bowl, combine:

Plumped raisins
Juice of 1 lime
Juice of 1 lemon
1/2 c chopped mint (or to taste)
1/3 c chopped lemon mint (or to taste)
1-2 T zest (lemon or lime)
1 sprig of rosemary, leaves chopped
3-6 cloves garlic, crushed
1 T lime EVOO
1/4 c EVOO
S&P to taste
2 tomatoes, diced
1/2 c fresh bread chunks (I used homemade wholewheat bread)


42 fresh grape leaves
3-4 slices lemon
1/2-3/4 c EVOO

1. Cook rice according to instructions with the cinnamon.
2. Combine all the ingredients except for the grape leaves, 3-4 lemon slices and 1/2-3/4 c EVOO in a bowl.
3. Blanch grape leaves in boiling water for 3-5 minutes, drain.
4. Roll 1 T rice mixture in grape leaf.
5. Put rolled grape leaves in roaster pan (small).
6. Add enough water to fill pan to 1/2.
7. Add about 1/2 c olive oil and juice of 1/2 lemon.
8. Stick 3-4 slices of lemon between the dolmatas.
9. Bring pan to boil, reduce heat and cover partially. Simmer until done (about 20-30 minutes).

To serve: Combine 1/2 c olive oil, juice of one lemon, lemon zest, garlic. Drizzle over the top of the Dolmatas. Wait for the next handsome man to walk by, offer him a "dressed" Dolmata.
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Old 07-19-2011, 01:14 PM   #5
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Paddlers' Punch (Make the night before)

Juice of 8-10 oranges
Juice of 1 grapefruit
Juice of 1 lime
Juice of 1 lemon
Zest from 6 of the oranges
1-2 sorrel leaves, chopped fine
2-4 tsp maple syrup
1 l seltzer (or Club Soda)

1. Juice the fruit (you want at least 2 cups)
2. Strain it.
3. In a large mixing bowl, combine the juice, chopped sorrel and 2-4 tsp maple syrup.
4. Pour into ice cube trays. Freeze overnight.

In the morning, dump the cubes into a thermos jug and toss in the canoe. About an hour out, add the seltzer. To serve, top with a slice of orange and a little sprig of sorrel. (Pics to follow, it's in the freezer now).
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Old 07-19-2011, 01:55 PM   #6
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Tomato-Basil Wraps (Makes 8 8-inch wraps)

I'll start with the wraps--the filling part follows tomorrow when I pack the picnic to take in the canoe.

1 c ww flour
1 c AP flour
1-1/2 tsp baking powder
2-4 tsp tomato powder (or, if you can find your dehydrated tomatoes, grind those--I couldn't find mine)
2 T finely chopped basil (I used purple, globe, and sweet)
1 habernaro pepper, finely chopped (or not)
4 T lard (you can use vegetable oil)
1 to 1-1/4 c Seltzer (or you can use Club Soda)--put it in the freezer for about 10-15 minutes to chill

1. Start with COLD flour.
2. Cut the shortening into the dry ingredients (I did this with my fingers--couldn't find the pastry cutter--DH put it s/where).
3. Mix in the Seltzer (do this as if you were making pie crust).

Divide the dough into 8 balls.

Heat lefse griddle (or other) to 500.

On a floured board, roll out to 1/8 inch. (You may need to add more flour to the board/ball/rolling pin). To make them perfectly round, use a dinner plate or mixing bowl as your "guide" to cut off the excess dough.

Cook for about 30 seconds each side (I use a lefse turner to flip).

Put the wrap in a damp tea towel so it doesn't get hard as you finish the other warps. Add each wrap to the stack in the tea towel. Once you are done, you can either fill them or transfer to a zippie and put them in the fridge overnight (or put a piece of waxed paper between each one and freeze the stack). Makes 8 8" wraps.

Filling to follow tomorrow <g>.
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Old 07-19-2011, 02:04 PM   #7
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CWS Great Job!
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Old 07-19-2011, 02:59 PM   #8
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Thanks--I'm not done yet <g>. Dessert is in the oven--but the oven here is funky--so if it burns, I'll be packing fruit for dessert.
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Old 07-19-2011, 03:18 PM   #9
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Okay--the oven's being funky, but I'll share the recipe (first, start with the traditional Scandinavian Almond Cake--http://scandinavianfood.about.com/od/dessertrecipes/r/almondcake.htm).

My grandma used to make that all the time, however, she never made it like this:

1/2 c butter
1-1/4 c sugar
4 squares 100% cacao (Ghiradelli)
2 T cacao
1 FRESH egg
2 T Amaretto
2 T Grand Marnier
2 T freshly grated orange zest
3/4 c 1/2 and 1/2
1-1/2 c flour
1/2 tsp baking powder
1 tsp cardamon
2 T toasted almonds, ground

Cream the butter and sugar, add the cacao, then add the egg. Beat. Add the melted cacao. Add the booze. Beat, Add the cream. Beat. Add the flour, cardamon, orange zest, almonds, baking powder. Blend. Put in an "Almond Cake" pan (there, I'm back on track with how my grandma made this) and bake at 350 (if your oven behaves) for about 40 minutes. Let cool in pan, flip. Sprinkle with about 1 tsp of Amaretto, then dust with cacao and powdered sugar. Because of the way the pan is, you can slice it according to the ridges. But no, my Grandma never made it like this--sorry Grandma, I like my version better.
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Old 07-19-2011, 03:28 PM   #10
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Was that cheating to take the traditional recipe for the Almond Cake and mix it up? We (being all us Skandahovians) make a version of that...
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