Cookbooks Discussed


Recipes shared at the September 7, 2017 meeting:

Bar Nuts, p.33   (Sara Medeiros)
Deviled Eggs, p.35   (Dino Brown)
Wild & White Rice Salad, p.80   (Linda Murphy)
Chickpea Stew with Saffron, Yogurt, & Garlic, p.84   (Sandi Hackman)
Spicy Tomato Soup, p.87   (Nathalie & Larry Harty)
Chicken Thighs w/Lemon, p.108   (Shirley Wells)
Past with Yogurt & Caramelized Onion, p.144   (Marylou Murphy)
Tomato Sauce with Butter & Onion, p.151   (Sueann Stiles)
Spice Braised Lentils, p.159   (Lesley Schreuer)
Pasta with Let-my-Eggplant Go-free, p.161   (Evelyn O'Connor)
Green Lentil Salad, p.169   (Anne McCambridge)
Broccoli Cooked Forever, p.176   (Joan Wilking)
Ratatouille, p.191   (Dorothy Johnson)
New Classic Coconut Macaroons, p.209   (Lainie Brown)
Purple Plum Torte, p.217   (Kathy Moore)
Dense Chocolate Loaf Cake, p.218   (Lindy Booy)
Marie-Helene's Apple Cake, p. 221   (Gladys Pack)
Fresh Ginger Cake, p.226   (Devon McArdle)



Recipes shared at the August 3, 2017 meeting:
Chicken Salad, p.25     (Rebecca Barthelmes)
Tomato Salad, p.26      (Evelyn O'Connor)
Boston Lettuce with Radishes, Carrots, Apples &
   Yogurt-Chive Dressing, p.29      (Lesley Schreuer)
Macau-style Pork Chop Sandwiches, p.90   (Sharon Saline)
Grill Bitch's Grilled Nuts, p.112     (Dino Brown)
Macaroni & Cheese, p.128     (Anne McCambridge)
Spaghetti w/Garlic, Anchovies & Parsley, p. 287   (Lindy Booy)
New Mexico-Style Beef Chili, p. 230   (Larry & Nathalie Harty)
Ratatouille, p. 236     (Shirley Wells)
Mushrooms Sauteed with Shallots, p.245   (Maureen Gage)
Buttermilk Biscuits, p.254     (Sue Stiles)




Recipes shared at the July 6, 2017 meeting:
Moules Ravigote, p.12   (Shirley Wells)
Tortilla, p.74   (Lainie Brown)
Julia's Composed Near Nicoise Salad, p.110   (Evelyn O'Connor)
Julia's American Style Potato Salad, p.122   (Dorothy Johnson)
Jacques's Lentil Salad, p.128   (Kathy Moore)
Pommes de Terre Mont d'Or, p.156   (Dino Brown)
Tomatoe Provencale, p.210   (Mary Lou Murphy)
Jacque's Salmon Fillet en Papillote, p.222 (Glady Pack)
Roast Pork Loin, p.356   (Larry & Nathalie Harty)
Apple Tart, p. 415   (Sueann Stiles)



Recipes shared at the June 1, 2017 meeting:

Oatmeal Banana Nut Bread, p.13   (Sara Medeiros)
Butternut Squash and Goat Cheese Quiche, p. 38   (Dorothy Johnson)
Guava Cheese Hand Pies, p.45   (Linda Murphy)
Veggie Chili 'N Beer, p.81   (Nancy Phinney)
Snow Pea Slaw, p. 99   (Shirley Wells)
Cucumber, Peach, and Feta Salad, p. 105   (Lindy Booy)
Bomb Broccoli Salad, p.111   (Maureen Gage)
Curried Egg Salad Sandwich with Dressed Greens, p.119   (Pam Whitmore)
Spiced Butternut Squash with Mint Yogurt, p.150   (Lesley Schreuer)
Broccoli and Cauliflower Gratin, p. 153   (Sueann Stiles)
Harissa Roasted Carrots, p.171   (Lainie Brown)
Rigatoni with Green Monster Pesto & Kale Chips, p.179   (Pat Beirne)
Honey-Lime Chicken Wings, p.235   (Dino Brown)
Italian Style Turkey Meatballs, p.252    (Larry & Nathalie Harty)
Basil & Berries Lemonade Sorbet, p.287   (Judi Robinson)
Crisp Gingersnaps, p.289   (Judi Robinson)




Recipes shared at the May 4, 2017 meeting: 

Roasted Sweet Potato & Figs, p. 26   (Shirley Wells)
Fried tomatoes with Garlic, p.50   (Mary Lou Murphy)
Spiced Chickpeas & Fresh Vegetable Salad, p.56   (Alice Doosey)
Butternut Squash and Tahini Spread, p.69   (Rebecca Barthelmes)
Tabbouleh, p.85   (Nancy Phinney)
Latkes, p.92   (Glady Pack)
Basmati Rice & Orzo, p.103   (Linda Murphy)
Ruth's Stuffed Romano Peppers, p.165   (Dorothy Johnson)
Beef Meatballs with Fava Beans & Lemon, p.196   (Lainie Brown)
Turkey & Zucchini Burgers, p.200   (Pam Whitmore)
Polpettone, p.202   (Judi Robinson)
Cod cakes in tomato sauce, p.225   (Larry/Nathalie Harty)
Marinated Sweet & Sour Fish, p.238   (Lindy Booy)
Tahini Cookies, p.292   (Anne McCambridge)
Yogurt with Cucumber, p.299   (Sara Medeiros)




Recipes shared at the April 6, 2017 meeting:
Cinnamon-Cream Brioche, p.64   (Anne McCambridge)
Garlic & Rosemary Home Fries, p. 84   (Dino Brown)
Christopher's Oven-Baked Potatoes & Red Pepper Tortilla, p.93   (Linday Murphy)
Winter Greens, Mushroom & Parmesan Strata, p.96   (Maureen Gage)
Vegan Carrot & Ginger Soup, p.104   (Pam Irwin)
Spicy Three Bean & Corn Chili, p.113   (Lesley Schreuer)
Chipotle Chicken & Bean Soup, p.116   (Dorothy Johnson)
Mama Chang's Hot & Sour Soup, p.124   (Pat Beirne)
Curried Tuna with Apples & Golden Raisins, p.139   (Alice Doosey)
Asian Celery, Fennel, and Edamame Salad, p.163   (Nancy Phinney)
Mushroom & Leek Lasagna with Bechamel, p. 181   (Judi Robinson)
Triple Cheese Pizza, p.185   (Barbara Jordan)
New England Style Baked Beans, p. 188   (Larry Harty)
Buttermilk Fried Chicken, p.199   (Gladys Pack)
Gougeres, p.216   (Rebecca Barthelmes)
Flaky Parmesan Cheese Straws, p.218   (Evelyn O'Connor)
Maple Apple Upside Down Buttermilk Cake, p.242   (Collen Lefthes)
Best Boston Cream Pie, p.248   (Linday Booy)
House Made Raspberry Seltzer, p.268   (Pam Whitmore)



Recipes shared at the March 2, 2017 meeting: 

Hot Olive Whirligigs, p.15   (Shirley Wells)
Clothbound Cheedar Cheese Wafers, p.16   (Alice Doosey)
Potted Maine Shrimp, p.21   (Linday Booy)
Butternut Squash & Cider Soup, p.44   (Gladys Pack)
Vermonter Chili, p. 54   (Dominic Blake)
My Mother's Cucumber Salad, p.57   (Evelyn O'Connor)
Maine Lobster Mac & Cheese, p.123   (Olaf Booy)
Maple-Glazed Salmon, p157   (Fred Pack)
Greek Girlfriend Chicken & Orzo, p.178   (Linday Murphy)
Good Go-To Meatloaf, p.208   (Nathalie Harty)
My Favorite Fall & Winter Brussels Sprouts, p.244   (Lainie Brown)
Greek Eggplant Pudding, p.251   (Lesley Schreuer)
Sage Potatoes, p.259   (Dino Brown)
Martha's Vineyard-Style Zucchini Casserole, p.267   (Dorothy Johnson)
Farro Tabbouleh, p. 285   (Pam Irwin)
Ziti Picnic Salad, p.286   (Barbara Jordan)
Parke's Picnic Chicken, p.295   (Pam Whitmore)
Pumpkin Corn Bread with Maple Pecan Butter, p.298   (Judi Robinson)
Apple Walnut Coffee Cake, p.323   (Mary Lou Murphy)
Daffodil Lemon Square, p.351   (Rebecca Barthelmes)



Recipes shared at the February 2, 2017 meeting:
Chicken Liver Pate, p. 6   (Pam Irwin)
Spicy Tuscan Kale, p. 17   (Dorothy Johnson)
Nectarines Galettes, p.18   (Evelyn O'Connor)
Basic Chili, p.45   (Nathalie Harty)
The Cake that Cures Everything, p. 63   (Colleen Lefthes)
Tart Lemon Tart, p.100   (Hester Clapp)
Beef, Wine, and Onion Stew, p.111   (Barbara Jordan)
New York Corn Muffins, p.114   (Nathalie Harty)
Food Cart Chicken Curry, p. 118   (Linda Murphy)
Big New York Cheese Cake, p.139   (Maureen Gage)
Spaghetti alla Carbonara, p.141   (Susie Green)
Tuscan Bean Soup, p.146   (Dino & Lainie Brown)
Longchamp Rice Pudding, p.120   (Melinda Booy)
Asian Eggplant Salad, p.152   (Lesley Schreuer)
Custard in a Crust, p.216   (Rebecca Barthelmes)
Tomato Pie, p.283   (Shirley Wells)




Recipes shared at the January 5, 2017 meeting:
Avocado, Orange & Herb Chicken Wrap, p.39   (Paula Eriksen)
Chicken Cranberry Salad & Fennel Wrap, p.46   (Mary Lou Murphy)
Zucchini, Prosciutto, and Basil Pinwheels, p.56   (Tina Vuylsteke)
Lamb "Dosa" Purses, p.70   (Leigh Mantoni Stewart)
Spicy Salmon & Cucumber "Noodle" Salad, p.87   (Krista Blaisdell)
Hearts of Palm, Shrimp & Avocado Salad, p.91   (Pam Irwin)
Wild Tuna, Orange and Parsley Salad, p.95   (Pam Whitmore)
Chicken Avocado Bacon Salad, p.99   (Dorothy Johnson)
Butternut Parsnip Soup with Leeks, p.116  (Lesley Schreuer)
Sweet Apple Spice Breakfast Sausages, p.132   (Nathalie Harty)
Bacon, Lemon, & Greens Egg Muffins, p.138   (Helen Danforth)
Thai Curry Crab Cakes, p.161   (Lisa Soininen)
Moroccan Meatballs, p.162   (Linda Murphy)
Zucchini "Pasta" with Tomata Sauce, p.166   (Susie Green)
Indian Spiced Winter Squash, p.171   (Maureen Gage)




Recipes shared at the December 1, 2016 meeting:

Sweet Potato & Chorizo Frittata Squares, p.24   (Nathalie Harty)
Cranberry & Cheddar Conserve-Butter Tea Sandwiches, p.44 (Sara Madeiros)
Loin of Pork with Fennel Seeds & Apple Cream, p.74   (Sandi Hackman)
Coffee Roast Beef Stew, p.75   (Kathy Moore)
Roast Squash Risotto, p.82   (Maria Chipman)
Harvard Beets with Orange Caper Twist, p.90   (Pam Whitmore)
Root-Vegetable Latkes, p.94   (Gladys Pack)
Red Cabbage and Cranberries, p.97  (Lisa Mullikin)
Wintertime Coleslaw, p.98   (Linday Murphy)
Curried Parsnip Soup, p.104   (Lesley Schreuer)
Chicken & Ham Croquettes, p.117   (Paula Eriksen)
Turkey Sandwiches with Avocado & Bacon on Portuguese bread, p.116   (Susie Green)
Cranberry Crunch, p.126   (Maureen Gage & Constance Condon)
Cranberry Beach-Plum Cheescake, p.129   (Dino Brown)
Spirited Gingerbread with Ginger Ice Cream, p.130   (Denise Parsons Sinibaldi)
Pumpkin Caramel Pudding, p.136   (Becky Benson)
Hilda Simon's Gingersnaps, p.154   (Mary Lou Murphy)
Date Pudding, p.156   (Kathy Berggren)


http://ipswich.mvlc.org/eg/opac/record/1622659?query=food%20gift%20love%20battista;qtype=keyword;fi%3Asearch_format=;locg=1;detail_record_view=1

Recipes shared at the November 3, 2016 meeting:French-Style Baguette Sandwiches, p.36   (Nathalie Harty)
Lemony Bean Dip, p.42   (Lesley Schreuer)
Grainy Mustard Dressing & Kitchen Sink Salad, p.55   (Joan Wilking)
Quick Tomato Jam, p.59   (Tina Vuylsteke)
Cheesy Mushrooms, p.60   (Pat Beirne)
Chocolate-Coconut Popcorn, p.119   (Susie Green)
Fruit and Ginger Bark, p.129  (Lainie Brown)
Chocolate Truffles, p.130   (Mary Lou Murphy)
Peanut Butter Ball, p.132   (Linda Murphy)
Graham Cracker Toffee, p.135   (Kathy Moore)
Sweet & Salty Pantry Cookies, p.152   (Marybeth Gerrish)
Molasses Cookies, p.155   (Pam Whitmore)
Apple Galette, p.158   (Gladys Pack)
Tomato Tart, p.168   (Dorothy Johnson)
Savory Cheese-Plate Quick Bread, p.171   (Shirley Wells)


http://www.barefootcontessa.com/

Recipes shared at the October 2016 meeting:

Caesar Salad with Blue Cheese & Bacon, p.42   (Susan Bailey)
Cauliflower & Celery Root Soup, p.54   (Joan Wilking)
Tomatoes & Burrata, p.58   (Kathy Moore)
Quinoa Tabbouleh with Feta, p.74   (Lesley Schreuer)
Herbed Pork Tenderloin, p.109   (Nathalie Harty)
Garlic & Herb Roasted Shrimp, p.140   (Shirley Wells)
Spinach & Ricotta Noodle Pudding, p.150   (Gladys Knight)
Carrot & Cauliflower puree, p.169   (Linda Murphy)
Roasted Cauliflower Snowflakes, p.170   (Mary Smith)
Baked Farro & Butternut Squash, p.173   (Dorothy Johnson)
Tri-Berry Crumble, p.202   (Maureen Fay)

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