Cookbook Book Club, Year Two, Volume One

After a break

(because of Thanksgiving and then Christmas)

The Cookbook Book Club met once again

And like last year, we started with appetizers

Not a tried and true but one that you'd never fixed before!

We had a great variety, enjoyed a hearty plate of nibbles

And with the Maui Wowie and wine,

we had a fun evening discussing food

The trials of living in a small town

where

There was not once sprig of fresh basil available!

The ladies certainly outdid themselves on their offerings:

Peppers Provencal

brought by Rita

From the Junior League of Tulsa Cookbook

Oil and Vinegar

So good as an appetizer, several of us agreed that it would be great mixed with a plate of pasta!

Plains Cheese Ring

brought by Liz

A recipe that's been around since Jimmy Carter's day

and from her copy of The Congressional Club Cookbook

Carolina Pickled Shrimp

brought by new member Barbara

A great way to eat shrimp for the sauce complimented the shrimp perfectly!

Fruit Salsa with Cinnamon Chips

brought by Angela II

(we have two Angelas and both last names begin with M!)

from A Taste of Home

And every appetizer table needs a dessert!

Jalapeno Popper Dip

which I made

I can see this as a great Super Bowl food

It's a hot dip but was good cold when I nibbled on it again after everyone had left.

Found on Pinterest!

Roasted Garlic and Onion Jam and Blue Cheese Tartlets

brought by Angela

It was her Plan B

(because she couldn't find an ingredient at our grocery stores)

And we thought it a might tasty Plan B!

Honey Roasted Grape Tomato Crostini

brought by Donna

The tomatoes were so good, that I'd eat them by themselves!

But I adore crostini and this was a good one!

Artichoke and Bean Crostini

brought by Sarah

A Gaida recipe and as she said, Gaida never fails!

Alas, the basil is dried for there was no fresh basil in any of our three grocery stores!

But I loved the combination of artichoke and white beans.

Marinated Cheese

brought by Michelle

(who was sick and couldn't come!)

a great combination of cheddar and cream cheese with an herby marinade.

A recipe given to Michelle by Rhonda, a club member who had another engagement.

(Actually, this dish was the one I was going to make until Rhonda told me that Michelle was bringing it! -- and I will make it for it also was a pretty presentation!)

It was great to be back together again and it was so nice that we had a new member join us!

Next month it's Julia Child and our hostess is Angela.

Bon Appetit!