Our first Lunch Club of the fall

Fifteen of us got together at the Club on Thursday, Sept.25, to make this lunch.  Click on the links to see the recipes. Tex-Mex Chili-Mac Peach Crisp   Cooking together                                                  …

Peach Crisp

This is a variation on our other fruit crisps: apple, and strawberry-rhubarb.  We use the same topping on all of them, and just vary the fruit filling. Makes 6-8 servings Kitchen equipment • 2 Large bowls, small microwave-safe dish • 8 X 8 glass or ceramic baking dish • Butter knife, fork • Measuring cup,…

Tex-Mex Chili-Mac

Serves 6 Kitchen equipment • Measuring cup • Measuring spoons • Cutting board & paring knife • Sieve • Large pot with lid • Wooden spoon • Large serving spoon • Can opener Ingredients • 1 pound 85% lean ground beef  OR  I package Mexican veggie ground round + 1 Tbs oil • 1 onion,…

September Supper Club

We used lots of lovely fall vegetables to make this delicious meal.  Click on the links to get the recipes. Fall Frittatas We made 4 kinds:  Bacon, leek & smoked cheddar; Spinach-tomato-feta; Mushroom-zucchini-goat cheese; and a Southwestern version with corn, red & green pepper, and pepper jack cheese.  They all had potatoes as well. We…

Lemon Coconut Squares

Serves 6 (or more) Kitchen equipment • Knife, cutting board • grater • whisk • Lemon juicer • Measuring cup, measuring spoons • Medium-sized bowl • 9 inch square baking pan • Parchment paper or cooking spray • Wire rack Ingredients • 1 cup (250 ml) All-purpose flour (or whole wheat – we used whole…

Basic Frittata

(Makes 4-6 servings) Kitchen equipment • 10- or 12-inch ovenproof frying pan (no plastic handles – it needs to go under the broiler) • Cutting boards, cutting knife • Measuring cup, measuring spoons • Cheese grater • Wooden spoon • metal spatula (or plastic, if using a non-stick frying pan) • oven mitts Ingredients •…