On Monday, November 19, 2012, Gladbrook Women's Club held their annual Holiday Happenings at the Gladbrook Memorial Building. The room was filled with ladies attending the sit down dinner in a room decorated with a beautiful Christmas theme. The dinner, as always, was served by the Gentlemen Waiters.
The entertainment for the evening was Gladbrook's local talent of Jack Stowe, providing the dinner music, The Vaudeville Vignette, that consisted of Linda Goos, Pat Goos, Pat Clausen, Carolyn Groth, and accompanied by June Bessman.
Winners of the centerpiece door prizes were, Judy Wendel, Karen Ohrt, Cynthia Eggers, Debra Heil, Karen Collins, Maxine Bottema, Marge Grove, Pat Sinclair, Pat Smith, Cindy Hanken, Natalie Volkens, Carolyn Kloster, Jennifer Strohbehn, Diane Volkens, and Bev Grove.
Gladbrook Women’s Club Executive Board, in front, (l-r) Shirley Miell, Connie Appelgate, Vivian LeVier, Shirley Young, and Karen Handorf. In back (l-r) Mary Appelgate, Pat Goos, Barb Luethje, and Pat Clausen.
The recipes for the fabulous meal are:
Alouette Garlic Bruschetta
1 pkg (6.5 oz) Alouette Garlic & Herbs Spreadable Cheese
(or any brand garlic herb spreadable cheese)
12 slices of French bread (? inch thick)
11/4 cup fresh tomatoes, chopped and seeded
1/4 cup freshly grated parmesan cheese
1/4 cup fresh, chopped parsley
Preheat oven to 400.
Spread 1 tbsp of Alouette Spreadble Cheese on each slice of bread.
Top each slice with 1 1/4 tbsp of chopped tomatoes and 1 tsp of parmesan cheese.
Place bruschetta on a cookies sheet and bake for 5-6 minutes.
Garnish with parsley or basil and serve as an appetizer.
(page 354 in new Corn Carnival Cookbook)
1/2 cup sliced almonds
1/4 cup white sugar
1 bunch romaine or green leaf lettuce
1 cup celery (diced)
1/4 cup green onion (diced)
1 (11 oz) can mandarin oranges, drained
1/4 - 1/2 cup dried cranberries
2 Tablespoons white sugar
2 Tablespoons vinegar
1/4 cup oil
1/2 teaspoon salt
pepper to taste
1/2 Tablespoon almond extract
Put 1/4 cup sugar in a heavy skillet. Melt over medium heat.
Add almonds and stir constantly until the sugar caramelizes and coats the almonds. Take off heat and pour onto a buttered pan. When cool, beak into small pieces.
Mix all dressing ingredients until sugar is dissolved.
Just before serving, toss glazed almonds, lettuce, celery,onion, mandarin oranges and dried cranberries together.
Drizzle lightly with dressing.
Orange Glazed Carrots
(Page 292 in new Corn Carnival Cookbook)
4 cups raw baby carrots
1/4 cup butter
1 1/2Tablespoons Sugar
1 teaspoon cornstarch
1 teaspoon salt
dash of cloves
1/4 cup orange juice
Cook carrots until tender in boiling, salted water
about 8 minutes. Drain. Melt butter in saucepan.
Stir in sugar, cornstarch, salt and cloves. Add
orange juice. Stir until thickened. Pour over hot
carrots. Serves 6-8.
1 (250 g) package Nilla Vanilla Wafers, divided
3 teaspoons MAXWELL HOUSE Instant Coffee, divided
3 tablespoons hot water, divided
4 (250 g) packages Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 cup thawed COOL WHIP Whipped Topping
2 tablespoons unsweetened cocoa powder
1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spread half the wafers onto bottom of pan. Add 1 1/2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.