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Women’s Club Holiday Happenings 2013

January 3, 2014
Northern-Sun Print
On Monday, November 18, 2013, 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 the beautiful Christmas theme of “Holidays in the Village”. The dinner, as always, was served by the Gentlemen Waiters. The entertainment for the evening was the Johnson Family Strings of rural New Hartford. The Johnsons are popular throughout the area for their musical talents and are enjoyed by audiences of all ages. The entire family - Mom, Dad and all six children - demonstrates its versatility by exchanging different stringed instruments throughout the program. Their family orchestra includes violins, violas, cellos, bass, piano, harmonica, banjo and vocals, and music styles performed include classical, Christian, and blue-grass and on this evening all enjoyed their Christmas music. Following are the recipes from the dinner.

Holiday Happenings Menu The Pork Tenderloin was marinated and roasted per general directions; mashed potatoes with garlic, and seasoned corn.

ROTEL CUP (Appetizer) 1 can rotel tomatoes, drained almost all the way 1 bag bacon pieces 1 c. shredded Swiss cheese 1 c. mayonnaise 3 pkg. phyllo pastry cups – thawed Preheat oven to 350. Mix the first 4 ingredients and scoop evenly into phyllo cups. Place cups on baking sheet and cook @ 350 for 15 minutes. Note: You can add cooked cut up shrimp, scallops, pepperoni, hot ham, chicken, sausage, etc.

Lime Jello & Pear Blender Salad 29 oz can pears, drained (save juice) 6 oz lime jello 1 cup boiling water pear juice plus water to equal 2 cups 8 oz cream cheese softened 8 oz Cool Whip Dissolve jello in boiling water. Add the 2 cups pear juice, set aside. Blend cream cheese, pears, and 1/2 cup jello mixture until mixed well. Add remaining jello mixture and continue blending. Pour into bowl and mix in Cool Whip. Pour into 9 X 13 pan and refrigerate until set.

CHOCOLATE CAKE ROLL 1/2 c. flour 1/4 c. cocoa 3/4 t. baking powder 1/4 t. salt 4 eggs, separated 1 T. cold water 1/2 c. + 1/3 c. sugar 1/2 t. vanilla 1/3 c. cocoa Grease a jellyroll pan; line pan with parchment paper and spray again. Preheat oven to 350. Sift first 4 ingredients in separate mixing bowl. Combine egg whites and water. Beat on high until frothy. Gradually add 1/2 c. sugar and beat until stiff. In a small mixing bowl, beat eggs yolks until thick. Gradually add 1/3 c. sugar, then vanilla. Beat 2 minutes longer. Fold into egg whites. Fold in dry ingredients. Don’t over mix. Spread batter evenly into pan. Bake 12-15 minutes. Sprinkle dishtowel with cocoa. Turn hot cake onto dusted towel. Carefully roll up cake and towel together. Let stand 1 minute. Unroll, and then re-roll. Cool, unroll and remove towel. Spread with filling such as ice cream, whipped cream, jelly, filling of choice, etc. Chill or freeze. Note: The cake is traditionally rolled the short way, but for more servings rolls the long way.

RASPBERRY FILLING FOR CAKE ROLL 1-8 oz. package cream cheese, softened 3 T. sugar 2 T. raspberry liqueur or milk (We used 1 1/5 T. milk and 1/2 T. almond flavoring.) 1 can Solo or 1 jar raspberry filling Blend all ingredients and fill cake. May refrigerate or freeze.

MOCK CHAMPAGNE 2 (2 liter) bottles ginger ale, chilled 1 (46 oz.) can pineapple juice, chilled 1 (64 oz.) bottle white grape juice, chilled In large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice. You may make an ice ring with the 2nd bottle of ginger ale and freeze solid. Place in punch bowl just before serving. Note: We made 2nd bottle of ginger ale into ice cubes.

Article Photos

Gladbrook Women’s Club Executive Board, in front, (l-r) Shirley Young, Karen Handorf, Jolene Denbow, Shirley Miell, Vivian LeVier and Rhonda Hein. In back (l-r) Pat Clausen and Barb Luethje.

 
 

 

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