Ok ladies... I know I am slow... but persistent ;)
So here are the recipes from our Nov. Bookclub:
Hot Dip (This was the mushroom dip... maybe it should be called Hot Mushroom Dip)
3 slices bacon
8 ounces sliced fresh mushrooms
1/2 medium onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1/4 teaspoon salt
| 1/8 teaspoon ground black pepper
1 (8 ounce) package cream cheese, cut into
cubes
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1/2 cup sour cream
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Directions:
1.
| Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings.
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2.
| Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated.
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3.
| Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.
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Personally, this was my favorite new recipe. I am thinking of taking it to Thanksgiving Dinner...
Penne with Chicken and Pesto
1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves -
cut into thin strips
| 2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese
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Directions:
1.
| Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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2.
| Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
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I think this was good, but it's subtle flavors seemed overwhelmed by the strong flavors in the other dishes.
White Chocolate Fruit Tart
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
FILLING:
1 (10 ounce) package vanilla or white chips,
melted and cooled
1/4 cup heavy whipping cream
1 (8 ounce) package cream cheese,
softened
| 1 (20 ounce) can pineapple chunks,
undrained
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges, drained
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
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Directions:
1.
| In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
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2.
| For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
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3.
| For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.
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I did not do the glaze on the fruit tart as many of the reviews suggested not using it. As a side note, I found all three of these recipes from AllRecipes.com.
You girls are the best! Enjoy!
