September Mingle Lunch

We did something a little different this month: the whole class contributed to the meal, and we sat together in our various Care Groups. It was a fun time of fellowship and food -- about 135 of us in attendance -- and just about every type of food was represented.

Recipes below are listed approximately as they were arranged on the table, beginning with the casseroles and then the various salads, and ending with the dessert table.

MAIN DISHES and CASSEROLES

There's some fried chicken here too!!! Meat dishes, vegetable dishes, many flavors and styles

Mushrooms and rice

Lasagna

Cheesy topped casserole

Red pepper topped rice casserole

Almond topped rice hamburger casserole

Cheesy topped casserole

Corn bread

Israeli Couscous with Lemon and Zucchini by Charlotte Colby

Ingredients:
1 cup Israeli couscous
2-3 medium zucchini, cubed
2 lemons, thinly sliced (remove seeds)
2 cloves garlic, chopped
olive oil
pinch of Italian seasoning
pinch of basil
salt, pepper

Directions:

1. Cook couscous according to package directions (add salt to the water); stir in some olive oil to help prevent sticking, and set aside.
2. In a skillet heat some olive oil and gently sautee the zucchini until lightly browned.
3. Stir in the garlic, lemon slices, Italian seasoning, basil; cook a few more minutes, until zucchini is just soft.
4. Mix together with couscous; add salt and pepper to taste; add a little more olive oil if needed.
5. Serve in a large dish.

Mashed potatoes and gravy - Cathy Alphin

Meatballs

Vegetable casserole

Crunchy top casserole - Bob & Betsy Graver

Stuffed grape leaves

Macaroni and cheese

Green bean casserole

Barbecue sandwiches

Cheese topped Italian casserole

Sweet potato casserole

Green bean casserole

Cheese topped casserole

SALADS

Fruit salads - vegetable salads - Jello salads - and also assorted veggies and spinach dip

Coconut lime black bean salad - Beverly Hogue

Ingredients:
2 cups of cooled cooked rice
1 can black beans, rinsed
1 can drained corn (or frozen corn)
1 small can chopped green chilies
3 small red peppers chopped finely
1 cup chopped parsley
2 diced tomatoes
1/2 tsp cilantro
1/2 tsp ground ginger
1/2 tsp garlic
1/2 tsp lemon pepper
1/2 tsp celery seed
1/2 tsp chives
1/4 cup Coconut Balsamic vinegar
1/4 cup Infused Persian Lime Olive Oil

Directions:
Mix all ingredients - chill
Serve in large 13 1/2 x 10 1/2 casserole dish.

"The Sacred Olive" in Winter Garden has the flavored/infused oils and balsamic vinegar
www.thesacredolive.com

Potato salad

Broccoli salad

Green jello salad

Broccoli salad

Nut topped creamy fruit salad

Cream topped jello fruit salad

Corn salad

Whipped cream fruit

Broccoli and walnuts

DESSERTS

Is there a dessert on this table that you don't want to eat again and again??

Brownies

Powdered sugar cookies

Chocolate frosted brownies

White frosted cakes

Pecan Pie Cobbler by Carol Gates

Ingredients:
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
3 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Directions:

1. Heat oven to 425 degrees.  Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.  
2. Remove 1 pie crust from pouch; unroll on work surface.  Roll into 13x9-inch rectangle; trim sides to fit baking dish.  Place crust in dish.
3. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.  Stir in chopped pecans.  Spoon half of filling into pastry-lined dish.
4. Remove second pie crust from pouch; unroll on work surface.  Roll into 13x9-inch rectangle; trim sides to fit baking dish.  Place crust over filling.  Spray crust with cooking spray.
5. Bake 14 to 16 minutes or until browned.  Reduce oven temperature to 350 degrees.
6. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.
7. Bake 30 minutes longer or until set.  Cool 20 minutes on cooling rack.  Serve warm cobbler with vanilla ice cream.
8. Makes 12 servings (1 cup)

Crunchy topped rhubarb

Vanilla cream sculpture

Chocolate Cake

Vanilla cream heart

Chocolate Cake

Greek Cookies - Evangelia Johnson