I appreciated all your encouragement regarding the program I had to present earlier in the week. We ended up with a small group, but it was a very receptive group. Everything went well and I have to admit it wasn't as painful as I anticipated. I think a lot of that had to do with the subject matter. I really, really like that book!
Not only did I give the program, my "Circle" group was responsible for the meal as well. In addition to a bowl of red seedless grapes, I contributed the following two items. I apologize for the poor quality of the photos, but they were snapped quickly and without preview. The first recipe is from Southern Living Magazine, the second from Simple & Delicious Magazine.
Creole-Roasted Black-Eyed Peas
Preheat oven to 425F. Gently toss 2 (15.8 oz.) cans black-eyed peas, drained and rinsed, with 3 Tbsp. olive oil and 1-1/2 tsp. Creole seasoning. Transfer mixture to a lightly greased 17 x 12" jelly-roll pan. Bake 55 or 60 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.
Party Vegetable Dip
(Amy Engle, Geneva, NB)
2 cups mayonnaise
1-1/2 cups (12 oz.) 4% cottage cheese
1 cup (8 oz.) sour cream
1 envelope (1 oz.) ranch salad dressing mix
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
Assorted fresh vegetables
In a food processor, combine the first six ingredients; cover and process until blended. Transfer to a serving bowl. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
Preheat oven to 425F. Gently toss 2 (15.8 oz.) cans black-eyed peas, drained and rinsed, with 3 Tbsp. olive oil and 1-1/2 tsp. Creole seasoning. Transfer mixture to a lightly greased 17 x 12" jelly-roll pan. Bake 55 or 60 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.
Party Vegetable Dip
(Amy Engle, Geneva, NB)
2 cups mayonnaise
1-1/2 cups (12 oz.) 4% cottage cheese
1 cup (8 oz.) sour cream
1 envelope (1 oz.) ranch salad dressing mix
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
Assorted fresh vegetables
In a food processor, combine the first six ingredients; cover and process until blended. Transfer to a serving bowl. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
8 comments:
Yay for you! I'm so happy for you and very proud. I bet it felt great to do it and be a success about it. And I think talking about something you feel passionate about always helps.
Great job Gal! And lovely Food presentation as well!
John
The black eyed peas look great! Every northerner needs to take note!
Pleased the public speaking thing went well. I guessed that it would.
I like the Black Eyed Peas thing too - "today's gonna be a good day...."
Have a great weekend, Boonie
Thank you, thank you.
:)
Boonie...you're so musical!
Yay you and the speaking engagement!!!!
Yummy-looking goodies!!!!
I'm really pleased the public speaking went well. That's great news, and now you'll be asked to do it again!
Glad it went well! And the food sounds and looks delicious!
quid
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