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.
