These napkins I found at Whole Foods. They were perfect.
I got carried away and had probably too many appetizers, but I can't help myself. I had chips and Trader Joe's green salsa, Snapea Crisps, Trader Joe's "Roasted & Salted Marcona Almonds - a Mediterranean specialty", humus with pita bread (picture to follow) , Trader Joe's "Pastry Bites with Feta Cheese & Caramelized Onions" (big hit), AND I made Grilled Figs With Goat Cheese from a recent NYTimes. Pictured below are the figs before I worked them over!.
I made this low fat humus for the group and as you can see with the vegetable topping it looks very pretty. The recipe I found lacked garlic, so be sure to add that if you make it. People at Bunco raved about it. Dori said it was the best she had ever eaten!!
I served a salad that I tried to make like the Fennel/Butter lettuce salad I had a while back at Fratelli's. I even went there and spoke with the chef, but I didn't like how he make the dressing (I couldn't make it work), so I made my own mayonnaise and added chopped nicoise olives to it. I bought a mandolin to slice the fennel and learned that I needed to have cut just the white bulb type and not the green stems (too tough). He didn't tell me everything I needed to know. I'll make it again, though. Salad picture here is from Fratelli's
The Mama Leone's Chicken Soup recipe from New York and The Elephant Deli in Portland was a hit. Previously, I had made a lowfat version I found on the web, but the original is SO much better. Recipe is below.
MAMA LEONE'S CHICKEN SOUP
Makes 15 cups
1/2 pound boneless, skinless chicken breasts
2 teaspoons kosher salt, plus extra for chicken breasts (divided)
1/2 teaspoon black pepper, plus extra for chicken breasts (divided)
2 tablespoons vegetable oil
3 tablespoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 teaspoons sweet Hungarian paprika
1/2 cup plus 2 tablespoons all-purpose flour
8 cups chicken broth
1 14.5-ounce can diced tomatoes in juice
(I added about a half of a can tomato paste to give it more color)
3/4 cup whipping cream
2 cups thinly sliced fresh spinach
Preheat oven to 375 degrees. Season chicken breasts with salt and black pepper to taste and place on a baking sheet. Bake for 15 to 20 minutes. Remove from oven and cool. When cool enough to handle, dice the meat and set aside until needed.
While the chicken breasts are baking, heat the oil in a large stockpot over medium heat. Add the butter and melt. Saute the onions and celery until the onions are translucent, about 6 to 7 minutes. Add the garlic, tarragon, oregano, paprika and remaining 2 teaspoons salt and 1/2 teaspoon black pepper. Cook, stirring, for 3 or 4 minutes. Add the flour and stir until well-combined. Slowly whisk in the chicken broth and bring to a boil. Add the tomatoes and cream. Reduce heat and simmer for 20 minutes. Add the reserved chicken breast and simmer 10 minutes more. Just before serving, stir in the spinach.
For dessert, I made a recipe I found in one of my folders that turned out to be one I got awhile back from Bunco Babe Nancy Harrison! The name is funny - Raw Apple Cake. The apples do get cooked. Recipe is below. I served it with ice cream.
Raw Apple Cake2 Cups raw apples
1 cup flour
1 egg
1 cup sugar
1 teaspoon cinnamon
1/2 cup chopped nuts
1/2 cup raisins or golden raisins (use golden)
1/2 teaspoon salt
1/3 cup oil
1 teaspoon baking soda
Mix all ingredients until moist - do not beat. Pour into 8x8 pan greased and floured.
Bake at 350 for 45 minutes. Serve not or cold. Double recipe for 13x9 inch pan.
