Marie's Kitchen -- Cookbooking with the LB Women's Club
There I was, power-walking on the treadmill at 4.1 mph, serenaded on my iPod by Beyonce: “If you like it, then you should have put a ring on it, oh-oh-oh…” (one of my faves). But wait – someone on the adjoining treadmill was vying for my attention. It was another World Gym regular, Carol Dennis, who is a long-time member of the Lord Baltimore Women’s Club (LBWC). She asked if I’d be interested in highlighting their new cookbook and their organization. Well, of course I would.
The club’s Spring Bake Sale and Cookbook Sale will be held on Friday, May 27, from 1 to 5 p.m. at Hocker’s Supercenter at Routes 17 and 26 in Clarksville. The cookbooks, titled “Favorite Recipes from the Beach, Volume II: Mixture of Happiness,” are worth much more than the $7 price tag, so I urge you to stop by for sweets and a book or two. They’ll make great gifts.
The LBWC has been around since long before I was born – organized in 1933. At that time, the State of Delaware, instead of being divided into the current three counties (New Castle, Kent and Sussex), followed the historical division into 100-acre plots; each 100 acres was given a name. The women who started the club all lived in the Lord Baltimore Hundred; thus the name – Lord Baltimore Women’s Club. (That’s today’s history lesson.)
The club motto, “Let us be large in thought, word and deed,” derived from a favorite old “Collect” written by Mary Stewart and continues to be relevant today. (The entire text of the “Collect” is printed in the cookbook.)
The club currently has more than 85 members who meet on the third Monday of each month, beginning at 10:30 a.m. through lunch, at Cripple Creek Golf and Country Club in Dagsboro. Women interested in serving our community and enjoying the company of other interesting, involved and dedicated women are invited to join the LBWC. Current contact information can be found in local newspapers (including the Coastal Point, of course) in their lists of recurring club activities.
The club’s major fundraisers are a Fall Luncheon and Fashion Show, held in October; a Spring Bake Sale (noted above); and restaurant nights, in which local restaurants donate a portion of a night’s proceeds to the LBWC, to support their various charities.
Some of those charities include Indian River High School college scholarships; and support of local elementary schools, our military and their families, the South Coastal Library, the CHEER Leisure Center for Senior Citizens in Ocean View, Helping Hands Food Bank, Home of the Brave and Tau House.
The LBWC supports art and music in our schools, and I would be remiss if I did not congratulate the art students who participated in the contest to select art for this cookbook. The four area schools the club routinely supports – Indian River High School, and Lord Baltimore, John M. Clayton and Phillip C. Showell elementary schools – were given the opportunity to have students submit works of art to be used for the cover and three of the recipe category dividers.
Winners are: cover, Kayla Krziwski, a senior at Indian River High School; Breakfast and Brunch category divider, Yan Qi Wu, a fifth-grader at Phillip C. Showell Elementary School; Our Favorite Restaurant Recipes category divider, Dahria Kalmbach, a fifth-grader at Lord Baltimore Elementary School; Favorite Recipes from Volume I category divider, and Delaney Smith, a fourth-grader at John M. Clayton Elementary School. And although the drawing by Kelsey Murray, a fifth-grader at Lord Baltimore Elementary School, was not selected for the cookbook, the committee liked the title of her drawing – “Mixture of Happiness” – and used it for the title of their cookbook.
I initially chose at least 25 recipes from the cookbook for today’s column, so paring the list was painful (one more reason for you to purchase the book).
Dave’s Artichoke Squares
Submitted by Lee Moore
Preheat oven to 325 degrees F.
? 1/2 cup minced onion
? 1 pressed garlic clove
? 1 tablespoon butter
? 4 eggs
? 1 (14-ounce) can artichoke hearts
? 2 tablespoons bread crumbs
? 1/2 pound shredded Swiss cheese
? 2 tablespoons chopped parsley
? 1/2 teaspoon salt
? 1/8 teaspoon pepper
? 1/4 teaspoon dried oregano
? 1/8 teaspoon hot sauce
Method for Dave’s Artichoke Squares:
With cooking spray, coat the inside of a 7-by-11-inch baking dish. Sauté the onion and garlic in butter until softened. Whisk the eggs in a bowl until frothy. Drain and chop the artichoke hearts; add to beaten eggs. Mix in onion mixture, bread crumbs, Swiss cheese, parsley, salt, pepper, oregano and hot sauce; stir to combine. Pour into prepared baking dish and bake until set, about 25 to 30 minutes. To serve: Cut into 1-1/2-inch squares.
Soups & Salads:
Pear Salad with
Submitted by Lucille Kurtz
? 4 cups baby arugula, washed and dried
? 1 (18-ounce) can pear halves, drained and cut into large dice
? 3 tablespoons apple cider vinegar
? 3 tablespoons olive oil
? 1 tablespoon honey
? 1/4 cup sour cream
? 1/4 cup plain yogurt
? 3/4 cup crumbled Gorgonzola cheese
? 3 tablespoons walnuts
Method for Pear Salad:
Divide arugula between four plates and top with pears. In a medium-size mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salads. Garnish each plate with walnuts and serve. Yield: 4 servings.
I attended a meeting of the LBWC at which several women encouraged me to print Peggy Bird’s recipe for Bacon and Blue Cheese Dinner Pies. With that many recommendations, who am I to argue?
Vegetable & Side Dishes:
Bacon and Blue Cheese
Submitted by Peggy Bird
Preheat oven to 400 degrees F.
? 6 slices bacon
? 1 (8.5-ounce) package corn muffin mix
? 2/3 cup all-purpose flour
? 1 teaspoon chili powder
? 1 egg, lightly beaten
? 1/4 cup milk
? 2 Granny Smith apples, peeled, cored and thinly sliced
? 1/3 cup blue cheese crumbles
? Fresh thyme (optional)
Method for Bacon and Blue Cheese Dinner Pies:
In a skillet, cook bacon until crisp; drain and reserve 1 tablespoon drippings. Chop bacon. Meanwhile, in a bowl combine muffin mix, flour, chili powder, egg and milk. Divide dough into 4 portions. Place 2 portions each on 2 greased baking sheets and press into 6-to-7-inch circles. Top each circle with a layer of apple slices, leaving a 1-inch border. Fold edges around apple slices. Brush apples and crust with bacon drippings. Bake at 400 degrees for 10 minutes. Top with blue cheese and bacon. Bake 5 to 7 minutes more until edges are golden and bottom of crust is set. Sprinkle with thyme. Yield: 4 servings.
Maple-Mustard Glazed Salmon
Submitted by Cathy Councilman
Preheat oven to 350 degrees F.
? 4 (6-ounce) salmon filets
? 1/4 cup pure maple syrup
? 3 tablespoons classic Dijon mustard
? 2 tablespoons golden brown sugar
? Fresh parsley sprigs (optional)
Method for Maple-Mustard Glazed Salmon:
Lightly coat a shallow baking dish with canola or olive oil spray. Place fillets skin-side down in baking dish. In a small bowl, whisk together the maple syrup, mustard and brown sugar. Pour over salmon. Bake 15 to 20 minutes at 350 degrees or until fish flakes easily with a fork. Garnish with fresh parsley, if desired. Yield: 4 servings.
I prepared Fran Slahetka’s Pork Tenderloin with Honey-Mustard Baste. The baste is so simple to make, and the tenderloin is worthy of dinner guests. Since it’s just my husband and me, I used a 1-pound tenderloin, but I made the full amount of baste. I served the loin with broccoli and brown rice, topping both the rice and the meat with the baste – definitely a keeper.
Pork Tenderloin with
Submitted by Fran Slahetka
Preheat oven to 375 degrees F.
? 1 (2-pound) pork tenderloin
? Salt and pepper
? 6 tablespoons honey
? 2 tablespoons light brown sugar
? 3 tablespoons cider vinegar
? 1-1/2 tablespoons Dijon mustard
? 3/4 teaspoon paprika
Method for Pork Tenderloin:
Place pork tenderloin in greased pan. Sprinkle with salt and pepper. Mix honey, brown sugar, vinegar, mustard and paprika and pour over tenderloin. Bake for 45 to 60 minutes, basting several times. Let stand 10 minutes before slicing. Serve with pan drippings as a sauce. Yield: 4 servings.
Breads & Rolls:
Submitted by Joyce Smirk
Preheat oven to 350 degrees F.
? 6 eggs
? 3 cups sugar
? 3 cups flour
? 1 tablespoon baking powder
? 1 cup milk
? 1 cup oil
? 1 tablespoon almond extract
? 1 teaspoon salt
Method for Almond Bread:
Grease three (8-inch) loaf pans. After greasing, dust each pan with granulated sugar; set aside. Beat eggs and sugar for 2 minutes. Add flour, baking powder, milk, oil, almond extract and salt and beat for two additional minutes. Equally divide batter between the three prepared pans. Bake for 1 hour at 350 degrees. Check for doneness using a toothpick or cake tester. Remove bread from pans and cool on a wire rack. Yield: 3 loaves.
Lemon Velvet Cake
Submitted by Mimi Drew, LBWC president
Preheat oven to 350 degrees F.
? 1 (2-layer size) package Duncan Hines Lemon Supreme Cake mix
? 1 (3-ounce) package lemon Jell-O (or lemon instant pudding) mix
? 3/4 cup vegetable or corn oil
? 4 eggs at room temperature
? 3/4 cup water
? 2 cups sifted confectioners’ sugar
? 1 tablespoon lemon juice
? 3 tablespoons water
? 1 teaspoon vegetable or corn oil
Method for Lemon Velvet Cake:
Oil and flour a 9x13x-2-inch pan. Mix together cake mix and Jell-O (or pudding). Add oil, eggs and water. Mix at medium speed for 3 minutes. Pour into prepared pan. Bake at 350 degrees for 35 to 45 minutes. Yield: 10 to 12 servings.
To make glaze: Mix sugar, lemon juice, water and oil until smooth. Put on top of the cake as soon as it comes out of the oven.
Tip: You can make orange cake by substituting orange cake mix, orange pudding and orange juice for the lemon.
Printing Cathy Casey’s recipe for Incredible Edibles gives me another opportunity to plug the mentoring program at John M. Clayton Elementary School, where Cathy and I both mentor. She regularly bakes goodies for the mentored students. This recipe is no-bake and easy to put together. And who doesn’t like chocolate and peanut butter together?
Cookies & Candy:
Submitted by Cathy Casey
? 3/4 cup butter, melted
? 2 cups crushed graham cracker crumbs
? 1 (12-ounce) jar peanut butter
? 2 cups confectioners’ sugar
? 1 (12-ounce) package semi-sweet chocolate bits
Method for Incredible Edibles:
In a medium-sized bowl, combine melted butter, graham cracker crumbs, peanut butter and confectioners’ sugar. Beat with a wooden spoon until well blended. Press evenly into a 9-by-13-by-2-inch ungreased metal pan and set aside. Melt chocolate morsels in microwave on high for 1 to 2 minutes until completely melted; stir until smooth. Spread evenly over peanut butter mixture in pan. Let stand at room temperature until chocolate hardens; cut into small squares.
Breakfast & Brunch
Asparagus Tomato Quiche
Submitted by Lois M. Rubinsohn
Preheat oven to 400 degrees F.
? 1 unbaked pie shell
? 4 large eggs, beaten
? 1-1/2 cups half-and-half
? 3 tablespoons all-purpose flour
? 1 teaspoon paprika
? 1 teaspoon salt
? 1/2 teaspoon dry mustard
? 2 cups grated Swiss cheese
? 10 fresh asparagus spears
? 1 medium tomato, sliced
Method for Asparagus Tomato Quiche:
Line quiche pan with the pie shell; bake five minutes at 400 degrees.
Reduce oven temperature to 375 degrees F. Beat eggs, half-and-half, flour, paprika, salt and dry mustard. Stir in cheese. Saving six spears for the top, chop the rest of the asparagus into 1-inch lengths. Put them in the bottom of the pie shell and pour in the liquid. Bake 20 minutes at 375 degrees. Remove and quickly arrange tomato slices and six asparagus spears on top. Return to oven and bake for another 20 to 30 minutes at 375 degrees. Yield: 6 servings.
I don’t think the LBWC ladies will mind if I plug one other local cookbook hot off the presses. One of my neighbors and a former Marie’s Kitchen contributor, Jacquie Miller, gave me a copy of “Great Recipes from Coastal Leisure Cheer Center.” The cookbook costs $10 and can be purchased at the CHEER Center at 30637 Cedar Neck Road, Ocean View; call (302) 539-2671 for additional information.
(Editor’s note: If you have recipes to share, or recipes you want, contact Marie Cook, Coastal Point, P.O. Box 1324, Ocean View, DE 19970; or by email at ChefMarieCook@gmail.com. Please include your phone number. Recipes in this column are not tested by the Coastal Point.)