RFC Certified Unofficial Website food
1 2 3 4 5 >>

The Great Twin Cities Potluck of 1998

Organized by Beth Jarvis, hosted by Sapphire: February 22, 1998

Cream of Lutefisk Soup

Report by Beth Jarvis, Semi-Official Historian

Hi All!

The first mid-winter Twin Cities RFC potluck was a great success! The balmy March-like weather was a great start and things just got better!

Sapphire, who'd never met any of us, had graciously offered her house in south Mpls. for the event. We all thank her for her generosity in hosting the get-together!

It was a chance for those of us who'd met at other events to get together again and to meet some new folk. Damsel photographed the food and most of the guests with her new digital camera and promised to post the photos to her website.

Now, to the food:

Lou and Jennie Gordon

Lou and Jennie Gordon brought a colorful Oriental wild rice salad and a six pack of Gordon's Golden Ale, a tasty example of Lou's home brewing skills. (He and Jack S, another home brewing enthusiast, exhanged e-mail addresses, so who knows what will appear at the next get-together!).

Richard Kaszeta


Click here for Rich's recipes.

Richard Kaszeta, whose schedule has kept him from attending the two previous picnics, wowed everyone with a chocolate pecan torte. It was a vision of symetry (as a mechanical engineer, he has an eye for such things) as well as utter chocolate decadence! Barb Schaller proposed after one bite. Others had to remind Barb that she's already married. Nonplussed. she asked Rich if he'd consider being her second husband if something happened to Rob. (Rob was not in attendance.)



Our hostess, Sapphire, whipped up a family favorite sweet and sour chicken recipe and a chocolate sundae pie. Barb Schaller kept telling others that they wouldn't like the pie and she'd be willing to eat their share. She found no takers, with good reason!

The pie that I served at the potluck was really only half a pie. I made 2 pie crusts, and then realized that I only had eggs enough for one filling, so the filling was only half as deep as it should have been. Tasted just fine, though.

So here's the recipe. I've always thought of it as my Grandma's recipe, but she recently told me that she got it out of a magazine of some sort many years ago. Doesn't really matter - it's still my favourite dessert.

Chocolate Sundae Pie

Chocolate Sundae Pie

1 tbsp (1 package) Knox Gelatin
1/4 cup cold water
3 slightly beaten egg yolks/3 stiffly beated whites
1/2 cup sugar
1 cup scaled milk (I just nuke it for a minute or so and call it good)
1 1/2 tsp vanilla
1 cup heavy cream, whipped
1/2 oz (1 square) unsweetened chocolate
1/3 cup melted butter
20 chocolate wafers*

* The wafers are round, and about 3" in diameter. I've also used the chocolate flavored nilla wafers (that's what I used for the potluck), and it took about 40 of those - basically crush enough wafers to make your crust. Exact numbers don't matter.

Crust: Crush the chocolate wafers (I lay 'em on a cutting board and attack 'em with a rolling pin. It's messy, but it works) and mix in the melted butter. Press mixture into 10" pie pan. Chill while making filling.

Filling: Soften gelatin in cold water. In separate pan, combine egg yolks and sugar. Slowly add scaled milk. Cook on *very* low heat until mixture coats spoon. Add softened gelatin and stir until dissolved. Cool until thickened, then add vanilla. Fold in egg whites and whipped cream. Pour mixture into wafer crust and sprinkle with shaved unsweetened chocolate. Chill thoroughly. Eat.

Obviously much of the recipe is fairly subjective. When does the mixture "coat spoon?" How thick is "thickened?" I really don't know. I just make it up as I go along. One hint, though: the "*very* low heat" is important. I gave the recipe to a friend, and she accidentally cooked part of the egg yolk, and had little lumps in her filling.

It takes about 4 bowls and a pan, along with beaters and a few spoons. All of my pie pans are 9", so when I try to make a regular sized pie, I have a little filling left over. One thing I've discovered is that it tastes absolutely wonderful to make 2 pie crusts, fill one all the way for a regular Chocolate Sundae Pie, and fill the other one with whatever's left. Then make some chocolate pudding and pour it on top of the Chocolate Sundae Pie filling in the second pie. That way you get a layered pie that tastes really yummy.

Sweet and Sour Chicken Wings

Sweet and Sour Chicken Wings

1 c Sugar
1 c Soy Sauce
1 c Water
1/4 c Pineapple Juice
1/4 c Vegetable Oil
1 tsp Garlic Powder
1 tsp Ground Ginger
20-25 Chicken Wings

Cut the wings into the 3 segments - throw out the tip (there's no meat on that part anyway). Mix everything together (order isn't really important, but I like to dissolve the sugar in either the water or Soy sauce before adding the rest). Let the wings marinade for up to 3 days, stirring twice a day (The ones I made for the cook-in marinated overnight - it didn't taste any different than when I've let them soak for 3 days). Put the wings on a cookie sheet and bake at 350 degrees for 45 minutes (I use the lowest oven rack, because at least in my oven, it cooks better down there).

Sapphire: mira0006@tc.umn.edu