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The Great Twin Cities Potluck of 1998

Elisabeth Pletcher-Harincar


Elisabeth Pletcher-Harincar brought a delightful artchoke dip and chicken wings. [Editor's Note: She also brought Damsel, but that shouldn't be held against her.]

Ok, sorry this took so long. This is a variation of a recipe I got off of rfc back in '93 sorry I don't remember who posted it then, so if you're still out there please take credit for it... it has become a family favorite for us! [Editor's Note: The original poster has been discovered. The recipe was contributed by John and Helaine Bilos.]

Artichoke Dip

Artichoke Dip and Crackers

8 oz cream cheese
12 oz mozzarella, grated
1c grated parmesan
1c mayo
2 jars marinated artichoke hearts, drained
1c onion, chopped
2 cloves garlic, minced (I usually throw in more like 3-4)

I cut up the artichoke hearts into smaller pieces, throw everything into the KA and mix it together. bake at 350F for ??? 30 minutes? maybe longer. serve with crackers... original recipe included instructions for pita chips, but I felt that they weren't worth the work, since the dip is so good on anything.

Chicken Wings

Chicken Wings

5 oz soy sauce
1c brown sugar
1c white sugar
#5 chicken wings

Heat in sauce pan until sugars dissolves

Pour a bit of tabasco sauce over wings, add a sprinkling of garlic powder and the say/sauce combo and bake @ 350F until done (I don't have a clue how long.) It doesn't look like nearly enough sauce, but it is... I like them better the next day, BTW.

Elisabeth: harincar@pconline.com

Pam Jacoby

Pam Ed

Pam Jacoby brought marinated mushrooms and three cheeses (Port Salut, smoked Jarlesberg and a soft champignon (?) with garlic and chives (I know champignon means mushroom in French, so this could have been a brand name. It was a soft, Brie-like cheese).

She and Ed, her SO, also presented the group with two cans of Campbell's Cream of Lutefisk soup! Ed said he'd gotten two cans so there's be sure to be enuf to go around! He claimed, with eyes a'twinkling, that it was canned by Campbells using lutefish imported from Norway. Boy did they have us going for a while! The soup cans were declared by all to be the ideal symbol of the TC RFC cook-ins and may grace a limited edition t-shirt! Pam's checking into copyright questions and will keep us posted (If you haven't guessed, a graphic artist friend had scanned in a real label and made modifications including changing the taco bake recipe on the label to include cr. of lutekisk soup. The only thing she missed was the can ingredients, which still listed tomatoes as the first ingredient). Very clever!


Marinated Mushrooms

2 lbs small white or button mushrooms
1/4 c. olive oil
1/4 c. minced garlic
3 Tbsp chopped fresh parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp hot red pepper flakes
1 Tbsp paprika (I used half-sharp Hungarian)
1/2 c. red wine vinegar
1 c. dry red wine (I used a zinfandel because it was in hand - grin)
1 tsp salt
1/4 tsp freshly ground pepper

Trim mushroom stems even with the caps. Heat olive oil in a large, nonreactive skillet over medium heat. Add garlic; cook and stir until golden. Stir in parsley, oregano, thyme, and hot pepper. Cook and stir 1 minute longer. Stir in paprika until dissolved. Add mushrooms, turning to coat. Stir in wine vinegar, wine, salt, and pepper, and bring to a boil. Reduce heat and simmer gently for 15 minutes.

Pour into serving bowl. Cover and refrigerate for about 3 hours before serving. I experimented with an earlier batch. The 3 hours is a minimum. These were fine a week and more after I made them.

Makes about 4 cups.

Recipe was taken from an article in Home magazine (February 1998 - pg 126) about Ann and Larry Walker who write books about Spain and Spanish food. These mushrooms are considered tapas.

Pam Jacoby

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