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The Great Twin Cities Potluck of 1998

Chris Zwelling

Chris Zwelling blessed us with a huge sheet cake. It was a bi-layer, yellow over chocolate number with a glaze frosting (and fruit preserves in the middle). Most tasty! He relayed greetings from Bill Hillbrich, his fellow RFCer from St. Cloud, who had to cancel due to illness. Bill had offered to send a 50 gal. drum of booya stew, but Chris, regretfully, declined, stating no room in the car.

Chocolate-Lemon-Butterscotch 
Cake

The recipe for the cake

(including a bit of philosophy)

Bake a 9x13 single layer Betty Crocker super moist chocolate cake. Bake a 9x13 single layer Betty Crocker lemon cake. On the top of the chocolate cake, spread your favorite preserves. I chose Apricot, Strawberry and Grape in sections on the cake. Warm the preserves in the Microwave for 30 seconds (or so) to make it easier to spread. Put the lemon cake on top of the chocolate cake. Spread with a white frosting on top. Sprinkle with butter scotch baking chips. Drive to Minneapolis and have a good time!

Most of my cooking is done using "freestyle" methods. Rarely do I measure or even think about writing the type of ingredients down. I remember the essence of it, and try to build on it. I do remember the mistakes so I don't make them again.


Chris Zwilling: chris@cloudnet.com

Beth

I (Beth) brought spanikopita. I opted to make a pan style rather than the spanikopita appetizersI posted some weeks ago.

Here's the recipe I made for the potluck. Had a few pieces left over and they were quite good reheated.

Spinach Pie (Spanakopita)

Spanakopita

2 lbs. fresh spinach or 2 10 oz. pkgs. frozen chopped spinach, thawed
6 eggs
1 c. milk
1/2 lb. feta cheese, crumbled
1/4 c. olive oil
2 medium onions, chopped
1/4 c. chopped fresh dill or 1 tablespoon dillweed
salt and pepper to taste
1 lb. filo (phyllo) pastry sheets
1/2 c. olive oil
2 tablespoons cold water

Rinse fresh spinach thoroughly several times. Trim stems and discard. Chop leaves and drain well. If using frozen spinach, squeeze dry after thawing and fluff to separate. Beat eggs in a large bowl. Blend in milk. Stir in feta cheese. Heat 1/4 olive oil in a large skillet. Add spinach and onions. Saute until spinach wilts, about 2 minutes. Add dill, salt and pepper. Saute 1 minute to blend flavors. Add to cheese mixture. Mix well. Set aside. Preheat oven to 350°F (175C). Oil 13" x 9" baking pan. Stack filo pastry sheets. Trim to fit pan. Cut in half is sheets are large. Cover with plastic wrap to prevent drying out. Heat 1 c. olive oil in a small skillet. Place half the filo sheets in prepared pan, brushing each with hot oil. Pour spinach mixture over filo layers. Top with remaining filo sheets, brushing each with hot oil. Brush top sheet with hot oil. Sprinkle with cold water. Bake 40 to 50 minutes or until golden brown. Let stand 20 minutes to set before cutting. Cut into 3" diamond or square shapes. Makes 12 pieces.

From: Mideast and Mediterranean Cuisines, by Rose Dosti.

Beth Jarvis: cloche422@yahoo.com

Conclusion

We had just a fabulous time! Lots of great conversation with frequent bouts of high hilarity, possibly fueled by all the chocolate. ;-) Everyone's looking forward to the next event. Chris offered his family's cabin in Monticello (halfway between St. Cloud and the Cities) and Pam's offered her family lake place about 2.5 hrs. nw of the Cities for another site (She started off saying "It has 2 kitchens." First things first!!).

Chris, who runs a St. Cloud ISP, says RFC is a popular group on his ISP. My question is where are the rest of the St. Cloud RFCers?? Bill H. and Chris can't be accounting for all the traffic!!

TJ's most generous gift of garam masala was distributed and everyone appreciated her generosity!! Thanks tj!!

Beth Jarvis Hart

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