Gourmet Night- April 2010

Ingredients

• 1 lb. powdered sugar
• 3/4 cup melted butter
• a little milk
• dash of salt
• 2 tsp orange juice concentrate
• 1T of orange rind
• Blend together
• Thaw rolls at room temp. for 5-7 hrs. Bake at 350 for 10 min. Cool 30 min and frost.
• Honey Chicken Tanya Macfarlane
• 1/2 cup butter
• 1/2 cup honey
• 2 tsp. curry powder
• 2 T dijon mustard
• 8 chicken tenders thawed and cut up
• Baked Beans Carolyn Perry
• 3 16 oz Pork and Beans
• 1/2 lb bacon (not to crisp)
• 1 1/2 cup ketchup
• 1 cup brown sugar
• 2 T worcestershire sauce
• 1 cup onion, chopped fine and cooked with bacon
• 1/2 green pepper finely chopped
• Bake at 300 for 2-3 hrs
• Buffalo Dip Kami Galbraith
• 16 oz. blue cheese or ranch dressing
• 2 8oz cream cheese
• 3 chicken breasts boiled then shredded
• 12 oz Franks Hot sauce
• 2 cups shredded cheddar cheese
• Porcupine House Salad Stacey Reese
• Red leaf lettuce/ Green leaf
• Avocado
• Mandarin Oranges
• Strawberries
• Pears
• Blue Cheese Crumbles
• Candied pecans
• Dressing:
• 1/2 cup honey
• 1 cup mayo
• 1 tsp Grey Poupon
• 1/2 tsp sesame oil
• 1/3 cup balsamic vinegar
• Mix in blendar and serve over salad.
• Favorite Sparkling Punch Ivory Favorites
• In large punch bowl combine:
• 1 (2 liter) bottle Shasta Diet Grapefruit Soda (Fresca will work)
• 1 (12 ounce) can frozen white grape juice, undiluted
• 1/2 bag ice
• Mix with no water, just lots of ice.
• Nellie and Joes Key Lime Pie
• 1 9 in. Graham cracker crust
• 1 14 oz. can sweetened condensed milk
• 3 egg yolks
• 1/2 cup Nellie and Joes Key Lime Juice (found at Harmons by lemon juice)