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RECIPES

Spanish Sangria

Ingredients

  • bottle red wine (inexpensive Spanish red wine)
  • cup orange juice
  • 1/2 cup water
  • 1/2 cup brandy
  • 1/2 orange liqueur (Grand Marnier)
  • sliced orange
  • sliced lemon
  • sliced lime
  • cup pineapple  chunks (fresh)

Cooking Directions

  1. Muddle fruit wiht wooden spoon, add in other ingredients, stir and let chill in a glass pitcher for 2-4 hours or over right in the refrigerator.

Spanish Sangria

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Paprika Almonds

Ingredients

  • 2 and ½ raw almonds
  • 1 tablespoon coarse sea salt   (use less, taste, you can always add more)
  • ½ teaspoon paprika  ( or Spanish sweet or hot paprika ) to taste
  • 1 tablespoon extra virgin olive oil ( I used Spanish olive oil)

Cooking Directions

  1. Preheat oven to 400 degrees. Spread almonds onto an ungreased baking sheet and toast in the over from 8-10 min. Stirring occasionally, until almonds and golden brown and give off a toased aroma. Watch carefully after 7 min. beacuse they burn quickly.
  2. While nuts are toasting, combine sea salt and paprika. Mixtures can be ground into a fine powder if desired.
  3. Once almonds are out of the oven, drizzle with olive oil and toss to combine. Add extra oil if needed to coat all nuts. Sprinkle with salt and paprika mixture and stir again.
  4. Serve at room temperature.

Paprika Almonds

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Albondigas (Meatballs in Garlic-Tomato Sauce

Ingredients
Salad:

  • 2 pounds ground beef
  • 1/2 pound ground pork
  • medium onion, chopped
  • 1/2 teaspoons salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4  Cup minced fresh parsley
  • Olive oil (Spanish)

Meatballs:

  1. In a heavy well seasoned skillet (perferably cast-iron) cook onion in 1-2 tablespoons olive oil over moderately low heat, stirring occasionally, until softened, cool. In a large bowl combine onion, ground meat, breadcrumbs, salt, ntumeg, and parsley. Form mixture into balls (I used a small ice cream scoop or use a level tablespoon).
  2. In skillet heat 1-2 tablespoons of oil over moderately high heat until hot but not smoking and brown meatballs in batches on all sides. Add extra oil as necessary. Transfer meatballs wiht a slotted spoon as browned to a bowl.

Sauce:

  • onion, chopped
  • 1 or 2 clove garlic, finely chopped
  • 32 oz. can of chopped tomatoes
  • tablespoons tomato paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • Freshly ground black pepper
  • Tablespoon olive oil

Cooking Directions

  1. Use the same frying pan that was used to brown meatballs in, be sure to pour off excess fat. Add oil if necessary and cook onions until soft and translucent, add garlic, and black pepper and cook for another minute making sure not to burn the garlic otherwise the sauce will taste bitter. Add wine and increase the heat to high, let the wine boil for a minute or so to intensify flavor. Add the tomatoes, tomato paste and stock. Bring back to a boil then simmer for a few minutes.
  2. Stir in the cayenne pepper add the meatballs and contiue simmering for another 10 minutes.
  3. Recipe can be made up to 2 days ahead, reheat in oven at 250-300. If sauce is to thick add a little chicken stock to thin.

Albondigas (Meatballs in Garlic-tomato Sauce)

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Traditional Mexican Wedding Cookies

Ingredients

  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon rum
  • 2 1/4 cups sifted flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts (I did use 1 cup nuts)
  • powered sugar for rolling baked cooking

Cooking Directions

    Cream together butter and powdered sugar until light and fluffy; stir in vanilla and rum. Wisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into one inch balls and place on parchment-lined or ungreased baking sheets.
  1. Bake at 400 degrees for 10-12 minutes or just until the cookies start to turn light golden-brown. Remove from oven and allow to cool slightly; while cookies are still ware (but, NOT hot) remove them from baking sheets and roll a few at a time in powdered sugar until evenly coated; cool cookies completely on wire racks.
  2. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

Hummingbird Cake

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Chapin Woman's Club
P.O. Box 42
Chapin, SC 29036
President, Suzanne Carswell  803-932-7698

     

© Copyright Chapin Woman's Club 2015.

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