We had an amazing amount of fabulous dishes again this year

at the Progressive Dinner. Many of our members were gracious

enough to share their recipes with us which can be viewed below.




                                 Apricot Chicken

                             from Lynn Horstmann

Makes 4 servings

1 Tbsp. butter
1 Tbsp. olive oil
4 boneless, skinless chicken breasts ( I use chicken fillets or thighs as well. Depends on # of servings.)
Salt and freshly ground pepper to taste
1/4 cup finely chopped red onion
2 cloves garlic, finely chopped
1 cup apricot nectar
1 cup chicken stock
2 Tbsp. apricot jam
10 dried apricots, cut into quarters
1 chipotle chile in adobo sauce, finely chopped ( These are very hot. Use sparingly, you can always add if needed)
2 Tbsp. unsalted butter

Preheat oven to 250 degrees. Heat a large skillet over medium-high heat; add butter and olive oil. Season chicken with salt and pepper and add to skillet. Cook until browned on one side, about 4 minutes. Turn over and cook until chicken is done and no longer pink in the center, another 4 to 5 minutes. Transfer to a baking pan and keep warm in the preheated oven.
Add the onion to the hot skillet and cook until tender and translucent, about 3 minutes. Add garlic and cook for one minute more. Add apricot nectar, chicken stock, apricot jam and dried apricots. Bring to boil and cook until reduced by half, about 10 minutes. Add chipotle and cook 1 minute more. Reduce the heat and add butter. Put the chicken breasts and their juices back in the skillet and turn to coat with sauce.
Place one chicken breast on each of 4 plates and spoon a few tablespoons of the sauce over each one. Serve immediately.

I serve with rice. I also make extra sauce, just add apricot items and chicken broth till you have amount of sauce you want and to taste.

This recipe is from Seasonal Southwest Cooking by Barbara Pool Fenzl
She and Julia Child were close friends. She dedicated her book to Julia. Foreword by Jacques Pe'pin. There are some terrific recipes in this book!




                  Black Bean and Corn Pasta Salad
                           From Marcia Probasco

1 (16-ounce) box rotini tri-colored pasta, cooked
2 cans black beans rinsed and drained well
1 small bag frozen corn, thawed
1 can Rotel
4 green onions, chopped
½ cup bell pepper, chopped
½ cup white onion, chopped
2-3 Tablespoons fresh cilantro chopped
¾ of a large bottle of Zesty Italian dressing
Mix all together and refrigerate at least 2 hours.




                      Quinoa Enchilada Casserole

                            From Deb Conway


A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better!




Prep Time 10 minutes; Cook Time 30 minutes; Total Time 40 minutes; Yield 6 servings



Apple Dumplings

From Shereen Kos



2 Granny Smith apples

2 cans Pillsbury crescent rolls

1 cup butter

1 ½ cup sugar

1 tsp cinnamon

1 12 oz can Mt. Dew (not Diet)


Peel and core apples, cut into small pieces.

Wrap slices in each crescent roll, roll up large end to small and lay in a greased 9 x 13 pan.

Melt butter in micro and add sugar and cinnamon.  Mix well.

Pour over rolls.   Pour Mt. Dew over top


Bake at 350 degrees for 45 minutes or until nicely brown.  Cool for 5 minutes before serving.

Leftovers keep well in fridge.


½ recipe makes a nice 8 x 8 pan.  Sometimes I still use 2 apples and just lay the extra slices around the sides of the rolls and pour the liquids over all.     Yummy!





                            Crab Pizza Appetizer

                                    from Barbara Patterson







               Cabbage Apple Slaw with Raisins

                         From Anne Marie Chapin


Dressing- combine and stir with whisk until sugar dissolves
1/3 cup white balsamic or cider vinegar 
1/4 cup packed brown sugar
1 1/2 Tablespoons roasted peanut oil( I used canola as my husband is very allergic to peanuts)
1/2 tsp salt
1/4 tsp crushed red pepper 

Combine the following:
3 cups coarsely chopped Granny Smith Apple
1/2 cup golden seedless raisins
1 (16 oz) package cabbage and carrot slaw

Drizzle with dressing. Toss well to combine. Cover and chill

up t o 3 hours. Yields 8   1/2 cup servings





















(from Lizzie's 2013 Cookbook.com )

Liz Wickert suggests, "A good dish for the autumn or for Thanksgiving"

Serves: 6


Squash mixture:

1 small butternut squash – peeled, seeded and diced (½” or 1 cm pieces)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 level teaspoon brown sugar

½ level teaspoon salt

¼ teaspoon freshly cracked pepper


½ cup (2 oz or 50 g) nuts, e.g. hazelnuts – blanched and skins removed

¼ cup (1 oz or 25 g) dried cranberries


1 tablespoon snipped chives

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

½ level teaspoon salt

Salad mix:

3 oz (3 cups or 75 g) arugula (rocket) or baby spinach leaves -

washed and dried

1 small head of lettuce or frisée – washed, dried, chopped

3 oz (75 g) prosciutto (Parma ham) – torn into bite size pieces and/or

4 oz (100g) crumbled blue cheese e.g. Danish Blue

1 apple or pear – washed, quartered, cored and cut into matchsticks

(at the last minute)


1.            Set oven to 425 F (210 C).

2.            Combine squash mixture ingredients in a bowl. Mix well to coat squash.

3.            Pour squash mixture onto a baking sheet lined with foil and spread evenly.

4.            Bake squash for 10 minutes.

5.            Turn squash and bake for a further 10 minutes. Some texture should remain. Cool.

6.            Put the nuts into a frying pan and heat, tossing the nuts until they are browned. Cool.

7.            Roughly chop the cooled nuts.

8.         Put the dressing ingredients into a jar and shake well.

9.         Combine the salad ingredients.

10.       Just before serving, toss the salad with the dressing.

11.       Arrange salad on a large platter.

12.       Top with squash.  

13.       Sprinkle with nuts and cranberries.

Another Delicious Salad from Liz Wickert's Kitchen: 


Shrimp Salad (from Ian Garten)


3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)


Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.

Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes

or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl

of cold water. Bring the water back to a boil and repeat with the remaining shrimp.

Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar,

1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion

and celery and check the seasonings. Serve or cover and refrigerate for a few hours.



Wasabi Dipping Sauce


(Claudia and Manfred Wintergerst)

2 teaspoons wasabi paste
3 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons lemon juice
1 cup mayonaise

Blend all together and serve with crisp, cold, steamed asparagus. Enjoy!



Chocolate Budino with Amaretto Whipped Cream

(Chocolate Panna Cotta with Amaretto Whipped Cream)


Contribute by Debbie Conway


Preheat the oven to 350˚F. Butter a 2-quart casserole dish.

Makes 4 to 6 servings

From the book, Giada's Kitchen

This is the chocolate lover’s answer to panna cotta.

It’s quite similar to a mousse but the gelatin makes it a bit firmer.



2 cups whole milk

1 cup sugar

1 teaspoon vanilla extract

1 packet unflavored gelatin

4 eggs, lightly beaten

1 (12-ounce) bag bittersweet chocolate chips

¼ cup toasted sliced almonds

1 cup whipping cream

1 tablespoon confectioner’s sugar

1 tablespoon almond liqueur such as Amaretto


Pour the mixture into the prepared dish. Sprinkle the top with the almonds. Place the

casserole dish in a larger baking pan or roasting pan and add hot water to the larger

pan until the water comes halfway up the sides of the casserole dish. Place both

pans in the oven and bake the sformato until the sides are firm and the center

just jiggles slightly, about 1 hour. Remove from the oven and let cool for at

least 30 minutes.


Meanwhile, melt the chocolate over simmering water in a double boiler.

When the chocolate is melted, gradually combine the milk and egg mixture

with the melted chocolate, stirring between each addition to create

a smooth chocolate mixture.


In a small bowl, sprinkle the gelatin over the remaining 1/2 cup of

cold milk and let it dissolve for 2 minutes. Combine the cold milk

and gelatin with the hot milk and sugar. Stir to dissolve the gelatin,

about 5 minutes. (Heat the milk gently if the gelatin is not dissolving

easily.) When the gelatin is dissolved combine the eggs with the

warm milk, whisking constantly to avoid scrambling the eggs

. Pour the mixture through a fine mesh strainer into a large

measuring cup or small pitcher.


In a small saucepan, combine 1 1/2 cups of the milk,

the sugar, and vanilla. Bring to a simmer and stir until the

sugar is dissolved. Remove from the heat.

Just before serving, whip the cream to soft peaks in a medium bowl

using a whisk or electric hand mixer. Add the sugar and almond

liqueur and whip to combine. Spoon the sformato into individual

serving bowls and dollop the top with the almond whipped cream.


We try to educate our members and the community about gardening in Summit County and provide a social setting for informational exchanges to share the beauty of gardening with others.

There's lots going on in our Club and room for many to be involved. It's surprising how much we accomplish in our short Summit summer