Class of 2014 Senior Moms Lead Cindy McGeoch Treasurer Meeta Sawla Communications Joyce Ernst Daisy Days Susan Kaminski Laura Lee Graduation Melinda Sellers Graduation Dresses and Hats Mary Kay Guevel Kaysie Montgomery Graduation Video Bobbie Villareal
Merchandise Minda Moor Caroline O’Brien Outreach Victoria Dao Parent Social Events Lisa Silver Prom Jennifer Karol Maryann Mihalopoulos Prom Slide Show Didi Coker Sarah Wechsler Residence Liaisons Victoria Dao Sharon Youngblood Return to Your Roots Sharon Youngblood
Class of 2014 Graduation Dress Designer Austin Scarlett November 15, 2013
Wishes for the Upcoming Year Dropped in the Wish Jar First Senior Mom Meeting of the 2013-2014 School Year・August 2013 Hoping that the girls savor every minute of this year, and that each girl gets into a school that is a good fit for her! As parents, we live in the moment and cherish these fleeting days with our girls. Survive! My wish for every senior in the Class of 2014 is to have a memorable year. Peace for myself and for my daughter Be ever-present Slow down and enjoy all of the years’ moments I hope that our girls will be able to live in the moment this year. For all the girls to see and appreciate the special qualities in each of their classmates. What I wish is that there are moments of pure joy, and that this year will help prepare my daughter to be able to look forward with anticipation! A positive, memorable year for all Being thoughtful My wish is not to sweat the small stuff and to enjoy the unforgettable moments. Also to keep the “senior mom love” strong for years to come! May the girls find the best match for them in college and get into that college. I hope my daughter will be able to enjoy and have memorable experiences this year.
Make sure it’s a kind voice. Find and use own voice. Be consistently kind and patient. Stay safe! Meet needs, identify wants. That our girls learn to do their laundry before leaving home! That we eat more desserts this year! Our senior moms will cherish friendships with each other. No rain on graduation day! Live! Laugh! Love! Wishes for the Remainder of the Year Dropped in the Wish Jar Middle Senior Mom Meeting of the 2013-2014 School Year・January 2014 I hope that we can all support our girls as they navigate getting ready for living away from home, both the practical and psychological journey. Make it to May 24th with a good attitude! Wishing that all of the great friendships you have formed at Hockaday don’t fade away as you develop new college friendships. Faith it will all work out! Because it does! A second semester filled with lots of laughter, fun, and friendship (and maybe a little bit of learning). Anticipation and trepidation...It’s been an ordeal, but she/we survived the process! True joy in the victories in others If something doesn’t go your way, think of it as a stepping stone and not a stumbling block. Anticipate the future but continue to live in the moment - you are only in high school once. :) Mid-year wish = serenity I hope that the fellowship and camaraderie that we have today as a senior mom group continues long after graduation.
Class of 2014 Senior Moms’ Recipes Appetizers, Dips, and Beverages Cheese Toasties Appetizer Goat Cheese Torte with Pesto and Sun-Dried Tomatoes Spicy Grilled Shrimp Not So Scary Juice Breads and Brunch
Jennifer's Banana Muffins Blender Popovers St. Patrick Scones Smoky Bacon-Biscuit Dressing and Cream Biscuits
Salads Feta-Potato Salad Roasted Corn and Black Bean Salad with Grilled Chicken Steph’s Caesar Salad Traditional Christmas Fruit Salad Butternut Squash and Corn Soup Regine Ginsberg’s Butternut Squash Soup Marilyn’s Soup Pasta Fagioli Poblano Cream Soup Broccoli-Pecorino Gratinata Brandied Cranberries Quinoa Pilaf Barbara’s Creamy Mashed Potatoes Roasted Brussels Sprouts Zucchini Fries Gluten-Free Cheesy Mac
Soups
Vegetables and Side Dishes
Main Dishes
Cedar Plank Salmon Miso and Soy Chilean Sea Bass Chicken Curry with Cauliflower and Peas Chicken Enchiladas Supreme Grilled Chicken and Corn with Tomato-Avocado Salad Pecan Mustard Coated Chicken Spicy Chicken Stir Fry Peppered Tenderloin of Beef with Tarragon Caper Sauce Regine and Martin’s Famous Beef Tenderloin Bow Tie Pasta with Salmon and White Beans
Butterscotch Brownies Chocolate Peppermint Brownies Mexican Brownie Bites Provocative Brownies Raspberry-Almond Shortbread Thumbprints Texas Chocolate Sheet Cake Orange Ginger Italian Ice Hockapunch! Hockaday Chess Pie Hockaday Scalloped Potatoes Pat Coggan’s Quiche Lorraine
Desserts
Hockaday Classics
Sage Advice Advice from Class of 2013 Senior Moms Advice and Memories from Class of 2014 Senior Moms
Daisy Day September 19, 2013
Daisy Day October 31, 2013
Appetizers, Dips, and Beverages Cheese Toasties Appetizer Minda Moor Goat Cheese Torte with Pesto and Sun-Dried Tomatoes Didi Coker Spicy Grilled Shrimp Victoria Dao Not So Scary Juice Caroline O’Brien
Cheese Toasties Appetizer Minda Moor Combine 8 ounces slightly melted ounces cream cheese (low fat okay, but NOT fat free), 4 chopped green onions (white and green part), ½ cup real mayonnaise (NO low fat or fat free), ¼ teaspoon cayenne pepper, and ¼ cup grated Parmesan cheese. Blend until smooth and spreadable. Cut the crusts from about 10-12 pieces of Pepperidge Farm white sandwich bread, then cut each piece into fourths. Spread the good stuff on the squares, put on a flat pan with aluminum foil, and then sprinkle again with Parmesan cheese. (I use shreds on the tops instead of grated cheese.) Bake at 350 degrees for about 15 minutes. I usually set the timer for 10 minutes and then start watching carefully. The bread should be brown and toasted on the bottom, the top a little puffy, and then they are ready! Makes about 4 dozen squares. This is without a doubt my most requested recipe. Tastes equally good with nice wine or a cold beer, and we have tried it both ways many times. DO NOT substitute fat free or even low fat mayo…it will not be good. And when people ask what's in them, don't divulge. Goat Cheese Torte with Pesto and Sun-Dried Tomatoes Didi Coker 6 ounces goat cheese 4 ounces cream cheese 6-8 cloves of garlic, peeled, mashed, and chopped (adjust to your taste) ½ cup pesto (at least) ½ cup chopped up fine oil packed sun dried tomatoes, including 1-2 teaspoon of marinade Fresh herbs (thyme, oregano, rosemary, parsley) for decoration Mix goat cheese and cream cheese, add the garlic. Salt and pepper to taste. Line a small glass bowl (about 2-3 cups) with plastic wrap. Put about ⅓ of goat cheese mixture into the bowl. Top with the pesto. Put another ⅓ of goat cheese mixture on top of this. Put the sundried tomatoes on this. Top with rest of cheese mixture. Cover with plastic wrap. Refrigerate for at least 2 hours or up to 4 days. Serve, invert bowl on serving dish. Carefully remove plastic wrap, then decorate with the herbs. Serve with baguettes or favorite crackers. Serves approximately 25. This is a great appetizer to make ahead and looks festive for holidays.
Spicy Grilled Shrimp Victoria Dao ½ cup sugar 1 teaspoon finely grated lime zest ¼ cup fresh lime juice (3-4 limes) 1 tablespoon Asian chili paste 1 tablespoon Asian fish sauce Coarse salt Safflower oil, for brushing 36 large shrimps (3 pounds), peeled and deveined (tails left intact) 12 wooden skewers Soak 12 wooden skewers in water for 30 minutes. Sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring until sugar dissolves (about 2 minutes). Remove sauce from heat. Stir in lime zest, chili paste, and fish sauce. Season with salt. Divide the sauce in half. Reserve half for dip. Heat grill to high. Brush grates with oil. Thread shrimps onto skewer. Season with salt. Grill shrimp for 1 minute. Brush with sauce. Flip and grill, brushing occasionally with sauce, until opaque, 1-3 minutes more. Serve with reserved sauce. I found this Martha Stewart appetizer not too long ago, and it has been a hit with our kids. It is very easy to make, and the sauce can be make in advance.
Not Scary Juice Drink Caroline O’Brien In blender or Vitamix, combine the following ingredients. 1 peeled lemon 4 washed kale leaves 1 tablespoon fresh ginger 1 cup spinach 1 large Granny Smith apple Blend until liquid. Serve immediately or over ice.
Daisy Day December 11, 2013
Breads and Brunch Jennifer's Banana Muffins Jennifer Karol Blender Popovers Laura Lee St. Patrick Scones Melinda Sellers Smoky Bacon-Biscuit Dressing and Cream Biscuits Susan Kaminski
Jennifer's Banana Muffins Jennifer Karol ½ cup of butter 3 ounces softened cream cheese 1 cup firmly packed brown sugar 2 ripe bananas mashed 1 egg ¼ cup sour cream 1½ cups of flour 1 teaspoon of baking soda 1 teaspoon of baking powder ½ teaspoon salt Preheat over to 325 degrees. In a bowl cream together butter, cream cheese and brown sugar. Add bananas, egg and sour cream. Mix thoroughly. Combine remaining ingredients remaining and mix. Fill greased muffin tins ⅔ full. Bake for 20 to 25 minutes. OPTIONAL: Add ¾ cup chocolate chips to the mix.
2 large eggs 1 cup milk 1 cup flour scant ½ teaspoon salt 2 tablespoons melted butter
Blender Popovers Laura Lee
Preheat oven to 425 degrees. Lightly grease popover pan, including rims. Add ingredients in order listed to a blender. Mix until smooth. Let sit 15 minutes. Briefly stir batter and pour evenly into popover pan. Bake for 25 minutes in center of oven. Reduce heat to 350 degrees and bake for additional 10 minutes. Do not open oven to check on them for 35 minutes. When done, popovers will be tall, domed, and have golden-brown color. Remove pan from oven and use sharp knife to poke small hole in the top of each popover so steam can escape. Allow them to cool in pan for a minute or two, then remove and serve. Excellent as a dinner roll, or served with jam/jelly in the morning. (Makes six.) Our family loves this recipe because we love great rolls. I love it because it is simple, and the popovers always turn out perfectly. :)
St. Patrick Scones Melinda Sellers 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon sugar ½ cup shortening 2 eggs ½ cup evaporated milk ¾ cup raisins ½ cup strawberry preserves Chop raisins coarsely. Sift four with baking powder, salt and sugar. Cut in shortening. Add beaten eggs, evaporated milk, and raisins. Mix to moderately soft dough. Turn out on floured surface and divide in half. Roll each piece to 7½ inch circle. Fit one piece into battered 8 inch round cake pan pressing dough about ¼ inch up sides of pan. Spread strawberry jam. Cover with second piece of dough. Bake at 400 degrees for 20-25 minutes. I don't know where my mom found this recipe, but beginning when I was a little girl she always made this for breakfast on Christmas morning. We still make it and always use her homemade strawberry preserves (made with strawberries from her strawberry patch).
Smoky Bacon-Biscuit Dressing and Cream Biscuits Susan Kaminski Madison makes homemade cream biscuits (recipe follows) for this dressing. Smoky Bacon-Biscuit Dressing Twelve 4-inch cream biscuits (recipe below), cut into 1½-inch cubes 1 pound sliced smoky bacon, cut into 1-inch pieces 2 yellow onions, diced 5 celery stalks, diced 8 ounces white button mushrooms, brushed clean and sliced ¼ cup chopped fresh flat-leaf parsley 2 tablespoons chopped fresh sage 2 tablespoons. chopped fresh thyme Salt and freshly ground pepper, to taste 5 cups chicken stock Position a rack in the lower third of an oven and preheat to 350 degrees. Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375 degrees. In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain. Pour off all but 3 tablespoons of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine. Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10. Cream Biscuits 2½ cups all purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons sugar 2½ cups heavy cream Preheat an oven to 425 degrees. In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain. For each biscuit, drop ¼ cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.
Daisy Day December 11, 2013
Salads Feta-Potato Salad Maryann Mihalopoulos Roasted Corn and Black Bean Salad with Grilled Chicken Minda Moor Steph’s Caesar Salad Sarah Wechsler Traditional Christmas Fruit Salad Melinda Sellers
Feta-Potato Salad Maryann Mihalopoulos 3 cups of cooked diced potatoes 1 cup low fat mayonnaise 1 teaspoon salt 1 cup of feta cheese, crumbled ½ cup of chopped celery 2 tablespoons of chopped onions 2 tablespoons of chopped pickles 2 tablespoons of lemon juice pepper to taste Combine potatoes, celery, onion, and pickles. Chill. Blend mayonnaise, seasonings, and lemon juice. Pour over potato mixture, add feta cheese. Toss lightly. Recipe from my mom, Mrs. Linda Sarris Roasted Corn and Black Bean Salad with Grilled Chicken Minda Moor Preheat oven to 450 degrees. Combine 1 (12 or 16 ounce) bag of frozen, thawed or fresh corn with 2-3 tablespoons olive oil, toss to coat, and bake 10 minutes. Stir and spread again and bake an additional 8-10 minutes until light golden brown. Remove from oven and cool. Some pieces will be quite brown, some not at all. While baking corn, mix dressing: 1 teaspoon salt, ¾ teaspoon cumin, 6 tablespoons lime juice, 5 tablespoons olive oil, 2 tablespoons red wine vinegar , and 2 cloves crushed garlic. Shake and set aside. Combine 1 cup chopped fresh cilantro, ½ diced red onion, 4 seeded and chopped Roma tomatoes, 2 (15 ounces) cans of black beans (rinsed and drained), plus the corn. Pour about ¼ cup (or more to taste) dressing on the salad, add salt and pepper, mix, and then chill. Use the rest of the dressing to marinate 4 chicken breasts for at least 30 minutes. After you are finished grilling the chicken, add two avocados (chopped) to the salad and toss gently. This is in the Top Ten Favorites in my family. DO NOT skip the corn roasting, don't try to substitute canned corn, and don't skip the cilantro. Some people have added 2 chopped jalapeno chilies to the salad. We serve the salad with steak or any grilled meat. You might think we like roasted corn from my recipe contributions, and that would be true. Every year my mother-inlaw sends us a batch of fresh sweet corn, Federal Express, from the roadside stalls in Indiana, and it is true comfort food. I picked this recipe up from one of those email recipe groups, and I think it is the only one I ever got that I tried and keep cooking to this day. The salad is good for a dip with chips if there is any left over. Don't skip the corn roasting, don't substitute canned corn, and don't skip the cilantro!
Steph’s Caesar Salad Sarah Wechsler 1 head Romaine lettuce or 2-3 Romaine hearts sold in bags Olive oil Garlic cloves – about 4 Parmesan cheese – shredded or ground 1 lemon Red wine vinegar Anchovy paste Croutons Dash of salt Wash, dry, and chop lettuce leaves. Put in salad bowl. Dice garlic and sauté in a generous amount of olive oil in a small pan until brown. Squeeze a large circle of anchovy paste over the lettuce OR mix in to garlic and oil at end of cooking. Squeeze juice from half a lemon and pour over lettuce. Pour a couple swigs of vinegar over lettuce. Add some Parmesan cheese. Pour garlic and oil (and anchovy if put in pan). Add croutons. Toss salad until coated. Add dash of salt if needed. Source: Stephanie Lukens. Emily and Daniel love this salad. The amounts of oil, garlic, anchovy paste, vinegar, lemon juice and cheese are up to you. For four people, I usually use 3 romaine hearts, about half a tube of anchovy paste, and one whole lemon. I usually don’t bother with the croutons. Adding chicken works well too. Traditional Christmas Fruit Salad Melinda Sellers 2 cups miniature marshmallows 1 can pineapple tidbits, drained 1-2 cups red grapes, sliced in half 1 small can mandarin oranges 2 bananas (add with whipped cream) Add all ingredients except bananas in a large bowl and fold in fruit dressing. Let set several hours or overnight. Just before serving, add sliced bananas and 1 cup whipped cream. Fruit dressing: 1 egg, beaten 3 tablespoons sugar Dash salt 1½ tablespoons cornstarch 1 cup pineapple juice Cook over medium heat, stirring constantly until thick. Let cool. My Grandmother Turner always made this for Christmas and Thanksgiving
Class of 2014 Ring Day May 20, 2013
Soups Butternut Squash and Corn Soup Mary Kay Guevel Regine Ginsberg’s Butternut Squash Soup Lisa Silver Marilyn’s Soup Joyce Ernst Pasta Fagioli Jennifer Karol Poblano Cream Soup Sharon Youngblood
Butternut Squash and Corn Soup Mary Kay Guevel 3 pounds butternut squash (You can buy it already chopped at Whole Foods -- 3-4 packages.) 2 onions 3-4 cloves of garlic fresh thyme fresh parsley nutmeg kosher salt crushed red pepper ¼ cup brown sugar 4 cups of chicken stock 1 can corn Roast squash and onions: Cut one of the onions in large chunks and mix in large bowl with cubed squash, brown sugar, ⅛ cup olive oil and salt and pepper. Spread in a single layer on roasting pan and roast at 425 degrees for 45 minutes. In a large stockpot, sauté the remaining onion (finely diced) with the garlic. Add fresh thyme and about ½ a bunch of fresh parsley. Add the roasted squash and onions. Season with salt, pepper and red pepper to taste. Add about 1 cup of chicken stock and then puree the mixture with a handheld blending device (or put in blender or food processor). Once blended, add the rest of the chicken stock. Let soup come to a boil and then reduce heat to a simmer for 1½ hours. Add the corn and heat through. If the soup is too thick, add more chicken stock. Enjoy!
Regine Ginsberg’s Butternut Squash Soup Lisa Silver 2 tablespoons margarine 1 onion, chopped 1 clove garlic, minced 4 carrots, diced 2 celery ribs, sliced 1 potato, peeled and sliced or cubed 1 butternut squash, peeled, seeded and diced 3 cans (14.5 ounces each) chicken broth ½ cup honey ½ teaspoon dried thyme leaves, crushed salt and pepper to taste ground nutmeg (optional) In a large pot, melt margarine over medium heat. Stir in onions and garlic. Cook until tender. Stir in all ingredients, except salt and pepper. Bring mixture to a boil. Reduce heat and simmer for 45 minutes or until vegetables are tender. Remove from heat and cool slightly. Working in small batches, transfer mixture to blender or food processor and process until smooth. Return pureed mixture to pot. Season to taste with salt and pepper and a dash or two of nutmeg, if desired. Heat until hot and serve. My mom was famous for her soups...beef and barley, vegetable, homemade chicken soup. Friends who needed a pick me up or were ill or just because would be the grateful recipients of a container of soup. This one was a recipe she made all the time in the several years before she died last summer. Now that it is getting chilly, we miss her showing up with a container of soup for dinner, or offering it whenever I had nothing for the kids to eat. You see, she always had containers of homemade soup frozen in her freezer. That was my mom. That was home.
Marilyn’s Soup Joyce Ernst 5 boneless/skinless chicken breasts cut in 1-inch cubes 2 cans pinto beans with jalapenos 1 can kidney beans 2 cans corn (I use fresh corn that I cut off the cob - about 4 ears.) 1 large can (28 ounce) stewed Mexican tomatoes 1 large can (7 ounce) chopped green chili peppers ½ large onion, chopped 5 cloves garlic, pressed or minced 1 package taco seasoning 1 package Hidden Valley Ranch dressing 1 carton (32 ounce) chicken broth cilantro, chopped Put all ingredients in a large Dutch oven or soup pan. Bring to boil. Simmer for at least 1 hour. Garnish with cilantro to taste. This is called Marilyn's Soup, although I have no idea who Marilyn is...a friend gave me the recipe. Great to make when you have a busy day -- super easy and healthy (although lots of salt -- my favorite). Could also be done in a slow cooker. Pasta Fagioli Jennifer Karol ½ cup olive oil 1 medium yellow onion 8 large garlic cloves ¾ teaspoon dried thyme ½ teaspoon oregano 1 tablespoon dried basil 1 can cannellini beans 1 can chickpeas (garbanzos) 1 cup fresh or frozen peas 1 large carrot cut in slices 1 large stalk of celery cut in slices ½ pound tiniest macaroni shells ½ teaspoon powdered cayenne ½ stick of butter 1 large can chicken broth Sauté minced onion in ¼ cup olive oil, until transparent. Add minced garlic until ends of garlic brown. Into a pot pour: beans, chickpeas, peas (including liquid from can), carrot, and stalk of celery. Separately cook the macaroni shells very, very lightly (al dente), drain and mix with butter until melted over pasta. Combine shells with beans, chickpeas, and peas. Mix well. Add other ¼ cup olive oil. Simmer 30 minutes. Salt and pepper to taste. A rich soup with lots of garlic, garbanzos or pasta.
Poblano Cream Soup Sharon Youngblood 1½ pounds fresh poblano chiles (8 large) ½ teaspoon coriander seeds 1 whole clove or ⅛ teaspoon ground cloves 4 whole allspice or ⅛ teaspoon ground allspice ¼ cup mild olive oil 1 medium white onion, chopped (1 cup) 4 large garlic cloves, chopped ⅓ cup coarsely chopped cilantro 3-4 cups reduced-sodium chicken broth 1 cup heavy cream Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop. Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1½ teaspoons salt and cook, stirring, 1 minute. Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt. Soup can be blended and cream added (but not heated) 1 day ahead and chilled, covered. Thin with broth and season with salt when reheating if necessary. Can serve in heatproof shot glasses or espresso cups.
Class of 2014 Graduation Dress Designer Austin Scarlett November 15, 2013
Vegetables and Side Dishes Broccoli-Pecorino Gratinata Susan Kaminski Brandied Cranberries Sarah Wechsler Quinoa Pilaf Meeta Sawla Barbara’s Creamy Mashed Potatoes Sarah Wechsler Roasted Brussels Sprouts Cindy McGeoch Zucchini Fries Cindy McGeoch Gluten-Free Cheesy Mac Bobbie Villareal
Broccoli-Pecorino Gratinata Susan Kaminski 2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2-3-inch florets ¼ cup (½ stick) unsalted butter, cut into very thin slices plus more for dish ¼ teaspoon dried crushed red pepper kosher salt freshly ground black pepper ⅔ cup freshly grated Pecorino Romano cheese (1½ to 2 ounces) Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into ¼-inch thick slices. Coat large oval gratin or 13 x 9 x 2 inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with ¼ cup butter, then sprinkle with cheese. This can be made 8 hours ahead. Cover and chill. Preheat oven to 425 degrees. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes. Makes 8 servings. Brandied Cranberries Sarah Wechsler 1 pound (16 ounces) fresh cranberries 2 cups sugar ¼ cup Brandy Grated orange or lemon rind Preheat oven to 350 degrees. Wash cranberries and put in a 13 x 9 x 2 inch glass baking dish. Sprinkle with sugar. Seal with foil. Cook 25 minutes at 350 degrees. Sprinkle with 1 tablespoon grated orange rind (or lemon). Pour ¼ cup brandy (more or less) over cranberries without stirring. Let cool. Run through a food processor to desired consistency. Serve cold. Will keep in refrigerator for several weeks. Source: my friend Kathy Limerick, from back when we did Thanksgiving with co-workers. Customize the flavor by adjusting the rind, sugar and brandy.
Quinoa Pilaf Meeta Sawla
1 cup quinoa 2 cups vegetable broth 6 green onions, chopped fine 1 large red pepper, chopped small 1 large orange/yellow pepper, chopped small ⅓ cup fresh basil, coarsely chopped 2 tablespoons oil Salt and pepper to taste Combine the quinoa and broth and bring to a rapid boil. Reduce heat, cover and cook for 15 minutes until white spiral threads appear on each grain. In a medium saucepan, heat oil and sauté the onions for a few minutes till they change color. Add the chopped peppers. Cook until tender. Mix into the prepared quinoa once ready. Stir in the basil. Add salt and pepper to taste. Depending on the brand of quinoa, cooking times may vary. Please follow instructions on the box. A balanced meal makes this mom’s favorite! Barbara’s Creamy Mashed Potatoes Sarah Wechsler 5 pounds all-purpose potatoes, pared and quartered 2 teaspoons. salt (divided use) 2 packages (3 ounces each) cream cheese with chives, cubed (or Neufchatel). ( I can no longer find cream cheese with chives so chives can be added separately.) 4 tablespoons butter plus extra if you want to top dish before baking ½ teaspoon garlic salt ¼ teaspoon pepper 2 cups heavy cream Paprika Grease a 13 x 9 inch glass baking dish. Cook potatoes with 1 teaspoon salt in boiling water until tender, 15-30 minutes. Drain well. Mash potatoes with masher until smooth. Add cream cheese, butter, garlic salt, pepper and 1 teaspoon salt. Mix until smooth. Gradually add heavy cream, mixing until smooth after each addition. Turn mixture into baking dish. Bake at once or refrigerate or freeze. When ready to bake, sprinkle with paprika and pats of butter (optional). Bake at 325 degrees for 30 minutes, then 375 for 30 minutes or until hot. Makes 12 servings. This is a rich recipe for mashed potatoes and can be altered in many ways but I would not omit the cream cheese or Neufchatel. Served every Thanksgiving at our house or my aunt’s.
Roasted Brussels Sprouts Cindy McGeoch 1½ pounds Brussels sprouts 4 tablespoons olive oil Kosher salt Freshly ground black pepper Preheat oven to 400 degrees. Discard ends of Brussels sprouts. Toss Brussels sprouts with olive oil, salt and pepper. Place on cookie sheet. Roast for 30-40 minutes, until crisp on the outside and tender on the inside. Shake the pan a few times or turn with spatula after 15-20 minutes. Sprinkle with more kosher salt. I have been making this Barefoot Contessa recipe for so many years that I modified the recipe and now substitute many vegetables such as broccoli, cauliflower, or asparagus for the sprouts and use the same cooking technique. I usually add chopped onion and a bit of chopped garlic as well. The roasted broccoli variation is so popular that I usually make two batches at a time. Zucchini Fries Cindy McGeoch 2 medium zucchini 1 egg 2 tablespoons milk ½ cup seasoned breadcrumbs Preheat oven to 400 degrees. Cut zucchini crosswise into halves. Cut the halves into ½-inch thick strips. Whisk eggs and milk in a bowl until blended. Sprinkle the breadcrumbs on wax paper. Dip each strip into the egg mixture and coat with the breadcrumbs. Spray a cookie sheet with nonstick cooking spray. Place strips on cookie sheet. Bake 8 minutes and turn strips over to bake 7 additional minutes. Serves 4. Better than French fries!
Gluten-Free Cheesy Mac Bobbie Villareal 1 pound ground meet of any kind 12 ounces Tinkyada gluten-free elbow pasta 1 can Amy's cream of tomato soup Velveeta cheese slices ½ teaspoon onion flakes Salt and Pepper Cook pasta according to manufacturer's directions. Make sure that pasta is fully rinsed and drained with lukewarm water after cooking. While pasta is cooking, brown meat and add onion, salt, and pepper. Drain pasta completely. Add pasta to brown meat and add in can of Amy's soup. Mix thoroughly and add more salt and pepper to taste if needed. Cover entire dish in pan with sliced Velveeta. Cover and cook on low for 5 minutes or until cheese is melted. This recipe is my adaptation from Hamburger Helper. It is one of the first gluten-free meals Alexandra learned to make on her own. It can even be made with Jimmy Dean sausage if you mistake the packaging.... Maybe that happened?
Daisy Day January 17, 2014
Daisy Day September 19, 2013
Main Dishes Cedar Plank Salmon Mary Kay Guevel Miso and Soy Chilean Sea Bass Victoria Dao Chicken Curry with Cauliflower & Peas Joyce Ernst Chicken Enchiladas Supreme Kaysie Montgomery Grilled Chicken and Corn with Tomato-Avocado Salad Minda Moor Pecan Mustard Coated Chicken Sarah Wechsler Spicy Chicken Stir Fry Minda Moor Peppered Tenderloin of Beef with Tarragon Caper Sauce Minda Moor Regine and Martin’s Famous Beef Tenderloin Lisa Silver Bow Tie Pasta with Salmon and White Beans Didi Coker
Cedar Plank Salmon Mary Kay Guevel 2 tablespoons grainy mustard 1 teaspoon honey 1 teaspoon minced rosemary 1 tablespoon grated lemon zest 1 2-pound Atlantic salmon fillet with skin (1½" thick) Equipment: a cedar grilling plank (15 x 6 inches) Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Stir together mustard, honey, rosemary, zest and ½ teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes. Preheat grill. Put salmon on plank, skin side down. Grill, covered, with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving. This recipe has become known as "Sunday Night Salmon" at our house, because it is our dinner of choice on Sundays. I usually forget to soak the cedar plank, and use an old cookie sheet instead. Miso and Soy Chilean Sea Bass Victoria Dao ⅓ cup sake ⅓ cup mirin (Japanese sweet rice wine) 3 tablespoons soy sauce ¼ cup packed brown sugar ⅓ cup Miso Paste 4 4 ounce Chilean sea bass filets 2 tablespoons green onion, chopped Whisk together sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make a marinade. Place sea bass in a large plastic bag, pour in the marinade, and chill in the refrigerator for 3-6 hours. Arrange the filets on a baking sheet. Discard the marinade. Preheat oven broiler and set the oven rack 6 inches from the heat source. Prop the oven door to remain slightly ajar. Bake sea bass under the broiler until the fish flakes easily with a fork, 7-9 minutes. Sprinkle with chopped green onions to serve. This is a very easy and healthy recipe that everyone in our family has enjoyed.
Chicken Curry with Cauliflower and Peas Joyce Ernst 1 can (14.5 ounces) diced tomatoes 4 tablespoons vegetable oil 2 tablespoons sweet or mild curry powder 1 teaspoon garam masala 1 large sweet onion 1 red bell pepper, stemmed, seeded and cut into ¼ inch strips 4 garlic cloves, minced 4 teaspoons minced or grated fresh ginger 1-2 jalapeno peppers, stemmed, seeded and minced 4 teaspoons tomato paste ½-1 head cauliflower, trimmed, cored and cut into 1/2-1 inch pieces ½ cup water 4 boneless skinless chicken breasts (I use cutlets to cook faster.) ½ cup frozen peas ½ cup coconut milk 4 tablespoons fresh cilantro, minced Pulse tomatoes until smooth in food processor -- about 8 pulses. Heat oil in a large skillet or Dutch oven over medium heat until shimmering. Add curry powder and garam masala and cook, stirring constantly until fragrant -- about 10 seconds. Add onion, bell pepper, and cook until softened -- about 5 minutes. Stir in garlic, jalapeno, tomato paste and ginger and cook until fragrant -- about 30 seconds. Add cauliflower and stir until spices coat the florets. Stir in processed tomatoes and water, scraping up any brown bits. Nestle the chicken breast into the liquid and bring to a simmer. Cover and reduce heat to medium-low. Cook until chicken is done (12-18 minutes, flipping once). Transfer the chicken to a carving board and shred into bite-size pieces. Return chicken to pan. Stir in peas and coconut milk and cook briefly until hot. Stir in cilantro and season with salt. Serve over rice. Courtesy of Cook’s Illustrated
Chicken Enchiladas Supreme Kaysie Montgomery 2 cups cooked chopped chicken 1 4 ounce can chopped green chilies 1 7 ounce can green chile salsa (I use Herdez brand from Tom Thumb.) ½ teaspoon salt 2 cups heavy cream 12 corn tortillas 1½ cups grated Monterrey jack cheese Pam Combine chicken, chilies, salsa. Mix well. Mix cream and salt in another bowl. Spray each tortilla with a small blast of Pam, then put them in a stack. Wrap the stack in a kitchen towel and microwave until flexible (30 seconds). Take one from the stack, and keep the rest covered with the towel so they stay soft. Dip tortilla in cream mixture to coat each side. Fill with chicken mixture and roll. Place in ungreased baking dish, seam side down. Repeat with each tortilla. Pour remaining cream over top and sprinkle cheese over the top. Bake 20-25 minutes at 350 degrees. Serves six. This dish is a Montgomery Clan favorite. We like it because it is simple, delicious and can be made ahead of time! This recipe doubles and triples easily when serving a big crowd. Add a green salad, black beans, guacamole and chips and you have the perfect fall or winter meal.
Grilled Chicken and Corn with Tomato-Avocado Salad Minda Moor Combine: 1½ tablespoons olive oil, 1 teaspoon onion powder, ¾ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon chili powder. Rub evenly on 4 chicken breasts. Coat 6 freshly shucked ears of corn and 1 thickly sliced red onion with olive oil. Arrange chicken, corn, and onion on a grill. Cook for about 8 minutes or until done, turning the corn occasionally. Remove from grill, let chicken rest, cut the kernels off the corn, and chop the cooked red onion. Combine the corn and the onion for a side dish. Slice two red tomatoes, two yellow tomatoes, and one avocado. Place one slice of each color tomato with a few slices of avocado and drizzle with a little salad dressing. (I used ranch dressing.) Get ready for a beautiful plate! One corner with sliced cooked chicken, one corner with the tomato avocado salad, and one corner with the grilled corn/onion dish. Add brown rice if you must! Serves four. Instead of grilling the corn, you could just bake it. Combine a 8 or 10 ounce bag of frozen corn with 1-2 tablespoons olive oil on foil on a cookie sheet. Bake at 450 degrees for about 15 minutes, stirring and turning it once and watching so it doesn't burn. Almost the same flavor as the grill. This is from Cooking Light magazine and is about the best thing I have cooked in a long time and perfect for summer. Looks pretty and tastes GREAT! Pecan Mustard Coated Chicken Sarah Wechsler ½ cup buttermilk 1½ Tablespoon Dijon mustard 1½ cup toasted pecans, ground 1 teaspoon salt Pepper to taste 4 pieces of boneless, skinless chicken breasts Preheat oven to 375 degrees. In shallow bowl, whisk together buttermilk and mustard. In a shallow dish combine ground pecans, salt and pepper. Dip each piece of chicken in buttermilk/mustard mixture and then into ground pecans. Place in lightly greased shallow baking dish and bake until chicken is cooked through, about 25 minutes. Serves 4. Source: Ardis Carleton. You may want to pound breasts a bit if you have time. Easy recipe for someone who doesn’t much like to cook, like my mom.
Spicy Chicken Stir Fry Minda Moor Cook brown rice to make 5 cups and cool. Cook diced chicken to make 2 cups of cooked chicken. Combine ¼ cup soy sauce, 1 tablespoon brown sugar, 1 teaspoon dark sesame oil, ¾ teaspoon crushed red pepper (do not omit) and set aside. Heat in wok: 2 tablespoons oil, add 2 cups diced red or green bell pepper, 1 cup diced onion, 4 tablespoons green onions, 1 small can of sliced mushrooms. Stir fry 3 minutes. Add ½ teaspoon ground ginger, 2 cloves garlic (minced) and stir fry one minute. Add 5 cups of the cooked and cooled brown rice (I don't use this much rice.), plus the 2 cups of cooked chicken. Stir fry gently for 3 minutes. Add soy mixture and cook 2 more minutes. Sprinkle with 2 tablespoons green onions and ⅓ cup of unsalted dry roasted peanuts (I don't add peanuts). Serves 5. (Cooking Light magazine) If I don't make this every other week, the kids say "when are we having that good hot chicken stuff?" This is quick and has just the right amount of heat. Do not skip the crushed red pepper. This is also from Cooking Light magazine, and a good way to get the dreaded brown rice into the diet. This is even better the second day, because the family is always scouring the refrigerator for the leftovers the next day. Peppered Tenderloin of Beef with Tarragon Caper Sauce Minda Moor Cook tenderloin: Preheat oven to 500 degrees. Let 1½ to 2 pound tenderloin come to room temperature, pat dry, and coat with 1 tablespoon pepper and 1 teaspoon salt. Heat 2 tablespoons olive oil in a heavy black skillet and brown tenderloin on all sides. Remove to a casserole dish and roast for 15 minutes or to an internal temperature of 120-125 degrees for medium rare. Let cool or rest before slicing. Prepare Sauce: Blend in a food processor: 1 teaspoon egg yolk, 2 tablespoons cream (milk is okay), 2 tablespoons white wine vinegar, 1 teaspoon Worcestershire sauce, 1½ teaspoon Dijon mustard. Add ½ cup olive oil in a slow stream and blend. Transfer the sauce to a small bowl and stir in: 1 tablespoon capers, 2 tablespoons minced scallions, and 2 tablespoons parsley. Pour sauce over slices of beef and serve, or serve sauce separately. You can do most of this really elegant meal ahead of time. Brown the tenderloin and make the sauce a day ahead. Then roast the meat before serving, steam a simple fresh vegetable and some rice, and the dinner is ready. I have served this beef hot and room temperature. The sauce is great over green beans, broccoli and asparagus. I picked up this recipe in The Dallas Morning News, and it is standard big occasion fare around our house.
Regine and Martin’s Famous Beef Tenderloin Lisa Silver 4-6 pound beef tenderloin garlic powder soy sauce, regular or low sodium as desired Woody’s BBQ sauce...the key ingredient!! Three to four hours before cooking, amply sprinkle garlic powder over tenderloin and rub it in. Put tenderloin in a baking dish and pour soy sauce over the top of the tenderloin. Turn and do the same on the other side. At regular intervals, turn tenderloin and baste it with the soy sauce. Turn oven to broil. Move the tenderloin to a broil pan and brush it with Woody’s BBQ sauce. Place on the lowest or second lowest rack. Broil 7-9 minutes per pound, turning occasionally. On the first turn, brush Woody’s BBQ on the other side of the tenderloin. Apply more BBQ sauce as desired. If it starts to char, cover with foil. Be careful not to overcook. Best served medium rare. When done, let sit for 10-15 minutes prior to slicing. My mom’s famous beef tenderloin has literally made its way around Dallas, because it is so simple, but so delicious! Once tasted, everyone wanted the recipe. Mom always broiled her meat, but Martin, who believed that even vegetables are best on the grill (he was right), adapted the recipe to grill the meat instead of broil. Both are good...it’s really all in the marinade and the cut of the meat. Either way, if you try it, I have no doubt my mom’s famous tenderloin will continue to grace many a dinner table. Enjoy!
Bow Tie Pasta with Salmon and White Beans Didi Coker 1 pound farfalle (bow tie pasta) 2 cloves garlic 2 tablespoons Dijon mustard ¼ cup red wine vinegar ¼ cup fresh lemon juice 6 tablespoons olive oil 2 tablespoons sour cream 1 pound smoked salmon, cut in strips One 15-ounce can white beans ⅓ cup chopped fresh parsley ⅓ cup chopped fresh dill 2-4 tablespoons capers 1 small red onion, chopped Coarsely ground black pepper ½ cup Parmesan cheese Bring a large pot of water to boil. Add pasta and cook until tender. Drain immediately. Transfer pasta to a large mixing bowl. While the pasta is cooking, make the dressing. Place garlic in a blender or in a food processor fitted with a steel blade; pulse until chunky. Add mustard, vinegar, and lemon juice, and process until combined. Gradually add olive oil and sour cream. Pour dressing over pasta. Add salmon, beans, parsley, dill, capers, and red onion. Mix together. Add pepper to taste. Top with Parmesan cheese. This is a family favorite any night and also a crowd pleaser at a party.
Daisy Day December 11, 2013
Desserts Butterscotch Brownies Sarah Wechsler Chocolate Peppermint Brownies Minda Moor Mexican Brownie Bites Kaysie Montgomery Provocative Brownies Caroline O’Brien Raspberry-Almond Shortbread Thumbprints Didi Coker Texas Chocolate Sheet Cake Cindy McGeoch Orange Ginger Italian Ice Meeta Sawla
Butterscotch Brownies Sarah Wechsler ¼ cup butter 1 cup light brown sugar, packed 1 egg ¾ cup flour-sifted 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon vanilla ½ cup chopped walnuts Heat oven to 350 degrees. Melt butter over low heat. Remove from heat. Blend in sugar and cool. Stir in egg. Separately, blend flour, baking powder and salt. Stir in to butter/sugar/egg mixture. Mix in vanilla and nuts. Spread in well-greased square 8 x 8 x 2 pan. Bake 20-25 minutes. For a 13 x 9 pan, double the recipe and bake about 30 minutes. Do not overbake. Icing: ⅓ cup soft butter 3 cups sifted powdered sugar 3 tablespoons cream (or milk) 1 egg yolk (optional) 1½ teaspoons vanilla Orange zest (optional) Blend butter and sugar together. Stir in cream or milk and vanilla until smooth. Add optional orange zest. Spread over cooled brownies. Makes enough for a 13 x 9 pan. A favorite growing up, these can be baked in an aluminum pan for care packages. ‘Naked’ brownies are better for sending through the mail. Chocolate Peppermint Brownies Minda Moor Melt 2 squares unsweetened chocolate and ½ cup butter together. Add two eggs, which have been beaten with 1 cup of sugar. Stir in ¼ teaspoon peppermint extract, ½ cup flour, a pinch of salt, and ½ cup chopped nuts. Bake at 350 degrees in an 8" or 9" square cake pan for 15-20 minutes. Use wooden pick test for doneness. Cool completely. Mix frosting ingredients: 1 cup powdered sugar, 2 tablespoons butter, 1 tablespoon milk, ½ teaspoon peppermint extract, plus a drop or two of green food coloring. Spread on the brownies and chill. Melt 1 square of unsweetened chocolate with 1 tablespoon butter for a glaze. Drizzle over the frosting. Store in the refrigerator in warm weather. Recipe easily doubles, but I cook it in two separate pans when I double it. I have cooked these little lovelies from the Cotton Country cookbook for 30 years. They are great for the holidays (make one batch of green mint icing and one batch of red mint icing) and refreshing in the summer.
Mexican Brownie Bites Kaysie Montgomery 10 tablespoons unsalted butter, plus more for pan 1 cup cocoa powder 3¼ cups sugar 3½ teaspoons cinnamon pinch cayenne pepper 4 eggs 1 teaspoon Mexican vanilla extract 2 cups flour ½ teaspoon sea salt 1¼ cups bittersweet chocolate chips Preheat oven to 300 degrees. Butter a 9” x 13“ baking pan. Line pan with parchment paper, leaving a 1” overhang on 2 sides. Melt butter, remove from heat, add cocoa powder and stir thoroughly. In large bowl, combine sugar, cinnamon, and cayenne. Using a wooden spoon, stir in cocoa and butter mixture. Add eggs one at a time. Stir in vanilla. Mix in flour and salt in three batches until just combined. Mix in chocolate chips. Pour into prepared pan. Bake about 35-40 minutes or until toothpick placed in center comes out with just a few moist crumbs. Transfer pan to wire rack and let cool. To make for easiest cutting, chill brownies for one hour. (We usually don’t make it to this point, but nice idea for the more disciplined!) Cut into small bites. This recipe is a slight variation on brownies my mother used to make when she retired to San Miguel Allende. We make them to remind us of her and all of our happy trips to Mexico. They also are a fun homemade holiday gift. Provocative Brownies Caroline O’Brien 1 roll of chocolate chip cookie dough Oreos (I use Double Stuff.) Brownie mix (I use original.) Eggs Oil Preheat oven to 375 degrees. Make brownie batter according to the package. Set aside. Grease glass pan and press cookie dough on bottom. Line your Oreo cookies in the pan. Pour the brownie batter on top. Bake in oven for 45 minutes. Let cool and then enjoy! Serves 16.
Raspberry-Almond Shortbread Thumbprints Didi Coker ⅔ cup sugar 1 cup butter (softened) ½ teaspoon almond extract 2 cups all-purpose flour ½ cup raspberry jam Almond Glaze (recipe follows) Preheat oven to 350 degrees. In large mixing bowl, combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (2-3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2-3 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about a quarter teaspoon of jam. Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Drizzle with Almond Glaze, and then allow to cool completely. Makes about 3½ dozen. Almond Glaze 1 cup powdered sugar 1½ teaspoons almond extract 1-3 teaspoons water In small bowl stir together sugar, extract and enough water for glazing consistency. I found this recipe years ago, and Claire and I make these every year around Christmas. They are delicious!
Texas Chocolate Sheet Cake Cindy McGeoch 1 cup (2 sticks) butter or margarine 4 tablespoons cocoa 1 cup water 2 cups flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon cinnamon ½ cup buttermilk 2 eggs, slightly beaten 1 teaspoon vanilla Icing: ½ cup (1 stick) butter or margarine 4 tablespoons cocoa 6 tablespoons milk 1 box (16 ounces) powdered sugar 1 teaspoon vanilla 1½ cup pecans Boil together butter, cocoa, and water. Sift together dry ingredients. Pour boiling mixture over dry ingredients, beating constantly. Stir in buttermilk, eggs, and vanilla; mix well. Pour into greased and floured 9 x 13-inch pan. Bake for 30 minutes at 400 degrees. Icing: Boil together butter, cocoa, and milk. Remove from heat; add powdered sugar, vanilla, and pecans. Beat until thick and spread over hot cake. Serves 20. The recipe comes the Cook ‘em Horns cookbook by the Texas Exes. During college football season, I often make this cake when I make chili. Great to bake while watching a game and then serve warm with Blue Bell homemade vanilla ice cream. Orange Ginger Italian Ice Meeta Sawla 1 can frozen lemonade or limeade 2 navel oranges, washes and peeled 2” to 3” piece of ginger, washed and peeled 2 T vodka (optional) Cut oranges into halves and then quarters Grate the ginger Put all the ingredients into a blender and pulse until slushy Pour into an air tight container and leave in freezer. Stir every 30 minutes with a fork, scraping the sides and bottom of container till it crystalizes (about 2 hours). Enjoy by itself or drop a scoop into a tall glass and top with Italian soda. Garnish with mint. Variation: substitute oranges and ginger with fruit of choice (preferably citrus). A no guilt dessert makes this a family favorite.
Hockaday Classics Hockapunch! Hockaday Chess Pie Hockaday Scalloped Potatoes Pat Coggan’s Quiche Lorraine
Hockapunch! 4 bottles Welch’s Sparkling White Grape Juice 1 gallon lemonade 1 two liter bottle ginger ale Combine all ingredients immediately before serving, stir and enjoy! Makes 2.25 gallons. Serves 50! Hockaday Chess Pie 1½ cups sugar 1½ tablespoons cornmeal ½ cup butter, melted 3 whole eggs 1 teaspoon white vinegar 1 teaspoon vanilla ¼ cup milk Mix sugar and cornmeal. Add melted butter, mix thoroughly. Add eggs, one at a time, mixing after each addition. Add liquids. Mix well. Pour 2⅔ cups of filling into each unbaked shell. Bake at 350 degrees for approximately 45 minutes. Hint: Buy unbaked pie shells in the frozen food section of the grocery store. Hockaday Scalloped Potatoes 1⅓ pounds potatoes, sliced 4-5 tablespoons dry breadcrumbs Thin white sauce: 3 tablespoons butter 3 tablespoons flour 2 cups milk 2 thin slices onion 2 sprigs parsley 3 tablespoons cream salt and white pepper Heat the butter in a saucepan and stir in the flour. Cook, stirring with a wire whisk until thoroughly blended. Scald the milk with the onion and parsley. Strain it into the butter-flour mixture, stirring constantly with the wire whisk. When the mixture is thickened and smooth, add the cream. Season the sauce with salt and pepper. Steam and par cooked sliced potatoes to al dente. Mixed cooked sliced potatoes with cream sauce and place in baking pan. Sprinkle dry breadcrumbs over top. Bake at 375 degrees for 30 minutes until brown.
Pat Coggan’s Quiche Lorraine 1 9” unbaked pie shell 1 teaspoon soft margarine 12 slices bacon, crumbled 4 eggs 2 cups heavy cream, unwhipped ¾ teaspoon salt ¼ teaspoon dry mustard ⅛ teaspoon pepper pinch of nutmeg, sugar, cayenne pepper 1 cup grated Swiss cheese Rub margarine over shell. Combine eggs, cream, spices, and heat until mixed. Sprinkle bacon and cheese in shell. Pour cream mixture over. Bake at 425 degrees for 15 minutes. Reduce to 300 degrees. Bake 40 minutes or until knife comes out clean. Serves 6. Retired Hockaday teacher Pat Coggan was a revered Lower School teacher for many years. We frequently make Mrs. Coggan’s quiche recipe and often add to or substitute the bacon with chicken and/or vegetables such as broccoli, asparagus, and tomatoes. We also have included other cheeses such as gruyere. I enjoy seeing Mrs. Coggan from time to time around town and sharing our latest modification to her quiche recipe. - Cindy
Sage Advice Advice from Class of 2013 Senior Moms Distributed at Class of 2014 Parents’ Kickoff Luncheon August 22, 2013 Don’t Delay – Get your photos together early. It is a wonderful trip down memory lane! And be sure to make duplicates of your favorite photos. Plenty of faculty and kids will be talking constantly about the college process…find other topics of conversation at home. Too much college talk + interrogation = anxiety! Visit the class page often – it’s a live bulletin board. Be available! Be ready to listen and don’t be armed with too much advice.
Class of 2013 Commencement Baskets
Cook more – next year you’ll have less opportunity. Never say no on Monday; the plan will have completely evolved by week’s end. Purchase your prom dress EARLY….The spring affords no time for shopping. The year goes by so fast. Enjoy it! Participate in everything going on but stay out of the way, too. This is the girls’ senior year, not the parents’. Get nostalgic and treasure your daughter’s years at Hockaday with her teachers and friends. Take lots of pictures! Be flexible. Carry tissues everywhere. Have fun! Breathe.
Advice and Memories from Class of 2014 Senior Moms My favorite Hockaday memory is being backstage with the girls during the Bye Bye Birdie rehearsals and performance. Being able to watch them interact with each other with their guard down was a treat. -Meeta Sawla My advice to moms who are sending their first child off to college -- Give them time and space to adjust to their new environment that will be their home for the next four years. Calling them often makes them homesick and makes transition harder and longer. -Meeta Sawla The White Elephant mom party is a Hockaday favorite. -Sarah Wechsler [insert more here]