The Tampa-Area Supper Club had its February meeting last Saturday. On the menu were:
Caramelized Onion Dip CL March 2004
California Artichoke, Red Pepper & Monterey Jack Fondue Rick Rodgers' Fondue Book
Posole CL March 2004
Roasted Butternut Squash & Bacon Pasta CL March 2004
Shrimp Salad with Broccoli & Toasted Garlic CL March 2004
Strawberry Cinnamon Muffins CL March 2004
Ginger Pear Crisp CL March 2004
Mocha Fondue Alison's own recipe
We really enjoyed all the dishes a lot; there weren't any that wouldn't rate a "make again." The surprise hit was the Roasted Butternut Squash with Bacon Pasta. It was unusual, and delicious! What a great way to use the squash. And attractive, too! It was thought that the Shrimp Salad would have been best eaten as soon s it was made; we kept it in the fridge until time to eat. The Posole's heat catches up with you; the addition of the lettuce, radishes and corn chips really helps keep the heat in check. The addition of ginger and orange zest to the pear dessert made it refreshing, and thankfully it was not overly sweet.
To err is human, to forgive, canine.