We had our gourmet dinner group again at the Welton's home. Paul and Susan hosted and made gourmet pizzas. (They left off the goat cheese for me) Oh, thank you. Some of them had Greek olives, artichoke hearts, roasted red peppers and mozzarella cheese, some had sausage and some had chicken and cheeses. They were delicious. Susan had made the homemade crusts. They were cooked on clay pizza stones.
Spinach Salad
bunch of baby spinach
roasted garlic sliced almonds
craisins
Italian cheese blend shredded cheese
1/2 package bacon cooked until crisp and chopped
Dressing
In a blender combine:
1/2 c. sugar
2t. dry mustard
2 t. salt
6 oz. vinegar
1 t. pepper
1/4 onion
2 c. oil
2 T. poppy seeds or to taste
The dressing makes a lot and you will have enough for several salads.
The Ahlstroms brought a fruit platter and dip that really went well with the other food. I neglected to get her dip recipe though.
Sorry Julie, I caught you with your eyes closed but you still look really cute!
Jaymie Utley made the dessert. It is so simple, elegant and beautiful... but guess what? We ate it after we had visited for a quite while and I forgot to get a photo of it. Here is the recipe though, and you will LOVE it.
Sherbet Delight
1/2 gallon pineapple sherbet (softened)
1 pkg. frozen raspberries, thawed with the juice (10 to 14 0z size)
2 diced bananas
Blend with a mixer and scoop into small waffle bowls
garnish with a Pepperidge Farm Milano cookie on top
