The Purple Popsicle Progressive Dinner

The Progressive Dinner was a fun time of food and fellowship for our MOPS moms!  Organized by the Purple Popsicle Table, the evening began with a meet and greet at the Dunlora Clubhouse.  The appetizers were served at Erin D.'s house.  Next up was the main course at Karen L.'s home.  And finally the dinner ended with dessert at Meredith C.'s house.  

 

The ladies who attended had a wonderful time and got to eat some delicious food!   Here are two recipes from the dinner:

Butternut Squash-Carrot Soup with Ginger

serves 6-8 (makes about 8 ½ cups)

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 tablespoons minced fresh ginger
• 1 1/4 pounds peeled and cut-up butternut squash
• 3 carrots, peeled and chopped, or 1 ½ cups sliced peeled baby carrots
• 5 cups fat-free low-sodium stock
• ½ teaspoon salt, or to taste (not needed if regular stock is used)
• 1 teaspoon ground ginger
• ½ cup half-and-half cream (optional)
• 1/4 cup chopped fresh cilantro, for garnish (optional)

1.    Melt the butter in a 6-quart saucepan over medium heat.  Add the onion and fresh ginger and sauté for 3 minutes.  Add the squash, carrots, stock, salt, and ground ginger.  Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, or until the squash and carrots are tender.

2.    Remove soup from the heat and allow to cool slightly, then purée in batches.  Return the puréed soup to the rinsed-out saucepan, add the half-and-half, and reheat over medium high heat just until the soup reaches a boil.  Garnish with the cilantro, if desired, and serve immediately.

Cooking Tip:    To use a whole butternut squash for this soup, preheat oven to 375°F.  Using a sharp knife, cut a 1 ½ -pound butternut squash lengthwise in half.  Scoop out the seeds and then place the two halves cut-side down in a baking dish.  Add 1 inch of water.  Bake for 45 minutes, or until the pulp is tender.  Allow the squash to cool slightly, then scoop out the flesh; you should have at least 2 ½ cups.

Storage Tip:    This soup keeps refrigerated for about 5 days.  It can be frozen, before the half-and-half is added, for up to one month.

Approximate Nutritional Information: Serving size: 1 cup Soup
Calories 135; Protein 3g; Carbohydrates 19 g; Fat 6g; Fiber 2g; Sodium 230mg; Vit A 14,224 IU; Vit C 21mg  

From: Eating for Pregnancy by Rose Ann Hudson and Catherine Jones

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Butter Tarts

Pastry:  use your favorite pastry recipe or buy pre-made tartlets from the store (or if you live in the C-ville area and don't want to pay $3.99 for 8 frozen tartlet shells @ Kroger (corner of Hydraulic & 29), buy refrigerated crust, cut out the appropriate size and bake in well greased muffin tins or aluminum foil tartlet pans)

Filling:

• 2 ¼ cups light brown sugar
• ¼ cup shortening (butter flavored is best)
• 2 Tbsp soft butter
• ¼ tsp salt
• 1 ½ Tbsp golden corn syrup (here it's either clear or dark... I used the clear kind)
• 4 Eggs
• ¾ tsp vanilla
• Approx. 1 cup raisins or walnuts or pecans (used pecans)

Line tart tins with pastry.  Put 1 teaspoon raisins or nuts into each shell.

Filling:  Combine all the ingredients:  beat until blended.  Neatly spoon 2 tablespoons into each unbaked shell to fill to the brim.  Bake at 350 degrees for 18 to 20 minutes or until risen and golden.  Let stand in pan for 5 minutes before carefully removing onto rack to cool.

Make 2 dozen 2 2/3 inch tarts.

Thank you to the Purple Popsicles for hosting the dinner!