[lanabanana73]

I know there are a bazillion clubs at TV, but I'm wondering if there's one where cooks get together and exchange ideas/recipes or cook together or something similar? I miss working in my old office where we were always talking about what's for dinner and new recipes we're trying. I am not someone who cooks a ton anymore, as sometimes it's just plain easier to eat cereal for dinner, but I enjoy trying new stuff and talking food.

Thanks!
Alanna

[PugLover]

Hi Alanna,

I am new (and part time) to TV, and loves to cook, share recipes and talk about food. I know there are Dine In & Out Clubs you can join at TV and within your own community (mine is the Village of St James.)

Friends of mine here in Maryland would come to my house and cook different dishes with me and then split the food with each other afterward. Love to meet you. Next trip in March. Cathy

[graciegirl]

I like to cook and I like to cook "easy". I will sometimes get requests for my very easy recipes from my dinner guests.

I will give you the one most requested right here and maybe you will give me one.

Ohio Corn Custard
3 eggs
1 can cream corn
1 cup milk
3 tablespoons flour
3 Tablespoons sugar
1/2 tsp. salt
1/3 tsp. pepper
2 Tablespoons melted butter

Whisk eggs until light. Add corn, milk and other ingredients in order given.
Place in greased cassarole and bake at 325 for one hour and 15 minutes. Time to serve immediately.

Simple and delicious.

[missypie]

Oh that looks YUMMY!!!! I will make that this weekend when the kids come over.

[Turtlediver]

I am moving down in March and would love to join a cooking club or just meet to exchance recipies...

[senior citizen]

Originally Posted by lanabanana73

I know there are a bazillion clubs at TV, but I'm wondering if there's one where cooks get together and exchange ideas/recipes or cook together or something similar? I miss working in my old office where we were always talking about what's for dinner and new recipes we're trying. I am not someone who cooks a ton anymore, as sometimes it's just plain easier to eat cereal for dinner, but I enjoy trying new stuff and talking food.

Thanks!
Alanna

We all get tired of the "same old same old" yet slow down in the kitchen once the children leave home and move far away......so I "hear you".

If you like to try various ethnic foods for a change of pace.......here is an easy Indian recipe that my dear friend, now deceased, gave to me. She was born in Budapest Hungary but married a fellow from India and learned to cook with the best of them.

Indian food is very fragrant and the recipe below is no exception. Many Indians are vegetarians or vegans but her family did eat chicken......she would use the leg portions as that is what her children liked.

I've seen the same recipe with boneless chicken breasts or as kabobs, or simply the thigh portion itself which makes for juicier chicken than the breast.

This one is easily done on an outdoor grill; we enjoyed many a great barbecue at their home. Below directions are for a 500 degree OVEN.

It's traditionally served with cucumbers in yoghurt sauce, garnished with mint.
You can grate them, dice them, chop them, slice them.....whatever.

TANDOORI CHICKEN LEGS with RAITA (cucumbers)
(Serves 4 to 6 but is easily doubled, tripled, etc. for a crowd).

Serve with Jasmine or Basmati Rice.......plus "Nan" Indian bread if available.
Also may be served with "curried rice with raisins and almonds" which is another recipe......

INGREDIENTS:
1 cup plain yoghurt
Juice of 1/2 lemon
1 Tablespoon freshly grated ginger root
1 Tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cardamom
1/4 teaspon coriander
1/4 teaspoon cloves
6 chicken legs (drumstick and thigh) skin and excess fat removed
4 small red onions cut into 1/4 inch rounds
Cilantro sprigs for garnish
1 lemon cut into wedges
(IF THE INGREDIENTS SOUND DAUNTING, SOME PEOPLE CHEAT WITH READY MIXED GARAM MASALA FOUND IN THE INDIAN SECTION OF THE MARKET)

Also, some folks use food dye to give it a reddish color; not necessary.

DIRECTIONS:
Place yoghurt, lemon juice, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamon, coriander, and cloves in a LARGE BOWL ; combine.
Add chicken and coat with marinade.
Cover with plastic wrap and chill in frig. 6 hours or OVERNIGHT IS BEST.

PREHEAT OVEN to 500 degrees. Place red onion rounds on a large pan.
Top with the marinated chicken drumstick thigh portions.

Roast about 40 minutes or until chicken is dark red, slightly charred and juices run clear when meat is pierced.

Garnish with cilantro; serve with lemon wedges and raita.

RAITA:
1 1/4 cups plain yoghurt
1/2 English cucumber (European cuke), peeled and seeded if necessary.
1/2 teaspoon coarse salt
1/8 teaspoon ground cumin
2 tablespoons fresh mint coarsely chopped, plus sprigs for garnish.

Directions:
Place yoghurt in a medium bowl.
On the large holes of a box grater, grate cucumber directly into the bowl.
Season with salt, cumin, and mint, ....stir to combine.
Transfer to frig until slightly chilled. Garnish with mint and serve.

[lovsthosebigdogs]

Those recipes sound delish! Can't' wait to try them. I love to cook and try new things. It would be so much fun to have a get together and try new things people bring (unfortunately I haven't moved down yet) and I love to cook for people. Usually I wind up cooking too much and looking for people to share it with or my poor husband has to eat the same thing for days.
Ok, here are a couple of my own. I hope they don't sound like TOO much trouble, but they are both so very good. I know the muffins make more than my husband and I can ever eat, but that's never a problem because my friends never complain when we give some away. The zucchini is so addictively good that I can't make it unless I know I am going to take it to a pot luck or something. If it's home I just pick at it repeatedly until it's gone. Not good for me. It is good hot or warm or room temp. Hope you like them.

ZUCCHINI SQUARES
1/2 c. vegetable oil
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced, or 1/2 tsp. garlic powder
4 eggs, beaten
1 c. buttermilk baking mix, such as Bisquick (I use the lite Bisquick)
3 c. unpeeled, thinly sliced zucchini (small)
Combine oil, 3 eggs, stir in baking mix and fold in zucchini. Spread in greased 9x13 inch pan. Bake for 25 minutes at 350 degrees. Check for firmness, it may take longer in your oven. Cut in squares and serve hot.

DONUT MUFFINS makes 10 regular muffins I like this because I don't have to pull out the mixer and it uses ingredients I have in the house

3/4 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Coating
2 tablespoons butter, melted (optional)
1/2 cup superfine sugar (you can pulse regular sugar in food processor to make it), or powdered sugar

•Lightly grease a muffin tin with vegetable oil or spray.

•In a large bowl, beat together sugar and egg until light in color. Add vegetable oil, milk, and vanilla to sugar mixture and combine.
•In a separate bowl, combine flour, baking powder, salt, and nutmeg. Then pour into liquid mixture and stir to combine.
•Fill muffin cups 3/4 full, and bake in a 350 degree preheated oven for 18-20 minutes (but check on it if you oven is faster), or until a tester inserted in the middle comes out clean. Using a pastry brush, brush cooled muffins with melted butter and dip buttered tops in fine sugar or sprinkle with powdered sugar to finish.

[senior citizen]

Originally Posted by lovsthosebigdogs

Those recipes sound delish! Can't' wait to try them. I love to cook and try new things. It would be so much fun to have a get together and try new things people bring (unfortunately I haven't moved down yet) and I love to cook for people. Usually I wind up cooking too much and looking for people to share it with or my poor husband has to eat the same thing for days.
Ok, here are a couple of my own. I hope they don't sound like TOO much trouble, but they are both so very good. I know the muffins make more than my husband and I can ever eat, but that's never a problem because my friends never complain when we give some away. The zucchini is so addictively good that I can't make it unless I know I am going to take it to a pot luck or something. If it's home I just pick at it repeatedly until it's gone. Not good for me. It is good hot or warm or room temp. Hope you like them.

ZUCCHINI SQUARES
1/2 c. vegetable oil
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. chopped parsley
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced, or 1/2 tsp. garlic powder
4 eggs, beaten
1 c. buttermilk baking mix, such as Bisquick (I use the lite Bisquick)
3 c. unpeeled, thinly sliced zucchini (small)
Combine oil, 3 eggs, stir in baking mix and fold in zucchini. Spread in greased 9x13 inch pan. Bake for 25 minutes at 350 degrees. Check for firmness, it may take longer in your oven. Cut in squares and serve hot.

DONUT MUFFINS makes 10 regular muffins I like this because I don't have to pull out the mixer and it uses ingredients I have in the house

3/4 cup sugar
1 egg
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

Coating
2 tablespoons butter, melted (optional)
1/2 cup superfine sugar (you can pulse regular sugar in food processor to make it), or powdered sugar

•Lightly grease a muffin tin with vegetable oil or spray.

•In a large bowl, beat together sugar and egg until light in color. Add vegetable oil, milk, and vanilla to sugar mixture and combine.
•In a separate bowl, combine flour, baking powder, salt, and nutmeg. Then pour into liquid mixture and stir to combine.
•Fill muffin cups 3/4 full, and bake in a 350 degree preheated oven for 18-20 minutes (but check on it if you oven is faster), or until a tester inserted in the middle comes out clean. Using a pastry brush, brush cooled muffins with melted butter and dip buttered tops in fine sugar or sprinkle with powdered sugar to finish.

Hello:
This is exactly what I've been looking for....so I thank you.

I just printed out the recipe which sounds very much like a "zucchini quiche" recipe I used to make many moons ago...........however, this one sounds easier to serve, being that it is cut into squares rather than served from a pie dish or quiche pan.

All of the ingredients turn it into a very yummy "snack" as you mention, either cold, warm or right out of the oven......or a great lunch or simple supper.

It's actually an old Italian recipe given a modern spin with the Bisquick.

Again, thank you. Can't wait to go out to buy the zucchini.....

[senior citizen]

p.s. Here is a Quick and Easy recipe for a hot humid VILLAGES SUMMER DAY, or any day for that matter. Made ahead and chilled.

DILLED SHRIMP SALAD (10 MINUTES OR LESS PREP TIME)

Nine servings

INGREDIENTS:
3 pounds frozen cooked small salad size shrimp (thawed under cold water)
2 lemons, juiced
1 lime, juiced
2 stalks celery, washed and chopped
3 green onions, chopped (scallions)
1 tablespoon chopped fresh dill weed
1 cup Hellmans mayonaise
Ground black pepper to taste

DIRECTIONS:
Thaw shrimp as above in colander under cold running water
(unless using fresh shrimp...then cook it first)

Place shrimp in large bowl....

Squeeze fresh lemon and fresh lime juice over shrimp.

Add chopped celery, green onions, dill, mayonnaise and pepper, mix well.

Refrigerate for 2 hours or more to allow flavors to blend and combine; bring to room temperature 15 minutes before serving.

Great as shrimp boats (or round croissants/sliced French baguettes, etc.)
or......served over dark green romaine salad greens with cherry tomatoes.

Great quick lunch or easy supper out on patio.............

[jebartle]

Doug's Favorite Fudge

Ingredients:

3 cups granulated sugar
3/4 cup unsalted butter
2/3 cup evaporated milk (Yea, and what to do with the rest!!!!)
1 lb. semi-sweet chocolate (morsels, chips or block)
7 oz. jar marsh-mellow cream
1 tsp. vanilla extract
1 cup chopped walnuts

Prepare everything in advance and have ready to do, chopped
chocolate, chopped nuts, best to have marsh-mellow cream already out of the jar and in a bowl that you can easily scrape out with a rubber spatula. Use 8x8 baking pan, butter ( I like it better than PAM)

In 3 qt, thick-bottom saucepan, bring sugar, butter, and milk to a rolling boil on medium heat, stirring constantly until mixture reaches a boil, set timer for 4 minutes or if you have a candy thermometer when it reaches 234 degrees but 4 minutes is usually good.

Remove from heat. Quickly stir in chocolate and marsh-mellow cream. Once melted and mixed, stir in vanilla and then walnuts. Pour in pan, cool to room temp. b4 slicing (about 4 hrs), you may want to chill in refrig. to get more firm..

Low calorie if you chew BUT don't swallow...

[lanabanana73]

Well, seems like we have a good start! Since I'm from the maple state, I'll give you a recipe for our favorite Maple Vinaigrette.

6 Tbsp Rice Wine Vinegar
4 Tbsp Olive Oil
2 Tbsp VERMONT maple syrup (of course!)
2 cloves finely minced garlic

I use my mico planer for the garlic and it works great.

[Cissy]

Although I don't post often on TOTV, I'm an avid TOTV reader. However, I am compelled to respond to the "cooking club" thread as cooking is my passion, even now that I'm living in TV where all my friends prefer to dine out than in. No one seems to be interested in "going to the trouble" of cooking, which is a real disappointment to me. I would love to form/join a cooking club with like minds, perhaps meeting on a monthly basis at lunchtime, for instance, and sharing dishes and recipes, along with great conversation, of course! Is anyone interested?

[villages07]

There was a feature story on the front of Wednesday, 2/22 Lifestyles section of the Daily Sun about a cooking club. For those interested, might be worth checking out.

There is a reference to the article in the online Sun but not the full text.

Cooking club allows Villagers to share recipes - The Villages Daily Sun: In Todays Daily Sun

[l2ridehd]

Cooking clubs are great. One concept I like is where you get 6 couples and once a month one couple hosts dinner for everyone. We did ours where everyone arrived around 4 PM and actually sort of helped with the dinner prep so they could see how everything was done. All recipes were provided to everyone and it was great fun. After a couple rounds we started doing themes where we picked 12 meal types and then drew them from a hat. There are few other formats that work as well.

[jojo]

Like these recipes. Thanks. I too would like to be a part of a cooking club but I would like it to be fun and low stress. The article in yesterday's Sun talks about how the hostess sets a theme and the table and says they go "way out." Not for me. I like a nice table but I'm beyond going "way out." They are trying to make things that are not so simple. They also "critique" each other's dish. I like to play social tennis and not keep score. That's where I am in life.