December 14

Big Noodle Soup And Local Flaire

Big Noodle Soup

 

December 12th

From: sallrayjones@gmail.com

To: St. Martin’s Women’s Club Email Group

Subject:  Eric and Local Flaire

Thanks everyone for attending the meeting last night and what a treat to have Eric the new Chef at Church Cooks stop by with samples of his Big Noodle Soup.   Our little town truly needs a upscale restaurant and chef like him.

As we discussed with him, he would like us to select 4 – 6 recipes from our books so he can feature them on and off throughout the week.   His plan to bring local flare and charity into the restaurant is a big win for our causes, club, and parish.

We agreed we will use the winning recipe for each year which gives us 2 main dishes and 1 cookie.    Each of us will pick 3 other recipes that we feel will high light the town and our books the best and we will discuss our choices at the next meeting.

I would like to give Eric about 10 to pick from and let him make the final choice.   Our town has so many visitors from all around the world  he has the experience to know what to feature with that market better than we do.   These features will help us sell our books.  I see into the future how we could have something online also.

Remember items/idea’s to sell in the Gourmet Boutique are due in by the end of the year if you want them included in the Grand Opening.    Krissy and her team need to get the items ordered and get everything displayed.    (She told me she is going to offer her sister Jane the job of managing the Boutique).

See everyone tomorrow for the Christmas Cookie Bake Sale lets hope we sell out.

Next meeting is schedule for  next Friday at 4PM it will be a short one as I know we are all busy getting the last minute things done before Christmas.

See you all than and stay warm and safe.

Sally Ray

Big Noodle Soup 

Ingredients

  • 11/2 lbs hamburger (cooked and drained)
  • 16 ozs fresh canned tomatoes (whole, crushed by your hands)
  • 1 large onion
  • 16 oz mild bloody mary mix or V8
  • 2 tbs butter (plus more for softening onions)
  • 8 oz BIG noodles (such as rigatoni)

Directions:

  • Bring pot of water salted to boil for noodles
  • Brown the hamburger until just pink drain and set up
  • In the same pan soften the onion with 2 tbs of butter
  • As the you are preparing the above in a soup pot add the tomatoes and Bloody Mary or VS juice
  • Add 2 tbs butter to the tomato base 
  • Begin to bring juice/tomato to boil and turn down to simmer
  • Add noodles to by now boiling water and cook until al dente
  • Add hamburger, onions, and noodles to base
  • Season with Salt and Pepper
  • Simmer for 10 minutes longer and serve topped with Cheese and Fresh Cilantro or Parsley
  • Sour cream on the side add’s a nice touch go crazy and season the sour cream just like Eric did!

This is a simple comfort soup that is easy to make.   You can change to spicy Bloody Mary mix to add more flavor and depth.

Be sure to visit Krissy Carpenters web site www.eatcreatedesign.com.

 

Category: Church Cooks | Comments Off on Big Noodle Soup And Local Flaire
December 3

A Wish Come True

Make A Wish

In the meantime in Churchville, USA the renovations to the old mining building Kirssy purchased to open a restaurant to be named Church Cooks along with a  local gourmet boutique is well under way and scheduled to open in time for Valentines Day.   Krissy has been busy working on the details for the menu and hired the talent award wining young chef Eric Mowsman.

Eric is rumored to have met with Sally Ray and discussed the collaboration of the women clubs local favorites.  Sally Ray told Sarah if he is nothing else he is a handful of fun.   Eric agreed so kindly agreed to let the club use his name and would submit recipes to be included in the 2013-2014 addition.   Eric’s know for his creative twist on comfort foods.

Krissy also hired the local computer geek to start work on her eCommerce site that will be marketing products made by small town america with a focus on gourmet and hand crafted.  The old mining building has enough space to set up a substantial eCommerce inventory and shipping business.

For ROMANCE in town Mark and Krissy are considered an item in town and bets are out when there will be a wedding.  Considering they have yet to kiss the town has big hopes for them!

 

Category: Krissy Carpenter | Comments Off on A Wish Come True
November 28

Pumpkin Pie In Churchville

Candle Light Dinner

Sally Ray’s winning pumpkin pie recipe which can be found in the 2004 edition of St. Marta’s Church Cook Book.   She makes these every year and gives them away to families in need.

This is the note Sally Ray attached to each pie this year.   Every year it’s a different list!

I am THANKFUL for my husband for being so old school traditional, my kids for being my kids, sun shine in the warm summer, flowers that bloom, my Mom in heaven for watching over me, my Dad on earth for all he does for the world, my sisters for being the best sisters in the world, my brother for showing the world he could do it, my brother again for always being the first in line to help, my dogs for being misfits, valley girls and vampires, fresh fruit in the winter time, warm winter hats with big fat pompom’s, moon boots, small motor boots and big fish, bright colored beach towels, and best friends!

Be thankful for the little things in life like pumpkin pie with whipped cream!

Sally Ray’s Pumpkin Pie 

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 piece pre-made pie dough
Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Adapted from Paul Deen and made her way!

 

 

Category: Cakes and Cookies | Comments Off on Pumpkin Pie In Churchville
November 13

Jane and Upside Down Turkey

Upside down turkey

November 2013

From: jane1836@yahoo.com

To: krissycarpenter@eatcreatedesign.com

Subject: Thanksgiving Plans

Hey Sis..

Sorry I missed your phone call yesterday.   I am in New Orleans and needless to say it truly is the city of sin.   At times it’s so loud I cannot hear it ring.   I listened to your message and I will be heading your way from here next Saturday so we can plan, prepare and cook the TURKEY upside down just like we did as kids.

Please tell me  I can stay until the New Year I need a break from traveling and miss you!?   I thought we could cut down a tree together and make pizza ….gosh I guess I am just missing you and Mom.

Is Mark going to join us on Thanksgiving?   What else is going on?  Can’t wait to see and hear everything happening in that town of yours.   I should arrive on Sunday late so have the wine open and something fab to eat.  I will ring you when I am an hour out.

Kisses your little Sis ..

 

To: krissycarpenter@eatcreatedesign.com

To: jane1836@yahoo.com

This is the best news I have had in a long time.  Yes you can stay and I hope you know I am going to give it all I got to make you stay forever!   Yes to all the above … need to run as I am meeting contractors at the building this AM.   So much you can help with and so much to tell you.

PS I ordered the bird fresh just like Mom did.

Mom’s Upside Down Turkey

Place the turkey on the rack with the breast side down. This protects the white meat from overcooking and allows it to absorb the juices as they run downward into the bottom of the pan. Then, for the last hour of roasting, carefully remove the pan from the oven and flip the bird over. Return it to the oven with the breast side up, allowing the breast skin to crisp up and get golden brown.

 

Category: Krissy Carpenter | Comments Off on Jane and Upside Down Turkey
November 4

Drunken Noodles and Sales

IMG_1687In the meantime the Women’s Club of St. Marta’s in Churchville, USA finished tallying up the  Halloween Festival book sales and they topped all others years.   Sales nearly  hit 800 total cook books.   An very interesting thing occurred at Church Treat or Treat booth people were requesting the entire set of books for gifts or for there personal collections.    Causing Sally Ray to have to send someone to pull a few cases of the old books out of storage.

Sarah and Sally Ray will be putting together 5 book gift sets online for the Holiday’s that will include a special gift wrap.    The big discussion happening now will be do they need to reprint some of the old books?    AND should they push back the 2013/2014 addition to be release right before the Halloween Festival which is perfect timing for the Holidays and will turn the set into 6?

Krissy the newest member and proprietor of “opening soon” Church Cooks restaurant in town was working in the booth all night and was said to have played a huge part in the large number of entire sets sold.   Sarah was over heard saying “who in the world is the women that she knows so many people”.

Krissy also had several visit from Mark Brothers which caused great excited among the other members working the booth.   A spark of romance was detected and this and this alone will create enough gossip in town for a week.   Sarah asked Krissy about Mark but Krissy was tight lipped and said they are just good friends?   Friends with benefits is the real question!

Mark made this dish for Krissy the night after the big event and they ate by pumpkin lighted candles.

Saucy, Italian “Drunken” Noodles 

(Serves 4)

Ingredients:

• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Preparation:

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Thanks Grandma for the recipe!!!

Category: Krissy Carpenter | Comments Off on Drunken Noodles and Sales
November 1

Trick or Treat Churchville Style

monster meatloafFrom: sallrayjones@gmail.com

To: St. Martin’s Women’s Club email Group

Subject:  trick or treats treat count

We finally received the official count of the number of people we are expecting in town for the Halloween Festival tomorrow.   The number is larger than anticipated.  This is good news and bad news as we need more treats.   Also it would be a good idea to have a few more cases of cook books available.   I will stop by and get them out of storage.  Who can run extra out to the other retailers that will be selling them for us?  I would guess about 5 more per location?

So all of you that signed up for the last minute baking crew we will meet in the Church Kitchen at 4pm or as soon as you can arrive.   We need to make about 500 more treat bags.  The total count (and remember we are giving bags to adults)is 5460.   This is the number Laura calculated she has RSVP’s for little under 4800.   If you see her in and around town tonight thank her for a job well done with the new email invite system she set up.

Sarah has volunteered to pick up the extra supply’s in the city for us along with and inventory run.  Thank you Sarah.

We have a new member joining us to help make her cookies.  She rang me this AM and said that she accepted our invitation to become a member and would love to come and help tonight.

As you all know Krissy also made a donation to pay for all the ingredients to make the cookies for each bag.   Please make sure and thank her.   We are lucky to have her be so open and excited about what we do in our club to the point of not only joining but being apart of her restaurant and gourmet boutique.    In case all of you did not hear as I know some missed the last few meeting do to football games she is naming it Church Cooks.

Lastly we should discuss putting a special Halloween section in this years book?  I found this recipe on Pinterest and gives you an example of what I am thinking.   The section would be dinner before trick or treating to help offset the sugar intake of the night?  I am thinking Spooky Fun for the kids like the below.

Monster Meat Loaf

Category: Krissy Carpenter, Sarah Ray Jones | Comments Off on Trick or Treat Churchville Style