Monday, July 30, 2012

Sunflowers For Sunny Gals


It seems I am obsessed with sunflowers! I'm really not, only this month! Subliminally, I think I was affected by my friends beautiful sunflower table in March. (Featured in a previous blog). The power of suggestion to the mind is incredible and not always consciously perceived. Be that as it may, I have fallen in love with this beautiful flower and the outdoorsy country feel it lends to any setting. I'm finding LOTS of people LOVE sunflowers!

This table was gleaned from last weeks sunflower dining and customized to last nights event which was a Leadership Group Dinner. Each year we form new leadership groups within our leadership members. This is my groups "Getting Acquainted With Your New Group" dinner.




Above: Amazing Gazpacho, my over 30-year-old recipe for Enchiladas, (Picture taken before baking) Coconut Cream Cake topped with chopped pecans and toasted coconut, served with a broiled pineapple slice, topped with vanilla ice cream and toasted coconut. Denise made homemade Guacamole, and Shannon brought a delicious mixed salad. Everything was yummy!!


Do you have friends that make you feel like a queen at everything you do? I do, and I treasure them and I love DELIGHTING them in whatever ways I can. This is one way I can do that. My serious goal for this year is to let them know, ever so much, how treasured they are with words, deeds, and support. They add so much to my life and the lives of others. They always have sunny dispositions, just like the sunflower! Did you know that a sunflower's bloom follows the face of the sun? These friends of mine follow the face of the "Son". That's why they all radiate love, joy, peace, patience, kindness, gentleness, faithfulness and even self-control...the Fruit of the Spirit.


Before summer is over, I'm hoping to go on a picnic with that picnic basket! I can use the table square I made of fabric ordered on eBay. A tin can is embellished with lace and tied with a raffia bow. A wine bottle is adorned with two types of lace and sunflowers were inserted for a preponderance of sunflowers. The glass container will contain a lively limeade with limes and other fruits. This table really catches you by surprise and abundance as you round the corner into my kitchen...Just the effect I want to create for my guests. :-)





Here are the recipes. Enjoy!

Gazpacho Con Gusto
Serves 6-8

1 liter Original Flavor V-8 Juice
5 mediumtomatoes, diced
2 green onions, whiteparts thinly sliced, green parts reserved for garnish
1 regular or English cucumber, diced
1 sweet red bell pepper,seeded, diced
1 small purple onion,finely chopped
1 Jalapeno pepper,minced, seeds removed
1 large garlic clove,minced
Juice of 1 lemon
Juice of 1 lime
2 tablespoons extra-virgin olive oil
2 teaspoons ground Cumin
2 teaspoons salt, or to taste
2 teaspoons sugar
2 teaspoons Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro

Garnish:
Chopped Avocado
Cilantro
Lime wedges

Combine all of the ingredients,except the cilantro in a large bowl. Mix together and taste for seasoning.Refrigerate at least one hour. Before serving, stir in the cilantro. Serve garnishedwith sliced green parts of the spring onions, chopped avocado, additionalcilantro and lime wedges. You could also add cooked shrimp.

Hint: You can minimize the sting on your fingers from the chopping of the Jalapeno pepper by dripping the juice of lemon on your hands. Note to Self: Do not put contact lenses in after chopping a Jalapeno pepper!! :-O

Coconut Cream Cake: See Previous Blog Post by searching "Dory's Coconut Cream Cake"


Enchiladas Ole!

1 ½ lbs ground beef (sautéed)
or shredded chicken or pork
*2bunches green onions (chopped)
*1 canchopped olives, reserve some for top of enchiladas
*16ounces sour cream
*16ounces cottage cheese
*1small and 1 large can green chilies (diced or regular)
*1package Lipton Onion soup mix
3 packages of Mixed Cheddar and Jack Cheese
(or Mexican Cheese by Sargento)
1small and 1 large can Enchilada sauce
1package (36) corn tortillas
Toothpicks
3 small cans sliced black olives

  • Mix starred items together in a large bowl.
  • Saute meat, set aside.
  • Fry tortillas in oil 1-2 inches deep in a small frying pan, remove with tongs, and place in casserole dish. (I do this all at once).
  • Fill tortillas with *cream mixture; add meat, close with toothpick.
  • Cover tortillas with grated cheeses and enchilada sauce.
  • Sprinkle with remaining olives.
  • Bake 35-40 minutes at 325 degrees. Remove toothpicks before serving!

Enjoy!!



6 comments:

  1. You have new dishes and a fairy garden on this weeks table. (I may not qualify since I was there.) :) Thank you for a beautiful and Son filled dinner.

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    1. Check one more time Mona! I'm referring to the dining room table, not the one in the kitchen. You do qualify!

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  2. Everything looks so lovely. Great to see the profusion of smiling sunflowers.Super presentation on the gazpacho!

    - The Tablescaper

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    1. Thank you! I'm sorry I don't know your first name. Is it Kathleen? I love your blog and have referred several people to it. Keep up the beautiful work!

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  3. What a sunny fun table! Your friendships sound so meaningful and Christ centered! What a beautiful post!

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    Replies
    1. Thank you Yvonne for your sweet comment. I really have wonderful friends. Sounds like you do too. We are indeed blessed. Looking forward to your next blog. I loved the green hydrangeas!

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