Woman's Club of Cranbury
This year, we have scrapbook pages and videos. And we have recipes and a list of awards we won and NJSFWC articles about us. This should be the final version.
Can you find the duplicate picture of a member with the initials JH?
Our annual Show and Tell went Virtual. We had 12 attendees.
Jennifer Adair spoke on writing history. 42 attendees were enthralled.
We learned about the Seeing Eye.
Our first Virtual General Meeting. It was attended by 34 members and our guest speaker, Ray Chimileski, Founder/Executive Director of OPERATION CHILLOUT.
Fran Rak reviewed the book "Where the Crawdads Sing" by Delia Owens. The sound for the first 1:15 is poor. But hang in there. It gets better.
2 tbl butter
1 celery stalk sliced
1/4 onion in quarters
2 carrots sliced
1 clove garlic chopped
1 golden zucchini sliced ( if you use green zucchini peel it first )
2 tomatoes peeled and seeded or ( 1 can Heinz fire roasted tomatoes )
2 cups chicken or vegetable stock , I use low sodium pacific brand or trader joes
1 can low salt cannelini bean
1 tsp basil
salt and pepper to taste
dash red pepper flakes
dash balsamic vinegar
1/2 cup fat free evap milk or milk or cream
Melt butter in large soup pot. Cook all vegetables for 10 minutes stirring frequently.
Add stock and season with all spices bring to boil. Add drained washed beans. Reduce heat. Simmer 1 hour. Puree in blender until creamy. Put back in saucepan and add milk and parm cheese. Simmer 2 minutes.
1 cup pearled farro
1/2 cup raw peptitas
4 ears fresh yellow corn shucked
1 Tbl EVOO for corn
salt and pepper
8 oz package mozzerella cheese, cubed
3 scallions chopped
2 Tbl minced fresh parsley
2 Tbl minced fresh basil
2 Tsp minced fresh mint
2 Tbl white vinegar or white balsamic viniegar
1/4 cup EVOO
Cook the farro according to package directions and set aside. In a skillet add pepitas stirring until lightly toasted. Position the oven rack in the top position and set the broiler to high . Place the corn on a baking sheet and rub with 1 TBl. EVOO, sprinkle with salt and pepper. Broil the corn turning every 5 minutes until charred on both sides. Cool ears and remove the kernels. .Place the farro, peptitas, corn kernels and the remaining ingredients in a large bowl and season with pepper and salt to taste. Serves 4 - 6
1lb. dried Great Northern beans, soaked overnight if possible, drained & rinsed
3 carrots, diced (about 1 1/2 cups)
2 stalks celery, diced (about 1 cup)
1 onion, diced (about 1 1/2 cups)
3 cloves garlic, minced
1/2 tsp dried sage
1/4 tsp rosemary & thyme
salt and pepper to taste
Soak beans in water at least 4-12 hours, or overnight. Drain and rinse beans in a colander.
Place soaked beans, carrots, celery, onion, garlic, sage, thyme, and rosemary in the slow cooker.
Cover with broth and water.
Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup gets). Add salt & pepper to taste.
This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of
fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to
soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until
fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer.
Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and
blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
Season to taste and serve with parsley, pepitas, and crusty bread.
8 SERVINGS prep time: 15 MINUTES
cook time: 1 HOUR 20 MINUTES
1 cup diced onion
1 cup diced celery
1 T olive oil
3 cups diced sweet potato, cut in pieces about 1/2 inch (see notes)
2 tsp. dried oregano (see notes)
2 tsp. ground cumin
1 tsp. ground chile powder (New Mexico chile powder preferred)
1/2 tsp. dried sage
5 cups turkey stock (see notes)
two 15 oz. cans black beans
2 cups diced leftover turkey
4 oz. can diced green chiles
1/4 cup fresh squeezed lime juice (I used my fresh-frozen lime juice)
salt, fresh ground black pepper to taste
1. Heat olive oil in heavy soup pot, add onions and celery and saute about 5 minutes.
2. Add sweet potatoes, oregano, cumin, chile powder, sage, and turkey stock, lower heat to a simmer, and
cook about 40 minutes, stirring a few times.
3. Add black beans, rinsing out the can with a small amount of water and adding all bean liquid. Simmer
soup 15 minutes more.
4. Add diced turkey and green chiles and simmer about 15 minutes more.
5. Stir in fresh lime juice, season with salt and pepper as desired, and cook 5 minutes more.
6. Serve hot, with additional fresh lime to squeeze into soup if desired.
1.5 to 2 cups spinach (palak) I used lots more
1/4 cup chopped onions
2-3 garlic cloves finely chopped
1/4 tsp cumin (more)
1 tej patta (Indian bay leaf)
2 cups water
1 Tbsp olive oil or butter
Salt and pepper
Grated cheese or paneer to garnish
1. Rinse spinach well. Chop
2. Heat oil and fry bay leaf for a few seconds
3. Add garlic and brown
4. Add onions and sauté til soft
5. Add spinach, salt and pepper
6. Add flour and water, stir well
7. Bring to boil then simmer 5 minutes
8. Add cumin
9. Let cool. Take bay leaf out. Blend til smoothe
10. Check seasoning. Add water if necessary. Reheat. Garnish.
This is the second year of our digital scrapbook. We will also have a hard-bound album.
The scrapbook is being revised constantly, so come back often to see what is new.
Click on Download to view a file. Feel free to share with your family and friends.
Beginning in 2018, we had a new digital scrapbook (in pdf format) as well as a hard-bound album.
There won't be any changes from this point forward unless to is to correct an error.
Click on Download below to view a file. Feel free to share with your family and friends.