Newspaper Page Text
The Le4 County Ledger
Wednesday, September 28,2011 - Page 9A
FAMILY FEATURES
I f you love to entertain and want to
support a good cause, now you can
do both at the same time.
Now in its 10th year, Cook for the Cure
presented by KitchenAid is a program
that gives people with a passion for
cooking a way to support the fight
against breast cancer. Through culinary-
based fundraising, events, auctions and
the sale of pink products, the partnership
between KitchenAid and Susan G. Komen
for the Cure® has raised over $8 million
for the cause.
“It adds another layer of purpose to
one of life’s great pleasures, cooking and
enjoying food with family and friends,”
said Debbie O’Connor, senior manager
of brand experience for KitchenAid.
You can make a difference by hosting
a party that lets you Cook for the Cure
by raising awareness and funds for breast
cancer research. Here are some ideas to
get you started:
■ Invite guests for an evening of appe
tizers and drinks. (Try these recipes
for Mushroom-Onion Tartlets and
Meatball Hors D’oeuvres with Tangy
Barbecue Sauce.) Encourage fundrais
ing by awarding a prize to the guest
with the highest donation. Or, let
donors enter their name into a drawing
to win a restaurant gift certificate or
spa treatment.
■ Organize a fundraising bake sale.
(Your contribution could be these
Coconut-Lemon Layer Bars.) Get
the neighbors involved in baking,
promoting and selling — it’s a great
way to bring everyone together.
■ Host a potluck brainstorming party.
Invite people who share your passion
for helping others to bring their
favorite dish and think up creative
ways you can support the cause as a
group. Vote on a project and then let
everyone pitch in to get started.
Cooking good food, sharing time
with friends, and giving back to the
community — that’s a recipe for a
truly great party. Learn more at
www.CookfortheCure.com.
Cooki
fora Cause
Pass the Plate
Sharing baked goods with friends is a pleasure. Now you can do
that and raise money for a good cause.
You can purchase the KitchenAid “Pass the Plate” serving
platter at www.kitchenaid.com. Designed with charming artwork
by celebrity chef and PBS cooking show host Jacques Pepin, the
platters were created to be re-gifted again and again, along with a homemade culinary creation from the giver.
Each time the individually numbered plates are registered online and passed along to others, KitchenAid will
make a $5 donation to Susan G. Komen, making this gift extra sweet. Since 2001, KitchenAid has proudly
donated over $8 million to Komen through the Pass the Plate initiative, sales of pink products, celebrity chef
auctions, and fundraisers hosted by supporters like you. Please visit www.CookfortheCure.com for more
information.
Mushroom-Onion Tartlets
Makes 24 tartlets
4 ounces light cream
cheese
3 tablespoons butter,
divided
3/4 cup plus 1 teaspoon
all-purpose flour
8 ounces fresh mushrooms,
coarsely chopped
1/2 cup chopped green
onions
1 egg
1/4 cup dried thyme leaves
1/2 cup shredded Swiss
cheese
Place cream cheese and 2 table
spoons butter in bowl of electric
stand mixer. Attach flat beater to
mixer. Turn to medium and beat
about 1 minute. Stop and scrape
bowl. Add 34 cup flour. Turn to
low and mix about 1 minute, or
until well blended. Form mixture
into ball. Wrap in waxed paper
and chill 1 hour. Clean mixer bowl
and beater.
Divide chilled dough into 24
pieces. Press each piece into
miniature muffin cup (greased,
if desired).
Meanwhile, melt remaining
1 tablespoon butter in 10-inch
skillet over medium heat. Add
mushrooms and onions. Cook
and stir until tender. Remove
from heat. Cool slightly.
Place egg, remaining 1 teaspoon
flour, and thyme in mixer bowl.
Turn to medium-high and beat
about 30 seconds. Stir in cheese
and cooled mushroom mixture.
Spoon into pastry-lined muffin
cups. Bake at 375°F for 15 to
20 minutes, or until egg mixture
is puffed and golden brown.
Serve warn.
Coconut-Lemon
Layer Bars
Makes 32 bars
2 cups vanilla wafer crumbs
6 tablespoons butter,
melted
1 package (8 ounces) cream
cheese, softened
1 tablespoon grated
lemon peel
3 tablespoons lemon juice
1 egg
1 cup (6 ounces) white
chocolate chips
1 cup sweetened flaked
coconut
1/2 cup chopped macadamia
nuts
Preheat oven to 350°F. Place
vanilla wafer crumbs and butter in
medium bowl. Stir until combined,
about 2 minutes. Press crumb
mixture firmly in bottom of 13 x
9-inch baking pan; set aside.
Beat cream cheese, lemon peel,
lemon juice and egg in bowl of
electric stand mixer at low speed
until smooth. Spread evenly over
crumb mixture.
Layer bars evenly with chips,
coconut and nuts; press down
firmly with fork.
Bake 25 to 30 minutes or until
lightly browned. Cool completely.
Cut into 4 rows by 8 rows. Cover;
refrigerate until ready to serve.
Meatball Hors D’oeuvres
Makes 30 meatballs
1 pound ground beef
2 egg yolks
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped parsley
3/4 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon pepper
2 tablespoons chopped stuffed
olives
1/4 cup olive oil
Tangy Barbecue Sauce
(recipe follows)
Place ground beef, egg yolks, bread crumbs,
Parmesan cheese, parsley, garlic salt,
oregano, pepper and olives in bowl of
electric stand mixer. Attach flat beater to
mixer. Turn to low and mix for 1 minute.
Form mixture into 30 (1-inch) balls and
fry in olive oil until well browned. Drain on
paper towels. Warm Tangy Barbecue Sauce
and pour over meatballs. Serve warm from
chafing dish.
Tangy Barbecue Sauce
Makes 2 cups
1 1/4 cups packed brown sugar
1 cup ketchup
2 tablespoons Worcestershire
sauce
2 tablespoons vinegar
1 cup strong coffee
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a
heavy saucepan. Mix well
and cook over medium heat
10 minutes, stirring occasion
ally. Reduce heat and simmer
30 minutes. Cool sauce and
store covered in refrigerator
until needed.