Lasagna Classico!

In attendance: Jillian, Gordon, Caitlin, Lewis Patrick Lewis, Sean, Amanda, Megan

Menu:
Lasagna
Focaccia bread
Garden Salad
Sweet potato fries
Red wine

Caitlin came over early to learn to make the lasagna--it turned out great!

The Official Lasagna of the Fancy Paper Plate Club

Ingredients
1 box whole wheat blend lasagna noodles (16 noodles)
1/3 finely chopped onion
5 cloves finely chopped garlic
1 pound Italian pork sausage
1 can chopped tomatoes w/ garlic and olive oil
1 large jar red sauce of your choice
30 oz Ricotta cheese
2 eggs
1 can spinach, drained
Lots and lots of grated mozzarella, parmesan, and cheddar cheese

Saute onion and garlic in 1 tablespoon olive oil, add sausage and cook until no longer pink. Drain if necessary. Add chopped tomatoes and red sauce, simmer. Meanwhile, heat water in large pot (optional: add tsp of salt to water). When boiling, add lasagna noodles and cook until tender, about 8 minutes. In medium bowl, mix ricotta cheese, eggs, and spinach.

In ungreased 9x13in pan and 8x8in (or 7x11in) pan, spoon a small amount of sauce into bottom and spread evenly. Top with layer of cooked noodles. On top of noodles, spoon 1/3ricotta mixture and spread evenly. Top with layer of grated cheese, then sauce. Repeat 3 times or until pan is full to brim. Top layer should be grated cheese.

Bake both pans together in 350 degree oven for 30 minutes. Remove from oven, sprinkle top of lasagna with dried crushed parsley, and allow to cool for 15 minutes.

Devour!!

Up Next: Italiana!

Pop Quiz:
Do you love lasagna?
a. Yes
b. OMG, Yes!
c. I'm drooling just reading the word.
d. All of the above

Well then, let's have some!

When: Tuesday, July 27th 6ish
Where: Jill & Gord's
What: Italian Night!

Lasagna will be provided. Bring a side dish to share.
Some menu ideas: Green Salad, Fruit Salad, Sangria, Garlic Bread, Chianti

Totally Chill

In attendance: Jillian, Gordon, Caitlin, Lewis Patrick Lewis, Sean, Cashius, Joe J.

Menu:
Gordon and Jillian's Hungarian Cold Cherry Soup
LPL's New York Pasta Salad
Sean's Quinoa Cilantro Salad
Caitlin's Tea Sandwiches with Herbed Butter and Smoked Salmon
Caitlin's Extra-Fancy Guacamole

Kudos to Caitlin for trying out two completely new recipes! What a lovely, chill evening. Kudos to Cashius for providing endless entertainment all evening.

After dinner, we sat chatting for a couple hours about:
-Movies that are so bad they are good
-Stories my dad loves to tell
-Joe's new job in Utah
-Hoopfest (the Consolation Bracket Champion was in attendance!)
-Gordon's latest adventures in tackling children

Normally I would post a recipe from the evening, but these were so good, we are keeping them all secret.

A Lesson in Not Cooking...

When: Tuesday, June 29th, Eveningish
Where: Casa de Caitlin
What: Cold food!
Who: You! And your friends! And a dish to share!

That's right! It's finally starting to feel like summer in Spokane, so the Fancy Paper Plate Club is getting together to celebrate recipes that don't require slaving away over a hot stove (or oven).

Examples/Suggestions:
Salads of any variety
Gazpacho or other cold soups
Sandwiches
Veggie/Fruit platters
Popsicles
Sangria

Note to attendees: This one is BYO Chair. Also, beware of the cat; it bites.

BBQ Spactacular!

Where: Sean and Amanda's
In attendance:
Sean, Caitlin, Jillian, Gordon, Kent, John, Leah, Dr. Erin Rose, Paul K, Grandma Dot, and a variety of S&A's neighbors.

Menu:
Barbecued skewers of marinated beef & veggies
Potato Salad
Ambrosia
Potato chips
Tortilla chips and salsa
Grilled Dilly Asparagus
Corn on the cob
Baked potato fries
Apple Junk
Cheese cake with warm blueberry sauce
New Belgium Beer (CO)
Red Truck Wine (CA)

Activity: Croquet on the front lawn (Team John and Leah FTW).

Another fabulous FPPC! Lots of first-timers to make things interesting. And perfect summery weather!


Grilled Dilly Asparagus

Ingredients
Bundle of fresh, smallish asparagus
Splash of olive oil
Several shakes of dried crushed dill weed
Pinch of salt

Lay asparagus in wide, shallow dish. Splash with olive oil. Sprinkle with dill and salt. Toss lightly. Grill! Devour!

Americana-Rama!

Time for a sunny, summery Fancy Paper Plate Club extravaganza!

When: Tonight!! 5:30ish
Where: Amanda & Sean's
Who: You! And your friends!
Theme: Americana

Proposed Menu:
BBQ Steak & Veggie Skewers in Gordon's Special Sauce
Potato Salad
Ambrosia
Cheesecake
Freedom Fries (yes, I said it)
Chips & Dip
BEER!


See you there!

China Paradise

Where: Kent’s
Who: Kent, Caitlin, Jillian, Gordon, Leah, John, Ben, Petey

Menu:
BBQ Pork with hot mustard
Sweet Venison-Pork Egg Rolls with hoisin dipping sauce
Wonton Soup
Asian Chicken and Noodle Salad
Lemon Chicken (served over hot white rice)

We ate on Kent’s back porch (new outdoor furniture!) and had a little fire as well. The food was fabulous, as always! Cait made the salad and many of the wontons for the soup. Ben was initiated into the club (next time we will make him cook!).

Lemon Chicken

Ingredients:
2 chicken breast halves, cut into bite-size pieces
2 TBS corn starch
2 TBS soy Sauce
1 whipped egg white

Sauce:
Juice of 2 large lemons, plus zest of one lemon
1 TBS of soy sauce
1 TBS rice wine
1 tsp sugar

Optional:
Chopped zucchini, baby corn, green onions and/or snow peas

Sprinkle chicken pieces with corn starch and stir until well mixed. Mix soy sauce and egg white, then pour over chicken and mix well. Heat sesame oil in large wok, add chicken and sauté until brown on all sides.

Meanwhile, stir together sauce ingredients. When chicken is browned, remove from wok and set aside. Pour sauce into wok and bring to a boil. Add chicken and any chopped veggies you have chosen to add. Cook until sauce thickens. Serve over hot rice.