What's Cooking?
What was I thinking?! I took no pictures of all the yumminess that we had for brunch. I will just have to let you know about them instead.
The Ladies-Wot-Brunch meet up every 2 months and the only requirements are that coffee and cheesecake are present. Friendships develop a lot more deeply over coffee and cheesecake, especially if they are served on pretty dishes. :)
The LWB menu for March was:
The casserole, slaw, and broccoli salad are from the Southern Living Annual Recipes cookbook from 1981. 
The cheesecake is from my cheesecake bible the 
Southern Living Little Book of Cheesecakes. By the way, the one pictured on the cover there may be the best cheesecake I have ever eaten. 
Section grapefruits and put in a bowl. Chop oregano and throw in the bowl. In a jar, pour 1 part vinegar and three parts oil. Then sprinkle in salt, pepper, and drizzle some honey in the jar. Put the lid on the jar and give the dressing a good shake. Taste it to see if it needs any more of an ingredient. Keep parts separated until about to serve. When ready to serve, put salad greens on top of grapefruit & oregano. Shake the jar again then pour over the dressing. Toss everything together and serve. Very refreshing and dresses up plain lettuce nicely.
This is part of Miz Helen's Full Plate Thursday.
The Ladies-Wot-Brunch meet up every 2 months and the only requirements are that coffee and cheesecake are present. Friendships develop a lot more deeply over coffee and cheesecake, especially if they are served on pretty dishes. :)
The LWB menu for March was:
Vanilla Coffee
Hash Brown Casserole
Grapefruit & Oregano Salad
Fresh Apple Cole Slaw
Marinated Broccoli Salad
Crescent Rolls
Bananas Foster Cheesecake
The casserole, slaw, and broccoli salad are from the Southern Living Annual Recipes cookbook from 1981. The cheesecake is from my cheesecake bible the Southern Living Little Book of Cheesecakes. By the way, the one pictured on the cover there may be the best cheesecake I have ever eaten.
The grapefruit salad was adapted from a recipe I found on the Internet and the crescent rolls were from Pillsbury. :)
All of the recipes were very simple (the cheesecake was the fiddliest thing by far) and were perfect for a "dump cook" like me. The Cheesecake tasted like banana bread that had been spread with cream cheese; if you are into that sort of thing, it was delicious. If you are like me and not a huge banana fan, it was edible.
Here is the recipe for the Grapefruit Salad:
Grapefruit & Oregano Salad
2 Ruby Red Grapefruits
1 Fresh bunch of Oregano
Honey
Cider Vinegar
Olive Oil
Salt
Pepper
Salad Greens
Salad Greens
Section grapefruits and put in a bowl. Chop oregano and throw in the bowl. In a jar, pour 1 part vinegar and three parts oil. Then sprinkle in salt, pepper, and drizzle some honey in the jar. Put the lid on the jar and give the dressing a good shake. Taste it to see if it needs any more of an ingredient. Keep parts separated until about to serve. When ready to serve, put salad greens on top of grapefruit & oregano. Shake the jar again then pour over the dressing. Toss everything together and serve. Very refreshing and dresses up plain lettuce nicely.
This is part of Miz Helen's Full Plate Thursday.
Hi Pary,
ReplyDeleteI am so happy that you shared you menu for your event. This salad is very interesting, I just have to give it a try. I have never considered Grapefruit and oregano, but I think it will be really good. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
I'm hosting a wonderful tea sampler GIVEAWAY! Come check it out when you have time.
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Amy
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