International Potluck
By: Karen WeHunt-Harden, Contributing Writer | wharden1950@gmail.com
Congratulations to our winners of the October Recipe Challenge Tasting. THE MUSE – Home of Stone Soup Storytelling at 134 South Main Street hosted the event on Monday night, October 20th.
In the Soup category, White Bean Chicken Chili and Spicy Butternut Squash tied for 1st place. 2nd place went to the Tame Butternut Squash Soup, and Honorable Mention to the Vegetable Beef Soup. In the Entree category, Shrimp a la King won 1st place, Greek Moussaka took 2nd, and Spaghetti Bolognese took Honorable Mention. In the Bread category, the Thick Garlic Buttered Toast took 1st place, and the Mexican Cornbread 2nd. In the dessert category, Tutti Frutti Fluff took 1st Place, Pumpkin Cheesecake took 2nd Place, and the Pumpkin Spice Bundt cake received Honorable Mention.
Everyone was surprised to learn the Bundt cake was oil-free, egg-free, and dairy-free. It had two ingredients and cost approximately three dollars to prepare. Mix one spice or carrot cake mix plus one can (15 oz.) pumpkin puree. Adding one teaspoon vanilla extract, one teaspoon ground cinnamon, a handful of raisins, and 1/2 cup chopped walnuts is optional. Spread the mixture evenly into a prepared pan and bake at 350 degrees F for 29 minutes. When a toothpick comes out almost clean, the cake is done. Let the cake cool for twenty minutes in the pan on a wire rack before turning it out onto your service plate. Cool completely before icing. Cream cheese frosting is best served with whipped cream, applesauce, or apple butter.
The November Tasting will be on November 17th at 6 PM at THE MUSE. Thanksgiving Leftover Legends will be featured, along with Mulligan Stew, Hot Spicy Cranberry Sauce Meatballs, and a special sweet potato something, among the many items rumored to be served. Save the date, join us, vote for your favorites, and prepare to be surprised.
Author: Tracy Sanders
