For the month of March we read a collection of short stories by Stuart Dybek and then had an opportunity to meet with him when he was at the university for the Writer's Conference.
We met as a group a week earlier, at Judy's house, to discuss his work.
I am still working on finishing the book and writing this post but I can post two of the recipes, by special request. Carmyn made the soup, using Sara D's recipe (see, Sara... you are STILL with us even though you are far away in PA) and Judy made the scrumptious dessert.
Pumpkin Crab Soup
1-24 oz. can of pumpkin
6 cups chicken stock
1 large onion, sliced
3 tbsp. olive oil
1 tsp. cumin powder
1/2 tsp. cayenne powder
1 tsp. dried basil
1/2 tsp. salt
3/4 pound crab meat (from the can is what I used)
6 oz. skim milk (or you can use cream, I did)
pepper to taste
Heat oil in a skillet and add onion. Saute for 5-8 minutes. Add cumin, cayenne, and basil. Stir for a minute. Pour in chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Add crab meat and simmer the soup for 3-5 minutes. Add milk and stir. Serve!
Rum Cake
1 yellow cake mix
1/2 cup cold water
1/3 cup veg. oil
1/2 cup Capt. Morgan Spiced Rum
3 eggs
Mix and pour over 1 cup chopped pecans in tube pan.
Bake 45 minutes at 350 degrees (toothpick test).
poke holes in cake and then glaze with the following mixture:
Glaze
1/4 pound butter
1/4 cup water
1 cup granulated sugar
Combine and boil 5 minutes
then add 1/2 cup rum.
