12 members of the EPWC Culinary Arts group gathered at the home of Wyn Lewis this week to sample recipes prepared from a 1998 Cooking Light cookbook. Dianne Mihocko and Wyn served as hosts for the luncheon and had selected the recipes used to create a lunch menu. Each of the guests prepared one of the recipes to share with the group and shared preparation and ingredient challenges. A few ingredients were impossible to find in the winter (fresh pumpkins) and we did some sharing to help each other out with odd spices and other unusual items. In 1998 "light" cooking seemed to focus largely on low-fat, but did not seem bothered by sugar quantities. Some favorites included gingered root vegetable and winter squash soup and crispy, brie-stuffed mushrooms. Chocolate meringue smooches with toasted pine nuts were one of the sweet delights that ended the meal. A big thanks to Wyn and Dianne for their work and hospitality and to all the guest cooks who shared their special dishes. We'll see you in May for "Food of South America" hosted by Viki Brown and Linda Haynsworth-Krueger.
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