NAACP appears on Good Things Utah

The NAACP celebrates 100 years in a beautiful coffee table book, published by Utah's Gibbs-Smith, with filled with historic photos ... and you are invited to help celebrate at the Freedom Banquet!


NAACP: Celebrating a Century, 100 Years in Pictures is a 472 page pictorial that captures the first century of the NAACP in pictures and historical highlights. You can purchase this beautiful coffee-table book from the NAACP Salt Lake Branch for $40.00. Copies will be available at the Centennial celebration of the 90th Annual Life Membership and Freedom Fund Banquet at the Little America Hotel, October 9, 2009 beginning at 6:00 p.m. or to order call (801) 250-5088 or email: jdwnaacp@att.net

90th Annual NAACP Salt Lake Branch Life Membership and Freedom Fund Banquet Gala
Theme: "NAACP 100 Years: Bold Dreams, Big Victories"
Friday, October 9, 2009
Reception: 6:00pm
Dinner Banquet: 7pm
Little America Hotel Ballroom
500 South Main, Salt Lake City
Tickets - RSVP by Friday, October 2, 2009
(801) 250-5088
Email: naacpslc2009@att.net

For more information please visit www.naacp-saltlakebranch.org.

Tasty Thursday

With beautiful photos and delicious meals, Culinary Vietnam by Daniel Hoyer is the perfect book to spotlight for this week's Tasty Thursday!

Chicken and Glass Noodle Soup

1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar 

     and 2 teaspoons honey

1 clove garlic, minced

2 tablespoons minced shallots

3 tablespoons fish sauce or soy sauce (or a combination of the two)

4 quarts chicken broth

1/2 cup tree ear or other dried or fresh mushrooms, sliced into thin 

     strips (about 5-6 dried mushrooms, reconstituted)

1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)

1-1/2 to 1-3/4 pounds cooked chicken, shredded or cut into bite-size pieces

Giblets from 1 chicken, cooked and finely chopped )optional)

2 scallions, cut into 1/2-inch sections

12 ounces glass noodles (cellophane), soaked in very hot water until just softened, 

     drained, and rinsed in cold water

1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

1. In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2. Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then ad the chicken and giblets. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from heat, taste for seasoning, add salt or fish sauce as needed, stir in the herbs, and serve.

Serves 6 as a main dish or more as part of a larger meal

Tasty Thursday

Try this easy and refreshing recipe from 101 Things to do with a Toaster Oven by Donna Kelly for dinner tonight. We know you'll LOVE it!


Sun-Dried Tomato Pinwheels

1 jar (6 ounces) sun-dried tomatoes in oil, drained

4 ounces cream cheese, softened

1 teaspoon garlic powder

Tabasco sauce, to taste

1 box (17 ounces) frozen puff pastry

Turn toaster oven to convection bake at 375 degrees (or bake at 400 degrees).

Dice the tomatoes and mix with cream cheese, garlic powder, and Tabasco sauce.

Lay each sheet of puff pastry on a flat surface and spread half the tomato mixture over each, leaving 1 inch around the edges. Roll up jelly roll style starting with the wide side. Cut into 1/2-inch slices and place, spiral side up, on a baking sheet.

Bake in two batches for 12–15 minutes each, or until golden brown. Remove from oven and remove from pan immediately so bottoms won't burn. Makes 24 pinwheels.

Tasty Thursday

What a great idea! Now instead of spending $5 or more for a single serving of dessert at a restaurant, you can make dessert for your whole family using 100 Desserts for $5 or Less by Angel Shannon. We hope you enjoy this week's recipe!


Banana Pie Cake

1 3/4 cups sugar

2 cups flour, sifted

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 cup unsweetened applesauce

4 egg whites

1/2 cup chopped nuts

1 cup mashed ripe banana

1 tablespoon cocoa powder

Preheat oven to 350º.

Mix together the sugar, flour, cinnamon, salt, and baking soda; set aside.

In a separate bowl, blend together the applesauce, egg whites, and nuts; mix into dry ingredients. Add mashed banana and cocoa powder. Bake in a lightly greased Bundt pan for 45-50 minutes.

Serves 10

Calories per serving 297

Fat per serving 4g

Tasty Thursday

Pink Ponies by Barbara Beery is another darling cookbook featuring the animal that all little girls love—ponies! This week's spotlight recipe will really quench your thirst! 

Prancing Pony Lemonade

4 mason jars (1 pint each) with lids

4 lemons

8 tablespoons sugar

4 cups water

Ice

4 strawberries

In each mason jar, combine juice of 1 lemon, 2 tablespoons sugar, and 1 cup water.

Put on lid tightly and shake well to blend ingredients. Remove lid, add ice, put lid back on, and shake again.

To serve, drink straight from the jar or pour each drink into a glass and garnish with a strawberry.

Makes 4 servings

Southern Farmers Market Cookbook Flying By on the Washington Post Express

Today's issue of the Washington Post Express included an article featuring Southern Farmers Market Cookbook by Holly Herrick and a Blues-busting Blueberry Ice Cream recipe. Read about it here.

Cookie Swap for back to school!