On Saturday morning I attended the Madison County Cooperative "Beef It Up!" Cooking School
for Homemakers members in the county.
The program was presented by the Kentucky Beef Council and County Extension Volunteers.
The program began with appetizers above,
Ground Beef Balls, Asian Steak Bites, and a Southwestern Dip/Spread.
Guests were invited to walk around and view various displays.
Below: Ribbon Frozen Fruit Bites were being demonstrated and served.
After a demonstration by the guest speaker, a University of Kentucky Meat Specialist,
the main course was served.
Wild Mushroom and Beef Stew
Potato and Cauliflower Mash
(I happened to be served the hearty corner cut of the delicious bread)
Dessert is the winning recipe from a "bake-off" type of contest.
Fall Pears In Cream Tarts
In my opinion, this would be a perfect mini sweet to serve at afternoon tea.
Fall Pears in Cream Tarts
by Mary McCurdy
15 ounces pear halves in juice
3 ounces cream cheese
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon lemon peel, finely grated
1 teaspoon lemon juice
1/4 teaspoon almond extract
1/3 cup apricot jam
1/4 cup sliced almonds
1 packages Phyllo dough or Athens brand shells
1. Drain pears, pat dry, set aside.
2. In small bowl beat cream cheese until smooth. Blend in shipping cream. Add powdered sugar, lemon peel, lemon juice and extract. Beat until firm peaks - cream is whipped.
3. Spoon mixture into shells. Slice reserved pears into decorative shapes or slice and place on top of cream.
4. Heat jam in microwave oven for 15 seconds or until melted. Strain solids and discard or reserve for other use. Using spoon or brush, put jam on top of each pear slice.
5. Can be refrigerated for several hours or overnight. Decorate with almond slices just before serving.
It was a fun and busy weekend at our house.
GJ and I served refreshments at the middle school Halloween (costume) Dance Friday night.
Saturday night we attended the Tony Bennett Show at
Eastern Kentucky University Center for the Arts.
What an amazing concert!