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2009 Annual General Meeting. 8 Dec. 2009

Thanks to Robin Woods for these photos.

Click on the photo to see a larger version.

Some of the recipes from the potluck are below.

Judging the OHA photo competition


Judging the photo competition.


Judging the photo competition.

Dinner and the AGM


Head table (l to r) Jeff Blackadar, President Jayne Huntley, Incoming President Gillian Macdonnell, Treasurer David Burroughs.


President Jayne Huntley


Director of OHA District 2, Jeff Blackadar

Awards


Jennifer Mix wins the OHS Members Award.


Rob Brandon wins the OHS Members Award.

Show Awards

Presented by Kathryn Lindsay


Josie Pazdzior


Laurie Graham


Mary Vavasour


Jennifer Mix


Maureen Mark


Owen Munn


Laurie Graham and the OHS trophies.

Recipes

here is the recipe for the apple cake that I brought for the pot-luck last night.
 
Heather Milan's Apple Cake
Ingredients (Dough)
1/4cup melted butter or margarine
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
 
Ingredients (Topping)
1/4 cup melted butter
1 cup sugar
2 eggs
 
Dough
1. Melt the butter and blend all ingredients, including eggs, together in a large mixing bowl.  The result will be a very thick dough.
2. Spread the dough evenly into a spring-form pan.  Pat it down firmly but not too hard.
3. Select 10 - 12 apples (depends on size).  Peel and slice vertically into thin sections; sprinkle with lemon juice.  Stand the slices upright in the dough, starting at the outside edge.
4. Sprinkle with cinnamon (optional).
5. Bake at 350 for 1 hour.
Topping
6. Mix and beat topping ingredients together.
7. Spoon topping evenly over apple/cake mix in the pan.
8. Bake at 350 for 40 minutes or more until the topping is firm.  It will rise like a meringue.
Bon appetit!!
 
Roberta


Cocoa Bean Brownies (or Flourless Chocolate Cake) Makes 16 small brownies.

A thin batter puffs up during baking and then deflates a little as it cools.

The brownies are very fudgy and very yummy. They also stay amazingly moist for many days.

Ingredients:

1/2 cup cocoa
1/3 cup canola oil
1-15 oz can beans, drained and rinsed (kidney, pinto, navy, or black beans all work well)
1 1/4 cups sugar
3 eggs
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Put all ingredients in a blender or food processor and process until smooth. Oil an 8x8 inch pan. Pour batter into the pan and bake for 35-40 minutes, or until brownies are just set. Cool, cut and serve. For a flourless chocolate cake, and a fancier presentation, use an 8" round cake pan. Cut into wedges and serve with raspberry or strawberry sauce

For the AGM I used black beans and made the 8 inch round cake and just dusted the top with Icing sugar.  Just be careful that the icing sugar does not contain corn starch as some gluten intolerant people can not have corn starch.

Lynn


-  from Moosewood Restaurant Celebrates
 
Good Luck Lentil Salad                                                   serves 8 (but really a whole lot more)
 
2 c  boiling water
1 c  dried pears    (other dried fruit wud probably be good too)
2 c brown lentils (or any kind, really)
6 c  water
3 c  diced apples (I used Granny Smiths)
1 c diced red onion (*** I omitted this ***)
1 1/2  c peeled & diced carrots
1/4  c  lemon juice
1/4  c olive oil
2  T red wine vinegar
1  t salt (I used a lot less)
1/4  t black pepper
2/3  c currants (I used raisins)
 
plus, I used  about 2  t   of  mango hot sauce to give it a bit of sparkle
 
Pour the boiling water over the dried pears, cover & set aside.  Put lentils & water in pot, bring to boil, & simmer til done, about 20-25 minutes.  Drain well. Meanwhile, combine & toss the apples, onions, carrots, & 2 T of the lemon juice in a large bowl, toss well, & set aside.
 
Drain & dice the dried pears, reserving the soaking liquid.  Combine the pears, 1/3 c of the liquid, 2 T of oil, the vinegar, salt, pepper & the rest of the lemon juice in a food processor or blender & puree to a thick sauce.  Add more pear liquid as needed (I used a fair amount more).
 
When lentils are tender & drained, add them to the bowl of vegetables & spoon in the pear sauce.  Toss well.  drizzle on the rest of the oliveoil & stir in the currants.
Serve immediately, or store in refrigerator for up to 5 days. Bring to room temperature just before serving.

Ellen

Terrine and Lemon Cream

LEMON CREAM

from Anne Lindsay's - New Light Cooking ISBN #  0-345-39854-8

  • 1 Cup Extra thick(Greek Style) or drained Plain Yoghurt.  I get the 750ml. size and up the lemon.
  • 1/3 cup Sugar
  • Grated rind of medium lemon
  • 1 tab. lemon juice

For draining yoghurt: place plain yoghurt in a cheescloth-lined sieve set over a bowl or in a yoghurt drainer(I have one and it's a lot less trouble). refrigerate for at least 3 hours, can be overnight.

In a small bowl combine above ingredients, stirring well. Cover and refrigerate for 30mins. or up to three days, depending on the best before date on the yoghurt.  The recipe makes about 1.1/4 cups of cream. So the 750ml. size gives you a good amount for a crowd.

Enjoy!

Sue Chalmers.

Mixed Berry Terrine

Home Page » Food » Mixed Berry Terrine, From the Martha Stewart web site.
Mixed Berry Terrine

QUINOA SALAD


  • 1.5 cups quinoa, rinsed
  • 1 cup canned garbanzos, rinsed and drained
  • ½ cup dried cranberries
  • 4 green onions, sliced
  • ½ cup walnut pieces
  • 1 tsp honey
  • ½ tsp whole grain mustard
  • 2 tbsp rice wine vinegar
  • salt, to taste
  • freshly ground pepper, to taste
  • ¼ cup olive oil
  • 2/3 cup crumbled feta cheese or fresh goat cheese

  1. Bring a pot of salted water to a boil over high heat. Add quinoa and boil for about 10 minutes. Take it off when the quinoa is translucent, but still has a bit of crunch. Drain and cool.

  2. Mix the quinoa with the garbanzos, cranberries, onions and walnuts.

  3. Combine the honey, mustard, vinegar, salt and pepper. Slowly whisk in the olive oil.

  4. Add the dressing to the salad and toss. Adjust the seasoning if necessary.

  5. Chill, covered tightly. Top with cheese just before serving.
-Jean

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