Sunday, November 15, 2009

Volume XVIII, Issue 10, January, 2010


The Charlotte Herb Guild

CHG Next Meeting
DATE: January 12, 2010

TIME: 7:15 P.M.

LOCATION: The Charlotte Council of Garden Clubs House
1820 E. Seventh Street, Charlotte, 28204

Annual Business Meeting

Hostesses: Judy Powell, Ann Baldwin and Madge Eggena
Visitors: $5.00


1. Please use the easy-to-use forms when requesting reimbursement or sending in monies. The forms are on the right of this posting in the "good to know" section.

2. The Treasurer's Report will no longer be published on the blog. You can access it via a link on the right in the "good to know" section. You will need a username and password. Ask for these at

3. Current recipes will be posted every month. Past recipes will only be available from links in the "recipes " section on the right of this posting. You will need a username and password. Ask for these at


Minutes of the November meeting.

The November meeting was called to order by President Dana DeBellis at 7:30 PM, November 10, 2009.
Linda Ferguson, Shirley Patton and Anna Brandl-Kleine were thanked as this month’s hostesses.
Next month’s hostesses are Judy Powell, Ann Baldwin and Madge Eggena.
Lana Andrews was introduced as a guest. She learned about CHG at the Farmers Market.
The September and October meeting minutes were approved without amendment.
Karen Sullivan presented a pictorial program on Kitchen Gardens of the CHG membership: Growing Plants for Culinary Purposes. The focus was on function and aesthetics. Contributors who kindly shared digital photos of their gardens were: Dixie Kelly, Cathy Tolman, Netta Turnbull, Judy Powell, Madge Eggena, Karen Sullivan, Mary Beth Collins, Ann Baldwin, Margery Orell and Blue Bird Hills Farm, which hosted one of our member outings.
There will be no December meeting. The next CHG meeting will be held January 12, 2010. It will be the annual business meeting.
Meeting adjourned.
Respectfully submitted,
Theresa Nardi
Recording Secretary
Novmember refreshments.

Savory Basil Slice-and-Bakes
Shirley Patton
Yield: 6 dozen
2 cups all-purpose flour
½ teaspoon coarsely ground black pepper
½ teaspoon cayenne pepper
½ teaspoon salt
½ cup grated Parmigiano-Reggiano cheese
1 cup (2 sticks) butter
1 package (8 ounces) cream cheese
¼ cup prepared pesto
¼ cup fresh basil leaves, finely chopped
1 cup chopped walnuts, chopped almonds or whole pine nuts
Kosher salt
Sift together flour, peppers and salt. Stir in cheese. Using a mixer, combine butter and cream cheese. Beat until well combined. Add pesto and mix well. Add flour mixture, basil leaves and nuts. Mix well. Divide dough in half and roll into logs 1½ inches in diameter. Roll each log in kosher salt. Wrap in wax paper and chill until firm. If baking later, freeze shaped dough and defrost slightly before baking.
Preheat oven to 350 degrees. Slice dough ¼ inch thick. Place on ungreased cookie sheets. Bake 18 to 20 minutes, until edges are golden. Transfer to a wire rack to cool. Stir in airtight container in the refrigerator up to a week, or freeze up to a month.

Walnut Pesto Breadsticks
Shirley Patton
If you don’t have fresh basil for the pesto, substitute baby spinach.
2 cups firmly packed fresh basil leaves
¾ cup grated Parmigiano-Reggiano Cheese
¼ cup walnuts, chopped
¾ cup extra virgin olive oil
3 cloves garlic, peeled
2 cups Original Bisquick Baking Mix
½ cup cold water
Place all pesto ingredients in a blender or food processor and blend on medium speed about 3 minutes, scraping sides of bowl occasionally, until smooth.
Heat oven to 450 degrees. Lightly grease a large cooking sheet. In a medium bowl, stir Bisquick and water until soft dough forms. Sprinkle work surface with Bisquick. Place dough on surface, roll to coat. With rolling pin, roll into a 10 by 8-inch rectangle. Brush dough with about ¼ cup of the pesto. Cut dough crosswise into 12 strips; cut each strip in half. Gently twist each strip. Place about ½ inch apart on cookie sheet. Bake 12 to 14 minutes or until light golden brown. Serve warm with extra pesto. Refrigerate any remaining pesto.

Gingerbread with Lemon Sauce
Shirley Patton
Yield Serves 8 or 9
½ cup sugar
4 tablespoons unsalted butter, softened
1 cup flour
1 teaspoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon salt
½ teaspoon baking soda
½ cup nonfat plain yogurt or buttermilk
¼ cup light molasses
1 egg slightly beaten
Lemon Sauce:
½ cup sugar
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
¼ cup water
Strips of lemon peel, for garnish
To make gingerbread, preheat the oven to 375 degrees and lightly grease an 8-inch square or round cake pan. In a large bowl, cream together ½ cup sugar and 4 tablespoons butter. In another bowl, mix flour, ginger, cinnamon, allspice and salt. Blend into the creamed ingredients until the mixture resembles moist crumbs. Transfer a third of the mixture to another bowl and reserve. To the remaining mixture, add baking soda, yogurt, molasses and egg. Stir until the batter is evenly blended. Pour into the prepared pan. Sprinkle evenly with the reserved batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

To make lemon sauce, combine ½ cup sugar, 4 tablespoons butter, lemon juice, lemon rind and water in a small saucepan. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for 4 minutes, stirring until the mixture is clear and slightly thickened. Serve warm over gingerbread. Top with strips of lemon peel, if desired.

Turkey Salad with Dried Cranberries
Anna Brandl-Klein
Roasted turkey, cut into small pieces
Mayonnaise, to taste
Sour cream, to taste
Celery, chopped
Dried cranberries
Salt and pepper, to taste
Combine all ingredients.

Cranberry Tea
Linda Ferguson
8 tea bags Celestial Seasonings Cranberry Tea
2 cans lemon-lime soda
Sage leaves
Spearmint leaves
Make tea according to package directions. Add 2 cans of lemon-lime soda. Infuse with a few sage and spearmint leaves.

Apple Cider
Linda Ferguson

Pumpkin Crisp with Walnuts
Anna Brandl-Klein

Cranberry Casserole with Apples and Walnuts
Ann Brandl-Klein

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