NEXT BOOK CLUB.....

The next book club will be at Debbie Clont's Home on Tuesday October 26th.

The book is:

WAKE - UP CALL

The Political Education of a 9/11 Widow

by

Kristen Breitweiser

Report on Karen's Book Club

So, we met at Karen's house Thursday night to review the book, "Saving Cee Cee Honeycutt" by Beth Hoffman." She must have slaved away all day so that we were treated to the BEST Southern food for dinner. It was so good we all were asking for the recipes and she was kind enough to give them to me so I could post them for us all here.

The food was great and we also reviewed the book with interesting questions Karen had come up with. She found many themes within this book; forgiveness, strength of women, and mental illness. We had great conversations and enjoyed being with each other.

Here are the Recipes: THANKS KAREN!!

Pulled Pork Sandwiches (in the Crockpot)

4 lb pork roast (I have also used beef roast)

2 onions, sliced, divided

1 onion, chopped

5 or 6 whole cloves

2 cups water

16 oz bottle of your favorite BBQ sauce

salt and pepper

-Place one sliced onion at the bottom of Crock Pot.

-Stud pork roast with cloves and season with salt and pepper.

-Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way.

-Cover and cook on low 8 to 12 hours.

-Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.

-When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.

-Return the pulled pork to the Crockpot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft.

-Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce.

NOTE: This is the original recipe I was given. I have cooked the roast on high (4-6 hrs) instead of low when I was in a hurry and didn't have that long. I have also done it on low and left to heat while we were at church and then it was ready to eat when we got home. I used a BBQ sauce that was very thick the first time and it was pretty dry, so since then I add a little water to it and it turns out perfect.

Corn puff

2 cans cream corn

1/2 can whole corn

4 eggs beaten, fold in

1/4 cup oil

2 teaspoon garlic salt

1 tablespoon minced onion

Small jar pimiento (optional)

Package cornbread mix

DIRECTIONS:

-Mix until no lumps

-Add cup grated cheese, mix in

-Bake on 350 for 40-45 min

Derby pie

1 stick butter

1 C Sugar

½ C flour

1 teaspoon vanilla

2 eggs (beat until light and fluffy)

¾ C chocolate chips

1 C walnuts/ pecans

DIRECTIONS:

-Combine and pour into unbaked 9 inch pie shell

-Bake 40 minutes at 350

Banana Pudding

1 ½ C cold water

14 oz can eagle brand milk

1 3/ 4 package instant vanilla pudding (small box)

2 cups whipping cream (whipped)

1 box vanilla wafers

3-6 bananas sliced

DIRECTIONS:

-Combine eagle brand and water

-Add pudding mix

-Beat until well blended

-Chill 5 mins

-Fold in the already whipped cream

-Layer pudding mixture, vanilla wafers, and bananas in serving bowl

-Repeat layers ending with pudding mixture

-Break up wafers to garnish top

-Chill thoroughly

Note: (after I whip cream I add 3 tablespoons powdered sugar, 3 teaspoons vanilla)