Refreshments for monthly meetings are provided by members, divided according to LAST NAME. If you are unable to attend a meeting in your given month please feel free to bring refreshments at another time.

Aug: Board Members
Sep: A-Cal
Oct: Car- D
Nov: E-Har
Dec: Holiday Party!
Jan: Hay-J
Feb: K-L
Mar: M-N
Apr: O-T
May: V-Z

* updated July 2013

Refreshment Ideas from Gerry

Fruit
Veggies
Dip
Crackers
Salami, Cold Cuts
CheeseChips
Salsa

Bagels
Cream Cheese
Bruschetta

Nuts
Dried cherries, cranberries, other

Brownies
Candies
Chocolate
Coffee Cake
Cookies
Lemon Bars
Nut Bread
Pastries

Mulled Wine
Punch
Sangria
Soft Drinks
Ice in a cooler

Condiments:
Hummus
Olives
Olive tapenade
Pesto
Pickles, peppers
Relish
Sauces. spreads

Bruschetta is an antipasto from Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion , mozzarella or parmesan cheese. Bruschetta is usually served as a snack or appetizer.Hummus is a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular throughout the Middle East and in Middle Eastern cuisine around the globe.

A relish is a cooked, pickled, or chopped vegetable or fruit food item which is typically used as a condiment.

Southwest style Hummus

1 can chickpeas (garbanzo beans), drained
1 can tomatoes and green chiles
1/2 c. chopped onion
1 clove garlic
1/2 tsp cumin
pinch of black pepper, salt, cayenne or tobasco

Blend all in a blender till smooth. Serve with tortilla chips.

Tapenade is a Provencal dish consisting of pureed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provencal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’oeuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.