Our friends Sharon and Dave hosted October's Supper Club, and unfortunately, we were out of state attending a wedding, and two other couples were absent as well. But the show must go on, so 3 out of the 6 couples met and had a wonderful time with fabulous food (or so I hear!).
MENU:
SHREDDED CROCK POT PORK
GRILLED CORN ON THE COB
AN ASSORTMENT OF BBQ SAUCES
BAKED POTATO BAR
FRESH TOMATOES WITH HERB DRESSING
BROCCOLI COLESLAW
STRAWBERRY SHORTCAKE
GINGER BEER COCKTAIL
STRAWBERRY SHORTCAKE
1 (store bought) vanilla cream Bundt cake or 2 (store bought) Angel Food Cakes - (torn into bite sized pieces)
1 large instant vanilla pudding mix
1 regular container of cool whip (thawed)
2 cartons of frozen strawberries (thawed)
whole milk
In a large mixing bowl, make the pudding mix using the whole milk according to the directions. Put in frig to set up.
After pudding is thickened, mix in the container of cool whip. Mix well.
In a large glass trifle dish or bowl, assemble the ingredients in layers.
First the cake, then the strawberries then the pudding. Do this until the bowl is full. I like to end with a layer of pudding.
Cover with plastic wrap and refrigerate for about an hour.
A few pics of the evening's dinner:
NEXT UP: DECEMBER SUPPER CLUB~
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