Our traditional Thursday night dinner was a spectacular gumbo prepared by the one and only Thomas Wintz, guaranteed to pass a good time!
1 bell pepper
1 bunch celery
1 bunch parsley
1 bunch green onions
1 cup okra
3 cloves garlic
6 chicken thighs, cut up and browned
1 lb Andouille sausage, cut up and browned
2 qts. chicken broth
1 box Bailey’s Roux mix
Tony’s/Creole seasoning to taste
Sweat onions, add all vegetables except garlic.
In 30 minutes, add chicken. Cook and stir 30 minutes.
Add okra, bay leaves, garlic, and broth.
Make roux in a bowl, then add to broth mix.
Serve with rice and enjoy!
Ken, our intrepid burger grillmeister, is a man of many talents. In 2018, he introduced us to his very special, gotta-have-seconds baked beans.
2 large quantities of beans
6 cups of secret ingredients
Mix all together and bring to the rally.
Serves: A lot of really happy people!
The crowd went wild at RMR 2017 for this delicious treat. Here’s how to make it!
- 1 14 oz. can sweetened condensed milk
- 1 1/2 cups cold water
- 1 3 1/2 oz. package instant vanilla pudding and pie filling
- 2 cups (1 pint) whipping cream, whipped
- 1 12 oz. prepared pound cake, cubed (about 6 cups)
- 4 cups fresh strawberries, sliced
- 1/2 cup strawberry preserves
- additional fresh strawberries
- toasted slivered almonds
In large mixing bowl, combine sweetened condensed milk and water; mix well.
Add pudding mix; beat until well blended. Chill 5 minutes.
Fold in whipped cream.
Spoon 2 cups pudding mixture into 4-quart round glass serving bowl; top with half the cake cubes, half the strawberries, half the preserves and half of the remaining pudding mixture.
Repeat layering, ending with pudding mixture.
Garnish with additional strawberries and almonds.
Chill 4 hours or until set. Refrigerate leftovers.