The GNO movie night to see Mamma Mia was FUN! But we didn't see the movie! Got over there and realized the movie was sold out! So we may do another movie night SOON if I can find another date - meanwhile, please mark your calendars for August 19 @ Copper River Grille AND Sept. 24 at Mad Platter.
I want to update the recipe of the month soon - so anyone who has recipes to share please send them to me! Thanks!
Leslie
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About Me
- GNO from Leslie Stanley
- I started the GNO group approximately five years ago because I started thinking about what is REALLY important in life. Most of us run around from meeting to meeting, function to function, social event to social event, and don't make the time that we should for those around us who are important and matter in our lives. I was sick for the better part of a year, from December of 1999 to fall of 2000, hospitalized three times, underwent three major surgeries and nearly died. After going through all that, I realized that it was important to take time for the little things, make time for people, and savor every moment you can with family and friends. I wanted to make time for my girlfriends and take that time once a month to get together with them, catch up, share a glass of wine, a bite to eat and just spend time with them. The GNO group has really grown! Others got enthused about it and wanted to be part of it too. New people join us every month and it's always so much fun - and exciting - to meet them and get together with old friends. GNO has become one of the most important - and special - things in my life.
COMING UP WITH GNO!!!
- Sept. 24 - Mad Platter "Diva Night", TBA
- Wednesday, Oct. 22 - 5:30 p.m. - "Boo at Blue" - gathering at Blue, the tapas ice bar in the Vista!
GNO ON THE GO!!
GNO Recipe of the Month
GERMAN CHOCOLATE PIE - From the Kitchen of Elizabeth Akre
1 4-oz. bar semisweet chocolate bars or blocks
1/4 cup butter
1 12-oz. can unsweet evaporated milk
1 1/2 cup sugar
3 Tbs. cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
2 9" unbaked pie shells
1 1/3 cups flaked cocnut
1/2 cup chopped pecans
Heat oven to 375. In medium saucepan, melt chocolate and butter over low heat, stirring until melted. Remove from heat. Gradually stir in milk, set aside.
In a medium bowl, combine sugar, cornstarch and salt. Add eggs and vanilla, mix well. Gradually stir in chocolate mixture using wire whisk. Pour filling into pie shells; sprinkle with coconut and pecans.
Bake 40 minutes or until set. Cool on wire rack. Refrigerate at least 4 hours. Top with whipped cream if desired. Store in fridge.
1 4-oz. bar semisweet chocolate bars or blocks
1/4 cup butter
1 12-oz. can unsweet evaporated milk
1 1/2 cup sugar
3 Tbs. cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
2 9" unbaked pie shells
1 1/3 cups flaked cocnut
1/2 cup chopped pecans
Heat oven to 375. In medium saucepan, melt chocolate and butter over low heat, stirring until melted. Remove from heat. Gradually stir in milk, set aside.
In a medium bowl, combine sugar, cornstarch and salt. Add eggs and vanilla, mix well. Gradually stir in chocolate mixture using wire whisk. Pour filling into pie shells; sprinkle with coconut and pecans.
Bake 40 minutes or until set. Cool on wire rack. Refrigerate at least 4 hours. Top with whipped cream if desired. Store in fridge.
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