Thursday, October 29, 2015
Ten years of Mujeres! We felt like celebrating and celebrate we did at our annual Día de Muertos dinner and auction on Saturday, October 24. We appreciate all of you who attended and also those who attended in spirit!
Dinner is served!
Thanks go to Kia and Cort Armstrong for their music and auctioneering!
Board members spoke about what Mujeres means to them. A common thread was that we have all seen the results of our efforts in the women and children with whom we partner in Chiapas. Mujeres has been a labor of love and caring, and we are so grateful for your support.
Molly and Steve cooked and organized a dinner that got raves from everyone. Molly’s recipe for Mexican Squash Casserole is at the bottom of the blog. We had many requests for it and Molly is delighted to share it. Cooking for this event is no small task, and Molly, Steve and the kitchen crew can’t be thanked enough.
Additional thanks go to our wonderful volunteers who are so generous with their time: Courtney Anderson, John Boetsch, Rose and John Bridge, Janet Bruening, Florence and Michael Bucierka, Leslie Campbell, Marti Campbell, Bev Carbis, Linda Crowley, Elaine Churchill, Mary Ann Deuth, Dave Erickson, Beth Fetrow, David Fox, Pat Gritman, Jennifer Horton, Marilyn Gilchrist, Rhonda Karls, Connie Kinyon, Dianne Knox, Sheila Martin, Joan Miller, Carrie Rodlend, Eric Rust and Sofia Saetta. Also, thanks to our auction donors, who have been privately thanked, and to Marsha Robin for the great Halloween basket that served as our raffle item. A shout goes out to Kathy Purcell for taking photos. A debt of gratitude goes to the Sequim Masonic Hall and to Raven’s Brew Coffee for their annual coffee donation. One more thank-you to board member Martha Rudersdorf who lovingly painted the bench in our live auction. She was unable to attend.
Cort and Kia Armstrong
Steve
Cathy
Linda
Dinner is served
Soroptimist Kathy Purcell presenting their annual check to Judith
Molly
MEXICAN SQUASH CASSEROLE
3 cups of tomato sauce made from fire roasted tomatoes, onions, garlic, oregano, salt and pepper
6 cups of cooked winter squash, mashed. I used butternut but any will do. Add ¼ cup butter and 1/2 tsp salt if you want, I did!
1 14 oz can of whole chili peppers, opened up, any seeds discarded
12 corn tortillas
3 oz cotija cheese, grated
2 cups grated 4 cheese Mexican cheese blend
Assemble in 9×13 pan …………………….Bake @ 350 for 45 minutes or till bubbly
Oil bottom and sides of pan with 2 tsp of olive oil
Spread 1 cup tomato sauce evenly, in bottom of pan, a bit more if needed
Lay 6 corn tortillas flat on sauce, overlapping a bit to fit as even as possible
Spread 3 cups squash on tortillas
Sprinkle 1 cup grated Mexican cheese on squash
Lay (drained) chili peppers over cheese
Sprinkle half of the grated cotija cheese over chilis
Dot with ½ cup tomato sauce
Lay 6 tortillas
Spread 3 cups squash
Sprinkle 1 cup grated Mexican blend cheese
Top with 1 ½ cups tomato sauce
Top with remaining cotija cheese
Cover with foil, ready to bake!
In gratitude for a terrific Board of Directors, wonderful supporters, and an inspiring cause.
Judith