Ninth Annual Dia de Muertos Dinner and Auction and Recipes!!
Hans and Bonnie Boenish, Mary Ann Deuth, Rose Bridge, Pat Gritman, Deborah Carlson, Jane Manzer, Eric Rust, David Fox, David LeRoux, Gail Mabbutt, Connie Kinyon, Marilyn Gilchrist, Beth Fetrow, John Boetsch, Florence and Michael Bucierka, Sheila Martin, Rhonda Karls, Jaye Butler, Lyell Fox, Dave Erickson, Marti Campbell, Kathleen DeJong, Nancy and Dennis Watson and Dianne Knox. We especially appreciate Diane Urbani de la Paz, who always writes such great articles for the Peninsula Daily News about our events.
Dinner was delicious! We had a ton of positive comments! The silent auction of about 75 items was beautiful and the bidding was strong! Our live auction (see photos) was enticing!
Eric Rust was our auctioneer again this year.Thank you!
Special thanks go out to Lisa and Tom Martin, the new owners of Olympic Cellars for their donation of the wine for the no-host bar. And thanks to Steve and Marilyn Gilchrist for their donation of the beer!
Thanks to all cookie-makers! And a shout-out to A Dropped Stitch for letting us use their mannikins.
Our event this year was dedicated to Pat Lang, an original Mujeres' board member who served as secretary for 4 years.
Pat passed away this past spring and she is very much missed by all of us who knew and loved her.
We served 118 dinners and we were delighted to greet both our loyal supporters and the new faces as well.
A delightful evening was had by all. Thank you again for supporting Mujeres' programs, scholarships and projects in Chiapas, Mexico.
Judith and the Mujeres' Board (Molly, Steve, Sandy, Cathy, Martha and Linda)
Preheat oven to 350, lightly oil a 9 x 13 casserole pan
1 (27 oz) can whole green chilies
6 eggs, separated
1 lb shredded cheese (Mexican blend or mix of jack and cheddar)
½ bunch green onions, sliced thinly
2/3 can evaporated milk
3 Tbls flour
¼ tsp cream of tartar
Beat egg yolks until think, then add flour and evaporated milk
Beat egg whites with cream of tartar until stiff but not dry
Gently fold whites into yolk mixture
Pour approximately one half (or a little less) of the egg mix in the bottom of a oiled casserole pan.
Place one half of the chilies on egg mix
Top with half of the cheese Add other half of chilies and top with remaining cheese
Pour egg mixture over top
Sprinkle green onions on top, pushing down gently to cover with egg
24 oz corn kernals
3/4 cup red onion, finely chopped
2 lbs tomatoes cut in 1/2 inch cubes
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1 tbsp red wine vinegar
1 tbsp lime juice
salt and pepper to taste