The Mercer Island Women’s Club represents more than 40 years of friendship, socializing, fund raising and welcoming new Islanders.

This February, it will also represent a chance for Islanders to support the club and learn all about plank grilling from a top area chef.

The group has scheduled a Fund-Raising Luncheon Feb. 6 at the Mercer Island Presbyterian Church. From 11:00 am to noon there is a social hour. At noon is the luncheon that includes a delightful and hearty menu. The program features the talented John Howie, chef/owner of Seastar Restaurant & Raw Bar.

He is presenting a program called “Rub it, Plank it and Sauce it.” Everything you need to know for successful plank cooking and more! The fund-raising luncheon is open to the public for $20. Please call luncheon co-chair Esther Barsher at 232-9280 to RSVP.

The Club started in 1963 when 10 women founded the Mercer Island Welcome Wagon, which grew and flourished.

By 1981 the members changed the name to the Mercer Island Women’s Club. Today more than 300 women enjoy a multitude of interest groups and civic projects. The prerequisites to belong are being a current Mercer Island resident and paying yearly dues of $25.

Lorraine Hansen recently celebrated her 20th anniversary as a member. She said she has found surprising warmth in the group, particularly for events where she feared she would be a fifth wheel.

“During the first year on the board, an evening social function was planned and I told the group that I was a widow and didn’t feel the event was for me. I was surprised when several members offered to pick me up and have me accompany them at this social function. I have not missed many parties since. It has been the most important group that I have ever joined…. in fact it has been the friendliest.”

Judy Weisman found fast friends through the Club after relocating from Chicago, where she had been settled for years.

“Within weeks I was making new friends,” Weisman said. “Mercer Island Women’s Club provided me with a cultural context that I needed and I met a wide variety of women with common interests.”

She said evening activities that included her husband gave him an opportunity to make new friends.

Fiona Skelly arrived on the Island in July of 2005 from North Carolina. She is a transplant from England with three teenagers.

“The club made my experience in transition a very positive one and I think it would have been quite different had I not become a member,” she said.

Karin Gelon has lived on the Island for 10 years after relocating from the Midwest. She joined the group four years ago.

“Participation can be as much or as little as you like,” said Gelon. “Some years I cannot participate as fully as I would like, but when I go back to the groups the following year there are always the old friends waiting to greet you back.”

Do enjoy the following recipes from members of the Mercer Island Women’s Group. They will be selling their two cookbooks, “Salad ‘N’ Socializing” and “Sharing Our Best, A collection of Favorite Recipes,” at the luncheon. Come and enjoy!

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On the Net:

www.mercerislandwomensclub.com

SUZI DENMARK’S HARVEST BISQUE

This recipe serves 6. If using the half and half you will notice that it mellows out the soup. It is utterly delicious and enhanced garnishing with thin slices of lime.

1 lb. butternut squash

4 TBS. butter

1 tsp. curry powder

1 TBS. lime juice

1/4 tsp. white pepper

5 cups chicken stock (can use vegetable stock)

4 TBS. flour

3/4 cup half an half (optional)

1/2 tsp. salt

Peel, seed and cut squash into 1-inch cubes. Place in a heavy 4 quart pot with stock. Cook over medium heat until tender, about 15 minutes. Using a slotted spoon, transfer squash to blender or food processor and blend until smooth. Stir stock into squash: puree and set aside.

In the same pot, melt butter; stir in flour and curry. Cook, stirring over medium heat until smooth. Add pureed squash mixture to pot. Increase heat to medium-high and stir until soup thickens slightly. Reduce heat and add half and half (optional). Add lime juice, salt and pepper. Serve garnished with lime sliced paper thin.

ESTHER BARSHER’S BLACK BEAN SALAD

This is where a sharp knife is important. Cut up in advance. Then assemble when you are ready to serve. Serves 6. Esther has some fabulous salad recipes that can be found in the Mercer Island Women’s Club Salad ‘N’ Socializing cookbook. It’s full of easy to prepare salads that are tried and true.

1 cup uncooked couscous

2 cups cooked black beans or 16 ounce can, washed and drained

1 large stalk celery, diced

1/2 small red bell pepper, diced

1/2 yellow and orange bell pepper, diced

2 medium tomatoes, diced

1/2 cup chopped green olives

1/2 cup chopped fresh parsley

2 TBS. chopped fresh dill

2 green onions, thinly sliced (use white and pale green parts)

juice of 1 lemon

2 TBS. olive oil

salt and freshly ground pepper to taste

Pour couscous into medium heat-proof bowl. Bring 2 cups of water to a boil and pour over couscous. Cover and let stand for 15 minutes, then fluff with a fork and allow it to cool at room temperature. Add remaining ingredients and toss to mix. Serve at room temperature or cover, refrigerate and serve chilled.

LISA D’ANDREA’S ORANGE KISS ME CAKE

Lisa says that the cake can be frozen prior to adding the topping. After thawing, add the topping before serving. From Sharing Our Best, A Collection of Favorite Recipes from the Mercer Island Women’s Club. Serves 12 to 16 depending on size of cuts.

CAKE

1 large orange (reserve juice for topping)

1 cup golden raisins

1/2 cup walnuts

2 cups all-purpose flour

1 cup sugar

1 tsp. baking soda

1 tsp. salt

1 cup whole milk, divided into3/4 cup and1/4 cup (room temperature)

1/2 cup unsalted butter (at room temperature)

2 large eggs (at room temperature)

TOPPING

1/3 cup orange juice

1/3 cup sugar

1/4 cup finely chopped walnuts

1 tsp. cinnamon

Preheat oven to 350 degrees. Cake is best baked in a Bundt pan that has been coated with non-stick spray and sprinkled with flour.

Squeeze orange, reserving1/3 cup juice for topping.

In a food processor bowl and using the metal blade, finely process orange, raisins and walnuts and set aside. Sift into the mixing bowl of a mixer the flour, sugar, salt and baking soda. Now add unsalted butter and3/4 cup whole milk. Beat for 2 minutes at medium speed. Add eggs and the remaining1/4 cup whole milk. Beat for 2 more minutes at medium speed. Finally, fold in orange/raisin/nut mixture. Pour into Bundt pan and bake in the middle rack of the oven for 40 to 50 minutes.

Combine the topping ingredients together in a small bowl. After removing the slightly warm cake from pan, drizzle the topping over the cake.

CHICKEN PENNE SALAD WITH THAI DRESSING

From the Salad ‘N ’Socializing with the Mercer Island Women’s Club.

8 ounces penne pasta

3 cups chicken, cooked and shredded

1 cup spinach, stems removed and chopped

1 cup carrots, julienne

1 cup cabbage, coarsely shredded

1/4 cup cilantro

1/4 cup green onions, chopped

THAI DRESSING

1/2 cup peanuts, unsalted

3 TBS. ginger root, chopped

1/4 cup lemon juice

1/4 cup water

1/2 tsp. pepper

2 TBS. soy sauce

1 TBS. sugar

1 TBS. sesame oil

1/4 tsp. Tabasco sauce

Cook pasta according to package directions. Drain and cool. Place in a salad bowl. Add chicken, spinach, carrot, cabbage and cilantro; toss.

Dressing: In the food processor, add all the ingredients and mix well. Pour over the pasta mixture.

FREDERICK & NELSON’S CHICKEN SALAD

I had to include this one as it’s a sentimental favorite. From the Salad ‘N’ Socializing Cookbook from the Mercer Island Women’s Club, second Printing. Came from the Seattle Times and Kay Rambaldini. Serves 4.

1lb. boneless and skinless chicken breasts, all the same size

2 ribs celery, finely chopped

1/2 cup chopped pecans, divided

1/3 cup drained, sliced black olives, divided

1 cup mayonnaise

1/4 tsp. salt

freshly ground black pepper to taste

11/2 tsp. Worcestershire sauce

1 TBS. lemon juice

shredded iceberg lettuce

Put the chicken into a pan and over with water. Bring to a boil and immediately reduce heat. Simmer, partly covered, about 10 to 12 minutes or until the chicken tests done. Remove from the water and cool. Dice up cooled chicken and put into bowl. Add the celery to the chicken. Save about 1 tablespoon of the pecans and a couple of tablespoons of the olives for garnish. Then add the remaining of both to the chicken. Stir together the mayonnaise, salt, pepper, Worcestershire sauce and lemon juice. Fold into the salad, cover and refrigerate until ready to serve. If the salad seems to stiff once chilled, loosen with a couple of tablespoons of water. Serve the salad on a bed of iceberg lettuce, garnished with pecans and sliced olives.

SHARON KRAMIS’ POTATO GRATIN

Sharon noted in the Sharing Our Best Cookbook that this was the best potato she had ever made. Ellie Chasey, who lives in the south of France, shared it with her. “It’s on my top ten list of favorite recipes,” says Sharon. She also recommends using an oval baker 9 x 14 inches, 2 to 3 inches deep. Serves 6.

21/2 lbs. Yukon Gold potatoes

2 beaten egg yolks

11/2 cup half and half

1 tsp. salt

1/2 tsp. ground white pepper

11/2 cup grated Gruyere cheese

2 TBS. butter

Preheat the oven to 375 degrees. Peel and thinly slice the potatoes. Hint: you can also use new red potatoes, thinly sliced and you don’t even have to peel them. Arrange in a buttered casserole dish.

In a separate bowl, whisk together the egg yolks, half and half, salt, pepper and1/2 cup of the cheese. Pour over the potatoes and top with the remaining cheese. Dot with the butter and bake until the cheese is bubbly and golden brown, about one hour. The potatoes should be soft and easily pierced with a knife.

SARI ISRAEL’S STUFFED PETRALE SOLE WITH PESTO

From Sharing Our Best Cookbook this is among the many favorite recipes of the membership. Serves 4

4 slices Petrale sole

8 TBS. chopped mushrooms

2 to 3 TBS. butter

8 tsp. seasoned bread crumbs

8 tsp. parmesan cheese, grated

4 TBS. pesto, make it or buy it in a jar

Saut/ mushrooms in butter. Combine mushrooms, breadcrumbs and parmesan cheese in a bowl. Lay fish flat and stuff with1/4 of mixture for each piece. Roll up and spread with 1 Tablespoon of pesto on top of rolled fish. Bake at 350 degrees until till done, about 10 minutes, depending on the thickness.

Eileen Mintz can be reached by email at eileenmintz@comcast.net or by phone at 232-1984.