Author Archives: Dottie Gauvin


2  tablespoons sugar 1/3 cup water 1  10 ounce package of spring lettuce mix or romaine lettuce 2 medium mangos peeled, seeded and diced  4  cups shredded chicken 1/2 cup chili garlic sauce  2 avocados, peeled, pitted and diced 1/3 cup lime juice Mix liquid ingredients together and set aside.  Place lettuce in a large salad bowl.  Add the shredded chicken and mix well.  Add the avocados and mangos and gently toss in order to leave the diced pieces whole. 

Helping Helpline #2

October 4, 2012 by Dottie Gauvin.   Some years ago, I planted two Asian pear trees beside our home and tended them carefully.  They grew and were beautiful especially when blooming but NO PEARS! Our gardner pruned and fertilized and fertilized and pruned but still no pears!  Later on, I hired a new company to take care of our yard and to our good fortune, they knew how to take care of fruit trees!  Last year, I was elated to have a couple of dozen

October 20/$20 Luncheon

The last 20/$20 luncheon for 2012 at Sidney Gallery will be held on Monday, October 22.  These luncheons have been very well attended and have been lots of fun, giving those attending the opportunity to meet people they did not know as well as meeting old friends there.    This luncheon will feature two different soups made by two of our Board Members.  Those who attend can have their choice or try one and then go back for the other. 


NOTE:  This recipe contains bourbon so not for children!   This is another favorite from Dottie's kitchen. Ingredients: 3/4 cup soft butter 1/3 cup Wild Turkey Bourbon 1 lb. powdered sugar (more if mixture is too runny! 1 bag about 1-1/2 lb. chcolate chips 1 to 1-1/2 bags of pecans Instructions: Mix butter, sugr and bourbon together and beat until stiff.  Melt chocolate chips in microwave and stir well. Roll the Wild Turkey mixture into small oval shapes (keeping powdered sugar


There are many variations of Cole Slaw but this is one that everyone seems to like.  For 4 servings use 12 of a firm green cabbage shredded. (You may add a bit of red cabbage for color if desired). One large carrot grated; 1/2 red bell pepper and 1/2 green bell pepper diced and one bunch of green onions diced – use some of the stems.   The dressing may be your own favorite recipe or you can buy bottled


When I was a little girl growing up in Texas I remember one day seeing a new family moving in across the street and all I could think about was "I wonder if they have any kids my age" – and before the day was over, I found that they had a girl my age and a boy two years older.  The three of us were BFFs before the moving van left.  A few days later I was in their


Ingredients 1/2 cup chopped green pepper 1/4 cup sliced green onion 1 garlic clove, minced 1 tablespoon margarine or butter 3 cups vegetable juice 8 oz. bottle clam juice 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon thyme leaves crushed 1/4 teaspoon basil leaves crushed 1 bay leaf 1/3 cup uncooked regular long grain rice 12 oz. pkg frozen cooked shrimp Hot pepper sauce 1/4 tsp. red pepper flakes crushed In a large saucepan, saute green pepper, onions and garlic


If you are a Texan, I know you like Pralines!  If you have been to Texas, you most likely like Pralines.  The recipe says "Pecan Pralines" but everyone in Texas knows there has never been a real praline without pecans!  So here is a recipe that anyone can make and not be afraid they will fail.  Just follow the recipe and work very quickly at the end. 2 cups of sugar 3/4 cup of milk 1/2 teaspoon soda 2 tablespoons

Mystery Salad at 20/$20 Luncheon!!

In 2011, SMAA began something new — 20/$20 Luncheons.  Six of these were held last year.  This year, we increased the number that could attend to 24. The next luncheon will be held at the Gallery on August 13 at 12:00 Noon.  Mary Pederson is Hostess and she has asked some of our Board Members to make their favorite salads for your enjoyment.  As you can see from our Web Page, there will be a Chicken Salad and a Fruit


Maybe because families used to be larger, or maybe just because it was easier, the sheet cake has a long history in Texas.  I grew up with variations of this recipe.  These cakes were served not only in homes but at church socials, women's clubs, weddings and just about any event you could name.  It is easy to make and if cut into small pieces will serve a lot of people. 2    cups sugar      2   sticks of butter 2     cups