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June 19, 2020
Take a virtual trip through time and revisit this favorite, traditional community event throughout the summer with our memories slideshow! Though we can’t physically be together on the Great Lawn this year, we can share our memories of this special community event with each other as we kick off the summer season.
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Memories of Miss Susan’s Summer Supper
Christine C’s Pasta with Olives
1 lb penne pasta, cooked al dente
8 oz mozzarella, chopped into 1-inch cubes
1-2 cans pitted black olives, drained and chopped
Balsamic vinaigrette to taste (We usually use a whole bottle, but you can certainly use less…)
Salt and pepper to taste
Mix all ingredients in a large bowl, cover and chill!
Leslie M’s Pasta Salad with Peanut Butter Sauce
(adapted from a recipe by Leeann Chin)
8 oz of pasta, any shape you wish (boiled, drained and cooled)
2 tsp (or 1 ½ tsp) dry mustard
2 tsp water
2 Tbs and 1 ½ tsp sesame oil
½ cup smooth peanut butter
2 Tbs and 1 ½ tsp more water
2 Tbs soy sauce
¼ cup red wine vinegar
2 Tbs sugar
For the sauce, a pinch of cayenne pepper or a dash of Tabasco.
For the whole salad, minced scallions; any finely chopped vegetables such as carrots, celery, bell pepper; some corn, garbanzo beans or minced chicken to make it heartier.
Prepare the pasta, toss with a little sesame oil to prevent it from sticking together, and set aside to cool. In a small bowl, stir dry mustard and 2 teaspoons water until smooth; reserve. In a larger bowl, stir sesame oil into peanut butter until blended. Add to this 2 tablespoons and 1 ½ teaspoons of water; stir until blended. Add soy sauce; stir until blended. Stir in vinegar and sugar. Add reserved mustard and water mixture and stir again. (For a spicier sauce, add a pinch of cayenne pepper or a dash of Tabasco.) Makes about 7/8 cup of sauce. Mix the sauce with the cooled pasta and any extra ingredients, and refrigerate the whole salad for an hour or two. Serve chilled, if possible.
Leslie R’s Orzo Salad
1 cup orzo uncooked
4 oz feta cheese crumbled
3 Tbs fresh parsley chopped
3 Tbs fresh basil or dill
1 large tomato seeded & coarsely chopped
1/3 cup olive or salad oil
1/4 cup lemon juice
salt and pepper to taste
Cook orzo according to directions for al dente. Drain & rinse well in cold waer. Add remaining ingredients. Toss till well coated. Refrigerate till chilled. Toss again when serving.
Barbara V’s Tagiatelle with Sun Dried Tomatoes
Box of tagliatelle or similar pasta
1/4 cup extra virgin olive oil
2 cloves garlic thinly sliced
1/2 cup sun dried tomatoes drained and sliced
5 Tbs tomato paste
1/2 cup white wine
2 Tbs chopped fresh parsley
2 Tbs chopped fresh basil
2 Tbs chopped fresh thyme
Salt & pepper
1 cup parmigiana grated
In a skillet, combine olive oil and garlic and cook for 4 minutes. Add tomatoes, paste, wine, and cook for 5 minutes. Add cooked pasta and herbs to skillet. Add cheese and mix well. Add salt and pepper to taste. Servings: 6.
Gloria E’s Easy Ambrosia Salad
1 cup canned crushed pineapple, drained
1 cup mandarin oranges, drained
1 cup shredded coconut
1 cup mini marshmallows
1 cup sour cream
Combine ingredients in a large bowl. Cover with plastic and refrigerate, preferably overnight. Servings: 8.
Vicki K’s Bacon-Wrapped Brussels Sprouts
2 Tbs Dijon mustard
2 tsp extra virgin olive oil
1 Tbs minced fresh parsley
1 lb Brussels sprouts
12 oz thin cut bacon, cut in half
Pinch of sea salt and pepper
Preheat oven to 400 °F (conventional). In a small bowl mix together the mustard, herbs, oil, and a pinch of salt and pepper. Wrap each Brussels sprout in a piece of bacon, place on a baking sheet with the seam side down. Repeat with remaining sprouts. Brush the sauce over the sprouts and transfer to oven. Cook for 45-60 minutes until the bacon is crispy and the sprouts are tender. Remove the baking sheet from the oven and let the Brussels sprouts cool down for a few minutes before serving. Store in an airtight container in the refrigerator for up to 3 days. Guaranteed to convert all the Brussels sprouts haters!
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