Cotuit Kettleers President Paul Logan is the Chairman of the Long-Range Planning Committee and he also handles most forms of advertising for the organization.  Paul was

Cotuit Kettleers President Paul Logan

the Building Chairman for the Yawkey Foundation Project completed in 2007 and also the Press Box Building which was completed in 2004.  Paul has been a Director since 2000, Vice President from 2001-2008, and President since 2008.  Paul worked for over 20 years in corporate finance and has a Bachelor of Science degree from Bentley College.  Paul and his wife and two children live in Cotuit.  Mrs. Logan’s famous meatloaf has fed many Cotuit Kettleers.

LOGAN MEAT LOAF                              
1 lb. ground beef
1 egg
1 cup Italian flavored bread crumbs
1 small onion, chopped
1 small pepper, chopped
1 16oz. can of stewed tomatoes
Mix all ingredients together and place in loaf pan or casserole dish.  Bake at 350 degrees for 45 minutes.

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Carrot Cake
4 large eggs                                      1/2 teaspoon salt
1 1/2 cups Canola oil                        2 teaspoons baking soda
2 cups sugar                                     3 cups grated carrot
2 cups flour                                       1 1/2 cups chopped walnuts
2 teaspoons cinnamon                     1 teaspoon vanilla

Beat eggs, add sugar and oil.  Sift dry ingredients and add.  Fold in nuts, carrots and vanilla.  Pour into two greased 8″ cake pans.  Bake at 350 degrees for 45 minutes or test with a toothpick.  When cake is cooled, cut one layer according to the chart and assemble the bunny.

Cream Cheese Frosting
1 stick unsalted butter
1 8 oz. pkg. lower fat cream cheese
1 lb. box powdered sugar
1 teaspoon vanilla

At room temperature, with an electric mixer, cream butter and cream cheese.  Add powdered sugar in small amounts and vanilla until thoroughly blended.  Frost cake and use raisins or small gumdrops for eyes, nose & mouth.

YUM!!!

Super Bowl can wreak havoc with anyone’s diet, so how about baking the onion rings instead of frying them?  This recipe tastes fabulous and baking reduces the calories.  Try it!

1 medium sized Vidalia or other sweet onion, cut crosswise into rings
2 cups Japanese style Panko breadcrumbs.
1 egg
1/4 cup flour
1/2 cup low-fat buttermilk*
sea salt and freshly ground pepper to taste
1/8 tsp. cayenne pepper
2 Tablespoons Olive Oil

In a shallow bowl, whisk egg, flour, buttermilk*, salt & peppers.  Place breadcrumbs in a shallow bowl or on a plate.  Spread the olive oil on a rimmed baking sheet.  Dip the onion rings in the egg mixture and then coat with the Panko and put on baking sheet.  Place in a preheated 450 degree oven and bake for about 15 minutes, until golden, turning once.

*To substitute for buttermilk, add 1 1/2 teaspoons lemon juice to 1/2 cup 1% milk and let stand 5 min.

Carefully remove larger leaves of endive and trim wide end.
Fill wide end with a dollop of boursin and top with a few sprouts.

Arrange filled endive leaves in a circle on a round tray.

1 bag Rippled Potato Chips

1 container Sour Cream

1 small jar fresh Horseradish

1 lb. Smoked Salmon pieces

1 jar Romanoff Black Whitefish Caviar (about $10 at your local supermarket)

To make the salmon hors d’oeuvres:  To about a cup of sour cream, add horseradish to taste.  Put a dab of the mixture on a rippled potato chip and top with a slice of smoked salmon.

To make the caviar hors d’oeuvres:  Top a ruffled potato chip with a dab of sour cream (about 1/2 teaspoon) and top with about 1/2 teaspoon caviar.

You can place the hors d’oeuvres on a silver tray with half salmon, half caviar chips which looks gorgeous – or only one kind, if you prefer.  I tested the amount of time the chips with the toppings will hold – one hour they are perfect, two hours they are good, but at 3 hours they are starting to wilt.  so you cannot make them too far in advance but they assemble quickly.

I also saw a variation of this recipe in the 2010 Holiday edition of Food & Wine magazine.

Bon appetit!