FEBRUARY MEETINGS

VCW IS IN THE NEWS!

How VCW operates & partnership with Numerica

VCW's partnership with Numerica

News Broadcast from open house

Thank you to outgoing Board Members and WELCOME to our new Treasurer!

We are so grateful for the year of service from Joe and Melissa Pitt and

Shari DeBerg. All three have contributed valuable encouragement,

energy, and expertise in this formational year. They will be greatly missed! 

We also welcome Alan Perlman, a retired accountant,

to our board as Treasurer. 

If interested in learning more about Board service and what it entails, please contact our director

RECIPE OF THE MONTH

SUPER BOWL INSPIRED!

FRIED RAVIOLI

From the kitchen of VCW Board member

Connie Schmidt

INGREDIENTS

1 cup buttermilk     

2 cups Italian bread crumbs     

1 box cheese ravioli (24)     

1/4 cup grated Parmesan     

1 jar marinara sauce, heated for dipping  

Olive oil, for frying

DIRECTIONS

Pour a depth of 2 inches olive oil into a large Dutch oven, and heat to 325 degrees.

Put the buttermilk and bread crumbs in separate shallow bowls. Dip the ravioli in buttermilk to coat completely. Allow excess buttermilk to drip back into bowl. 

Dredge ravioli in bread crumbs. Place ravioli on a baking sheet, and continue with remaining ravioli. 

When oil is hot, fry ravioli in batches, to a golden brown, about 3 minutes. Transfer to paper towels to drain. 

Sprinkle fried ravioli with Parmesan and serve with warmed marinara sauce.

SHRIMP-STUFFED JALAPENO POPPERS

From the kitchen of VCW Board member

Connie Schmidt

INGREDIENTS

12 medium jalapeno peppers   

12 large shrimp, peeled & deveined, tails intact   

Kosher salt   

1 1/2 cups flour   

3/4 cup cornstarch   

1 teaspoon Old Bay Seasoning

1 cup lager beer   

Vegetable oil

Malt vinegar, for serving

DIRECTIONS

Cut off the tops of the jalapenos and scoop out the seeds. Pat shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving tails sticking out.

Whisk 3/4 cup flour, cornstarch, Old Bay and beer in a medium bowl until smooth, set aside. Heat 2 inches of the oil to 350 degrees in a large Dutch oven over medium high heat. Whisk remaining 3/4 cups flour and 1/2 teaspoon salt in a shallow bowl.

In batches, dredge jalapenos in the flour, shaking off excess, dip in beer batter, coating shrimp and jalapeno completely. Fry until shrimp are cooked through to a golden brown about 5 minutes. Drain on paper towels, season with salt. 

Serve with malt vinegar.

INTERESTED IN MAKING A DONATION?

100% of your donation goes directly to Village CoHousing Works

(our fiscal sponsor doesn't charge us any fees!)

Please click the donate button below for online donations

or send a check written out to:

Smith-Barbieri Progressive Fund

PO Box 9574

Spokane, WA 99209

Checks must be written out to "Smith-Barbieri Progressive Fund"

and please include a note that it is for Village Cohousing Works.