Tuesday, March 6, 2012

March 2012 Selection

Carol selected Hotel by Arthur Hailey as the March 2012 selection. Hotel is copyrighted 1965 and was a bestseller. This selection is part of our year of choosing a bestseller from the year of the hostess' birth.

From the cover of Hotel by Arthur Hailey:

Conflict and desire, secrets and tumultuous destinies, are part of the fascinating world of the famous St. Gregory, a New Orleans luxury hotel. For five sultry days of a hot Louisiana summer the lives of strangers intimately touch, sizzle, and explode in round-the-clock excitement as the St. Gregory becomes the state for private and public dramas -- and for the stunning, heart stopping climax awaiting them all.

The Book Snobs Gathering

The Snobs gathered at Carol's home on Monday, March 26, 2012 for dinner and discussion.Our hostess served homemade chili with corn souffle and salad.

All The Snobs who were present agreed that Hotel was an enjoyable book. There were a lot a characters with good development of many of them. We the end of this book with quite a bit of enthusiasm. We talked about how each character ended op and how some of their ends seemed justified, but some did not.


Recipes from The Book Snobs

Corn Souffle
(from Kraft Foods)

2 tablespoons butter
1 package (8 ounces) cream cheese, cubed
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (14.75 ounces) cream-style corn
1 package (8.5 ounces) corn muffin mix
2 eggs, beaten
1 cup shredded cheddar cheese

Preheat oven to 350 and spray a 13 x 9 inch pan with cooking spray.

Microwave butter in medium microwaveable bowl on high for 30 seconds or until melted. Stir in cream cheese. Microwave 15 seconds until cream cheese is softened; stir until cream cheese is completely melted and mix is well blended. Add next 4 ingredients; mix well.

Pour into prepared pan; top with shredded cheddar.

Bake 40 minutes or until golden brown.

VARIATIONS
You may substitute Neufchatel cheese for the cream cheese.
Add 2 sliced green onions to batter before pouring into pan.
Prepare as directed, substituting 1 can (11 ounces) whole kernel corn with chopped red and green peppers for whole kernel corn.