Keep an eye out in the lobby at the pool for a signup list, or contact Deanne Joshua.

Here are a couple of the winning recipes from 2007:

ASPARAGUS SOUP
3 TBS BUTTER
3 LEEKS (white and pale green parts only), HAVLVED LENGHTWISE (3 CUPS)
1 ½ POUNDS ASPARAGUS
4 CUPS CHICKEN STOCK
3 CUPS CHOPPED SPINACH
¼ CUP CREAM
1-2 CRABS
Cook live crabs, shell, and reserve meat. Melt butter in large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, 2-4 minutes. Add spinach, cover, and simmer until wilted, 1 minute. Puree soup in food processor until smooth. Season to taste with salt and pepper. Add crabmeat and cream, heat just until hot, serve.

STICKY TOFFE PUDDING CAKE
¼-POUND BUTTER
1 ½ CUP + 3 TBS SUGAR
2 EGGS
3 CUPS FLOUR
1 TSP BAKING PWD.
8 OZ. DATES, CUT INTO PIECES
1 TSP BAKING SODA
2 CUPS BOILING WATER
SAUCE
½-POUND BUTTER
1/2-3/4 POUND BROWN SUGAR
2 CUPS HEAVY WHIPPING CREAM
Preheat oven to 375°. Mix dates with baking soda and add boiling water. Let sit until water is absorbed by dates. Cream butter and sugar until fluffy. Beat in eggs gradually. Mix together flour and baking powder, fold into batter. Add date mixture. Mix until completely incorporated, then turn into a 9 x 13 inch ungreased pan. Bake for about 40 minutes or until a tester comes out clean. Let cool briefly on a rack. Meanwhile, in a saucepan, melt butter. Add brown sugar and cream. Bring to boil. Using a fork poke holes into the cake so the sauce can easily penetrate. Pour sauce over the cake and brown under a broiler or torch with a flame. Cool briefly and serve with whipped or ice cream.