2020 Luncheon

VIRTUAL LUNCHEON 10/17/20 Keynote Speaker
Sr. Karen Helfenstein, SC
Director of Sponsorship Services
Sisters of Charity of New York

Reflections

Alumnae Speaker
Ambassador Mari Carmen Aponte
Former U.S. Ambassador
to El Salvador

Bio

CONTACT INFO:
Email
info@amsvalumnae.org
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- AMSV Alumnae, a private page that all Alumnae are welcome to join - Academy of Mt. St. Vincent, Tuxedo Park, NY, Graduates, a public page open to all

76 Alumnae Attended the Saturday, Oct. 17, 2020 Virtual Event !

Note: There are options for:
CC - Closed Caption (bottom right of the video screen) and
Links to the Bookmarks for various segments (below the video)

Separate recordings are also available for:
Introduction: Mis Amigas by Maria Clara Ospina '67
The Mission Continues: Who is My Neighbor?
The Flora & Fauna of Colombia: Maria Cristina Restrepo '66

___ALUMNAE COCKTAIL & HORS D'OEUVRE SUGGESTIONS___

Refried Bean Dip from EHB '67: On its own it has a lot of calories. However it’s perfect in a wrap with fresh vegetables or on top of a salad. I make a batches of it and freeze it for when an occasion comes up. Something as simple as a dip is outstanding. Click the photos for recipes
Refried Beans	Pair with a Frozen Margarita
Joining us from the West Coast? Here are some breakfast options... Click the photos for recipes
Strawberry Omelet	Baby Bellini


Champagne Punch esw'67 Yield: ~ 60 half cup servings Ingredients: 2 cups diced fresh Pineapple 3 cups Orange Juice ½ cup Lemon Juice ½ cup Sugar 1 pint Cognac or any brandy 1 pint Grande Marnier or any orange liqueur 3 quarts Carbonated Water 3 to 4 quarts Champagne or sparkling white wine, chilled Directions: Combine all ingredients except seltzer and champagne and refrigerate for several hours. Just before serving, add seltzer and champagne. Pour into punch bowl over festive ice mold. Tips: Use part of the orange juice in the ice mold to avoid diluting the punch. My mother would carefully place mint leaves and in the bottom of the mold, filling it only partially until the fruit was set, then filling the rest of the way so the fruit would be clearly visible when the mold was placed in the punch bowl.	Shrimp Mousse esw'67 Yield: Enough for a 1 Quart Mold Ingredients: 1 lb. shrimp, cooked, well- drained, and chopped 1 can condensed tomato soup undiluted 1½ packages plain gelatin 3 small packages of cream cheese, softened 1 cup mayonnaise ¾ - 1 cup finely chopped scallions ¾ - 1 cup finely chopped celery Directions: Dissolve gelatin in ¼ cup cold water. Heat soup and add gelatin slowly and smoothly. Stir in softened cream cheese while soup is still warm. Beat until well blended. Add mayonnaise and blend well. Stir in shrimp. Add onions and celery. Pour into mold and chill.