Sabal Ridge Condominium


Phone:   561.694.8634       Fax:  561.694.8083

100 Sabal Ridge Circle,  Palm Beach Gardens, Florida 33418 

EMERGENCY PHONE 561-480-7247

Association Office Hours:  Monday  - Friday      8:00 am to 2:00 pm

Recipes from the Pot Luck Dinner

Photos from the dinner will be added as soon as I am able to do so.  Please be patient.

They are worth the wait.  The photos turned out fantastic and everyone had an amazing time.

Even the rain storm didn't stop over 60 residents and guests from attending. 

It was a huge success - 18 amazing door prizes and the food was outstanding. 

Mary Ann Tucker - round of applause for doing such an outstanding job coordinating the perfect blend and selection of food and door prizes.

Question is:  When will the Sabal Ridge Residents have the next party ? ? ?

Pasta Recipe Submitted by Elizabeth Presuto

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Lemon Cup Cake & Frosting Recipe Submitted by Lynn Mowatt

+This recipe was actually for a chocolate cake which I adapted for a lemon cake.  
PREP TIME: 10 minutes. YEILD: 24 cupcakes COOK TIME: 18-22 minutes


1  package Lemon SUPREME Duncan Hines moist cake mix
( Do not use mixes with pudding already added in the mix.1 (3.4 ounce)
package instant lemon pudding mix1 cup sour cream1 cup vegetable oil
4 eggs, lightly beaten  1 teaspoon pure vanilla extract  1 teaspoon pure
lemon extract
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or
with a hand mixer in a large bowl, beat together the cake and pudding
mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat
for about two minutes on medium speed until well combined

3. Using a large cookie scoop, distribute the batter between 24 muffin wells;
about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or *until the tops of the
cakes spring back when lightly touched. Allow cupcakes to cool inside
muffin tins for about 10 minutes. ( *be sure to check for doneness as I
found this recipe takes slightly longer than a standard cake mix.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
Once cupcakes are cool, prepare your frosting

Lemon Butter Cream Frosting

1 cup unsalted butter, softened4 cup powdered sugar1 lemon,*zested and juiced
2 Tbsp heavy cream1/8 teaspoon salt

 Beat the butter for 3-5 minutes until pale in color. Add salt, sifted
powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh
lemon) and cream. Beat for 5-7 minutes until fluffy
(I changed this slightly by adding the zest to the top of the cupcakes after frosting them.)