Carol another young high school friend of mine and has great recipes to share

Carol’s Famous Avocado Recipe

2 avocados chopped

2 tomatoes chopped

Cilantro chopped about ¼ cup

Lemon juice about ¼ of a small lemon

Red pepper flakes

Garlic salt or crushed garlic

Salt and pepper

Carol’s Famous Meatball Recipe

3 LBS HAMBURGER 1 LG ONION CHOPPED

1 LG CAN PET MILK ½ TEASPOON GARLIC POWDER

2 CUPS ROLLED OATS ½ TEASPOON PEPPER

2 EGGS 2 TABLESPOONS CHILI POWDER

2 TEASPOONS SALT

MIX ALL TOGETHER AND FORM BALLS. PUT IN LARGE

ROASTING PAN

SAUCE

3 CUPS CATSUP 3 CUPS BROWN SUGAR

3 TBLE SPOON LIQUID SMOKE ¾ TEASPOON GARLIC SALT

¾ CUP CHOPPED ONION

BRING TO BOIL. POUR OVER MEATBALLS AND BAKE AT 350%

FOR 1 HOUR

After I cook this I put it in a crock pot to keep warm when I am ready to serve it

No they are not spicy and it makes quite a bit for a large crowd leftovers keep great in the refrigerator. I've made them quit a bit for the business office pot lucks. Everyone asks for the recipe they are very good. I make the meatballs about a big as a ice cream scoop. You can use any kind of meat you choose

Enjoy….Carol

Naomi is my young high school friend and she would like to share two of her favorite recipes

PUMPKIN CHEESECAKE

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

Filling:

3 (8 ounce) packages cream cheese, at room temperature

1 (15 ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350 degrees

For Crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a

9 inch pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.

Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Another favorite of mine is:

Tangy Pepper-Pecan Brie

1/2 cup pecan halves
1 jalapeño pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
1 loaf (16 ounces) French baguette
Vegetable oil or Cooking Spray

Preheat oven to 425°F. Coarsely chop pecans and finely chop jalapeño. Combine jalapeño and preserves; mix well.

Cut Brie in half horizontally using a sharp knife. Place one half of Brie, cut side up, onto center of the Large Round Stone (from Pampered Chef, or you can use a cookie sheet). Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

Use a bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using the Pampered Chef Kitchen Spritzer (or use olive oil or butter-flavor cooking spray). Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Nutrients per serving: Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g

Remember to always wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin. Also, you can increase or decrease the "heat" of this recipe by leaving the seeds in the jalapeño or scraping them out before chopping.

For a simple garnish, slice a jalapeño pepper in half lengthwise. Brush cut surface with apricot jam. Place next to Brie before baking.

Enjoy Naomi

Judy's Gourmet Luncheon Nov 6th 2007

Judy

Thanks Judy for the great luncheon!!!!

Judy loves this one

Marilyn, Alcy, & Clarisse

Time to eat!!!!!

Judy and Sandy

.....Judy's luncheon and her helper Sandy....

Apple Stuffed Chicken Breasts INGREDIENTS Prep time: 30 minutes, Cook time: 45 to 50 minutes 2 cups Kitchen Basics Chicken Stock 4 tbsp. butter, divided 1 large green apple, peeled, cored and chopped 3/4 cup chopped celery 3/4 cup chopped onion 1/3 cup fresh apple cider 6 cups cubed European Style Rustic French or Potato Rosemary Bread, lightly toasted (from our Bakery) 3 tbsp. pure maple syrup, divided 1 tbsp. each: chopped fresh sage, thyme and rosemary, divided 4 R Everyday boneless, skinless chicken breasts Sea salt and freshly ground pepper to taste DIRECTIONS Boil stock in a medium saucepan until reduced to 1 cup; set aside. Preheat oven to 375°F and spray a 13-by-9-inch shallow casserole dish with nonstick cooking spray. Melt 3 tbsp. butter in a medium skillet. Add apple, celery and onion; sauté for 10 minutes to soften. Stir together reduced stock and cider; drizzle over bread cubes. Add cooked produce, 1 tbsp. syrup and 1 tbsp. herbs; toss lightly to mix. Meanwhile, cover chicken with plastic wrap and pound with a meat mallet until 1/4-inch thick. Season to taste with salt and pepper. Spread about 1/2 cup stuffing mixture onto each chicken breast and roll up tightly; secure with kitchen string. Brown chicken on both sides in remaining 1 tbsp. butter; place in prepared dish and surround with stuffing. Top with remaining 1 tbsp. syrup and 1 tbsp. herbs. Bake for 30 to 35 minutes or until chicken reaches 165°F on a meat thermometer. Makes 4 servings.

Alcy & Sheila

Pumpkin Rolls

EASY TREAT: Maple-Pumpkin Dinner Rolls use maple syrup instead of refined sugars to give the rolls an earthy sweetness. Warm, fresh rolls improve nearly any meal, which can make it awfully tempting to grab some at the grocer.

Maple-Pumpkin Dinner Rolls are easily prepared in any moderate to large food processor, though you can also make the dough in a stand mixer with a dough hook or by hand.

The rolls bake up moist and tender, though the recipes calls for minimal added fat. Canned, unseasoned pumpkin puree adds plenty of moisture as well as autumn flavor and beautiful color.

Maple syrup, rather than refined sugars, gives the rolls a delicate, earthy sweetness. For the best flavor, use dark B grade maple syrup. In a pinch, you can substitute an equal amount of dark brown sugar for the syrup.

These rolls are best served hot from the oven, but you can also reheat them in a 350-degree oven for 5 to 8 minutes.

Or freeze them in a zip-close plastic bags for up to two months. Reheat wrapped in foil in a 350-degree oven.

MAPLE-PUMPKIN DINNER ROLLS

2 1/2 to 3 cups all-purpose flour, divided

1/2 cup cornmeal, plus additional for dusting rolls

2 1/4 teaspoons rapid-rise yeast

1 1/2 teaspoons salt

2 tablespoons butter

1/4 cup canned pumpkin puree (nothing added)

1/4 cup milk, plus additional for brushing the rolls

1/4 cup pure maple syrup

In a food processor, combine 2 cups of the flour, cornmeal, yeast and salt. Pulse to combine. Alternatively, in a medium bowl, whisk the ingredients together, then proceed with the recipe using a stand mixer.

In a small saucepan, melt the butter over low heat. Add the pumpkin puree, 1/4 cup milk and maple syrup. Stir over low heat until very warm, about 120 to 130 degrees on an instant-read thermometer.

Add the warm pumpkin mixture to the dry ingredients and process or mix until thoroughly combined. Pulse or mix in enough of the remaining flour to make a soft, sticky dough that pulls away from the sides of the bowl.

If using a processor, process for 2 minutes to knead. If using a stand mixer, knead with a dough hook for about 5 minutes.

Turn the dough out onto a lightly floured surface, shape into a ball, cover with plastic wrap and let stand 10 minutes.

Coat two baking sheets with cooking spray. Uncover the dough and cut into 16 equal pieces. In the palm of your hands, roll each piece into a smooth round ball.

Set the balls 2 inches apart on the baking sheets and cover them loosely with plastic wrap. Let the rolls rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Near the end of the rising time, place a rack in the upper third of the oven and preheat to 375 degrees. Brush the tops of the rolls with milk and sprinkle with a dusting of cornmeal.

Bake for 12 to 15 minutes or until browned. Serve warm or let cool and reheat before serving.

Start to finish: 1 hour 35 minutes (20 minutes active).

Makes 16 rolls

Brussels Sprouts with Bacon and Apple Prep: 20 minutes Total: 1 hour Note: To make ahead, prepare recipe through step 2; store at room temperature up to 4 hours. To serve hot, spread vegetables on a rimmed baking sheet, and place in a 350 degree oven until heated through, 10 to 15 minutes. Proceed with step 3.

Ingredients Serves 8. 3 slices bacon, cut into 1/2-inch pieces 4 pints Brussels sprouts, ends trimmed and halved Coarse salt and ground pepper 1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise 2 teaspoons red-wine vinegar

Directions 1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes. 2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes. 3. Toss vegetables with vinegar, and serve immediately.

Linda

FFRESH CRANBERRY ORANGE RELISH

INGREDIENTS:

1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar

DIRECTIONS:

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

Nancy

SUNSET SALAD

1-3 oz. pkg. each-lemon, cherry, and raspberry Jell-O

1-16 oz. can beet strips

1 large can crushed pineapple (20 oz.)

½ cup sweet pickle juice

Drain beets and pineapple. Mix this juice with pickle juice and add enough water to make 5 ¾ cups of liquid. Heat and dissolve Jell-O in liquid. Add beets and pineapple and set in 9” x 13” pan.

Topping:

1 cup mayonnaise

1 Tablespoon each green onion, green pepper, celery, and parsley, diced. Thin with milk if needed.

Nancy Garcia & Pat Harless family recipe

Yes we love dessert!!! Pat & Joyce

Judy’s Pumpkin Ice Cream

2 cups heavy cream

2 cups milk

1 ¼ cups brown sugar

¼ teaspoon salt

4 egg yokes

2 cups pumpkin puree

¼ teaspoon mace

1 teaspoon nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

½ cup chopped walnuts ((optional)

Whipped cream (optional)

Combine cream, milk, sugar and salt in a heavy-bottom

saucepan. Bring to a boil over medium-high heat, stirring often

until sugar has dissolved.

Whisk egg yolks in a bowl until lemon-yellow. Slowly whisk

1 cup hot milk mixture into yolks then whisk yolk mixture into hot milk

mixture. Cook, stirring constantly, until custard thickens enough to coat

back of a spoon. Cool to lukewarm. Whisk 1 cup of mixture and spices into custard. Freeze in an ice-cream maker according to manufacture’s direction.

To serve, scoop ice cream into a dish and top with whipped cream and nuts.

If you wanted to make tarts, buy 8 prebaked pastry tart shells, each 2 ½ to 3 inches in diameter, and then scoop ice cream into tarts.

Calories….don’t count!

Nancy

Food at last

Here are some great recipes that Nancy for this luncheon and I didn't take a picture of them, next luncheon I will take a picture of everything. Nancy's sister Pat also gave me a different Candied Walnut recipe so take your pick.

Nancy’s Candied Figs

4 pounds of ripe figs

Put in hot soda water …1 Tablespoon soda in ½ gallon of water

Let stand for one or two minutes then drain

To the 4 lbs of figs add l pound sugar let stand 24 hours

Cook 30 minutes let stand 24 hours

Cook 45 minutes let stand 24 hours

Cook 45 minutes let stand 24 hours

Put on board to dry two to three days turn over twice a day

On second day put on clean waxed paper

Roll in granulated sugar or powdered sugar pack to store.

Nancy’s Sugared Walnuts

1 and ½ cup granulated sugar

¼ cup honey or light corn syrup

½ cup water

3 cups walnut halves

1 teaspoon vanilla

Optional ½ teaspoon cinnamon

Boil to soft ball stage using candy thermometer. At this point add

1 teaspoon vanilla and 3 cups walnut halves. Stir until mixture starts to turn white and

Coat the nuts. Turn out onto waxed paper and separate with two forks and allow

to cool. Store the sugared walnut’s in an airtight container like a quart jar or Tupperware etc, as the candy will dry out.

Pat’s Candied Walnut’s

1 cup sugar

1 cup brown sugar

1/2 cup sour cream

1 teaspoon vanilla

1 teaspoon cinnamon

Cook to soft ball stage and add walnuts and stir. Drop onto waxed paper and separate. This one doesn't tell me a quantity for the walnuts. Just wing it.

Fall is in the air at Nancy's

Nancy's table before the food.

Nancy’s Carrot Cake

1 and ¼ cup oil

2 cup sugar

4 eggs 3 cups grated carrots

1 cup walnuts, chopped

2 cups flour

2 teaspoon soda

2 teaspoon cinnamon

1 teaspoon salt

Cream sugar & oil and then add eggs, and carrots mix, then add dry ingredients, and then

add walnuts

Frosting

1 teaspoon vanilla

1 cube butter (1/4 lb)

8 oz cream cheese

1 pound powdered sugar

ts. Bake at 350 degrees for 50 minutes

Luncheon

Nancy’s Lasagna

Makes 9x13 Pan

Lasagna noodles uncooked

*Sauce …recipe below

Mozzarella cheese grated

Jack cheese, grated

Cheddar cheese, grated

Cottage cheese

Parmesan cheese, grated

Chopped spinach, thawed and drained

¼ to ½ cup water

Spray Pam or grease 9x13 pan and layer ingredients.

*Sauce… Brown 2 pounds hamburger; add dried onions and 4 cloves garlic, diced.

Blend 1 large 30 oz can of dice tomatoes with one egg. Add to hamburger mixture.

Add 3 cans tomato sauce and 2 packs of dry spaghetti sauce mix (Lawry’s)

Simmer one hour.

Layer uncooked noodles, sauce, grated cheeses, bits of cottage cheese, and thawed spinach drained. Layer twice more ending in grated cheese on top. Add water along edge. Good to refrigerate overnight before baking. Bake at 350 Degrees for 30 to 45 minutes or until golden brown and bubbly.

Nancy's Gourmet Luncheon ...September 25th 2007