This is my long time high school friend JW.....aka Joyce W.

She just sent to me a couple of her favorite recipes... she said are easy and fast
and everyone loves them...so here they are
she is making me hungry.....these look YUM

JW’S Blue Plate Beef Patties

1 Egg

2 Green onions w/tops sliced

1/4 Cup seasoned bread crumbs

1 Tbsp prepared mustard

1 1/2 lbs of ground beef

1 Jar beef gravy

1/2 lb fresh mushrooms (can use canned)

1/2 Cup of water

Optional: 2-3 teaspoons of prepared horseradish

In a bowl, beat the egg, stir in onions, bread crumbs and mustard. Add beef and mix well. Shape into four 1/2 inch thick patties. In a ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink. Drain. In a small bowl combine gravy and water, and add mushrooms. Pour over patties. Cooked uncovered for 5 minutes or until mushrooms are tender and heated through.

JW’S Lemon Chicken

4 Boneless, skinless chicken breasts

Flour for dredging

2 Tbsp butter

2 Tbsp of olive oil

Juice of 2 lemons

3 Tbsp of flour

3 Cups of chicken broth

Salt and ground white pepper

Pound the chicken breasts with meat mallet to a uniform thickness. Dredge lightly in flour, shaking off excess. In a large sauté pan over medium high heat, melt the butter and oil until it sizzles. Add the chicken breasts and sauté, turning once or twice until cooked through and juices run clear. Remove chicken and set aside. Whisk flour in pan and cook for 1 minute until the mixture boils. Add the lemon juice to the chicken stock and whisk into sauté pan. Reduce heat to a simmer. Return chicken to pan to heat through, thickening sauce to desired consistency. Season the Lemon Chicken to taste with salt and ground white pepper. Serve on a bed of Basmati rice or any of your choosing. (I used Rice A Roni) and spoon the sauce over the chicken Garnish with parsley and lemon slices.

A special thanks to Linda for the delicious luncheon and also for Linda and Roger driving all the way to

Red Bluff from NorthStar…in order to have the luncheon at Red Bluff. (Note: we didn’t want to drive

to NorthStar in the snow, so Roger drove Linda to Red Bluff for her luncheon.) I guess you can say

us girls are chickens to drive in the snow. Cluck Cluck...as you can tell this picture was taken in the summer.

Roger & Linda have their beautiful home for sale at NorthStar. If interested in this home you can leave a comment

and I will forward to them. But don’t wait too long on your decision as the home will be snapped up fast. I love this home; it even has a swimming pool on the bottom floor. It also has heated floors. That is what this cold person loves heated floors.

This is only a few of the rooms, the rest will take your breath away, so for that reason I am not showing those rooms.
You can double click on the photos and it will make them bigger.

Beautiful Kitchen with the food out and
ready for us to eat!


Now don't you just love this, I sure do.
Pool and exercise room, the women in the picture
are Nancy, Linda, and Marilyn

This is Linda that made the delicious luncheon

Thanks Linda

Linda’s Round Steak Sauerbraten

This is a simplified version of Sauerbraten that does not require marinating

top round steak is used.

Ingredients:

1 ½ lbs top round steak, trimmed and cut in pieces

1 Tablespoon vegetable oil

1 (.75oz.) package dry brown gravy mix

2 cups water

1 Tablespoon onion powder

1 Tablespoon brown sugar

2 Tablespoon red wine vinegar

1 teaspoon ground ginger

½ teaspoon salt

1 Bay leaf

Ground black pepper to taste

Directions:

1. Heat oil in large pan over medium heat. Add meat and brown well. Remove meat.

Add gravy mix and water and bring to a boil, stirring constantly.

2. Stir in onion powder, brown sugar, vinegar. Worcestershire Sauce, ginger, bay leaf, salt and pepper.

Put meat in crock pot, cover with gravy mixture and cook on high for about 5 to 6 hours.

Linda’s Note: For my luncheon… I added more flavoring as I used more steak. I added: 1 extra gravy mix, more water, ¼ cup cider vinegar, 1/8 cup brown sugar, ½ teaspoon salt, 1/3 teaspoon pepper, 1 Tablespoon Worcestershire Sauce, 1 full teaspoon ginger, and sprinkle all with some onion powder.

Red Cabbage and Apples

1 large head of red cabbage, washed and sliced

¾ very large onion

1 large Fuji, 1 small Fuji, 1 medium green apple, peeled and grated

½ to 2/3 cup vinegar (I used a mixture of apple vinegar and red wine vinegar)

¼ cup sugar or Splenda

¼ teaspoon ground cloves

Salt to taste

1 lb bacon cooked, drained and crumbled. If wanted, some bacon grease for

flavor. (Many old recipes call for this.)

Combine cabbage, apples, vinegar, sugar, cloves in a slow cooker. Cover and

Cook on high until tender-stirring a few times. Serve with crumbled bacon.

This can also be prepared in a pot on top of the stove.

Potato Casserole

2 lbs. frozen hash browns

½ cup margarine or butter

½ teaspoon pepper

1 teaspoon salt

1 can cream of chicken soup

2 cups grated cheddar cheese

¼ cup sliced green onions

1 pint sour cream

Thaw potatoes and mix the above ingredients. Put in 8x13 buttered casserole.

Top with 2 cups crushed cornflakes and some melted butter. Bake at 350 degrees

For about 45 minutes.

Linda is fixing her famous salad.....

Linda gave each guest a heart with a carnation

This is the centerpiece that Linda made for the table
I call her Miss Martha she is so talented!

Yes we are happy campers!!!

Linda’s Secret Salad Dressing

1 tablespoon Dijon mustard

3 rounded tablespoons sugar or Splenda

1 cup oil

3 to 5 tablespoons balsamic vinegar

3 cloves garlic, slit with a knife

Put in a jar and shake well before serving.

Note

Linda had a mixed green salad with fruit

And this salad dressing was the best! Linda said you can adjust

the salad dressing recipe by adding more or less of the balsamic vinegar or garlic.

Doing what we do best........eat and have fun!!!

Amish Friendship Bread

1 cup live yeast start (see below if you need to create starter)

Day 1… do nothing with the started

Days 2-5… Stir

Day 6… Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir

Days 7-9… Stir

Day 10… Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir and then

take out 3 cups and place 1 cup

each into three separate plastic containers or plastic Ziploc bags. Give one cup and a

copy of this recipe to three friends. To the balance (a little over one cup)

of the batter add the following ingredients and mix well.

1 cup oil

½ cup milk

3 eggs

1 teaspoon vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour

1 cup sugar

1 ½ teaspoon baking powder

2 teaspoon cinnamon

½ teaspoon baking soda

1 (5.1 oz) box instant vanilla pudding

½ teaspoon salt

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans.

Bake at 350◦ for 1 hour. Ovens may vary.

Amish Friendship Bread Starter

1 package active dry yeast

¼ cup warm water

3 cups all purpose flour, divided

3 cups white sugar, divided

3 cups milk

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic, or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2. On day 2 through 4, stir started with a spoon. Day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 though 9, stir only.

3. Day 10, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread Recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2.)

Linda’s Note

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Linda’s Quick Croissants

1 package yeast active dry

1 cup of warm water

¾ cup of evaporated mile undiluted

1 ½ teaspoon salt

1/3 cup sugar

1 egg

5 cups un-sifted flour

¼ cup butter or margarine (melted and cooled)

1 cup or ½ lb firm butter at refrigerated temperature

Or use margarine

1 egg beaten with 1 tablespoons water

Soften yeast in water add milk, salt, sugar, egg, and one cup of the flour

Beat to make a smooth batter and then blend in melted butter set aside

In a large bowl cut the 1 cup of firm butter into the remaining 4 cups of four

Until the butter particle is the size of small dried beans.

Pour the yeast batter over the top and carefully turn the mixture over with a spatula to blend just until all flour is moistened

And then cover with clear plastic and refrigerate until well chilled four hours or up to four days and then remove the dough to a floured board, press into a compact ball and kneed about 6 turns to release air bubbles then you divided the dough into 4 equal parts and shape one part at a time leaving the remaining dough covered and refrigerated until you want to use it… or do it all at once.

How to shape the croissants rolls:

Use one part of the dough onto floured board into a circle 17 inches in diameter using a sharp knife cut the circle into pie shaped wedges loosely roll each wedge towards the point and then place on ungreased baking sheet with the point down allow 1 ½ inches of space around each. Cover lightly (dish towel) and let rise at room temp in draft free place, you can put the cookie sheet on the top of a bowl of warm water to help rise.

When the rolls have rising about double brush with egg and water mixture bake at 325 deg, about 35 minutes until lightly brown.

You can freeze them tightly wrapped and to reheat arrange in single layer on baking sheet and bake uncovered 350 degrees

About 5 minutes

Linda's Triple Chocolate Cherry Cake topped with
cherries and whip cream
YUM

Linda’s Triple Chocolate Cherry Cake

Pre heat oven 350 degrees

1 Box Betty Crocker Chocolate Devils Food Cake

1 can (21 oz.) of Cherry pie filling

2 eggs, beaten

½ bag (12 oz. size) miniature semisweet chocolate chips (1 cup)

Whip Cream

Use cherries if in season or desired. (I used Morello Cherries in a

jar from Trader Joes)

Grease and flour 13x9 pan, or spray with baking spray and flour.

Gently mix dry cake mix, pie filling, eggs, and chocolate chips with rubber spatula,

breaking up any particles of cake mix that are not dissolved by pressing with

spatula.

Carefully spread in cake pan and bake for 30 minutes.

Cool and serve with whip cream. The cake actually gets

better a day after it is baked.