Judy's Salsa

Judy

And below is her recipe for
a great salsa

Judy’s Salsa

1 pound tomatillos, husked and washed

8 garlic cloves, peeled

2 jalapeno chilies, stemmed and seeded if desired

1 large bunch cilantro leaves only

¾ cup water

1 teaspoon salt and a pinch of ground pepper

Pre heat the broiler, place the tomatillos, garlic and

jalapenos on a baking tray and broil, turning frequently

until evenly charred, 15 minutes. The trick to keeping the

garlic from burning is to tuck it under the tomatillos.

Then set aside to cool.

Add the cilantro and water and puree until smooth.

Season with salt and pepper and serve.

The recipe makes 2 ½ cups.

Store in the refrigerator 3-5 days or in the freezer for weeks.

NAOMI'S BEAN RECIPE

NAOMI’S BANGING BEAN RECIPE

40 oz can Bush's original baked beans

16 oz can Bush's Maple baked beans

16 oz can Pork & Beans

1 lb cooked hamburger (seasoned) (cook with onion if wanted)

5 stripes bacon (cooked and cut into pieces)

1/2 stick linguisa (boiled and cut in small pieces)

1 TBS regular mustard

2 TBS brown sugar

2 TBS BBQ sauce

Mix everything together, put in crock pot on high for about 1 hour then on low until you are ready to eat. All in all this takes about 3 to 3 1/2 hours to make.

Enjoy

Naomi

The Best Cake Maker

Joanne's famous cakes!


Beautiful cake she made for Dave & Carla's
25th Wedding Anniversary

Judy's Luncheon July 23 2008

This is Judy the Garden Girl

Thanks Judy for the wonderful lunch
and all the nice gifts.




Well we ate it all and it was so good.

Judy's secret bread recipe.



This was a treat givien to each of us from Judy
and Sandy, plus a chive plant and
tomatoes, and Clarisse brought
eggplant for us. Thanks so much!

Celery and Beet Salad

4 tablespoons vinaigrette dressing, your choice
1 tablespoon orange juice
1 (15-ounce) can sliced beets
2 stalks celery, plus leaves for garnish

In a medium mixing bowl, combine dressing and orange juice. Strain beets and add to bowl.
Slice celery, including leaves, thin on the bias. Add celery to the bowl and toss together. Place on a platter and top with celery leaves.

Yield: 4 to 6 servings

Clarisse and Nancy



Marilyn


Alcy



Nancy & Pat

Judy’s Fantastic Chicken Piccata with Lemon,

Artichoke Hearts, and Capers

pic.ca.ta. (adjective) ….in spicy lemon sauce…describes meats sautéed in

and served in a spicy lemon and butter sauce.

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup lima beans

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and sauté 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Yield: 4 servings

Chicken in the pan




Artichoke Hearts


Capers

Sandy

Joyce

Judy the Garden Girl

Sheila, Sandy, & Judy

Roses from her garden



Beautiful yard!!


Roses for her table

Fresh Basil and Tomatoes

Check out Judy's Garden

The tomatoes are so fantastic!

Judy's Tomato Mozzarella Salad

2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness
1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chiffonade basil

Arrange the tomato and cheese slices so they over lap each other. Season with salt
and pepper and drizzle
with the olive oil and balsamic vinegar. Top with basil chiffonade.

Yield: 4 small servings or 2 larger servings

Judy's home grown tomatoes, and basil

All full now and relaxing

Quiet times

That was sooo funny!

JUDY’S FAMOUS TRIPLE LEMON POUND CAKE

Cake

1 box lemon supreme cake mix

1 box lemon instant pudding and pie filling mix

1 cup water

4 eggs

1/3 cup vegetable oil

Zest of one lemon… (Judy’s lemon tree has lots of lemons in season.)

6 tablespoons purchased lemon curd stirred to loosen, Dickinson’s

Here is a web site for Dickinson’s Lemon Curd

http://www.dickinsonsfamily.com/products/curds/default.asp

Lemon Glaze

6 tablespoons purchased lemon curd, stirred to loosen. Dickinson’s

¼ cup water

2 tablespoons fresh lemon juice

3 cups powdered sugar

Preheat oven 350 degrees. Butter and flour a 12 cup Bundt pan or 1/3x9 inch metal baking pan.

Combine cake mix, pudding mix, and water, eggs, oil and lemon zest in large bowl. Beat for 2 minutes until well blended. Transfer batter to prepared pan, and drizzle the lemon curd on top of batter, keeping curd away from sides of pan.

Bake for 45 minutes or until toothpick, inserted near center of cake comes out clean. Cool cake in pan on cooling rack for 15 minutes. Invert cake onto cooling rack. Place cooling rack on a cookie sheet. Cool cake completely.

Beat lemon cured, water, and lemon juice in large bowl, until smooth. Gradually add powdered sugar, beating until mixture is smooth. Drizzle glaze over cake to serving platter. (I cut lemon curd, water and lemon juice in half and added only 1 cup powdered sugar there was more than enough glaze.)