Additon to Linda's Luncheon

Linda’s Great Grandmothers SECRET Walnut Bread Recipe

Ingredients:

1 cup sugar

1 - 8 ounce carton dairy sour cream

1 egg

1 teaspoon vanilla

1 & 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chopped walnuts

Directions:

Grease and flour an 8x4x2 inch loaf pan.

In a large bowl, beat sugar, sour cream, egg and vanilla until combined.

Stir together flour, baking powder, baking soda and salt. Stir into sugar mixture.

Fold in walnuts. Pour batter into prepared pan.

Bake 325 degree F oven for about 65 minutes or until a toothpick inserted near

the center comes out clean. Cool for 10 minutes. Remove from pan.

Makes one loaf.

Thanks Linda for sharing! You are the best!

Linda's Luncheon Feb 12th 2009

This is Linda



We just loved everything that Linda made
for us. We had a great time.
Nancy we missed you and we will see you
at your luncheon if not before.





All the food was so good

Linda's Luncheon

Linda’s Delicious NorthStar Chicken

INGREDIENTS

· 2 tablespoons unsalted butter

· 1 (8 ounce) package button mushrooms, chopped

· 2 cups chicken broth

· 4 bone-in chicken breast halves, skinless

· 1 (10 ounce) can artichoke hearts, drained and sliced

· 1/2 cup unsalted butter

· 1/2 cup all-purpose flour

· 1 1/2 cups half-and-half cream

· 1 cup grated Parmesan cheese

· 1 teaspoon dried rosemary

· 1/2 teaspoon salt

· 1/4 teaspoon pepper

· DIRECTIONS

1. Preheat the oven to 325 degrees F (165 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté mushrooms in butter until tender. Remove from the skillet, and set aside.
2. Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.
3. Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sautéed mushrooms on the top.
4. Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.

I served the above over Hinode Rice with a few green onions in the rice.

HINODE RICE... with a few green onions

ASPARAGUS WITH LEMON BUTTER & SESAME SEEDS

Boil or microwave asparagus till just tender.

Melt 3 Tablespoons butter. Add 1 Tablespoon lemon juice and 1/2 teaspoon grated

lemon peel. Serve asparagus and drizzle mixture over spears and sprinkle with

sesame seeds.

GREENS ON RED FRUIT

Greens with red apples, red pears and red grapes

SUSAN'S SALAD DRESSING

1 Tablespoon Dijon Mustard

4-1/2 Tablespoons Balsamic Vinegar

2 Tablespoons Splenda

3/4 Cup Olive Oil

1 Garlic, peeled and cut in half

Whisk or shake together. Remove garlic before serving.

Linda/s Luncheon

Grandma Brag

Here we are

Plans for a home

Linda and helpers in the kitchen

Linda's Luncheon

Linda's Luncheon

Just a beautiful table setting

Yummy Food

Right on the Beautiful Sacramento River

Before the food...or we licked the plates clean?

Linda's Luncheon

Linda's Banana Nut Bread (secret recipe)
This recipe was from her Mother's secret
recipe collection.

Linda's Walnut Bread....(secret recipe)
This recipe was from her Great Grandmother
We all decided that we liked the Walnut Bread
best. Maybe we can get her to give us her
secret recipe. If so then I will post it.

Linda flower arrangement from flowers on
the property

More of Linda's handy work.

Linda's Luncheon

Yes we are all having fun!

Linda’s Cherry Fluff

· 1 (21 ounce) can cherry pie filling

· 1 (14 ounce) can sweetened condensed milk

· 1 (20 ounce) can crushed pineapple, drained

· 1 (8 ounce) container frozen whipped topping, thawed

In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving. Note: I used light cherry pie filling from Comstock, pineapple was with natural juice, and whipped

topping light variety.

Linda made these cookies how cute

Yes we loved the dessert