MARILYN'S LUNCHEON MAY 15,2009

Hi, This is Marilyn and yes indeed
this is a giant oak tree in her back
yard. So big I didn't get the very top
of it. Click on the picture and it will bring
it up big. She used to have a giant
fig tree pretty close to this oak tree
that Marilyn generously gave me
figs, I just love them. I was sorry
to see that tree go,.

All of us want to thank you
Marilyn for the delicious lunch.
and Sheila you were missed.

GREAT FOOD

MARILYN’S RITZY EGGPLANT CASSEROLE

1 lb eggplant, peeled and diced

3 medium onions, chopped

2 teaspoon salt (not for those over 55 Ha, ha)

1 egg, beaten

¼ teaspoon black pepper

2 tablespoon butter softened

1 cup sour cream

1 cup grated cheese (your choice)

1 cup Ritz Crackers

Combine eggplant and onion in a medium saucepan. Add water to a dept of 1 inch.

Bring to a boil, reduce heat and simmer until eggplant is tender. Drain. Combine egg

and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well. Mix

sour cream and cheese in a small bowl. Spoon half the eggplant mixture into the dish.

Add half the cheese mixture on top. Repeat layers. Top with cracker crumbs.

Bake 45 minutes at 350◦

MARILYN’S SUNDAY CHICKEN

SERVED ON FRIDAY

2 tablespoon butter

3 teaspoon curry powder

2 pippin apples chopped fine

1 can mushroom soup

1 cup cream

1 chopped onion

6 pieces chicken

Salt and paprika

Melt butter in a saucepan, sauté curry, apple and onion until onion is transparent. Add soup and cream salt and paprika the chicken. Spread in one layer in a shallow buttered baking dish. Pour sauce over it. Bake uncovered at 350 for 1 ½ hour.

THE SALAD IT WAS THE BEST!

TOSSED SALAD WITH GLAZED WALNUT’S

(Notice how Marilyn the walnut grower sneaks in walnuts)

Greens

1 cup crumbled feta cheese

½ cup glazed walnuts

1 cup dried cranberries

Marzetti spinach salad dressing

The Girls

You need GREEN

MARILYN’S BROCCOLI WITH MUSTARD SAUCE

1/2 cup low sodium chicken broth plus more if needed

for thinning the sauce

1/2 teaspoon dried thyme, crushed

2 cups broccoli florets

2 tablespoons low fat sour cream

2 teaspoon flour

2 teaspoon Dijon mustard

Heat the broth and the thyme in a saucepan to a boil over high heat, add the broccoli and return the broth to boiling. Reduce the heat, cover and simmer until the broccoli is

tender crisp, about 5 minutes. Remove the broccoli from the saucepan to a bowl using a slotted spoon, keeping the cooking juices. Set aside and keep warm. Combine the remaining ingredients in a small bowl, stir until blended and stir into the cooking liquid remaining in the saucepan. Cook and stir over medium heat until thickened, about 2 minutes. Do not boil, cook 1 minute more, stirring constantly. If the sauce is too thick add more broth, 1 tablespoon at a time, until the desired consistency. Return the broccoli to the saucepan. Stir gently until well coated.

Desserts not Stressed (backwards)

DESSERT

Strawberries

Lemon curd

Cool whip

Sliced almonds

One Pound Cake (Golden loaf) cut in small slices.

Place the pound cake slices in a dessert dish, add strawberries, lemon curd, cool whip

and sprinkle with sliced almonds. Yes indeed her son Greg is an (Almond Grower) and Marilyn used to be an (Almond Grower) until she yanked all her almond trees out.

She is always promoting their products, and I might say they are mighty good products and very good for you.

A picture of her son and a few almond growers is in and at the Sacramento Airport

right as you exit the top floor look to the right hand side of the wall

by the escalator or stairs, and big as day there is Greg with a big smile on

his cute face.

Back to the recipe

The cake by itself is also great with a little lemon curd.