Sheila's Luncheon August 25 2009

SHEILA THE COOK IN THE CENTER
OF THIS COLLAGE WAS OUT ON HER DECK
HAVING A REST BEFORE THE
LUNCHEON. WELL A ONE SECOND REST.

Thanks Sheila for the fantastic luncheon.

Linda we missed you!

This & That

Flank Steak

Sheila The Cook


It's still mooing

FLANK STEAK WITH MUSTARD CAPER YUMMY SAUCE

THIS RECIPE IS FROM HER HUSBAND’S GRANDPARENTS

WHO LIVED IN THE AZORES ISLANDS AND YES IT IS A

BEAUTIFUL PLACE.

1 tablespoon butter

1 tablespoons oil

1 ½ pound flank steak

3 tablespoons butter

3 tablespoons dry vermouth

1 tablespoon Dijon mustard

¼ teaspoon Worcestershire sauce

1 ½ tablespoons capers

Watercress

In a 12- inch skillet melt 1 tablespoon butter with oil over

medium heat. Place meat in pan and brown, turning over

once, about 5 to 6 minutes, depending on thickness and

temperature of the steak. It should be pin in the enter when

done. Transfer to carving board and cover with foil to keep

warm.

In same pan, over low heat, melt remaining 3 tablespoons

butter in the pan drippings. With a flat whisk, briskly stir in

Vermouth, mustard, Worcestershire sauce, and capers. Set

aside to keep warm.

At a 45 degree angel, thinly slice meat across the grain. Spoon

sauce over all and garnish with watercress.

This served 4 and to serve 10 ladies buy 4 to 5 pounds flank steak

and adjust the recipe accordingly.

Rice and Nice

SHEILA’S BROWN BUTTER RICE

3 cups chicken broth

Juice of 1 lemon

1 cup white, long grain rice

¼ cup butter

Bring chicken broth and lemon juice to a boil in a medium sized

saucepan. Add rice, return to a boil, and then reduce heat.

Cover and simmer until liquid is absorbed; about 20 minutes.

Let sit a few minutes before serving.

Double this recipe for 10 ladies

NICE

Friends, Food, & Fun!

Soup

GAZPACHO SOUP

FROM SHEILA’S GREAT GREAT GRANDMOTHER

HER HOME WAS IN PSARI GREECE

1 large tomato, peeled and seeded

½ small onion

½ cucumber

½ green pepper

1 large celery stalk

2 teaspoons finely chopped parsley

1 teaspoon finely chopped chives

1 small clove garlic, minced

2 cups tomato-vegetable juice

2-3 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon white pepper

½ teaspoon Worcestershire Sauce

1/8 teaspoon Tabasco sauce

Finely chop all vegetables. Combine with remaining

ingredients and refrigerate until very cold.

Serve in chilled bowls and top with avocado chunks.

Sheila said this serves 6 so she doubled the recipe.

THE COOK...SHEILA


YUM!

Friends Forever

L to R....Marilyn....Alcy

L to R...Clarisse, Sandy & Pat

L to R...Margie, Sheila & Nancy

Judy

Salad

SHEILA’S MANDARIN ORANGE SALAD

THIS IS A SALAD THAT SHEILA MADE UP

ALL BY HERSELF

2 heads red lettuce (or 3 heads of butter lettuce)

½ cup chopped celery

1/3 cup chopped green onions

½ cup watercress sprigs

¼ cup chopped parsley

1 11-ounce can mandarin oranges, drained

½ cup chopped walnuts, almonds, or pecans

Dress with the following just before serving

½ cup olive oil

¼ cup tarragon vinegar

2 tablespoons sugar

½ teaspoon Worcestershire sauce

1 teaspoon salt

Freshly ground pepper to taste

Dash of Tabasco sauce

With a whisk, blend the above ingredients

thoroughly until sugar is dissolved.

Make this salad 1 ½ times for 10 ladies

Margie ...A big help to Sheila...So she gets
a big star * of the day
Thanks Margie

Dessert

FRESH BERRIES WITH ORANGE CREAM

This recipe is from her Polish Great Grandmother on her

paternal side of her family. It is so nice that she could

have hand me down recipes in the family.

1 pint strawberries

1 tablespoon sugar

½ cup sugar

2 teaspoons grated orange rind

½ cup orange juice

1 cup heavy cream

Wash berries; combine them with 1 tablespoon sugar

in a small bowl.

Combine the ½ cup sugar, orange rind, and orange juice in

A small saucepan. Bring to a boil, stirring only until

The sugar dissolves. Simmer 10 minutes without stirring.

Cool completely.

Whip cream until soft peaks form. Gently fold in orange

Syrup. Serve over berries.

Sheila used raspberries, and you can use lemon juice and

rind in the same quantities. Also you could use blueberries

or blackberries…

Sheila used 7 or 8 cups of berries for 10 ladies.

So you could make this recipe 3 times to be just about right.

MOLASSES CRISPS

I THINK SHEILA SAID THIS RECIPE

WAS FROM HER HUSBAND’S MOTHER

¾ cup oatmeal

¾ cup sifted flour

1 cup sugar

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon ground cloves

½ cup butter, melted

¼ cup milk

¼ cup light molasses

Preheat over to 350 ◦. Combine dry ingredients

and spices. Combine melted butter, milk, and molasses.

Stir into dry ingredients until smooth. Chill for

easier handling.

Oil foil-lined cookie sheets. Drop batter by

½ teaspoonfuls, 3-4 inches apart (9 per sheet).

Bake 8 to 10 minutes. Let cool a half minute

before removing with a spatula.

This recipe makes 8 dozen

MOLASSES CRISPS

Thank You Sheila

I want to thank Sheila for sharing her pictures
for the blog...So Thanks Sheila