My Blog: September 2009

Joycies Luncheon September 22 2009

Hi this is me the Joycie, and my niece Heather lives

in Oahu, and sent me all these recipes.

Thanks Heather for all the recipes and everyone

loved the luncheon

With the noodles on the plate
and thanks everyone for helping me the day
of the luncheon putting it on the plates and
helping clean up...much appreciated.

This is the plant that Marilyn won, click on
the picture and make it bigger. It is a water
sedge...Juncus Spiralis I bought it at a little
nursery in Dairyville on Hwy 99 E. & Patterson Rd.

I just love this plant it is so different.

The Soba Noodles and the pickled Veggies

More of US

US

This and That

The lucky winner of this center piece was...
Marilyn Long

All the Japanese Laterns were furnished by
Judy Fitzgerald, from her plant, these look like
paper but they are real plant flowers or whatever
you call them.

By the way a drink that would be good is what we call "plantation iced tea" which is simply 1 part iced tea (Lipton is fine) to 1 part pineapple juice. You could use decaf tea if you need to- They used to drink this on the pineapple plantations so they call it plantation iced tea. It’s still really popular I think because if you're lazy it’s easier than sweetening with sugar and adds a little zip to your tea. Cool huh? It’s also very cheap compared to other tropical juices. I'm just full of recipes!!!

Joycie's Luncheon

The salad was slaw, mixed with
Trader Joe's Asian Style Spice Peanut
Vinaigrette, topped with peanuts.
This dressing is on the hot side.

PICKLED VEGETABLES

Ingredients:

3 large turnips

1 medium carrot

1 medium green pepper

2 tablespoons salt

2/3 cup sugar

1/2 cup vinegar

Procedure: Pare turnips and carrot; cut into lengthwise halves, then cut crosswise slices 1/8 inch thick. Cut green pepper into 1 1/2 X 1/4 inch strips. Mix vegetables with salt; let stand 1 hour. Rinse and squeeze out as much liquid as possible. Pack into quart jar. In small saucepan, cook sugar and vinegar until sugar dissolves; cool. Pour over vegetables. Refrigerate several days before serving. Serve with Sweet and Sour Spareribs. Makes one quart.

This was served on the side of:
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For starch you could make Japanese cold “SOMEN” noodles which are delicious and very healthy – (they’re make with buckwheat flour.)

1 package somen noodles, cooked to “al dente”, strained and chilled.

Dress with olive oil, a little sesame oil, and MIRIN sweet cooking sake. (No one will get tipsy, I swear!) (notes from Joycie, I couldn’t find the sake, I looked everywhere, my nephew Tommy picked some Mirin sweet cooking seasoning from a Asian market in Santa Rosa, thanks Tommy for doing that for me.

Top with chopped green onions, sesame seeds, julienned red bell peppers, or any other crunchy veggies you like. This is very popular for hot weather months.

Note from Joycie, I found Japanese Organic SOBA noodles at Raley’s in the health food section. They are buckwheat and I thought probably the same as SOMEN noodles.

They are CUTE noodles; they come in a 9.5 oz

package and also they have 3 or 4 individual packets within, with a band around them.

SWEET SOUR SPARERIBS

Ingredients:

2 lb. spareribs

1 tablespoon soy sauce

2 tablespoons flour

3 tablespoons salad oil

1 clove garlic, crushed

1 small piece ginger root, crushed

2/3 cup vinegar

1 1/2 cups water

1 cup light brown sugar

2 teaspoons salt

Procedure: Have butcher cut spareribs into 1 1/2 inch pieces. Sprinkle soy sauce and flour over spareribs; mix gently. In a large saucepan, heat oil. Brown spareribs with garlic and ginger; drain off fat. Add remaining ingredients; simmer 45 minutes. Makes 6 servings

Dessert

BECAUSE I KNOW YOU THINK ABOUT DESSERT FIRST:

This is a really easy and tasty dessert you can pre-make, cut, and serve in pretty cupcake liners. It is good at room temperature. Mochiko is rice flour. If you can’t find it, I will send you some. (This is really inexpensive too!) Everyone loves it!

BUTTER MOCHI

Ingredients:

1 block butter

2 1/2 C. sugar

4 eggs

1 can evaporated milk (2 C.)

20 oz. mochiko (2-10oz)

2 t. baking powder

12 oz. coconut milk

1 t. vanilla

Procedure:

Melt butter in a small saucepan over low medium heat. Set aside. Thoroughly mix flour and sugars together in a large bowl.

Mix milks, eggs, melted butter, and vanilla together before adding it to the dry mixture. Pour into a lightly coated pan with non-stick cooking spray.

Bake 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut.

YUMMY

Thanks Nancy for the great time

This is Nancy, and we thank you
for the great time.

Lake Almanor

Nancy's Cabin

Sunset

This was on our way home taken in the car

So cute

Now isn't this just too cute

At a cute store in Cresent Mills (check the sign out)

Another Mountain town Greenville I think

On our way back to the cabin

The sky was blue and the air so clean and fresh

More Recipes

Picture right below is Judy cooking onions
for her chicken dish.

JAN’S FLANK STEAK

¼ cup soy sauce

3 Tablespoons honey

2 Tablespoons vinegar

1½ teaspoons garlic powder

1½ teaspoons ground ginger

¾ cup oil

1 finely chopped onion

Marinate overnight.

Barbecue 7 minutes each side, uncovered.

Sandy Tuttle made this recipe for Thursday night.

Jan Tuttle

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PATS TUESDAY NIGHT SPECIAL

Pat Harless said just wing it!!! he he.

BBQ ribs

Baked potato

La Parisian Salad

Pat brought some homemade Jalapeno jelly…

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NANCY GARCIA’S QUICHE LORRAINE

1 9 inch unbaked pie shell

2 cups shredded Swiss cheese

6 slices of bacon rumbled

3 tablespoon sliced green onions

3 eggs slightly beaten

1 ½ cups of half and half

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CLARISSE COTTIER’S BREAKFAST SKILLET

1/2 cup chopped onions

1/2 cup chopped bell peppers

3 or 4 minced garlic cloves

1 cup or more cut up meat (I used smoked sausage)

1 or 2 cooked potatoes, cubed (or use left over cooked rice)

1 cup mushrooms (or 1 can)

Add other veggies if desired. Zucchini is good.

Salt and pepper to taste.

Sauté a few minutes, then stir 5 or 6 slightly beaten eggs. Cook until almost set. Sprinkle one cup of grated cheese on top, then sliced tomatoes. Cook until cheese melts, and tomatoes are just warm

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ALCY THORNE SERVED JALAPENO JELLY

And put it over crème cheese and served it with crackers.

MARILYN SERVED FIGS she wrapped them in

Prosciutto she also had figs without the wrap. She also served

some melon from Julia’s Fruit Stand

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WE HAD TOO MUCH TO EAT AS USUAL

I MIGHT HAVE FORGOTTEN SOMETHING IF I DID FORGIVE PLEASE.