Nancy's Luncheon April 20th 2010

Hi this is Nancy our cook for April!

Thanks Nancy the food was so good
and we thank you for all your work
that you put into this to make it so
nice for all of us.

This and That

Linda helping Nancy


Sheila and Sandy


Nancy and Linda



Dessert....so yummy!

Chicken Piccata

Nancy’s Chicken Piccata

4- Chicken breast

2/3 cup flour

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoon olive oil

¼ cup fresh lemon juice

1 cup dry white wine

1 cup chicken broth

1- 14 ounce can artichoke hearts quartered

½ capers drained

Steam the rice with chicken bouillon

Place chicken in a zip lock bag and pound until ¼ inch thick

Season with salt and pepper and combine flour lemon zest paprika and garlic powder mix well and add chicken and coat it. Shake off excess flour, heat oil in a large skillet

Over medium heat, sauté chicken until golden brown and cooked through add the lemon juice (¼ cup lemon juice is what I used), wine and broth, simmer for 5 minutes or

until chicken is cooked through, add artichokes and

capers and simmer until are heated through. Add remaining

flour mix to the sauce to thicken it, and serve over rice or potatoes or noodles.

The Sauce



Chicken browned and pounded



Keeping it warm



Plating the plates

Home grown peas...yum

Nancy’s Fresh Peas

Nancy planted the peas along her

fence line in January.

Nancy these peas were so good, thanks

For sharing this fresh home grown vegetable

with us, they were the BEST!

Beautiful roses from Nancy's yard

Red Bluff Ranch Sunset Salad

1- 3oz package each, lemon, raspberry

and cherry Jell-O

1-16oz can beets, julienned

1-16 to 20oz can crushed pineapple

½ cup sweet pickle juice

Drain beets and pineapple and save juice.

Mix with pickle juice and add enough water

to make 5 and ¾ cups liquid. Heat and

dissolve Jell-O liquid.

Pour into a 9x13” pan. After Jell-O is firm,

Spread with the topping.

1 cup mayonnaise

1 tablespoon minced green onions, celery, and parsley.

So good! yum

Best Bread EVER!

Nancy’s Delicious Wheat Bread

3 packages yeast

2 ¼ cup warm water

1/3 cup sugar

1 Tablespoon vegetable oil

1 cup whole wheat flour

2 eggs

1 Tablespoon water

1 tablespoon salt

5 to 6 cups bread flour

2 teaspoon sesame seeds (optional)

Dissolve yeast in water, add sugar and oil, and stir in

whole wheat flour, let stand until it bubbles.

Beat eggs and water. Remove 2 Tablespoon of egg

mixture put in a cup and refrigerate. Add the rest and

salt to the batter. Mix until smooth. Add 4 cups of

bread flour and beat until smooth add more to form a

soft dough. Knead 6 to 8 minutes. Let rise until doubled.

Punch down and divide into half. Divide each half into

thirds and shape each into a 15 inch rope. Place on a

greased baking sheet. Braid the ropes and

pinch end firmly and tuck under. Brush with remaining egg mixture and

Sprinkle with (sesame seeds optional)

Let rise until doubled. Bake at 350 degrees 20 to 25 minutes

Cool on wire rack. This makes two loaves.

Nancy this is the best ever, I loved it.

A little bird feeded on Nancy's family room
window, and a bird decided to make a nest
in the feeder.

Nancy Spoiled Us!

Sandy, Judy and Linda



Clarisse, Sheila, Pat, and Alcy



Nancy and Joyce


Alcy, Marilyn, Sandy, and Judy

Sugared Walnuts

Nancy’s Sugared Walnuts

1 and ½ cup granulated sugar

¼ cup honey or light corn syrup

½ cup water

3 cups walnut halves

1 teaspoon vanilla

Optional ½ teaspoon cinnamon

Boil to soft ball stage using candy thermometer. At this point add

1 teaspoon vanilla and 3 cups walnut halves. Stir until mixture starts to turn white and

Coat the nuts. Turn out onto waxed paper and separate with two forks and allow

to cool. Store the sugared walnut’s in an airtight container like a quart jar or Tupperware etc, as the candy will

Pat and Alcy



Nancy and Sheila



Alcy and Clarisse

Dessert

Nancy made this Angel Food Cake and
topped it with whipped cream and
strawberries.



Pretty roses from her beautiful yard.



This is a cute little dish and Nancy floated
flowers from her yard in the dish.



Cute little bird salt and pepper shakers.

Salt Lake City Feb 21 to Feb 28 2010

I think food is all about the Salt Lake Trip

Also I put Sandy's nephew, and wife and their
two daughters on this blog as I had taken their
picture in 2005 when they visited Sandy in
Salt Lake, and boy you can sure tell the difference
in how those girls have grown. Unreal for sure.
Now they are two young ladies. Sandy you
and your nephew look a lot a like. What a nice
family. Pride and Joy for sure!

Enjoy this Salt Lake Blog.
And hopefully I will be able to go next year.
I am feeling better now, now well, but a lot better.

Big thanks to Sheila for taking the pictures!!!
Great job Sheila/Joan.

Hugs Joycie

Sandy's Salt Lake Pride and Joy, this was taken 2005 wow see the difference!

Sandy's Salt Lake Pride and Joy