Marilyn's Luncheon May 20th 2010

Hi, meet Marilyn the cook for
the month of May 2010
Thanks Marilyn for all your work
in preparing the fantastic lunch
for us.

NANCY you were missed. We hope
your are feeling much better.



Pretty flowers



The table setting was beautiful

Having lots of fun

Alcy fixing the bread



Sheila the camera bug



June, Linda and Clarisse



Marilyn....The Cook! Nice pic ...see Nancy

THE SALAD

Beet and Carrot Cole Slaw

1 medium bunch beets

2 medium carrots

Lettuce

Wash beets and carrots, grate; Rinse beets until water is clear. Cut lettuce into ¼ inch strips. Mix with carrots and beets. Put on dressing. Sprinkle candied walnuts and goat cheese on top.

Dressing:

¼ cup fresh orange juice

2 tablespoons extra virgin olive oil

2 teaspoons red-wine vinegar

1 ½ teaspoons Dijon mustard

Salt and pepper

Lunch was so good



Marilyn THE COOK!

The Girls

Clarisse, Linda, & Sheila

Pat saying whatch out they have that camera again!


Linda

FOOD AND MORE FOOD YUM

Rice with Green Onions and Mushrooms

2 tablespoons butter

1 pound fresh sliced mushrooms

1 cup chopped green onions

2 teaspoons oregano

½ teaspoon white pepper

½ teaspoon salt

2 cup long-grain white rice

4 cup fat-free beef or chicken broth.

Cook mushrooms and onions in butter. Mix with rice and broth. Cover and bake at

400 ◦ for approximately 60 minutes.

Asparagus-Broccoli Casserole

2 cans cream of mushroom soup

1 ½ heads of broccoli

1 ½ bunches of asparagus

2 packages Mozzarella Cheese (8 oz pkg) in small chunks.

1 can french onion rings

Mix all ingredients; top with French onion rings; Bake 45 minutes at 350.

Pork Tenderloin with Prunes and Apricots

2 Pork tenderloins approximately ¾ to 1 pound

Several prunes and apricots

1 cup brown sugar

¼ cup apple cider vinegar

Mix brown sugar and vinegar. Put tenderloins in a pan that can be covered

or use tinfoil. Scatter prunes and apricots around the meat. Put brown sugar and vinegar combination over top of tenderloins. Cook covered for approximately 1 hour

at 350. Uncover the last 10 minutes to darken the meat.

Ahhhhh....Dessert

Rhubarb Sauce

1 cup sugar

1 cup water

2 pounds rhubarb

Heat sugar and water to boiling and stir occasionally. Stir in rhubarb heat

and then simmer uncovered about 10 minutes. Stir. Rhubarb should be tender and slightly

transparent. Cinnamon if desired. I like it without the cinnamon so I say.... Joycie.

Served over Greek yogurt accompanied with mini biscotti.

We had to pose for this picture.



Big discussion going on here, luncheon was great
and now drinking coffee and having a great time.