ALCY'S LUNCHEON JUNE 17TH 2010

Hi, this is Alcy and she was the cook for the
month of June.
Thanks Alcy for all your work in preparing this
great meal for all of us.

Also thanks to Sheila for taking all the pictures.
You did a great job Sheila.

And for me the Joycie, I had surgery and
couldn't attend. I am getting better day by
day.

If you would like to see the pictures bigger just
click or double click on it and it will come up
really big.

Looking Good

ALCY’S LUNCHEON JUNE 17^TH 2010

ALCY’S POTATO-CHIP TORTILLA

3 tablespoons extra virgin olive oil

2 white onions thinly sliced

4 cups sliced veggies (zucchini, yellow squash, & red bell pepper.)

Kosher salt and pepper

12 large eggs plus 1 cup water.

5 cups thick cut potato chips

Preheat oven to 350◦, heat 2 tablespoons olive oil in a medium

nonstick oven proof skillet over medium heat. Add the onions,

and 4 cups of sliced veggies, salt and pepper, and cook, stirring

until soft about 8 minutes. Transfer to a bowl and wipe out skillet.

Meanwhile beat the eggs and 1 cup of water in a large bowl,

season with salt and pepper. Lightly crush the potato chips in

the egg mixture, let stand stirring occasionally until chips are

soft, about 10 minutes. Stir in onion and veggies.

Heat the remaining 1 Tablespoon olive oil in the skillet over

medium heat, swirling to coat. Add the egg mixture and cook

until it begins to set, about 5 minutes. Transfer the skillet to

the oven and bake until the eggs are firm and the top is golden

and slightly crisp, 30 to 35 minutes. Remove from the oven

and let stand 5 minutes, and then slide onto a plate. Cut into wedges

and serve warm or at room temperature.

Alcy said this is a good way to use the summer veggies.

What We Do Best!

Linda, Judy, and Pat



Nancy, Clarisse, Marilyn, Sandy,
Linda, Judy, & Pat.



Clarisse helping



Alcy cooking up a storm

Having Fun!

Alcy


Alcy, Sheila, Nancy, Clarisse


Sandy


Nancy, Clarisse, Marilyn and it looks like
Judy in the mirror

This and That!

Spinach Salad Dressing

1 cup olive or canola oil

¼ cup apple vinegar

1 medium onion minced

½ cup sugar or 1/3 cup Splenda

1 Tablespoon Worcestershire sauce

1/3 cup catsup

Salt and pepper to taste

Shake in a jar or whisk

Alcy served over spinach and sliced water

chestnuts and bacon pieces.

Salami Appetizer

Slice of Salami

Cream cheese and chopped pepperoncini spread in the middle of the salami and fold ends over.

Stick it with a toothpick to keep it closed.




Beautiful Flowers from Alcy's Yard

Alcy’s Chimpanzee Bread (Her Easy Way)

2 tubes if 12 grand buttermilk biscuits

Cut each roll into ¼ pieces

Melt ½ cup butter and

Add

2 tablespoons dried minced onion

2 teaspoon dried parsley

2 teaspoon dried oregano

1 teaspoon dried celery seed

2 teaspoon dried tarragon or thyme

Grease shallow pan

Dip each biscuit ¼ into butter mixture. Arrange in

layers. Any excess butter pour over the top.

Bake at 375◦ for 18 minutes or until brown on top.

Beautiful Table Setting

Gifts to us

Alcy gave each of us a hand carved stone.

Thanks Alcy!

Dessert....yum

Pluot or whatever fruit dessert

What is a Pluot?

The Flavor King Pluot® (interspecific), 'Prunus pluot', is a taste test winner. It is a unique plum-apricot hybrid. The remarkable, spicy bouquet and flavor explode the taste buds. The fruit has a reddish-purple skin and sweet red flesh. The Flavor King is a naturally small tree. I can be pollenized by Flavor Supreme, Santa Rosa or Late Santa Rosa. The complex, intense flavor of Pluot® is unique to interspecifics, much like a blend of fruit juices where the mixture is an improvement over any of the separate ingredients. Additionally, the sugar content of the interspecifics is much higher than in any standard plum or apricot--yielding fruit of incomparable sweetness. There is two other kinds of Pluot’s.

Alcy bought her pluot’s from Julia’s Fruit Stand on Highway 99E, in Dairyville, which about 7 miles south of Red Bluff, going towards Chico. Julia’s Fruit Stand has the freshest fruit and veggies grown right on their farm.

Back to the recipe as Alcy’s loves Pluots

Pluot Dessert

1 cup flour

½ cup chopped walnuts

½ cup butter or margarine

Mix well and pat in a 9x13 pan. Bake at 350◦ for about 15 minutes. Mix 8 ounces cream cheese (Alcy used low fat cream cheese) with ½ cup sugar or 1/3 cup Splenda, then fold in large size whipped topping. Spread over crust.

Fix whatever fruit that you are using. If raw arrange and chill. If cooking add needed sugar and cornstarch to thicken and bring to a boil until thick enough, stirring constantly. Cool before spreading on second layer. Chill for 2 to 3 hours before serving. Cut into squares. You can add whipped cream on the top if you desire.

Alcy’s Famous Orzo Cheesecake Fruit Salad

1 cup uncooked orzo pasta

1 package (34 oz) instant cheesecake or vanilla pudding mix

1/3 cup sour cream

1 can (20 oz) crushed pineapple (do not drained)

1 large sliced banana

2 teaspoons lemon juice

2 cans (10 oz each) mandarin oranges drained

2 cups miniature marshmallows

1 cup chopped walnuts

1 can canned peaches drained and chopped

½ cup maraschino cherries if desired

1 carton (8 ox) frozen whipped topping thawed

½ cup flaked coconut

Cook orzo according to package directions. In a large

Bowl combine pudding mix, sour cream, and pineapple. Toss bananas

with lemon juice. Stir in oranges, marshmallows, walnuts and peaches,

cherries and orzo. Fold in whipped topping. Sprinkle with toasted coconut

If desired. Cover and refrigerate at least 2 hours before serving.

Pat helping



Alcy the Pluot Queen