Joyce's Luncheon September 24th 2010

First of all Alcy you were missed a lot
by everyone.

Second I want to thank all of you
who helped me, that made it so nice
and easy for me. You are all appreciated
very much.

Also thanks to Sheila for taking some of the
pictures of my luncheon and also at
Lake Almanor.

Thanks Carla for your garden, which has
helped me out many of times.



Hi this is me the Joycie, it looks
like I am about to dip my head
in the water...hahah



Table before the food, and on the far left corner
is my Army Hall Of Fame which has My Michelle
and My Christion, as two of the stars. Go ARMY!

Chicken Cordon Bleu Bread Bowls

I made this for 10 ladies, so I had to increase

the recipe….I did 5xeach ingredient below,

as the recipe below is for only 2 bread bowls.

Ingredients:

2 tablespoons butter

12 ounce boneless, skinless chicken breast, cubed

¼ cup minced shallots

1 tablespoon all-purpose flour

½ cup apple juice or cider

½ cup low-sodium chicken broth

¼ cup heavy cream (whipping cream) not half and half

2 tablespoon grated Parmesan

1 tablespoon stone ground mustard (I like Dijon)

½ teaspoon dried thyme

1 cup broccoli florets, blanched

Salt and cayenne pepper to taste

For the Bread Bowls

2 round sourdough loaves (each 6- inch)

2 to 4 slices smoked ham about 2 ounces.

2 slices Swiss cheese, divided

2 teaspoon grated Parmesan, divided

Preheat oven to 400 degrees. Coat a small baking sheet with

nonstick spray. Melt butter over medium-high heat in a

sauté pan. Add chicken and sauté until beginning to brown,

about 5 minutes.

Stir in shallots and sauté until softened, 2 minutes. Sprinkle

Mixture with flour, cook 1 minute. Combine apple juice and broth;

Slowly add, stirring constantly to avoid clumping.

Stir in cream, Parmesan, mustard, and thyme; simmer after each addition

until sauce is thickened, about 5 minutes. Add broccoli; season with salt

and cayenne. Reduce heat to low.

Hollow out loaves by cutting off tops and tearing out insides. (Remove

as much bread as possible.) Compress any remaining bread inside loaves

to make room for filling. Toast loaves directly on oven rack about 5 minutes;

Remove to prepared baking sheet.

Arrange ham slices in bottom of each loaf. Using a slotted spoon, divide

chicken mixture evenly between loaves, reserving sauce in pan. Top chicken

in each loaf with a slice of Swiss and sprinkle with 1 teaspoon Parmesan.

Bake casseroles until cheese melts, 7 to 10 minutes. (For extra browning

Broil casseroles on high, 3 to 5 minutes.)

Serve each casserole with reserved cream sauce.

Put a spring of thyme on each plate. I got my thyme from Carla’s garden.

Thanks Carla! I hollowed out the bread bowls a day ahead of time, as

That took a while to do that…..so one step out of the way.

The mixture for the bowls



Linda came early and stayed late to help me
thanks Linda.

Sandy, Judy, Nancy, & Patty



Nancy, Patty, & Sheila



Marilyn, Linda, Pat, Clarisse, & Sandy

Parmesan Salad with Glazed Walnuts

Toss mixed greens with parmesan and glazed walnuts

Use dressing of your choice.

I used Vidalia Onion Vinaigrette

Glazed Walnuts

2 cups walnuts

¾ cup sugar

¼ cup water

1 tsp vanilla

Put in a skillet and stir until

they are coated, and sort of

white, and all the liquid is evaporated.

(Next time I will try it with brown sugar.)

Pumpkin Pie

This is a recipe that my cousin Brenda gave me

and she said it is the best ever, this is what her mother always made.

6 eggs

1 ½ cups sugar

½ teaspoon salt

1 large can pumpkin

1 can evaporated milk

1 can milk

2 teaspoon cinnamon

Beat eggs. Add sugar, canned milk, salt, pumpkin, milk and cinnamon.

Place in pie shells. Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake approximately 45 more minutes. I fill mine really full so it takes longer. I just test with a knife about middle way in the pie, when it comes out clean I pull them out. I put tin foil around the edges for the last at least half hour so the crust doesn't burn.

The pumpkin pie was served with whipped cream and

A crisp toffee wafer sandwiched with deliciously rich dark chocolate

YUM, and yes I got the cookies at Costco



Sandy



Marilyn and Linda


Nancy and Patty

NANCY'S LAKE ALMANOR CABIN SEPTEMBER 2010

This is Nancy, and she invites the Gourmet
Group to her cabin every year. We, eat,
shop, play games, and EAT.
Thanks Nancy for making it fun.



A nice place to relax on her front deck



Some of her critters




I forgot to take a picture of the breakfast,
so here is the recipe for it. Big Whoops

CARLA’S FRITTATA

3 eggs

½ cup Bisquick

½ cup milk

½ cup butter

Shredded cheese, cup or so

Veggies, zucchini, broccoli, mushrooms

bell peppers, bacon, onion, tomatoes, etc

Bake 350 degrees 40 to 45 min

Double this for a 10 inch deep dish pie except for the butter.

*****************************************************************

I increased the recipe for the brunch to serve more.

The Frittata for our brunch I adjusted the recipe for 12 people

12 eggs

2 cups Bisquick

2 cups whole milk

In a large bowl

Mix the eggs, Bisquick and the milk till smooth

I used a wire whip. Then I put in the rest of the

ingredients in and stirred and then poured into the

Pyrex dish.

The rest of the ingredients as follows.

1 cube butter chopped up in pieces, or slices.

2 ½ cups shredded cheese and I used jack/cheddar

1 small onion chopped

1 broccoli crown chopped

1 pound mushrooms…then sliced

1 big red bell pepper

1 carrot shredded

1 zucchini sliced

1 cup or so of bacon cooked and cut up.

(you could use ham, sausage, or whatever)

Some basil leaves cut up.

You can used any type of veggies for the above

But that is what I put in my frittata.

I used a 15x10x2 Pyrex pan

It took about 1 ½ hours to cook in my oven.

Just check on it as it will firm up and if you

put a knife in it the knife will come out clean then it is

done. When it is done top with cheese if you wish.

And then when melted take out of oven.

This serves 12 people with generous servings.

I also didn't get all the recipes for each food item.
Maybe next year I will do better.

Yes we are all having fun!

Clarisse’s Candy

Saltine crackers

1 cup butter or margarine

1 cup sugar

12 ounces chocolate chips

In place of chocolate chips you could use butterscotch, peanut butter or vanilla chips.

Line a jellyroll pan with aluminum foil and spray with Pam.

Cover foil with saltine crackers. In a sauce pan, stir and heat the butter

and sugar until it starts to boil. Pour evenly over

crackers,. Bake at 350 degrees for 10-20 minutes. Remove from oven, sprinkle with chips. As chips melt, spread over entire surface.

Cool and then refrigerate for at least 2 hours.

Peel aluminum foil off bottom of candy and break candy into pieces.

NOTE

It might be good if you cook it on a cookie sheet, to line foil up the sides of the pan also.

This is really good it is like almond bark.


Judy, Clarisse, Pat

Sheila & Sandy


Clarisse, Judy & Joycie

PAT'S YUMMY DINNER

Pat bbqed tri-tip and had steamed broccoli,
yummy salad, sauted mushrooms in a lot of
butter, and cake for dessert. I forgot to take
a picture of the cake but below is the recipe
for it.

PAT’S YUMMY CAKE

1 box yellow cake mix

1 small package vanilla instant pudding

4 eggs

3/4 c. oil

1 teaspoon nutmeg

3/4 cup sherry

Beat 5 minutes. Pour into greased tube pan and bake 350◦ for 45 min

or until done cool right side up

Pat’s French Bread

1 loaf French bread cut lengthwise

2 cups jack cheese

? mayo??? Guess (Pat says wing it)

1 can diced Ortega chilies

1-2 teaspoon garlic

mix and spread on bread and bake for about 45 minutes at 350◦

until brown and toasty, yep mighty tasty!

Sheila and I had to leave after dinner so
the girls were telling us good by as we drove
off into the sunset.



This pic is sort of blurry, but we were on
our way in the car.