Linda's Luncheon November 22 2010

This is Linda our hostess for November.
Thanks Linda for the wonderful lunch.
She traveled all the way from Reno to prepare
the lunch for us.

Thanks Sheila for sharing your pictures with
me.

Slow Cooker Lemon Oregano Chicken

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 pounds boneless, skinless chicken breast halves

2 tablespoons butter

¼ cup water

3 tablespoons fresh lemon juice

2 cloves garlic, minced

1 teaspoon fresh chopped parsley

1. In a bowl mix oregano, salt, and pepper
2. Rub above into chicken
3. Melt butter in skillet and brown chicken for 3-5 minutes.
4. In the same skillet mix water, lemon juice, garlic and bouillon
5. Bring to boil and pour over chicken.
6. Cover and cook on high for 3 hours or low for 6 hours.
7. Add parsley to cooker 10-15 minutes before end of cooking time.

Serve over rice.

Green Beans with Red Bell Peppers

Fresh green beans, red peppers sliced, butter, little garlic salt and pepper.

Cook until tender.

Linda we all loved the lunch!

Directing Traffic and having fun!

Fantastic Costco French Bread

Linda’s Fall Salad

Greens with red grapes, mandarins, sugared walnuts

Dressing New American by Brianna’s plus 2 ½

tablespoons pomegranate juice

Ahhhhh, resting myself!

Costco Cheese Cake with Pomegranate Sauce

Sauce:

2 cups pomegranate juice, I used Pom Pom brand.

3 tablespoons cornstarch

½ to ¾ cup sugar

In medium saucepan, mix cornstarch and sugar.

Slowly stir in pomegranate juice, mix well.

Cook over medium heat until thickens and coats back of spoon.

Remove from heat and cool. Can be made ahead and stored in

refrigerator. It will thicken somewhat if stored.

You can add a little warm water to thin if needed.

The ladies enjoying dessert