Clarisse's Luncheon December 12th 2011

 


Hi everyone, this is Clarisse our cook for December. She made
us a great lunch. We stayed until almost dinner time, so we thought
we best leave before she kicked us out. It was a lot of fun and we
all had a great time. Thanks Clarisse for the delicious lunch
and fun day.

 

 

 

We were so happy that Nancy's sister-in-law could come to our luncheon. Thanks for bringing Valerie.

 

We exchanged gifts by number and steals....and guess what Sheila stole Sandy's gift!

 
 
 
 

 
 
 
 

Main Dish

 

PORK WITH MUSTARD SAUCE
ONE OF HER GRANDMOTHERS RECIPES

3/4 lb. pork tenderloin
1 T. flour
3/4 cup milk
2 or 3 T. finely chopped fresh mint
3 T Dijon mustard
2 T. chicken broth
1/4 cup sour cream
1/8 t. pepper

Place pork on greased rack in a roasting pan. Bake,
uncovered, at 375 for 40-45 minutes until meat
thermometer reads 160. Let stand 5 minutes before
slicing. Meanwhile, combine flour, milk and mint in
small saucepan until blended. Bring to a boil over
medium heat; cook and stir for 2 minutes. Stir in
mustard and broth. Remove from heat. Whisk in sour
cream and pepper.


 

Every dish was so good!

 

Pancakes? Guess What?

 

CLARISSE SURPRISE PARSNIP PANCAKES

2 pounds parsnips, peeled

Cover with water and boil until tender. Drain and mash.

Add: 1/2 chopped onion
1/4 cup flour
1 egg, lightly beaten
1 T. minced chives
Drop by 1/4 cupfuls onto hot greased griddle.
Flatten with a spatula. Fry until golden brown.
Turn and cook until second side is lightly browned.


 
 

Salad

 

APPLE ZUCCHINI SALAD

2 medium red apples, chopped
2 medium zucchini, chopped
1/2 cup coarsely chopped walnuts
2/3 cups Italian salad dressing

Toss to coat. Serve immediately



 

Pretty Flowers

 

Salad

 
 
 


SALAD WITH POMEGRANATE DRESSING
CLARISSE’S ORIGINAL RECIPE

Lettuce
1/2 c. green grapes, halved
2 T chopped walnuts optional
Mandarin orange, slices, optional

Dressing:
Olive oil and pomegranate vinaigrette
salt and pepper

Dessert

 
 
 

KUCHEN… OLD FAMILY RECIPE

For crust mix:
2 cups flour
2 T. sugar
1/4 t. salt

Cut in 1/2 cup butter, and then press into quiche
pan with removable bottom.

Cover crust with peeled, sliced apples. Peaches
work well, also. Bake 15 minutes at 400 degrees.

Meanwhile, mix topping:

1 cup brown sugar
1 t. cinnamon
2 egg yolks
1 cup heavy cream

Pour over crust. Bake 35 minutes more or until fruit is tender.

Pat's Luncheon November 14th 2011

 

 

Hi everyone this is Pat our cook for the month of November, and it was sure good.
Everyone could make it except for Linda, and you were missed a lot.

 

Her pretty table and her bread that she won't give us the recipe.

 

Having Lots of Fun

 
 
 
 

Salad

 
 
 


Pat’s Orange/Avocado/Romaine Salad

Romaine lettuce torn into pieces
Orange slices, you can use canned
Avocado pieces
Thinly sliced red onions

Pat’s Secret Sweet Garlic Dressing

½ cup sugar
1 tsp. salt
2 cloves garlic mashed
Pinch of pepper
¼ cup or 1/3 cup oil

Make a paste out of the above and
Add ½ cup wine vinegar.

This was really good!

Bread was very good, she wouldn’t give
Me the recipe as she said it has been in
Her family a long time and she just can’t
Give it out. Oh well maybe one day she will.

Candied figs were so good.
That recipe is in a previous blog.