Joycie's Luncheon October 27th 2011

Hi, This is me the Joycie and October was my time to make lunch for the ladies.
We sure enjoy everyone and have a great time. We love to hear the story of travels, Pat went to Ohio and Clarisse to Maine and other places back east. They both had lots of fun and we loved to hear about their trip.

 

 

 

Hi Ladies
Everyone could make it to my luncheon and I was so happy. I want to thank everyone that helped me; it made it so much easier. Thanks to Judy for giving me pumpkins for the table decorations and also her Japanese lantern plant flowers which I strung with thread and put around the pumpkins. The blooms are so unique, but Judy said the plant takes over everything so she has pulled up the plants. The next luncheon is at Pat’s which is November 14th, and the December luncheon is at Clarisse’s which is December 12th.

Chicken

 

 

 

For the lunch main course was Foil Pack Chicken and Mushroom Dinner. The recipe says to put the foil pack on the person’s plate, some ate it out of the foil and some turned it out of the foil to eat. Options are yours. I really liked this recipe. Please copy and paste link into your search.

http://www.kraftrecipes.com/recipes/foil-pack-chicken-mushroom-dinner-75480.aspx

Yams & Bread

 

Red Yams

I used red yams, and boiled them and then mashed them (the day before the luncheon) and put in a dish, and topped with equal amounts of flour and sugar, (I cut butter into the flour and sugar until mixture resembled a course meal. I then topped it with that mixture and put in the oven the day of the luncheon to warm.

The bead was bought from Raley’s, or I could say it was a secret family recipe. Thanks Raley’s for making the bread for me.

Salad

 

 

 

For the salad, put baby spinach leaves on the plate, add, cut up apples, that were put in a bowl with one can of pineapple chunks with the juice, to prevent brown apples. Then added, sliced mushrooms and red seedless grapes and topped with sugared walnuts and I used Ken’s Steak House Fat Free Raspberry Pecan dressing. Thanks Linda and Sheila for helping put the salad together.

Having Fun

 

 

 

Dessert

 

 

I found some my recipes from the Kraft Food & Family Magazine.
For the Dessert Triple-Chocolate Mousse Cake, or the other name they gave was Triple-Chocolate Cocoflan. I think you can see the recipes best by going to the sites below. It also gives pictures on how to make the cake step by step. If that does not work for you let me know and I will send you the whole recipe. I would not make it again as it was way too much work. I will go for an easier recipe next time. Ha ha getting lazy in my young age.
I didn’t take a lot of pics as I was busy, Sheila took some pics, but I have not gotten them as of this time so when I do I can edit them in. Just copy and paste the link into your search please.
http://www.kraftrecipes.com/recipes/triplechocolate-chocoflan-119285.aspx

Dairyville Harvest Festival Chocolate Prune Dippers