Alcy's Luncheon February 27th 2012

 

Alcy’s Luncheon February 27th 2012

We all had a great time and lots of fun.
Linda you were missed. Alcy had a very
pretty table setting, and also a little cup
of candy for each and also a beautiful little
note pad for each. Thanks Alcy for all your
hard work in preparing the luncheon and also
for the treats.

ALCY said a BIG THANK YOU to all
who helped her out with the luncheon.
It is the last minute items that you need
extra helping hands. Also thanks
to those who did the dishes and helped
out so much. Much appreciated.





 
 
 

Nope Not Summer and it's Zuccini

 
 
 
 

Alcy’s Fettuccine with Zucchini and Pecans

¼ cup coarsely chopped pecans
1-12 ounce package fettuccine
2 Tbs. butter
2 Tbs. olive oil
1 pound small zucchini shredded
2 cloves garlic minced
1 cup fresh Asiago cheese
¼ cup thinly sliced fresh basil

Heat pecans in a small non stick skillet
on medium-high heat, stirring often for
6 to 8 minutes, or until the pecans are
toasted and fragrant.

Prepare fettuccine according to package
directions.

Melt butter and olive oil in a large non-stick
skillet over medium-high heat add zucchini and
garlic, sauté 3 to 4 minutes or until zucchini is
tender. Toss with hot cooked fettuccine, pecans,
Asiago cheese, and basil. Season with salt and
pepper. Serve immediately. This makes enough
for 6 people. This was very good. YUM.

Little Piggies Pork Roast and Fantastic Salad

 
 
 

Alcy’s Special Pork Roast Creation

1 boneless pork roast cut in cubes
4 to 5 carrots, chopped
6 stalks celery, chopped
1 onion, chopped
¼ cup fresh cilantro
1 big can green tomatillos

Thicken with cornstarch and water.
Serve over rice.

Cook in slow cooker or oven.

Orange Carrot Salad

2 cups shredded cabbage
1 ½ cup shredded carrots
1 ½ cups coarsely chopped orange section
½ cup raisins
½ cup chopped nuts
Combine all and mix well. Chill.

Salad Dressing

Orange juice concentrate
Mayonnaise
Poppy seeds.
Alcy said to
the amount to put in, she
said you would know.


just guess on

Very Good

 
 

Alcy’s Delicious Brussels Sprouts

Sauté 1 ½ onions thinly sliced,
in butter until softened. Add
salt and pepper, 1/3 cup cider vinegar
and 3 packets Splenda. Cook and then
transfer to a bowl.
In the same skillet or pan add some butter
1 to 2 tablespoon, melt and add Brussels
sprouts; big size halves or quarter, you
want uniform sizes. Cook until mostly
done. Add about ½ cup water or broth,
more salt and pepper. Cook until done.
Add onion, mix and heat.
Use 1 ½ to 2 pounds Brussels sprouts.

So good!

 
 
 

This was the talk of the luncheon, they were so good!

Cheesy Corn Flutter Puffy Fluffs

1 cup canned cream style corn
4 tablespoons unsalted butter
1 teaspoon salt
1and ¾ cup all-purpose flour
3 large eggs
½ cup shredded pepper jack cheese,
Plus more for topping and tablespoon
fresh chives.

Preheat the oven to 400 degrees.
Line 2 baking sheets with parchment
paper. Bring the corn, butter and salt
To a simmer in a medium saucepan over
medium heat. Reduce the heat to low,
add the flour and stir with a wooden spoon
until mixture is smooth and begins to pull
Away from the sides of the pan, about
2 minutes.

Scrape the dough into a bowl; let cool
slightly. Add the eggs one at a time,
stirring well between each addition.
Stir in the cheese and chives. Chill dough
15 minutes.
Scoop tablespoon size mounds of dough
on the baking sheets, about 2 inches
apart. Sprinkle with more cheese. Transfer
to the oven and bake until golden brown and
puffy, 20 to 25 minutes. Serve warm.
These were a big hit, everyone loved them

Having Fun!

 
 
 
 

Dessert

 
 
 
 

Blackberry Cobbler

Alcy’s famous crust, the
one her mom used for years.
She won’t give us the recipe as
she said it was a family secret.
CRY! Hey maybe I can talk
her into it? I will try and if I do
I will post it for everyone.

She just put the blackberries and
some flour and sugar, and I don’t
know what else Alcy did to make
her famous cobbler.
She served it in glasses
with vanilla ice cream on top.