Nancy's Cabin

Nancy’s Cabin

Thanks Nancy for inviting us to
your cabin.  It was lots of fun.
Yes I forgot my camera (That made
Pat really happy) so I used
an old picture of your cabin for this
blog. 
Nancy’s Famous Brownies

• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

1. Melt together 1 stick butter and 2 squares unsweetened

   chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon

   vanilla, and beat the mixture well.

3. Stir in 1/2 cup all-purpose flour and 1/4 teaspoon

    salt. (In the original recipe, 1 cup chopped walnuts

    is added here as well.)

4. Bake the brownies in a buttered and floured

    8-inch-square pan at 325°F for about 40 minutes.

   You can cut these brownies into squares, once they

   have cooled, and eat them out of the pan, but it is so

    much nicer to pile them on a fancy plate, from

    which people are going to eat them with their hands

   anyway. If you want to smarten up your act you can

    put a square of brownie on a plate with a little blob

   of créme fraîche and a scattering of shaved chocolate.

Judy’s Amazing Pretzel Dip

1 4ouncd can Coleman’s dry mustard

1 cup vinegar

2 eggs

¾ cup sugar

1 teaspoon salt

1 ½ cup mayonnaise

Pretzels

Mix the mustard and vinegar and let

stand 12 hours.

Beat the eggs, and then add the sugar,

salt, and the mustard mixture.

Cook and stir until boiling and thickened.

Beat in the mayonnaise.  Refrigerate.

Delicious served with pretzels.

Linda’s Wild Child Rice Salad

2 boxes of Rice A Ron White and Wild

rice, made as directed.  If too much

liquid is remaining, pour out some.

Add chopped green onions and dried

cranberries.  Can be made ahead and

reheated in microwave.

Sheila's Luncheon July 12th 2012

This is Sheila our hostess for the month
of July.  Thanks Sheila for the delicious
lunch. 

Sheila would like to thank all who helped
out doing this and that at the last minute.

We are sorry that Clarisse could not make
it, so Clarisse you were missed. 

Sheila invited Ann Skillman and we
enjoyed visiting with her.
Thanks Ann for coming and visiting with us.

       What we do best is eat!
              and have fun! 

          
Romesco Mayonnaise

           Great for dipping!

1 tablespoon minced garlic

A pinch of salt or less

1 ½ cups mayonnaise

1 cup sliced almonds toasted and

chopped.

½ cup seeded and finely chopped, drained

Canned plum (Roma) tomatoes

½ teaspoon cayenne pepper

¼ cup red wine vinegar

salt and freshly ground pepper to taste.

To make the Romesco mayonnaise, in a mortar,

Combine the garlic with a little coarse salt and

Using a pestle grind them together to form a paste.

Alternatively, in a bowl and stir in the garlic

paste.  Fold in the almonds, tomatoes, and

Cayenne pepper, tomato puree, vinegar and salt

And pepper to taste until well mixed.

Cover and refrigerate.

Sheila’s Chicken Salad

4 cups diced cooked chicken

½ cup chopped roasted pecans

½ cup chopped green onions

1 cup chopped celery

½ cup mayonnaise

½ cup sour cream

2 tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup dried cranberries

Combing the chicken, pecans, green onions, and

celery in a large bowl.  In a separate small bowl,

mix together the mayonnaise, sour cream, lemon

juice, salt, and pepper.  Stir into the chicken mixture.

Refrigerate until ready to serve.

Trim and cook artichokes early morning or

The night before and then stuff the

cooled artichokes with the chicken filling.

And then EAT!

 Sheila must have a green thumb!



If you click on the picture it will get big!


     Yummy bread and rolls!

 Judy cutting lemons from her tree and
              helping Sheila.


         What a nice smiling face!

Cake Easy Zabaglione from Italy

Ingredients:

2 packages Lady Fingers

2 cups milk

3 packages instant vanilla pudding

¾ cup Marsala wine

1 pint whipping cream

Butter

Directions:

Lightly butter a spring pan and line with

Lady Fingers

Whip cream until stiff (set aside)

Beat milk with pudding for 3 minutes

then slowly add Marsala

Fold whipped cream into pudding mixture

until well blended

Carefully spoon into pan

Chill until set

Garnish with (ad lib)