Clarisse Luncheon September 6th 2012

Hi, this is Clarisse our cook for September, and
it was delicious.  We had a great time visiting and
going over old stories.  Linda you were missed
by all.

Thanks Clarisse for the fun time and great food.

Next month Sandy will be the cook and the
date will be October 23rd 2012.

Fun Time

YUM!

Stuffed and yes we were STUFFED!

John’s Sausage and Cheese Stuffed Peppers

2 medium bell peppers, top and seeds removed

1/3 pound sausage, bulk or Italian (removed from casings)

Brown and drain on paper towels

½ large onion chopped

1/3 pound cheese cubed- John uses Pepper jack cheese.

½ cup cooked rice

Mix and fill peppers

Steam until peppers are tender, about

15-20 minutes.  Serves two.

Pennies from Heaven

Copper Pennies Not Cents

2 pounds carrots sliced thinly

1-teaspoon salt

1 large onion, sliced

1 large green pepper, sliced

1 can tomato soup

½ cup vegetable oil

½ cup vinegar

½ cup sugar

Boil carrots in salted water 4 minutes.  (Not quite done.)

Drain carrots.

Add onions, and green peppers.  Heat soup, oil,

vinegar, and sugar until it boils.

Pour over vegetables and stir lightly.  Makes

about 4 cups.  It will keep refrigerated for 4

weeks and is nice to have ready to serve anytime.

Pretty table setting, love your dinning room set!

Before Lunch

I wonder why we always hang out in the kitchen?

Salad

Clarisse’s Garden Salad…Tomato and Watermelon

5 cups seeded watermelon cut into ¾ inch cubes

1-½ pounds ripe tomatoes cut into ¾ inch cubes

3 teaspoons sugar

½ teaspoon

1 small red onion, quartered and thinly sliced

½ cup red wine vinegar

¼ cup extra virgin olive oil

Romaine lettuce leaves (optional)

Cracked black pepper to taste

Combine watermelon and tomatoes in a large bowl,

sprinkle with sugar and salt, tossing to coat. 

Let stand 15 minutes.

Stir in onion, vinegar, and oil.  Cover and chill 2 hours.

Serve chilled with lettuce leaves, if desired.  Sprinkle

with cracked black pepper to taste.

Dessert First

Clarisse’s Ice Cream Cookie Dessert

1 package (18 ounces) cream-filled chocolate

   sandwich cookies, crushed, and divided

¼ cup butter, melted

½ gallon vanilla ice cream, softened

1 jar (16 ounce) hot fudge ice cream topping, warmed

1 carton (8 ounces) frozen whipped topping, thawed

In a bowl, combine 3-3/4 cups sandwich cookie

crumbs and butter.  Press into a greased 1

3-inch x 9-inch x 2-inch dish.  Spread with the

vanilla ice cream: cover and freeze until set.

Drizzle the fudge ice cream topping over the

 ice cream: cover and freeze until set.  Spread the

whipped topping: sprinkle with the remaining

cookie crumbs.  Cover dessert and freeze for

2 hours or until firm.   Remove from the freezer

10 minutes before serving.  Serves 12