Linda's Luncheon February 11th 2013

Hi everyone, this is Linda our cook for the month
of February.  It was delicious.  The chicken dish...
i put my fork into the chicken and it was so tender
it just fell apart, and the taste was excellent.

Sorry that Alcy couldn't make it to the luncheon
she had pneumonia….she is on the mend now so
that is good.

Linda said to say thanks to everyone for helping.

Linda and Roger drives all the way from Reno to Red Bluff
and figures out the food and all.  They have a big
motor home so she can bring her food in that.
But there is also last minute things that have to be done
so she has a lot of planning to do. Thanks to Roger for
getting Linda here all the time, we appreciate all you do
to help her make the big trip.

It was delicious and we all loved it.  Thanks so much
Linda for your extra effort.  We love you and appreciate
you.

Main Dish

CHICKEN IN WINE MUSHROOM SAUCE

1 Tablespoon olive oil

1-1/4 lbs boneless chicken thighs cut in pieces

10 oz. mushrooms, sliced

1/2 large onion, cut in quarters then sliced

2 cloves garlic, minced

1 cup white wine

1/4-cup heavy cream or reduced fat cream cheese

1-cup chicken stock plus1-2 Tablespoon chicken bouillon granules

3 Tablespoons chopped fresh Basil

2 teaspoons seasoning only from pkg. onion soup

1 to 2 large teaspoons cornstarch to thicken, if needed

Brown the chicken in olive oil in large skillet.  Set chicken aside and

reserve drippings in skillet.

Cook onion and garlic in drippings about 2 minutes; add mushrooms

and cook about 3 minutes.  Stir in wine and cream; bring to boil and

simmer 3-4 minutes.  Add chicken stock.  Return chicken to sauce

and cook til done.  Add onion soup seasoning to taste.  Add cornstarch

to thicken.  Add basil and serve over rice.

ALMOND GREEN BEANS

1-pound green beans boiled to just tender and set aside.

In large skillet, add olive oil, then red onion, garlic, and

sauté until onions are translucent.  Add yellow pepper, chopped.

Stir in green beans and cook about 2 minutes.  Add sliced

almonds and heat till warmed

Such a great luncheon, everything was delicious


She also made banana nut bread

So Good

           Bread Sticks Trader Joe's

GREEN SALAD

Greens with mandarins, pickled beets, goat cheese and

sprinkle with pine nuts.

DRESSING

1/4-cup balsamic vinegar

1 Tablespoons olive oil

1 Tablespoon undiluted orange juice concentrate

2 Tablespoons brown sugar

2 cloves garlic, minced

2 teaspoons dried dill weed

1/2-teaspoon ground cumin

1-teaspoon salt.

Whisk all and serve over greens

Dessert Should Be First!!!

RASPBERRY MOUSSE

20 oz. pkg. frozen raspberries with sugar, thawed

1/4-cup sugar (I added more as berries were very tart)

2 Tablespoons cornstarch

1 envelope unflavored gelatin

1/4-cup water

1 cup whipping cream

Puree raspberries in blender to until smooth.  Press through sieve

to remove seeds.  In 2 qt. pan, combine sugar and cornstarch and

stir in puree and stir until smooth.  Cook over medium heat stirring

constantly until boiling.  Boil 1 minute, stirring.  Sprinkle gelatin over

water, to dissolve and add to puree.  Cover with plastic wrap and cool completely.  

Whip cream until soft peaks.  Fold whipped cream into raspberry puree.

Cover; refrigerate.  Can be served hours later or overnight.

CHOCOLATE CUPS

Check on Internet for video about chocolate cups made with balloons.

I used dark chocolate chips and no shortening.  Make one or two 

days before since chocolate can turn lighter.  Fill with raspberry

mousse.  Recipe on Internet has a video.  I sprayed on whip cream

and added a spoonfuls of raspberries on top.

I used dark chocolate chips melted in small glass bowl over pan of

water to melt chips.  Then used strong balloons just partly filled with

air, washed ends of balloons and carefully dipped in the melted

chips that had cooled.  Do not dip in hot melted chips or what a mess

will occur!!!!  Place each chocolate cup on parchment paper to set chocolate

and remain until next day or two until you want to fill.   

Linda makes these cookies every year for
Valentines Day.  Surgar cookies with red hearts,
they were great and she left some of them here and
of course I have been eating them.  YUM