Nancy's Luncheon April 22nd 2013

Hi, this is Nancy our beautiful hostess for the
month of April.  She cooked us a fantastic delicious
meal.  Thanks Nancy for all your work as we know
you were one busy lady last weekend.  We are all so
happy that everyone could attend.

Next Luncheon is at Marilyn's on May 20th, so if you
forget just go to the blog.  If you forget to go to the
blog just email me.

Nancy also we had chips and salsa, olives and candied

walnuts made with Nancy’s famous recipe,

check previous blogs for her candied walnut recipe.

They are the best, also I love her candied figs. 

Also lemons I think off her tree for our tea or water

And they were really good.

We all want to wish Sandy a Happy 57th Birthday TODAY,

well sometimes I am backwards, but that is what sounds

the best today. ha ha  

Have a great day and year Sandy!!!! 

This and That

Friends to the END

Main Course

Spanish Rice

Place 2 to 3 tablespoons canola or olive oil in

large skillet over medium heat.  Add 2 cups of

white rice, (long grain), and stir occasionally until

rice is golden color. Add 2 or 3-diced green onions,

2 small-diced tomatoes, salt and pepper to taste and

cumin.  Also 4 cubes of chicken bullion dissolved

in 4 cups hot water.  Add 3 cups of this at first and

then add more if rice is too dry after cooking for

20 minutes covered.  Stir and fluff.

Nancy’s Family Recipe of Enchiladas

Brown 1 ½ pound hamburger, chopped onion

and 2 to 3 cloves chopped garlic.  Add 1 can each,

cream of mushroom and cream of chicken soup.

Add one 30 ounce can enchilada sauce. 

Simmer for one hour.  Warm tortillas (corn)

and coat both sides with sauce.  Then fill

and roll each.  Sprinkle with cheese.  Bake until cheese melts.

Avocado Mandarin Tossed Salad

1 can (11 ounces) mandarin oranges, drained

½ cup thinly sliced green onions

1/3 cup coarsely chopped pecans, toasted

1/8-teaspoon pepper

4 cups torn salad greens

1 medium ripe avocado peeled and sliced

¼ cup prepared Italian salad dressing

In a bowl, combine the oranges, onions, pecans

and pepper; refrigerate for 30 minutes.  Just before

serving, place the greens in a salad bowl; top with

orange mixture and avocado slices.

Drizzle with dressing Yield 8 servings.

Nancy’s Family Recipe of Refried Beans

The beans were really good topped with

cheese, but I couldn’t get the family recipe

from her.  It had secret ingredients.

Maybe we can bribe her…ha ha.

Okay I did get her family recipe so here goes:

Wash 2 lbs. of pinto beans and soak overnight in a 6 or 8-quart pot.  Drain off water in the morning and cover beans with fresh water, just covering the beans.  Add a ham hock (I used the one Marilyn gave me from one of her fair hogs), an onion, and two or three cloves of garlic, salt and pepper. Cover and bring to a boil and then simmer, covered for about four hours, or until tender.  Keep checking, and add water to keep the beans covered.  When beans are tender, remove ham hock and take the meat off the bone and add the meat to the beans.  Mash with a potato masher.  Salt more to taste.  These beans freeze well in plastic containers.    

Thanks Nancy for the recipe!!!!