Joycie's Duncheon August 13th 2013

Well this is me, the Joycie, and I forgot to have someone
take a pic of me for this dinner, so I found one on my computer
and that is how I got there.  I was the hostess for August 2013 Luncheon.
September is at Reno NV, and then Sheila has the October Luncheon.

September we are getting together at Linda's in Reno NV.
She is also a great hostess just like Nancy.  It will be lots of fun,
just like we had lots of fun at the cabin.

I had the luncheon/duncheon in the evening at Nancy's cabin
as we ate a late breakfast, and we were all stuffed.
This was the easiest ever for me.  Al Lewis cut the steaks for me
from a prime rib roast,  (Thanks Al ) Pat BBQED for me, Linda helped
me with getting it on the table,  salad etc, and Nancy always helps
with everything.  Thanks everyone for helping me, I didn't mention
all the names who helped but you know who you are.  Pat that was such a big
help to BBQ for me, you do such a great job and much appreciated.
I had my luncheon/duncheon at Nancy's that way Linda would not have to travel
all the way to Red Bluff, like the next day or so, she lives in Reno.
So thanks Nancy for letting me have the dinner  it at your cabin.
Also many thanks for sharing your cabin with us.  I know it is a lot of extra work for you.
Big thanks to everyone for helping!  I really appreciate it a lot!

I bought the fingerling potatoes at Costco, they were really good, I  buttered on them and baked them in the
oven and also sprinkled seasoning on them, and when out put fresh shredded cheese on them.

As Pat would say just wing it on these recipes, as it is sort of a whatever recipe.

The salad had a lot of good stuff in it. , and the steak, potatoes, and also had bread with garlic
cloves in it, yummy.
We had churned vanilla  ice cream and coconut macaroon cookies for dessert,
also some other cookies.  The coconut macaron cookies I made I really didn't care for but
everyone else did, so that was a winner.  We were all stuffed for sure.

How to make the Coconut Macaroon Cookies
I bag coconut
1 can sweetened condensed milk
vanilla, and bake, but for some reason it didn't taste like I thought it should.
I was going to toss them but thought I would bring them anyway for a snack,
but they liked them so that was a win win for me.




Judy brought some of her Juliet Tomatoes and so added
them to the salad.  Those are the best tomatoes ever.
She gave me some as I begged her for them.  I love them
and they don't last long at our house as Don eats them
as fast as I do.  They are sweet, and not a lot of acid in them.
Don said Judy is a great gardener and I agree.  Thanks Judy
for answering my begging call.

These potatoes at Costco were so cute so I had to
buy them for the dinner.  Plus they were good.

Joycie's Duncheon

I had my luncheon at Nancy's cabin,

We Went To The New Garden Store in Chester CA.

And yes the garden girls bought some pretty plants

Having toooo muche fun!!!!!!!!!!

Linda and Clarisse Wednesday Morning Breakfast

Clarisse’s Apple Juice

Clarisse brought some homemade pressed apple juice

And it was delicious; it was the best apple juice that I have ever

drank in the whole wide world.  www.clarisse/apple/juice.haha

Linda made this great casserole, and why I didn't get a picture of this breakfast

is beyond my brain.  Everything was so good.  

Linda’s Breakfast Casserole

3 cups      frozen hash browns

3/4 cup     shredded Colby Jack cheese

1 cup        diced ham

1/4 cup     diced green pepper

1/4 cup     diced sweet onion

4 large      eggs

1 1/2 cups whole milk

Salt and pepper to taste

Potatoes on bottom of greased casserole,

then ham, cheese, onion, green pepper

and mix a little.  Mix eggs and milk and

pour over dish.  Refrigerate until morning.

Take out of refrigerator, let come to room temp

and then bake in preheated 350 degree oven

about 45 minutes or until knife comes out clean.

I used twice the amount of eggs, more ham,

1/4 cup more milk plus more green pepper

 and some extra onion.

At the cabin it takes longer to cook in higher altitudes.

Breakfast Tuesday Morning at the Cabin

Sheila’s Sausage Strata

8 slices white bread, crust removed, cubed (about 8 slices)

1 lb. sausage, cooked, crumbled, well drained

½ cup shredded Swiss cheese (closer to ¾ to 1 cup)

½ cup grated sharp Cheddar cheese, (closer to 1 cup)

½ cup fresh mushrooms (broken into small bits to cover)

1 1/2 cups nonfat milk

¾ cup light cream or more milk (used ½ pt.)

5 slightly beaten eggs

1 tsp. prepared mustard

1 tsp. Worcestershire sauce

Salt and pepper

I also added oregano over the top

Grease 13x9-inch pan.  Arrange bread cubes to line bottom of dish.  Spread cooked sausage over bread: spread cheese and mushrooms.  Combine mustard with milk, add rest of milk, cream, eggs, seasonings and pour over ingredients in baking dish.  Refrigerate overnight.  Bake at 350˚ about 35 to 45 minutes or until firm.  Cool just a minute before cutting into large squares.

Serve with fruit and coffee cake for brunch.  Serves 8 to 10

This breakfast bread was so good… No recipe?
for this one.


Peaches were so good, also they had cantaloupe

Nancy's Cabin August 12, 13, and 14 2013

Almost there



Nancy's Cabin



Nancy greeting us



Nancy's home made chicken artichoke pizza


Nancy's home made soup
Nancy had this ready for us at lunch time, all
was so good.  Thanks Nancy!  You are the BEST!!!

On Monday night we had a great Chicken dinner, with
rice stuff that you had to stir and stir, I forgot the name of
it but it was a lot of adding broth and stirring.  Good stuff.
The dinner was put on by Pat and Sandy and Judy,
I thought I took pictures of this but can't find them. SCREAM
I do have a recipe that Sandy shared with us as follows:
Pat if you have the recipe of what you made please send to me.
It was really good.  Hey I must be slipping as I don't have pictures
of this Monday night dinner. If anyone has pics of this
please send to me.

APPLE WALNUT COBBLER

½ cup sugar

1 teaspoon cinnamon

½ teaspoon mace

1 cup chopped walnuts

4 cups apples, peeled & sliced thinly

1 cup sifted flour

1 cup sugar

1 teaspoon baking powder

¼ teaspoon salt

1 egg well beaten

½ cup milk

½ cup margarine or butter, melted

Mix ½ cup sugar, cinnamon, mace, and ½ cup walnuts.

Place apples in the bottom of greased baking dish and sprinkle 
with above mixture.

Combine egg, milk, and butter. Add to dry ingredients all
at once. Mix until smooth. Pour over apples and sprinkle
with the remaining ½ cup of walnuts. Bake in a 325⁰ oven
about 50 minutes or until cobbler is done.

Mom

This is Sandy’s mom’s recipe so it is a treasured one. 
Thanks Sandy for sharing your secret family recipe! 
Note: Sandy used peaches instead of apples, and she said 
you can use most other fruits as well.  

Pat's Recipes below:

Pat’s Classic Risotto               

5c chicken broth heated in separate pan

1/4  cup butter divided

1/2 c chopped onion

1 c Arborio rice

1/3 c dry white wine

1/2 c heavy cream

1/4 c grated Parmesan cheese

1/4 c sun dried tomatoes

Salt and pepper

Parsley

Melt 2T butter in large saucepan.  Add onion and cook to soften. 

Add rice and stir for 2-3 minutes. Add wine and stir until absorbed.

Increase heat to med/high and add 1-cup broth.  Cook stirring 

constantly until absorbed keep adding broth and stirring until all 

broth used up and absorbed into rice.  When rice is tender and all 

broth absorbed stir in cream, cheese, tomatoes, salt, pepper and 

remaining butter.  Stir until creamy and top with parsley.

Pat’s Chicken Marbella

1/2 head garlic cloves peeled and pureed

2 T dried oregano…  I used about 1Tbs  It is too strong other wise

Salt and pepper

1/4 c red wine vinegar

1/4 c oil

1/2 c dried plums

1/4 cup pitted Spanish green olives

1/4 c capers plus some of the juice

3 bay leaves

Recipe calls for 2 chickens.  I used chicken thighs

1/4 c brown sugar

1/2 c white wine

1 T fresh parsley or cilantro

In large bowl combine garlic, oregano, salt and pepper, vinegar,

oil, dried plums, olives, capers w/ juice and bay leaves.  Add

chicken and coat completely with marinade.  Refrigerate over night. 

Heat oven to 350˚ Arrange chicken in a single layer in baking

pan or pans.  Pour marinate sauce all around the chicken. 

Remove bay leaves.  Sprinkle with brown sugar and pour wine 

around chicken.  Bake until done, about one hour.  

Serve with juices and top with parsley

Thanks Pat for your yummy recipes!