Sheila's Luncheon October 22nd 2013

Hi everyone this is Sheila and our cook for October
and she made us all fat and full.  Thanks for the great
luncheon Sheila.  Everyone could attend so we were all
happy about that.  Next month it is at Clarisse's home
so hopefully everyone can attend.  November 22nd,
we shall eat again.  ha ha



Some of Sheila's pretty fall decorations!



Beautiful table setting, this picture doesn't do it justice.

Great Food

Must be a secret family recipe on the rolls…she
didn't give me the recipe, even though I begged for it.

The soup in the pot!

Roast Chicken And Potatoes

With Vegetable Purée

¼ cup (1/8 lb.) butter or margarine

1¼  pounds thin skinned potatoes

1 ½ to 2-in. diameter, scrubbed and cut in half

2 small onions, cut in quarters

2 small carrots, quartered

1 teaspoon minced fresh or 1/3 teaspoon dry rosemarry,

(I used more and some fresh)

½ cup garlic cloves

1 broiler-fryer chicken (4 to 4-1/2 lb.)

¾ to 1 cup regular strength chicken broth. 

(I used a whole cup)

Salt and Pepper

Place butter, potatoes (cut side down), onion, carrot, rosemary, and garlic in a 9x13-inch pan.  Discard excess fat from chicken.  Rinse chicken, pat dry, and se on vegetables.  Bake at 400 ˚ oven until chicken is no longer pink at thigh bone (cut to test), about 1 hours.  Brush chicken with pan juices after the first 30 minutes.

Supporting chicken with 2 forks, tilt it to drain juices from cavity into the pan.  Place chicken, potatoes, and half the garlic on a platter; keep warm.

Scrape onion, carrot, remaing garlic, and juices into food processor or blender; whirl to purée smoothly, adding enough broth to make a pourable sauce; serve from a small bowl. Carve chicken and serve meat with puréed sauce, add salt and pepper to taste.  Makes 4 servings.

Also she made some great green beans

Green Beans

Butter and garlic with tomatoes

Cook green beans in butter and garlic and tomatoes.

Having a great time with friends!

Soup and Salad

BUTTERNUT SQUASH AND ROASTED GARLIC PURÉE

1 large or 2 small butternut squash, about 4 lb total weight

20 cloves garlic

4 tablespoons olive oil

¼ cup water

2 leeks, including tender green parts, finely chopped

5 cups vegetable stock---but it already made

Salt and freshly ground white pepper

2 tablespoons finely chopped chives or fresh flat-leaf (Italian) parsley

Preheat the oven to 350˚ F.  Cut the squash in half lengthwise and remove the seeds and any fibers left.  Carefully remove the peel and cut the flesh into slices 1-inch thick.

In a roasting pan, combine the squash and garlic cloves.  Drizzle with 2 tablespoons of the oil andtoss until well coated.   Pour in the water.  Roast., stirring occasionally, until the squash and garlic are soft and golden, 50 to 60 minutes.  Add a bit more water if the squash begins to scorch.  Remove from the oven and set aside to cool slightly.

While the squash and garlic cloves are roasting, in a heavy frying pan over medium heat, warm the remaining 2 tablespoons oil.  Add the leeks and sauté until golden brown, 12-15 minutes.  Set aside.

In a blender, in batches, combine the roasted squash, garlic and leeks with 1 cup of the stock. Purée until very smooth, about 1 minute

Transfer the squash purée to a large saucepan.  Stir the remaining 4 cups stock and bring to a simmer over medium heat.  Season to taste with salt and white pepper.

Ladle the soup into warmed bowls and garnish with the chives.

Serve immediately.

Makes 4-6 servings.

Salad from Jenna

Spring Mix

Extra baby spinach

Dried cranberries

Melody Mix—Trader Joe’s

Almonds/walnuts candied

Girard’s Raspberry dressing

Blue Cheese or Feta

Apples (tart)

Dessert First

Sheila’s Yummy Dessert

Lady Fingers lining 9/13 dish

Instant vanilla pudding

2 packages of small size

Mix with milk and pour over l

Lady Fingers

Add cool whip on top

Drizzle with chocolate sauce.