Nancy's Luncheon

                                    February 18th, 2014

Hi this is Nancy, our cook for the month of February.

And what a cook she is, she made us a delicious lunch I was stuffed

And I think everyone else was also, I would have liked to eat more but couldn’t as

I was so full, I did have dessert, I just stuffed that into my mouth, and also I had two slices of bread, as I love homemade bread. 

We were sorry that Alcy and Clarisse couldn’t make it to this luncheon.  You were missed by all of us.

We are planning a day at Pat’s Ranch next month weather permitting, it should

be a lot of fun.  Pat is going to BBQ for us, and we are having a potluck. 

Everything is around food…ha ha

NANCY’S BEST EVER GREEN SALAD

16 -ounce mixed greens salad mix

1- ripe avocado

1- pint strawberries, blueberries

2-bananas

2 -green onions, chopped fine

1- small zucchini, sliced thin

1- small stalk celery, chopped fine.

Dressing for Green Salad- Makes 1 quart

1 ½ -cup sugar

2- teaspoons dry mustard

2-teaspoon salt

1- cup red wine vinegar

½ -small onion, chopped fine

2 -cup salad oil

4- Tablespoon poppy seeds

Mix well

NANCY’S FAMOUS GARLIC CHICKEN

10 small ½ chicken breast/thigh… or chicken to equal 5 pounds total.

2/3-cup minced garlic (about 3 heads)

½-cup lemon juice

¼-cup olive oil

2-1/2-tablespoon dried oregano

2-tablespoon course ground pepper

¼-cup chopped parsley

1-2-teaspoon salt

Rinse chicken, pat dry and pull off and discard lumps of fat.  Put in a 12x17 inch pan.

In a bowl, mix in minced garlic, lemon juice, olive oil, oregano, pepper and salt.  Smear garlic mixture garlic mixture evenly over chicken, then arrange piece of chicken cut side down, in a single layer.

Bake in a 350- degree oven until skin is well browned, about 1-½ hours.  After 45 minutes, baste chicken with pan juices every 10 to 15 minutes.

Transfer chicken to a warm platter.  Skim and discard fat from drippings.

Add 1/2 –cup boiling water to pan, stir to loosen browned bits and pour sauce in bowl.

Scatter chopped parsley over chicken.

Serves 8

ALBERT’S FAVORITE FETTUCCINI RECIPE

1/ cube butter, melt and add 2 rounded tablespoons of flour, gradually stir in 3 large cloves garlic and cream or milk to make a smooth sauce.

Add 1 large egg, well beaten

Add 1 to 2 cups Parmesan Cheese Parmesan cheese

Salt and pepper may add bacon bits

Add more milk or cream to make the right consistency.

Asparagus Supreme

Steamed in a asparagus steamer

Topped with Mayonnaise

Visiting with friends and having fun!

            Just smell this fresh homemade bread... warm out of the oven with butter                 ohhhhhhh so good.

Wish I could blog the smell and taste of this.  Also had homemade blackberry jam on top.

NANCYS BEST EVER BREAD

2- packages dry yeast

½-cup lukewarm water

1- tablespoon sugar

Use a large bowl mix these 3 ingredients together and allow to set for 10 minutes.  Then add:

3-cups lukewarm water

½-cup cooking oil

1-egg, beaten

1/3- cup sugar

1-tablespoon salt

About 9 cups un-sifted all-purpose flour

(I use half whole white and half white flour

First, add about 3 cups flour, stirring well, so the mixture will be smooth.  Then add about 3 cups more, stirring again until smooth.  Keep on adding the un-sifted flour until the yeast dough is very stiff and you can barely stir it.  Brush the top of the dough with oil. Cover with a fresh dishtowel.  Allow to-rise in a warm place until double in bulk.

Punch dough down, using large spoon, and allow to-rise again until doubled in size.  Turn onto a lightly floured board.  Whack the dough down, using the edge of your hand; allow dough to “rest” for 10 minutes.

Cut dough into 3 even portions.  Knead each portion until smooth.  Add more flour, sifting it over top of dough, and kneading into dough.  This is when I count to 100.  Try it, you will find kneading it 100 times, molding the dough into a loaf as you work, makes smooth loaves ready to be placed in three 5-1/2 by 9-1/2 tins.

Allow loaves to rise in pans until doubled in bulk, taking care they do not rise too high. Cover pans with cloth as the rising takes place.

Bake at 450 degrees for 10 minutes.  Lower heat to 325 degrees and continue baking for 25 minutes longer. 

Turn loaves onto racks to cool.  Rub tops of loaves with margarine or butter.  When cool, place in plastic bags and put in refrigerator or freeze loaves.  When ready for use, allow bread to thaw in bags, this makes bread even more moist and tender.

 Raw Apple Cake (Carolyn G)

2-cup flour

2-cup sugar

2-eggs

1-cup canola oil

1-cup chopped walnuts

4-cups sliced apples

1-teaspoon salt

2-teaspoon soda

1- teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

Sift dry ingredients, set aside.  Beat eggs slightly.  Add sugar, oil and apples.  Beat until apples are in small bits (mixer).  Add dry ingredients and nuts.  Bake in 2 loaf pans, or 2- 9”round or square pans.  Bake at 350 degrees for 30 to 45 minutes.

Frost with German Sweet Chocolate cake frosting:

Combine 1- cup evaporated milk, 1 -cup sugar, 3 egg yolks, ¼ pound margarine (1-cube) and 1- teaspoon vanilla in saucepan.  Cook over medium heat.  Stir continually until thickened about 12 minutes.  Remove from heat.  Add 1 1/3 cup coconut and 1- cup chopped walnuts.

Vanilla Ice Cream made in Nancy’s Cuisinart Ice Cream Maker

This is the recipe in the book that came with the ice cream maker,

And the ice cream was really good.  I now want to buy one of these makers.

Makes ten ½ cup servings

1 cup whole milk, well chilled

¾ cup granulated sugar

2 cups heavy cream, well chilled

1 to 2 teaspoons pure vanilla extract to taste

In a medium bowl, use a hand mixer or a whisk to combine the mile and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed.  Stir in the heavy ream and vanilla to taste.  Turn the Cuisinart Automatic Frozen Yogurt Ice Cream and Sorbet Maker on; pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 to 30 minutes. 

Prep time 5 minutes, plus 20 to 25 minutes mixing time, optional 2 hours to ripen in freezer.

 Pat writing down the plans for the BBQ at her ranch out West

The flowers were from her yard and the lemons home grown, also

she made us some glazed walnuts in a cute little basket.  I love these lemons as they have a tender rind on them.  I like eating the rind of the lemon.  Nancy gave us each a packet of flower seeds thanks Nancy!