This is Judy our cook for the month of April and she cooked us a delicious lunch.
Our little gad about Marilyn could not attend as she was in Arizona soaking up the sun.
Marilyn you were missed. Next month Marilyn will be the cook for the month of May.
Clarisse brought each of us a a little jar of Cactus Jelly from her last trip. It is really good I had some for breakfast with peanut butter on toast. It taste like plum jelly, well to my taster anyway. It is really good so thank you Clarisse for thinking of all of us on your trip. Judy also gave each one of us a little packet of bulbs to plant. Thanks Judy. I have pictures of the jelly and bulbs at the end of this blog. Also of the candy!!! yum.
No calories of course. Also Alcy was back, she has been sick for a long time and
we were so happy that she could come, and she is doing well now. So nice to see her smiling face and be with us as we missed her a lot. And Linda we appreciate you coming all the way from Reno to our luncheons!!!!
Remember to double click on the pictures to make them bigger if you wish.
Judy’s
Mothers Waldorf Salad
Cut well-flavored apple, peeled or not as you prefer, into small even
cubes. To each cupful add 2/3 cup finely
cut celery and 5 tablespoons mayonnaise.
Mix well. Taste and season further, adding a shake of nutmeg or more salt
or a little lemon juice. Add a few
chopped walnuts or pecan meats just before serving. Serve on lettuce leaf.
These roses are from Judy's rose garden!! So beautiful and they smell so good.
Judy’s Irish Mustard Dill Chicken
This recipe has been handed down from
her great great grandmother who was born
in Ireland
Serves 4
2-teaspoons vegetable oil
4-boneless, skinned chicken breast halves (4 ounces each)
2-green onions, sliced
2/3-cup reduced-sodium chicken broth
2-tablespoons Dijon mustard
1/8-teaspoon pepper
1/4-cup half-and-half
1-tablespoon flour
2-tablespoons chopped dill
1-teaspoon lemon juice
1. Heat oil in nonstick skillet
over medium heat. Brown chicken on both
sides; remove. Add green onion; sauté
until wilted.
2. Whisk together chicken broth,
mustard and pepper. Add to skillet with
chicken. Cover; simmer 10 to 12 minutes
until chicken is cooked. Remove chicken
to serving plate; keep warm
3. Combine half-and-half and
flour. Add to skillet. Cook, stirring, to thicken. Stir in dill and lemon juice. When plating spoon sauce over chicken.
Judy has dill growing in her garden, like her great great grandmother in Ireland did, she must have gotten her green thumb from her. This sauce was so
good.
We call her Judy the Garden Girl!
I loved the Rye bread best, and some loved the sourdough bread the best.
Checking out photographs
and laughing at old time photos.
Judy also cooked some baby red potatoes for the lunch and those were very good,
well matter of fact everything was very good.
I loved the salad, so refreshing
The dessert was really good:
Buttermilk
Pound Cake
1-cup butter softened
2-cups sugar
4-eggs
3-cups all-purpose flour
½-teaspoon baking soda
¼-teaspoon salt
1-cup buttermilk
1-teaspoon vanilla extract
1-teaspoon lemon extract
1. Cream butter, gradually add
sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time,
beating after each addition.
3. Combine flour, soda, and
salt; add to creamed mixture alternately with buttermilk,
beginning and ending with
flour mixture.
4. Stir in flavorings.
5. Pour into greased and
floured 10-inch tube pan.
6. Bake at 325 degrees for 1
hour.
She topped each piece of cake with strawberries and whipped cream. Very good!
Clarisse gave us, so thoughtful of both of them.
And here is Judy our garden girl, she loves her flowers and they are so pretty.
Remember to double click on the picture and it will be bigger
and you can see the plants better.
I love the way this plant is displayed, I best fine me some pots like this, Judy gave
me a start of this plant, but hers is growing a lot better than mine, could it be she has a
green thumb and mine is purple?
