Marilyn's Luncheon June 12th, 2014

MARILYN ... JUNE 12TH 2014

This is our cook for the month of June 2014, and what a good cook she is.  She wants to thank everyone for helping her.  I guess we are all at that time of life to need help getting a big meal on by noon.  So when anybody needs help send out a SOS email to the group and those who can help please do.  Alcy is next and Alcy let us know if you need help.  The lunch was very good, and we appreciate all your work and time in preparing the lunch.  Also Marilyn we all want to thank you for the honey and I will pick mine us when I get out that way.  You have been always so generous and we thank you for that.  You Rock Grandma Babe!

We all want to thanks Sandy for the soap that she gave us.

I am using mine already, it is really nice.

If you want to see the photo bigger just click or double click on the photo and it should make it bigger, big enough to see our smile lines, ha ha.

These are out of Marilyn's yard and they are so pretty.

Notice the red/white and blue below.

ZUCCHINI WITH PESTO SAUCE

Slice zucchini and sauté, until it has crispy outsides.

When done, spread pesto on the zucchini.

Look at a plate below which has the pesto sauce on it.

 BAKED CHICKEN THIGHS

2 bone-in skinless chicken thighs

2 Tbs. Dijon mustard

2 Tbs. brown sugar

1 tsp. curry powder (to taste)

½ cup corn flake crumbs

Preheat oven to 375.  In a small bowl combine mustard, brown sugar and curry powder until well blended.

Spread cornflakes crumbs on waxed paper.  Spread some of the mustard on each thigh, coating both sides,

and coat completely with crumbs.  Place on a shallow baking pan (sprayed with cooking spray) and bake on center rack

for 35-40 minutes or until cooked through.

 We all gather in the kitchen for some reason, maybe

because that is where the food is located?  

 Sheila busy helping out!

Woo Hoo look at Sandy's new hair style, looks great!

 Pat, telling all about a book.  Show and Tell!

 Somebody thought we needed our picture taken?  

Maybe because we are bright!

 This bread is so good, I ate two pieces with butter, bread is

my downfall.

Here is the zucchini with pesto, I never thought of doing this.

ZUCCHINI WITH PESTO SAUCE

Slice zucchini and sauté, until it has crispy outsides.

When done, spread pesto on the zucchini.

 The salad before it is all finished

 Finished product, and  the recipe below.  Really good.

SPINACH SALAD WITH GARLIC DRESSING

8 oz. bacon

¾ c olive oil

¼ c red wine vinegar

Pinch salt and pepper

1 clove garlic minced

8 oz. bacon

1 lb.  Baby leaf spinach

8 oz. sliced mushrooms

Cook bacon until crisp.  Drain on paper towels and crumble.  In small bowl whisk together the oil, vinegar, curry powder, salt and pepper and garlic. Wash spinach and spin dry.  Add mushroom and bacon and toss to combine.  Pour 2/3 cup dressing over salad and

toss again

 ROASTED LITTLE POTATOES

Wash potatoes.  Spray a roasting pan with nonstick cooking spray.  Arrange potatoes in the pan in a single layer.

Spear each potato with tines of a fork to allow the steam to escape. Drizzle olive oil over top of potatoes.  Sprinkle

with salt and pepper.  Bake at 400 for 45 minutes.

  Looking very pretty!

 Now doesn't this look might tasty, yes it does and was

We ate every last bite, so good and just right

                                                            Such a pretty table setting

What was Judy amazed at?

My friend Marilyn the cook

All the ladies could attend and we love that and Linda front right (green blouse) comes all the way from Reno, and we appreciate Roger bringing Linda every month, yes every single month. Thanks Roger for being her driver.

 Fresh tomatoes and zucchini out of Little Kathy's garden

AKA Julia's Fruit Stand, so good, first fresh tomatoes of the year

that I have eaten this year.  When I say butter on my bread

I mean BUTTER.

LEMON CREAM BERRY PIE

1 piecrust

1 -8 oz. package cream cheese softened.

2/3 c powdered sugar

3 cups Cool Whip, divided

1 jar lemon curd or 1 & 3/4 oz. instant lemon pudding mix with 1 ¼ c milk

Fresh raspberries or strawberries and blueberries

Beat cream cheese and powdered sugar until creamy.  Fold in 1 C Cool Whip.  Spoon in to piecrust and smooth out.  Spread

lemon curd over cream cheese mixture.    (If using pudding, whisk together pudding and milk and let chill 5 minutes in

the refrigerator.  Spoon remaining Cool Whip over the top of the pie.  Decorate the pie with berries.

I think we need to fire the photographer she didn't even get the top of the pie.  Oh well she said she would try harder next time to get the whole picture.