Merry Christmas and Happy New Year
Sheila was our cook for the month of December
and she made us a fantastic lunch/dinner.
It was a fun time for all. Well except
Clarisse, she couldn't make it as she was sick.
We all felt so bad of her. Sheila made us little
Santa Claus with a bunch of calorie free candy inside,
it was so cute and the candy was great also.
Recipes will follow the pictures
Next month it is Joycie's time to be the cook for January
Sheila always decorates really nice for each season
This was really yummy!
Sheila’s Cornish Hens
Wash and dry hens, salt and
pepper on inside and out. Add 3-4 pats
of butter inside and spread soft butter over the outside. Add 2 slices of onion and 2 slices of oranges
inside (if you can fit 3 slices of each even better. Cook at 350˚ for 1 hour, basting every 15
minutes. (Sometimes I cook 1 hour and 15
minutes if not brown enough on outside) When don (if using ½ hen per person)
Put onions and oranges on plate and lay hen partially over. Use sauce in pan over hens and rice. UPDATE: Sheila said
Rice
Sheila’s own Uncle Ben’s
white and wild rice combo. I substitute
½ water with orange juice (recipe on the box and directions for cooking).
Croissants
Are from her grandmothers famous recipe!
Salad
Baby Spring Mix
Romaine hearts
Pear slices
Blue cheese
Pomegranate seeds
Champagne Pear Vinaigrette
Boil ¾ cup champagne with 1
peeled cored and chopped pear in a small saucepan for 5 minutes or until most
of the liquid has cooked off. Let
cool. Puree in a small blender or food
processor with ½ cup extra virgin olive oil, 1/3 cup white wine vinegar, ¼ tsp.
sea salt and 1 clove garlic until smooth.
Cover and refrigerate until ready to serve.
Sheila’s Apple Torte Old Family Recipe
Crust
½ cup butter, softened
½ cup sugar
¼ tsp. pure vanilla extract
1-cup flour
Vanilla Cream Filling
16-ounce cream cheese
1/3-cup sugar
1 egg
1 tsp. pure vanilla extract
Topping
4-cup peeled red apples,
thinly sliced
1/3-cup sugar
½ Tsp. ground cinnamon
Instructions:
Preheat oven to 450˚, cream
butter, sugar and vanilla together and add flour. Press crust into a 9-inch tart pan, pressing
crust evenly up on the sides.
In a mixing bowl blend
together softened cream cheese, sugar, egg and vanilla. Pour mixture over pastry crust.
Toss thinly sliced apples in
sugar and cinnamon. Arrange apple slices
on top of cream cheese filling. Bake at
450˚for 10 minutes, and then reduce heat to 400˚and bake for 25 more
minutes. Remove from oven, let
cool. Refrigerate. When ready to serve place on serving dish and
garnish with mint leaves and raspberries.
Garnish Fresh mint leave,
rinsed and fresh raspberries rinsed.
