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PAT'S LUNCHEON FEBRUARY 9TH 2015

This is Pat, our baby of the luncheon group. She is going to put up with us

old ladies, not for sure how long, but we have her pegged as our care taker.

She is one fantastic cook, and we always enjoy her luncheons, well we enjoy

everyones luncheons, as that is what we do best.

We are sorry that Marilyn could not attend as she was sick, and we hope

she is feeling a lot better now. It is hard to keep her down, as she has a ton of energy.

Thanks Pat for the great food and the fun time.

Next Luncheon is at Nancy's March 30th 2015, sorry members only.

Cauliflower Horseradish Gratin

Ingredients

2 heads cauliflower

1/4 lb. sweet butter

6 shallots, thinly sliced

¼- cup flour

Kosher salt, to taste

2 cups milk

1 tsp. grated nutmeg

1/4 cup prepared horseradish

Hot pepper sauce, to taste

1 cup grated Gruyere cheese

Directions

Preheat oven to 425 degrees.

Cut cauliflower into florets and thinly slice remaining stems. Cook florets in boiling salted water until tender. Meanwhile, prepare sauce by melting butter in a medium saucepan over low heat. Add shallots and cauliflower stems. Cover and cook, stirring often, until shallots are translucent and sweet. Add flour and salt and stir 1 minute. Add milk and nutmeg and cook until thick.

Purée the sauce in a blender until smooth, adding horseradish, hot pepper sauce and more salt to taste.

Toss cooked florets in sauce with half the cheese and place in a gratin dish.

Put remaining cheese on top and bake 20 to 30 minutes or until hot and golden brown.

Serves 4

Pat’s Penne With Turkey Sausage

12 ounces spinach, coarse stems removed, rinsed and drained

1 large red or yellow bell pepper (about 8 oz.) seeded

3 green onions

8 ounces (about 2 ½ cups) dried penne

8 to 12 ounces mild or hot turkey Italian sausages, casings removed

½ cup balsamic vinegar (or ½ cup red wine vinegar and 5 teaspoons sugar)

½ to ¾ teaspoons fennel seeds

Salt and pepper

Tear spinach into pieces. Cut bell pepper lengthwise into thin strips. Cut onions into 3-inch lengths and sliver lengthwise. Place vegetables in a large serving blow and set aside.

Bring 8 cups water to boil in a 4 to 5 quart pan over medium high heat. Stir in pasta and cook just until tender to bite. (8 to 10 minutes) or cook according to package directions. Drain well and keep warm.

Chop or crumble sausages. Cook in a wide non-stick frying pan or work over medium high heat, stirring often, until browned (about 10 minutes). Add vinegar and fennel seeds, stirring to loosen browned bits.

Add pasta to vegetables and immediately pour on sausage mixture; toss gently but well until spinach is slightly wilted. Serve immediately.

Salt and pepper to taste.

Pretty Table Setting

Flowers out of Pat's yard, she is a garden girl like Judy

PAT'S MOM RECIPE FOR SUNSET SALAD

1 PKG each, lemon, raspberry, and cherry Jell-O

1 #303 can beats in strips *** Pat used 2 small cans of beets

1 # 2 can grated pineapple *** Pat used 1 large can of pineapple

½ cup sweet pickle juice

Drain beets and pineapple and save juice. Mix with pickle juice and add water to make 5 & ¾ cup liquid. Heat and dissolve Jell-O in liquid. Add beets and pineapple. Set

Topping: 1-cup mayonnaise, 1 tablespoon green onion, green pepper, celery and parsley. Thin with milk.

Pat said this is an old time recipe from her mom that is why the numbers on the can. So Pat winged it with her version ***