May is our free month, and nothing was decided on what to do, well I don't think so anyway. A lot of the ladies will be on vacation and then there is graduation and weddings coming up soon, so nothing in May so far. Alcy is the cook for the month of June and her luncheon will be held on June 23rd, 2015
Beautiful table setting!
I really enjoyed Sheila's Jell O Salad and here is the recipe:
Jell-O Salad
Fix the Jell-O according to package instructions and add
your favorite fruits after about an hour.
I used orange Jell-O and caned Mandarin oranges.
Picked from her yard, this is a few that the deer didn't eat!
Louis for the Shrimp
Mix 1 cup mayonnaise
¼ cup French dressing
¼ cup Ketchup or Chili sauce
1 teaspoon each horseradish and Worcestershire,
Salt and pepper to taste
Serve on seafood cocktails, broiled or fried fish, or in
fish salads.
Makes 1-½ cups.
Shrimp
I bought the shrimp at Raley’s
And the avocados, I put the shrimp overflowing the ½ avocado
And had the Louis Sauce for you to put on top the Shrimp.
Also put 4 ½ deviled eggs on the plate.
Sheila made this for those who couldn't eat shrimp!
Chicken Salad
Sauté boneless, skinless chicken breast in butter (4-6
Tablespoons) until brown
Add your favorite spices and cook another 10 minutes until
chicken is done.
I used
Basil, oregano, rosemary, salt and pepper,
Garlic, celery onion, used powder or salts for those 3.
I cover for 10 minutes after adding the spices.
Allow cooling. Then
chop into small cubes, adding chopped celery and onion pieces. Mix the mayo
with about 2-4 tablespoons of the juices and spices from the chicken. Add the chicken and mix well.
Strawberry Cheesecake French Toast Casserole
10-12 slices day old Challah, French, Italian or any other
bread good for French toast.
12-ounce light cream cheese
2/3 cup granulated sugar
1 egg
1 teaspoon lemon juice
10 eggs
¾ cup milk
¾ cup half and half
1/3-cup maple syrup
2-teaspoon vanilla extract
1-teaspoon cinnamon
½ teaspoon ground nutmeg
2 cups sliced strawberries
Strawberry-Maple Syrup
½ cup strawberry jam
½ cup maple syrup
Lightly grease a 9x13-baking dish
Beat cream cheese until light and fluffy
Beat in sugar until thoroughly combined
Beat in 1 egg and lemon juice until thoroughly
combined. Set aside.
Whisk together 10 eggs, milk, half and half, maple syrup,
vanilla extract cinnamon and nutmeg. Set aside.
Smear bread with cream cheese mixture. Layer on sliced strawberries. Place another slice of bread on top to create
a sandwich. Repeat for all slices of
bread.
Cut into cubes and place approximately two-thirds of the
sandwich cubes into baking dish. Top with
remaining strawberries and drizzle remaining cream cheese mixture over the top.
Place remaining sandwich cubes on top. Finally, pour egg mixture on top. Press down lightly and cover with plastic
wrap. Refrigerate over night. Remove from refrigerator and let rest while
you preheat the oven to 350 degrees.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 25-3-5 minutes or until the surface golden
and the center is set. Serve with maple
syrup or additional fresh strawberries
with whipped cream.
Strawberry-Maple
Syrup
Combine equal parts strawberry jam or preserves and maple
syrup. Heat o medium-high microwave for
30 seconds intervals, stirring in between until the jam has dissolved into
syrup.
