Sheila's Luncheon April 23rd, 2015

Hello, this is Sheila our fantastic cook for the month of April.  It was a great lunch and enjoyed by all.  Nancy you were missed.  We sat around and talked until 4:00 in the afternoon or later.  Thanks Sheila for the great luncheon!!!!

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. 

 The bread pudding was very good, but it looked like a ton of work to me.  Just typing up the recipe, I got tired.  ha ha.