This is Linda our cook for August.
Nancy invited us all to her cabin at Lake Almanor, some
of the ladies stayed Monday, Tuesday and Wednesday, while
some of them came up for Tuesday only.
When we got there we had breakfast, and then
Linda cooked her fantastic Luncheon for us all.
The first few pics are of breakfast that day, and then the rest are of
Linda's Luncheon.
We are sorry that Pat and Alcy could not come, and they were
missed.
Below the recipes toward the end of this are some of Sheila's pics that
she just brought by. Enjoy!!!
If you want to see the picture larger, click on the picture or double click and it will get a lot larger.
Breakfast over and not to set out on the deck and let our breakfast settle
Marilyn, I wonder what the conversation was?
This is Nancy in the Pink blouse, thanks Nancy for inviting us to your cabin
every year, it is a treat, and the air smelled so good. It was nice to get away from
the smoke in the valley.
Below is Linda's fantastic food. The recipes will follow at the end of these pics.
The luncheon was really good, we loved it all. Thanks Linda for all your hard work!
LINDA'S FAMOUS CHICKEN ON A STICK
2
LBS CHICKEN TENDERS
skewer
wood sticks (soak in water an hour)
1-cup
olive oil
3/4-cup soy
sauce
1/4-cup lemon
juice
1/4-cup
mustard
1/4
cup Worcestershire sauce
2
Tablespoons minced garlic
1 &
1/2 teaspoon black pepper
Combine
ingredients above. Put tenders and sauce in plastic bag
for
hour or two. Put chicken on the wooden skewers. Barbeque.
THREE MELON SALADS
Watermelon,
cantaloupe, Casablanca melon
Scoop
out melons with round melon cutter.
1/4-cup
water
3/4
cup sugar (I used 1/2)
1/2-cup
fresh lime juice
2
Tablespoons lime zest......
Cook
water, sugar, lime juice until sugar melts. Then add lime zest.
Cover,
cool and strain. Add to melon balls.
FAMILY RECIPE FOR GREEN ONION POTATO SALAD
1-cup
mayonnaise
½- teaspoon
Dijon Mustard
1-
teaspoon minced garlic
1-teaspoon
salt
½-
teaspoon ground white pepper
½-
cup chopped green onion tops (green parts only)
2
pounds cooked, unpeeled new potatoes, halve if small or quartered
1/3 cup
finely minced red onion
Place
mayonnaise, mustard, garlic, salt, pepper and green onions in
a
blender and blend on low speed. Process briefly to combine.
In
bowl, place potatoes and red onions. Pour the mayonnaise sauce
over
potatoes and stir to combine
Yields:
5 generous salad servings
FOUR BEAN SALAD ON ROMAINE
1/2-cup
olive or canola oil
1/2-cup
apple cider vinegar
3/4-cup
sugar (I use less and you can use 1/2 Splenda)
1-teaspoon
salt
1/2-teaspoon
pepper
Combine
all above
16
oz. can green beans, drained
16
oz. can wax beans, drained
16
oz. can garbanzo beans, drained
16
oz. can kidney beans, drained
1/2
to 1 red onion, diced
1
green pepper, chopped
3/4
cup chopped celery (if wanted)
Combine
beans in large bowl. Add dressing. Refrigerate.
Ready
best after 3-4 hours. Roger loves this salad for lunch
with
lettuce and few crackers. The marinate works as a
salad
dressing. Add few cherry tomatoes on top, sprinkled
with
grated parmesan cheese
LEMONADE ANGEL CAKE DESSERT
1 Angel
food cake mix (make as directed) and cooled
(you can use a store bought cake)
1
3/4 cups boiling water
2
small packages lemon flavor Jell-O
1
can (6oz.) frozen lemonade concentrate, thawed
1
1/2 cup heavy whipping cream
Tear
1/2 of angel food cake into pieces into rectangle pan.
Pour
boiling water on Jell-O in large bowl. Stir til dissolved.
Refrigerate
until thickened but not set.
Beat
whip cream in chilled bowl until stiff and put in refrigerator.
Add
enough cold water to lemonade concentrate to measure 1 3/4 cups,
stir
into Jell-O mixture. Beat with mixer on medium speed until foamy.
Fold
whipped whipping cream into Jell-O mixture.
Spread
mixture on the half of torn cake pieces.
Tear
remaining cake and put on top. Spread remaining Jell-O mixture
on
top and refrigerate for several hours.
Hint:
Try not to smash the cake pieces.
