Linda's Christmas Luncheon December 7th 2016

Above is Linda, our hostess for the month of December.

She made us a fantastic lunch, and we all enjoyed it so much.

She wants to thank Sheila for the use of her home.  So thanks Sheila.

It was nice as everyone could attend, and we had the Christmas gift exchange.

Marilyn did get to keep her pretty little Christmas tree, and she was so happy.

We all enjoyed our gifts, it was fun to draw numbers and steal gifts if we could.

It was a very enjoyable relaxing time.  

Such a cutie pie!!!

SAURBRATEN  (an easy way to make it)

I use Knorr’s Sauerbraten Pot Roast recipe mix and I get it through

Wal-Mart by the Internet.  I use to buy it at Raley’s but have had no luck

finding it in stores.  It's a 2,0oz package. 

3-4 lb rolled roast

2-1/2 cups water

1 medium onion

Carrots -optional

Cut onions in chunks and place on bottom of crockpot.  Put roast in crock-pot. 

Put 2-1/2 cups water in bowl.  Mix sauerbraten mix in water and pour over roast. 

Seasonings that seems to stay in bottom of bowl - I spoon onto top of roast. 

Crock pot on high for 5 to 6 hours.  Add carrots the last 2 hours of cooking. 

Remove roast, let stand.  Meantime remove carrots.  Put 2 to 3 large spoonful’s of

cornstarch in about 1/2 cup of water, mix, add to juice left in crockpot.  Stir and keep

crockpot on high until sauce thickens. 

SWEET  &  SOUR  RED  CABBAGE

1 head of red cabbage (5 cups shredded)

4 to 6 slices bacon, diced

2 Tbsp. brown sugar

2 Tbsp. flour

1/2 cup water

1/3 cup vinegar

1 tsp. salt

1/8 tsp. pepper

1 small onion, diced

Cook red cabbage in 2 cups salted (1 tsp.) water til crisp tender in covered pan.

About 5 to 8 minutes  Drain in colander. 

Fry bacon, remove on plate saving 1/2 bacon grease in large frying pan. 

Add brown sugar and flour to bacon fat and blend. 

Add water, vinegar, and seasonings and cook til thickened.  Add diced onion and cabbage. 

Add bacon and cook for about 5 minutes or till cabbage is as tender as you desire.

POTATO  CASSEROL     Above is great with any type of potatoes

2 lbs.  Frozen has browns (thawed)

1/2 cup butter, melted

1/2 tsp. pepper

1 tsp. salt

1 can cream of chicken soup

2 cups grated cheddar cheese

2 bunches green onions, chopped (mostly the tops)

1 pint sour cream

2 cups cornflakes, crushed

1/4 cup melted butter

Mix all in large 8 x 13 baking dish.  Top with cornflakes and drizzle melted

butter over cornflakes.  Bake 350 degrees     45 minutes.  

Note:  I find a whole pint of sour cream is a bit too much for my family so

I cut back on some of the amount. 

SALAD      I used butter lettuce with a colorful garden variety.  Topped with

dried cranberries, apple slices and crumbled gorgonzola cheese.  Use any

balsamic dressing you like.  Mine had a little sweetness to it.

Dessert

Ice Cream with Raspberry sauce

YUM.

RASPBERRY  SAUCE

1 (12oz.) package sweetened frozen raspberries, defrosted

2 Tablespoons sugar

2 Tablespoons cornstarch

1/3 cup real maple syrup

Drain defrosted raspberries reserving liquid.  Add water to liquid if

needed to measure 1/2 cup. 

In small saucepan, combine sugar and cornstarch. 

Add berry liquid and maple syrup.

Cook over medium heat, stirring constantly until mixture boils and

thickens, boil 1 minute.

Stir in raspberries and cool before serving.

I strained out seeds.    It might be very tart so just add more sugar. 

Not sure my frozen raspberries were slightly sweetened as I did add

more sugar.  I made it in a hurry, and it is an easy quick recipe.

Last for days in airtight container in refrigerator. 

Also note, if sauce is too thick, add water and reheat.  If too thin, add more

cornstarch dissolved in little water and reheat.  If too pale, add red food coloring. 

Sheila's Luncheon September 19th, 2016

This is Sheila, our cook for the month of September.

She used all her family secret recipes, so no recipes

this time.  Everyone was able to attend and we have a very

nice time.  Thanks Sheila for the very nice family

secret luncheon. 

 She is busy in the Kitchen

As you can tell with all the smiles we had a great time.

Judy to the rescue, thanks Judy for all your
help!The dessert was so good.

Judy's Luncheon Monday July 11th, 2016

This is Judy our cook for the month of July.

The food was so good, and everyone could attend but Pat,

We decided to take the root beer shakes to Pat.

Pat fell and broke a big bone in her upper leg, so she is out

of commission for a while. 

Thanks Judy for the fantastic lunch, everyone enjoyed it.

As you can see Judy has a green green thumb and has a ton of 

plants, and they are all beautiful. 

Next month is our free month so Nancy invited us all

to her cabin at Lake Almanor.  It is so nice there

and we do have a lot of fun. 

 This is Sandy helping  Judy with the BBQ that Judy won, how nice and the BBQ is a beauty. The proof was in the delicious pork sandwiches.  

                                              Judy's home grown tomatoes
                                              I love these kind of tomatoes.

Judy's Creamy Apple Slaw 

½- cup heavy cream

¼- cup cider vinegar

2- Tablespoon extra virgin olive oil

2- Tablespoon sugar

2- teaspoon Dijon mustard

½- Teaspoon kosher salt

Toss with:

4 cups coleslaw mix

2 granny smith apples, shredded

¼ cup chopped fresh parsley

Whisk together cream, vinegar, oil, sugar, Dijon and salt for the dressing.  

Judy said for a hot kick…. add either jalapeno peppers or horseradish to the dressing mixture. 

Toss coleslaw mix, apple, and parsley with dressing to coat.

Enough for 4 people

Porkie in the Hoagie

For the Jus, Sauté:

½ cup each chopped onion, celery, and carrot

1- tablespoon olive oil

1- tablespoon tomato paste

2- cups each low-sodium chicken and beef broth

1-dried bay leaf

Salt and black pepper to taste

Sauté onion, celery and carrots in oil over medium-high heat, cook until slightly softened 3 to 4 minutes.  Stir in tomato paste and sauté 1 minute.  Add broth and bay leaf, bring to a boil, reduce heat to medium, and simmer mixture until reduced by half, about 15 minutes.

Stain broth mixture, season with salt and pepper and keep warm. 

Pork Rub       Pigs Also Need To Have A Massage

1-Tablespoon kosher salt

2-Teaspoon ground black pepper

2-Teaspoon garlic powder

2 1/2 – pound boneless pork loin roast, trimmed, halved lengthwise

4 –Hoagie rolls, split

Preheat grill to medium-high

Brush grill grate with oil.

Rub spice mixture onto pork roast.  Grill pork, covered, until browned and an instant read thermometer inserted in center registers 150˚, about 20 minutes, turning halfway through.  Transfer roast from grill, and tent with foil and then let rest 5 minutes before slicing.

Enough for 4 people

This is Pat our baby who is recuperating from her surgery.
Hang tough Pat, like you always do.  Judy brought the dessert over to Pats home, root beer shakes, they were so good, or root beer floats, whatever it was called it was so good, I could have had 10 of them.  But had to say to myself NO, one is enough.