This is Clarisse, our cook for the month of April

Thanks Clarisse for the great lunch and the fun time.  Everything was
so good, and we can thank your great grandmother for most of these recipes,
and of course some from your grandmother also.  They were such great cooks.
The Copper Penny recipe is from her great great grandmother who lived on an Indian
reservation, and grew their own vegetables, and also canned the copper pennies for
the winter.

Clarisse said to thank everyone for coming to her luncheon and to thank those that helped put the food on the table.

Next luncheon is at Marilyn Mae's, on May 9th.  

The table setting was very beautiful

We loved our extra nibbles

Copper Pennies Old Family Recipe

(From her great grandmother)

         1 cup sugar

         1 cup white vinegar

         1 cup vegetable oil

         1 teaspoon dry mustard

         1 teaspoon Worcestershire sauce

         1 teaspoon salt

         1 teaspoon black pepper, coarsely ground 

         1 (10 3/4 ounce) can tomato soup

         2 pounds carrots, peeled, cooked, and sliced

         1 medium onion, sliced into rings

         1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to six weeks in the refrigerator.

The Macaroni salad Clarisse said to wing it!

KUCHEN

2 cups flour

2 T. sugar

1/4 t. salt

Mix and cut in ½ cup butter. Press into pan. Cover with sliced apples or peaches and bake 15 minutes at 400 degrees.

For the topping:

1 cup brown sugar

1 t. cinnamon

2 egg yolks

1 cup cream

Mix and pour over fruit. Bake 30 minutes more or until fruit is tender.

Her roses are beautiful!!

APPLESAUCE SALAD

2 cups water

½ cup red hot candies

1 six oz. package Jell-O

2 cups applesauce

Boil water. Add Jell O and red hot’s. Stir until candy is melted. Add applesauce and chill.

BAKED PORK CHOPS

8 boneless pork chops

1 T. Olive oil

1 cup parmesan cheese

1 cup Italian bread crumbs

1 t. pepper

2 t. garlic powder

½ t. salt

Rub chops with olive oil. Mix remaining ingredients and dredge chops. Like a baking sheet with foil, spray with Pam. Bake at 350 degrees 40/45 minutes, until tender.

Can you believe this????  We are all sisters!!!  

There was a rowdy bunch at this table!

Linda telling Pat how long the fish was that she caught!