This lady is Marilyn and she is the cook for the month of May, as she is Marilyn Mae.
The lunch was very good, and all her hard work in preparing the food made it extra special, just like she is extra special. Marilyn said she wants to thank everyone who came and helped get the food on the table, also thank you to all of those who helped in different ways. We had a lot of laughs, and a lot of stories told.
The next luncheon is at Sandy's home on Monday June 13th.
Pretty blue table setting!
Marilyn's beautiful flowers!
This is the topping on the Pork
And carrots to make your eyes better!!!
To the right is Nancy's special whipped potatoes, Marilyn said thanks Nancy for whipping the potatoes, you did a great job.
Below is Pat explaining Ashley's wedding photos to Alcy as she was unable to attend.
Several kitchen helpers...Thanks
Tangy
Cucumber and Avocado Salad
2 medium cucumbers, cubed
2 avocados, cubed
4 tbsp.
chopped fresh cilantro
1 clove
garlic minced
¼ tsp. salt
Pepper to taste
¼ large lemon
1 lime
In a large bowl combine cucumbers,
avocados,
and cilantro. Stir in garlic, salt
and pepper.
Squeeze lemon and lime over the top
and toss.
Cover and refrigerate at least 30 minutes 
Our special cook!!!
Pork
Tenderloin with Prunes and Apricots
1 Pork Tenderloin
1 cup dried Prunes
1 cup dried Apricots
1 tbsp. Apple Cider Vinegar
1-cup brown sugar
1-cup Chicken broth
Salt and
Pepper to taste
Sprinkle
tenderloins with salt and pepper.
Put
all other ingredients over the top and
place
in oven at 375 degrees for 45 minutes.
Baste the prunes and apricots so they do
not
burn.
Home made hot rolls, yummy!!!
Dilled Carrots
2 Cups peeled and sliced
carrots
3 tbsp.
butter
2 tbsp. brown sugar
1 ½ tbsp.
dill
½ tsp. salt
½ tsp. pepper
Place carrots in skillet and pour in
just enough
water to cover. Bring to
a boil over medium
heat; simmer until water has
evaporated and the
carrots are tender. Stir
in butter, brown sugar,
dill, salt and pepper.
Joycie... Funny Face... ha ha
Rhubarb Upside Down Cake
3 cups sliced rhubarb
1- 3 oz. pkg. strawberry gelatin
1- cup sugar
3 cups miniature marshmallows
1-18 oz. pkg. yellow cake mix
Cut
rhubarb into ½ inch slices and place in a
greased
9X13 inch pan. Sprinkle with gelatin
and sugar. Prepare cake mix as directed on
package.
Pour over the rhubarb mixture.
Bake
at 350 degrees for 50 to 60 minutes.
Remove from oven and turn upside down
on serving tray. (I turned pieces upside down
when I served it) Serve warm (?) with whipped
cream, Serves 8 to 12.
Note … I would increase the rhubarb
mixture
If I make it again.
