Marilyn's Luncheon May 11th, 2016

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.

Sandy saying to me PUT THAT CAMERA DOWN!!!!  So I did......

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.

Sheila...Funny Face...ha ha

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.