Sandy's Luncheon December 11th, 2017

 Sandy was our cook for the month of December.

She made us a “Christmas Dinner Luncheon”

Turkey, mashed potatoes, gravy, carrots,

Cranberry/orange relish, pickled beets, pickled green beans with spice, and for dessert she had cheesecake.

Thanks, Sandy and helper Judy for making this fantastic luncheon.

Everything was so delicious.  YUM.

We had our annual gift exchange by numbers game, and

Also planned when would like to have our luncheons next year. 

Thanks Pat for the lemons off her tree, We all loved them.

In January we will eat at the Farwood Bar and Grill in

Orland.  It is a 5-star restaurant rating so it should be

Good, several have eaten there for dinner and said it

was so very nice. We will be eating lunch.

Merry Christmas and Happy New Year

Clarisse Luncheon Monday, November 13th 2017

This is Clarisse, our cook for the month of November, and does she ever know how to cook.
We always have the best soup at her home.  This time it was potato ham soup, and the recipe will follow the pic of it below.  It was a cold day with rain, and the soup was a giant hit to all!! Her table was decorated with vegetables and some out of her garden.
I love all of it.  The next luncheon will be at Sandy's home on December 11th, our Christmas luncheon, and we usually stay very late.

                         The little pickled baby beets were out of her garden and she pickled them
                         and they were so good.

                                              The ladies arriving and have a good time.

                                                          Pat helping with the salad

                                             Pictures taken against the window was a no no.

                                                      More ladies arriving

Nancy helping with the soup

                                                     

Clarisse Ham & Potato Soup

1- pkg. bacon, (12 oz. size)

1 ½ cup chopped onion

6 cups chicken broth

2 lb. baking potatoes cubed

2/3- cup butter

¾ cup flour

4 cups milk

1 tsp. salt

1 tsp. pepper

1 cup diced ham

8-oz. sour cream

2 ½ cups sharp cheddar cheese

¾ cup sliced green onions

Cook bacon crisp.  Set aside.  In same skillet cook onion in 2- tablespoons bacon fat until almost tender.  In soup pot mix onion, broth, potatoes.  Cook until potatoes are tender.  In same skillet melt butter and stir in flour gradually add milk salt and pepper.  Cook until thickened and bubbly.  Stir in ham and half of the bacon, sour cream and half of the green onions.  Add to soup pot.  Serve with bacon, green onions and cheese topping. 

This is really good.  Clarisse doubled this recipe and a good thing as most had seconds.  YUM

A bunch of happy ladies, and Sheila was having fun, check out her bunny ears on top of Pat's head!

                                       
                                                           Apple Pie, so good.

Fudge that she brought back to share from Mackinaw Island, Michigan