Our cook for the month of March is Marilyn Mae
She had a delicious lunch and a St. Patricks Day theme
Everything was so good and we all stayed late and
had a good time visiting and laughing.
Marilyn wants to thank everyone who helped her with
her luncheon.
Next month our cook will be Alcy and it will be
Monday April 10th, 2017.
TOSSED SALAD
Mixed
greens with goat cheese, artichoke hearts,
cooked beets and avocado. Used marinade from
artichoke hearts for dressing
Baked Rice
¾ cup rice
2 cans cream of chicken soup
1/8 # butter
Small can of Ortega chiles
Bake 40 minutes in 375 degree
oven in covered casserole
Busy in the kitchen
Pretty table setting
Bread
Roasted Garlic
Parmesan---Costco also Oro-wheat Rye Dill
bread
The fish was this big really!!!!
Maple Glazed Carrots
1 ½ # baby carrots
1/3 c maple syrup
¼ C butter
Salt and pepper to taste
Boil carrots approximately
15-20 minutes. Put in serving bowl. Melt butter in sauce pan over medium low
heat. Stir maple syrup into melted
butter and cooked to warm (1 to 2
minutes). Pour butter-maple syrup over
carrots and toss; season with salt and
pepper.
The carrots are in the sauce pan below. They were really good
with the maple syrup!
Roasted Pork Tenderloin with Apples
and Onions
2 pork tenderloins (1 ½ lb
each)
2 T olive oil
1 ½ t salt
1T Dijon mustard
1 T fresh thyme leaves
¼ t pepper
2 apples, cored and sliced
(Granny Smith or Braeburn)
2 onions sliced
1 C chicken stock
1 T butter
Pork preparation: Trim each tenderloin of any silver skin (this
can tough when cooked.) Slide a small
sharp knife sliding the blade under and outward to remove it. Pat pork dry with paper towels and then rub
with 1 T of the oil and 1 ½ t salt.
Heat 1 tablespoon of oil in heavy bottomed oven-safe
skillet over medium heat. Brown
tenderloins for
about 12 minutes. Take meat out of pan
Add apples and onions to pan
and cook for about 5 minutes. Stir in 1
t of thyme. Brush pork with Dijon
Mustard, 2 t thyme and black
pepper. Put pork on top of apples and
onions and put in oven at 425 degrees for 10-15 minutes or until temperature of
145 to 150 degrees. Remove pork and let
rest for 10 minutes.
Put pan with apples and
onions back on stove and turn heat to medium.
Add chicken stock and use
wooden spoon to scrape pan
getting all the brown bits from the bottom.
Bring to a simmer and cook
until reduced by half. Add butter and stir until melted. Serve sauce over sliced tenderloin.
Pat fixing the door.
The photographer forgot to take a picture of the
food on the plates, we must fire her and hire someone else.
This is a no no to do that!!!
Chocolate Cake
Drive to Chico to Upper Crust
and choose Chocolate Mousse Cake . Buy it!
