Marilyn's Luncheon.... Monday, March 15th 2017

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!