LINDA'S LUNCHEON JUNE 5TH, 2017

Linda is our cook for the month of June, and what a cook she is.  She does a lot as she
lives in Reno, and hauls all the food here in their motorhome, and she has done this for a long,
long time.  She goes the extra mile for all of us and we do appreciate all you do.  She knows it would be hard for us all to go to Reno for her luncheon so she brings it here, what a girl!!!
Everyone was able to attend the luncheon and we had fun and talked and talked, and talked.  We all enjoy each other so much.  Next month our cook is Sheila, and that will be July 7th, and Sheila said be there at noon.  We will.  We don't want to miss out on this.

Linda’s Cowboy Caviar

2 cloves garlic, crushed

2 (15-oz.) cans black beans, rinsed, drained

2 bunches green onion, shopped

2-3 Jalapeno peppers, seeded, chopped

¼ cup olive oil

2 (15-oz.) cans corn, drained

10-12 Roma tomatoes, chopped

1 bunch cilantro, chopped

¼ cup red wine vinegar 

 Mix above and serve with chips.

We had chocolate covered mints and pomegranates... 

dark chocolate as that is healthy candy and we

do eat healthy.  ha ha

                                                      Some chips for out cowboy caviar

Linda always makes a very pretty center piece for her luncheons and

guess what she makes them for mine.  I am spoiled!

Thanks Linda!

Pretty table setting

   This is made from the bush and flowers in her yard in Reno.

LINDA’S EMPRESS CHICKEN  SALAD

Cooked and cut up chicken

5 hard boiled eggs, chopped

10 cooked pieces of bacon, chopped into pieces

4 green onions, chopped (can add more if you like)

2 tsp. Worcestershire Sauce

4 Stalks of Celery, cut long ways and chopped

1 tablespoon lemon juice

Sugar to taste

1 can pineapple chunks, drained 

                                                                                          2 cups red grapes cut in halves

And

Green Salad   

I used Romaine and a variety lettuce package

Add any fruit (apple, mandarin oranges, pineapple, pear)

Add sugared pecans or walnuts

Crumbled Blue Cheese

Susan's Salad Balsamic Dressing 

1 T. Dijon Mustard,

3 T Balsamic Vinegar, 

1 heaping teaspoon sugar,

1/2 to 2/3 cup olive oil,

1 garlic clove-combined) 

or

I use Trader Joe’s Balsamic Dressing

 with no artificial flavors 

Zucchini Nut Bread

3 eggs

1 cup vegetable oil

3 tsp. vanilla

3 cups flour

1 tsp. salt

1/2 tsp. baking powder

1 tsp. allspice

3 tsp. cinnamon

1 tsp. soda

2 cups sugar (I used about 1/4 cup less)

2 cups peeled grated zucchini

1 cup chopped nuts

Beat eggs until light and foamy.  

Add oil sugar, zucchini and vanilla.

Add flour and other dry ingredients.  Mix well until blended.

Add nuts.  Pour into 2 greased nut bread pans.  Bake 325 degrees 

until done - about an hour.

Now you know what to do with all the summer zucchini 

                                             Front to back...      Nancy Judy, Sandy, Alcy, Pat

Back to front..Alcy, Pat, Sheila, Clarisse, Marilyn Mae

Left to right

       ...Joyce,  and Linda our cook

     Linda's famous Lemon Pie

A secret family recipe, and it was so                  good!