Joycie's Luncheon October 31st, 2018

 This is Joycie, the cook for the month of October.  

We all had a fun time eating and talking.  We

couldn't believe that it was the end of October and no rain.

And the weather was so nice.  Linda you were missed 

and we hope to see you at Sheila's luncheon on the 16th.

Thanks Sheila for all your help and also Pat for lifting heavy

pots and pans.  Sheila was the picture taker this time, and

thanks so much for doing that.  

 I used some pumpkins that Linda gave me for a 

luncheon a long time ago.

Thanks Linda!

This is me staring the sauce

 My front door, and I thought the wreath is so pretty.

 Clarisse, Alcy and Pat

 Yes, Costco plates, we like to make it easy.

 Bread that Sheila buttered and fixed for us.

She was the boss of the bread and a good boss.

Judy and Nancy, 

Nancy had to leave early as her granddaughter was

coming over to trick or treat her.

Sandy

You can see on Pats plate we had spaghetti and meatballs

and a salad and bread

No recipes as everyone knows how to make spaghetti

and meatballs were Costco.

I bought a salad mix and added mushrooms

It was a very easy lunch.

The pumpkin pies were from Shari's and they

were really good.

Joycie

Clarisse, Alcy, & Pat

The best was the pumpkin pie topped with whipped cream

Marilyn

Sheila and Nancy

Sheila and Nancy

Sandy's Luncheon Monday August 20th, 2018

Sandy’s Luncheon.  August 20th, 2018

This is Sandy our cook for August

Aloha Hula Hula Everyone!!!

We all had a great time and lots of fun.

Sorry I didn’t get a picture of Sandy in her

Grass skirt doing the hula.  Thanks Sandy

for the very tasty luncheon!

Alcy you were missed, and we hope you can

Make it to our luncheon in September.

Pat, thanks so much for the fantastic salsa,

that was so kind of you to make it for all of us

to take home and enjoy.

Kailua Pork, as made in Oahu

Cook a 5 to 6 pound pork shoulder,

Poke holes all over it and then rub pork with salt and drizzle with about 3 Tbsp liquid smoke.

You can dig a big whole and wrap the pork in banana leaves

if you don't have banana leaves use foil and

Cover with wet gunny sacks and cover with dirt and

Cook all day and night.

But it is easier to do it like below:

Place in a slow cooker and cook on low for 7 to 8 hours with the fat side down until meat is done and 

shreds easy with a fork.  Arrange meat on slider buns, top with Mango Mayo sauce and 

Put purple cabbage on top.  

We had 10 ladies in our group and it served all of us with food left over.

The Mango Tango  Sauce 

This is how Sandy made her sauce.  What a great invention of this sauce, I will use it on more things.

1/2 cup mayonnaise

1/4 cup mango preserves or chutney and some hot sauce, combine and stir.

Or cut up a fresh mango and blend it and make your own mango to put in it.

Sandy made her own as she wanted it all to be freshly made, without going to the

store to buy it all. She even made her own slider buns. 

                                                            **************

On the table was some cute little dill pickles and

some mixed nuts and some peanuts.  Judy requested

her little dill pickles.  

                                       Marilyn sporting her new hair do!

Hula Hula Macaroni Salad

First put on your grass skirt to make this.

1 (8) ounce box macaroni noodles, cooked and drained

2  tablespoon white vinegar

1/2 cup shredded carrots

1  (8-oz) ounce can pineapple tidbits in juice, drained

1  can Spam, (7-oz) size

1/2  cup chopped celery

1  cup 2% milk

1  Cup mayo

1 & 1/2  Tablespoon sugar

1  tsp salt and pepper

2  green onions, sliced

Toss together macaroni and vinegar.  Fold in carrots, pineapple, Spam and celery.

In a medium bowl, whisk together milk, mayo, sugar, salt and pepper.  Pour over macaroni mixture and stir until well coated.  Top with green onions served us 10 ladies.

We had Kealakekua Root Beer Floats

Get some Honal vanilla ice cream

Made fresh from scratch and she won’t tell us

her recipe.  

She said you can buy the root beer but she prefers

to make her own, and again a secret family recipe.

She said to put some ice cream in the glass and

Top with her special root beer.  This was the best

I have every had.  Thanks Sandy for going to all this

special root beer float!

Judy's Luncheon Monday July 23rd, 2018

This is Judy, our cook for the month of July.

She made a great summer luncheon 

Everyone could attend and even Linda and Nancy after

their big surgeries. How what fun that is.

We had skipped a month due to Linda's surgery so we all felt

it seemed like forever before we got together again.

Two of our ladies broke their hip and had to have surgery,

they also broke their femur bone.  They are tough, you can't 

stop them from having fun.  

Thanks Judy for the great luncheon, with the heat

it was a nice cool luncheon, and we had lot of 

fun, catching up

Our next luncheon is at Sandys on 

Monday August 20th at noon.

                                           Pretty table setting

Visiting before lunch

Cool Refreshing Chicken Salad Lunch Created by Judy

Avocado on a bed of butter lettuce

Then mix the below all together in a bowl then

Put on the top of the avocado.  Add grapes to the side.

Chicken chopped

Chopped celery

Chopped onions

Curry powder mixed in the mayonnaise

She and Sandy helped her make the bread a day before the luncheon.

There is nothing like good homemade bread.

She had Multi-grain bread, and also roasted garlic bread, both were 

Fantastic.  

She also place sliced pickled beets on the table

And mixed nuts and a special bowl of cashews for Nancy.

And of course lemons for our iced tea.  

KEY LIME CLOUD SQUARES

1-1/3 graham cracker crumbs, divided

1/4 cup butter

3/4 cup boiling water

1 pkg. (3oz) Jell-O flavor gelatin

1 cup ice cubes

1 pkg. (8oz) sweetened condensed milk

3/4 cup lime juice

2 cups thawed cool whip whipped topping.

Reserve 1Tbsp. Graham crumbs.  Mix remaining crumbs

With butter;

Press onto bottom of plastic wrap-lined 9-inch s square pan.

Refrigerate until ready to use.

Add boiling water to gelatin, mix in small bowl, stir 2 min. Until 

Completely dissolved.  Add ice, stir 2 min. Or until thickened

Remove any unmelted ice.  Beat cream cheese in medium bowl until

Creamy.  Gradually beat in milk, then little lime juice.  Add 

Gelatin; mix well, whisk in 1 cup COOL WHIP.  Pour over crust.

Refrigerate 6 hours or until firm.  Cover with remaining cool whip just

Before serving.  Sprinkle with reserved graham crumbs.  Use plastic

Wrap handles to remove dessert from pan.

Before cutting into squares.  Eat the whole thing.  

Judy said:  Thanks for all who came to my luncheon, and we said:  Thanks Judy
for the great luncheon and the fun time we had.  Some of us stayed until 4:30, and they had to kick us out.  ha ha, just kidding.  But we had a lovely time.
See you soon.  Judy

Marilyn Mae's Luncheon May 7th, 2018

This is our cook for the month of May, and of course, she is Marilyn Mae. And Marilyn had a cook named Joyce, not Joycie, but Joyce who cooked a fantastic lunch for the ladies.  
Thanks for the great lunch!!  It was very good.  Recipes will be at the end of the photos.  
We all had a great time and lots of fun, and of course stuffed ourselves.  

Such a pretty table setting

Having a great time

                          Marilyn’s Luncheon May 7^th 2018

     Green Chili Chicken Bake

3-4 boneless skinless breasts (we used thighs)

8 oz cream cheese softened

4 oz can chopped green chilis

1 C Monterey Jack cheese, shredded

½ t garlic powder

¼ t cumin

¼ t salt

¼ t pepper

Oven---375

Mix cream cheese, garlic powder, cumin, salt and 

Pepper.  Stir in green chilies until evenly mixed

Lay chicken flat in baking dish.  Cover with green

Chili mixture.  Top with Monterey Jack cheese.

Bake on middle rack for 35-45 minutes until juices

Run clear.  Serve hot.

    Cilantro Lime Rice

2 t olive oil

1/3 c  finely chopped onion

2 cloves minced garlic

2C Jasmine Rice

½ t sea salt

3 c water

1 whole lime  (2 T lime juice)

1/3 c Cilantro chopped leaves

Put oil and onion into sauté pan.  Cook over medium

heat until onion softens and becomes fragrant,

Stir in garlic, rice and salt.  Cook until rice starts to

become translucent and garlic is fragrant.  Stir in 

water.  Cover pot and bring to a simmer.  Reduce

heat to low and cook until rice has absorbed all of

the water about 15-20 minutes.  Remove from

heat and fluff rice with a fork.  Stir in lime juice and

cilantro.  Serve immediately.

     Avacado-Orange salad

Avacadoes

Oranges

Onion

Mayonaise

Equal amount of avocados and orange pieces.

Grate minimal amount of onion over avocados

and oranges.  Blend mayonnaise in to above 

mixture,  

     

      Beet Salad

18  small pickled beets

3 oz garlic and herb feta cheese

3 oz fresh rosemary

Balsamic Vinegar and Olive oil

Lemon juice

Garlic salt

Red pepper flakes

a little bit of water

Mix beets, feta cheese and rosemary.

Blend vinegar, olive oil, lemon juice, 

garlic salt, red pepper flakes .  Pour over

above mixture. Add water if necessary.

Best Vanilla Cheesecake

2 ½ C graham cracker crumbs (We used finely

    chopped walnuts)

1/3 c melted butter

1 T sugar

Filling

24 oz light or regular cream cheese

1 ½ c granulated sugar

4 large eggs

4 t lemon juice

2 t vanilla

Pinch of salt

3 C light sour cream

325 degree oven

Lightly grease a 9” springform pan

Combine crumbs, butter and sugar.  Press into

prepared pan and up the sides about 1”.  Bake for

12-15 minutes or until firm and no longer moist.

Prepare filling by beating cream cheese until smooth.

Add sugar, eggs, lemon juice, vanilla and salt and beat

on low speed until smooth.  Add sour cream and beat

on low until combined.  Pour into crust and smooth on

top.  Bake at 275 for about 2 hours or until the outer

2” are set but the center is a bit jiggly.  Turn off oven

and let sit in warm oven for 1 hour.  Remove from

oven and let sit for 15 minutes before carefully run-

ning a knife around the edge of the pan to loosen the

cheesecake.  Let cool to room temperature before

chilling in the fridge completely.  Remove from pan

and serve.  Baked cheesecakes store perfectly in the

fridge for a few days and also freeze wonderfully well.

Raspberry Sauce

2 ½ t cornstarch

3 T sugar

1/3 c water

12 oz frozen raspberries, thawed

In a small saucepan, combine the cornstarch, sugar and

water.  Add raspberries and cook over medium heat.

Stir constantly until mixture boils.  Once boiling, cook

and stir for one additional minute.  Strain the sauce

through a fine-mesh sieve placed over a bowl to remove

seeds.  Store in fridge.  Serve warm or cold.

Rosemary/ Blue Cheese Bread was from Harvest Bakery and

Garlic bread from Costco.