Joycie's Luncheon... December 2nd, 2019

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 This is Joycie, our cook for the month of December.  We had a great time

and lots of laughs.  We are so sorry that Nancy could not attend.  We missed you Nancy.

we started this lunch group

in 1986 or 1987, same ladies and so much fun!

Sun dried apricots, and figs also have some dates in this batch.

I made lasagna from Sandy and Judy's recipe, it was 

an old family recipe that has been handed down from generation

to generation.  They must have relatives in Italy as it was a good

recipe.  Thanks Sandy and Judy for the recipe.

And the photographer didn't take a pic of the Lasagna.  

The photos of our group was made by a Photo Journalist,

he charges a lot, so we told him to put it on our card.  ha ha

Thanks Photo Journalist for taking our pics.

This is a Magic Custard Cake and here is a link to the 

recipe.  A video and a written recipe is different, I did one pan

one way and the other pan the other way and it didn't make one 

bit of difference in the taste.  I liked the recipe.

                                     https://thewhoot.com/whoot-news/recipes/magic-custard-cake-2?fbclid=IwAR3C0m3budNOeogt1L-9fWjjLWxXIrbpmg9Ojj_JxmLdv8exN0s8jnXh_kc 

Sheila took a lot of mug shots of me.  Oh snap!!!!

We are all so thankful for answered prayer!

Next year we start again, it is so much fun to get together with friends.

Clarisse Luncheon November 11th, 2019

This is our cook for November

Her name is Cook Clarisse

she made us a delicious lunch.

We are sorry Nancy couldn't join us but 

it was Veterans Day and they were invited

for visit family.  You were missed Nancy.

Thanks Clarisse for the wonderful lunch

and fun time visiting and catching up with

all going on in town and out of town.

Our baby Pat, had to have shoulder surgery,

and not fun but she made it to the luncheon. She did great and the doc

got her all fixed up.  Had to have

open surgery and that is not fun.

This was a fantastic luncheon, and I loved it.

Clarisse Surprise Potato Casserole from Mary Ann 

This is really good thanks Clarisse for your old

Family recipe.

4 pounds of russet potatoes cut into ¼ inch cubes

2 teaspoons chili powder

1 teaspoon salt

½ teaspoon black pepper

6 tablespoons butter, cubed

1 (8oz) package shredded cheese, I used Monterey 

Jack cheese or whatever cheese you like

1 (8oz) bottle Ranch dressing

Heat oven to 400 degrees

Grease 9x13 pan

Put potatoes in the baking dish and season

with the the seasoning above or do your own thing

Put all in the baking dish be sure and evenly put the butter over the whole thing.

Cover dish with foil and bake one hour in a preheated over, until potatoes are tender, remove from oven and mix in the cheese and Ranch dressing and cook for 10 minutes until cheese is melted and bubbly.

From Clarisse below: 

My sister gave me this recipe and I have used it a lot.

I think I could use the cubed frozen potatoes instead of the other kind? But need to figure out how much to buy in place of 4 pounds of russet potatoes.  Any ideas on that ladies?

I asked for the BBQ rib recipe and Clarisse said just wing it.  It was so good, and

she did a great job on the BBQ. 

Pat's Luncheon Friday October 11th, 2019

This is Pat, our cook for the month of October.

She is fantastic cook, she made our luncheon with the power out.

PG&E was in safe mode.

She sent out an email saying it was still on and she had it handled.

What a girl she is.  Leave it up to me I probably would have cancelled it for another day.

Hat's off to you Pat for a delicious lunch/dinner.  It was all so good.

Thanks so much!!! 

Flat bread in the basket 

We had China Plates

Pat’s Yummy Pork Chops

4 thin-cut boneless pork chops (¼ to ½ inch thick)

Salt and Pepper

¼ cup flour, plus 2 tablespoons

1 tablespoon olive oil

2 tablespoons unsalted butter

8-11 cremini mushrooms, clean them and remove stems

cut caps into ¼ inch slices

1 large shallot chopped

¾ cup dry Marsala Wine

½ cup chicken stock

1 tablespoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary, chopped

1/3 cup heavy cream

Season pork chops in the flour with salt and pepper in the flour do it on both sides, shake off excess

Heat butter and oil in large skillet over med-high heat until foaming subsides.  Cook pork for 3-4 minutes per side, until browned and centers read 145 degrees with a meat thermometer.  Think chops might need as little as 2 minutes a side.  Put on a plate cover with foil to keep warm.

Add shallots and mushrooms to pan with ½ teaspoon salt and ¼ teaspoon pepper.  Saute until mushrooms are soft

And beginning to brown, about 5 minutes.

Stir 2 tablespoons flour into the mushroom mix and cook for 1 minute.  Add Marsala and cook for an 1to 2 minutes, scraping any brown bits from the bottom of the pan.  Add chicken stock and bring to a boil. Lower heat and simmer 5 to 8 minutes until sauce is slightly thickened.

Stir in thyme, rosemary, and heavy cream.  Season to taste with salt and pepper.

Add pork back to the pan with the juices and simmer for 2 minutes.  Serve. 

Pat said make sure all pork chops are pretty close to the same size, so they will cook evenly.

Mashed potatoes with onion and butter, so good!!!

Such a pretty pumpkin!!!

Pats Marbled Pumpkin Cheesecake

Crust for bottom and sides of pan

1 ½ cup graham cracker crumbs

1 cup ground walnuts

3 tablespoon melted butter

For the cheese cake

Beat 4 – 8 oz. pkg cream cheese

1 & ¼  cup sugar

1 -16 oz can solid pack pumpkin

1 ½ teaspoon cinnamon

1 teaspoon nutmeg, ginger & vanilla

½ teaspoon salt

1/8 teaspoon ground cloves

4 eggs.

NOTE:

Remove ½ cup pumpkin batter and stir in 1-1 oz sq. semi sweet chocolate melted.  Pour remaining batter into crust.  Spoon dollops of the chocolate mixture on top and cut and twist with a knife.

Bake 1 hour at 350 degrees turn off oven but leave in oven 1 hours longer.

Honey butter carrots, tasted fantastic!

Above is the yummy pork chops with mushrooms

The best way to finish the meal!!!