Pat's Luncheon, Friday December 7th, 2018

Pat was our cook for December, and she always

does it up big time.  Thanks Pat it was very good.

Everyone could attend our special Christmas Luncheon.

 Pat, cooked and cooked, and it was all so good.

She has a secret recipe of her lasagna, and it was so

good, we all enjoyed it very much.  Maybe one day she will tell us all how she made it.

She also cooked

Asparagus and beets with romesco & mayonnaise sauce.

The recipe for the romesco sauce is way back in someones hosting turn.  I guess we need an index or something to find the recipe fast.  

Triple layer salad, was, green, white, and red, very Christmas!, also on the table she placed black and green olives and pickled green beans.

Sheila brought some Russian cookies from her trip with her sister in law Dianne, they recently came back from Russia, and she brought us each a refrigerator magnet

and some Russian cookies.  YUM!  

Linda made the cake it was a roll cake and very good.  

Thanks Sheila and Linda for your nice extras.

We also took a number out of a bag, and picked our gift, and if you were lucky you got to keep what you picked.

It is always such a fun time and thanks Pat for hosting. 

Sheila's Luncheon November 16th, 2018

Sheila was our cook for the month of November

Thanks Sheila for cooking such a delicious  

luncheon for the young ladies.

Joycie couldn't be there so she missed

out on the fun time and good food.  

Pretty table setting

Sheila’s Chicken and Onion Sauce

3-4 pounds chicken

2 Tablespoons oil

Salt and pepper

2 large onions or 3 medium flat yellow or white

1 clove garlic

2-3 leaves fresh sage or a healthy pinch of dried

2 or 3 tomatoes, peeled and sliced

2 cup chicken broth

1/2 cup dry on medium dry sherry

2 tablespoon butter

Cut chicken and brown in oil.  

Salt and pepper as browns, on medium heat.

Peel onion, cut in thin slices

Drain fat from chicken

Add-onions, garlic, sage, broth, tomatoes and sherry 

Cover loosely.  Simmer 45 minutes.  

Put chicken in serving bowl

Put rest of the things in a blender and puree with butter, this makes the sauce

If doing in advance chicken can be reheated in sauce.  Add butter just before serving NOT IN ADVANCE

HINT:

Take chicken out of pan before adding sauce ingredients.  Put back in about 15 minutes before sauce is done.  The chicken doesn’t dry out. 

Orange Jell-O salad with pears and whipped cream

                        Waiting for the rest of our food and having fun while waiting!

Kitchen helpers.  Thanks for all your help!

Sandy Judy making croissants and

Nancy dishing up the Jell-O pear salad.

Orange Marmalade Cake from Jan Karons Medford Cookbook