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
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