Sheila's Luncheon December 10th 2020

Sheila’s Luncheon December 10^th, 2020

 

Sheila is our cook for December and what a cook she is.

She really worked up a storm in her kitchen.  She had a lot of

Interesting recipes, the cake from her favorite aunt and roasted veggies

from granddaughter who lives in Oregon, and the Crescent rolls 

from her great grandmother who gave the recipe to Sheila before she 

passed away.  All these recipes are very special to Sheila. 

 

Linda you were missed by all, and we hope you are able to come to the

January luncheon, I hope the weather will be nice for you and Roger to

drive over the mountain, for snow not to block your way.

 

Sheila wants to thank Nancy and Pat for helping her so much getting the food

On the table and also for helping clean up afterwards. The two sisters are very

good at helping.

This is our cook for the month of December, and did she ever cook, we all lovedour lunch, it was more of a dinner than a lunch.  Thanks for fixing it so nice for us and your house decorations were lovely, beautiful, wonderful, fantastic, and very nice.

                             Next month our cook will be Pat

In the beginning was a little bitty chicken 

who was out in Sheila's corn garden, so they

called that little bitty chicken

Cornish as they wanted to 

swish it out of her corny garden, and Cornish

got mad and called his friend to help him,

but little did he know Sheila had a trap, and put

them all in the oven and they were all so good.

True Story!

                                                     Cornish on the plates 

                                                   

                                          

Sheila's great grandmothers roll recipe

Sheila didn't want to share this recipe.

 

Also she roasted Cornish Hens and cut in half and put on serving plates

along with the roasted veggies and rice pilaf.  The rice pilaf was from a box….No kidding, it popped out of the box in the pan.

Long grain and Wild rice, just like our cook …Sheila is a wild thing 

She also had crescent rolls that were so delicious, this recipe was from

her great, grandmother who passed the recipe down through the ages, and 

I am really happy she did as the rolls were so good.  

She had goodies all over the house, candy, nuts, and more candy and just little

fattening balls of chocolate.  But all so good.

Nancy and Pat helping.

 

Roasted Vegetables

 

This recipe is from her special granddaughter who lives in Oregon

 

1 small butternut squash cubed

2 red bell peppers, seeded and diced

1 sweet potato peeled and cubed

3 Yukon Gold potatoes cubed or ½ small red potatoes

You can mix them if you like or just stick with the Yukon Gold

1 red onion quartered

1 tablespoon chopped fresh thyme

2 tablespoon chopped fresh rosemary and oregano

2 tablespoon balsamic vinegar

Kosher salt and freshly ground pepper

 

Instructions

Sheila said to preheat oven to 475 degrees

In a large bowl, combine all veggies, but to separate the 

Red onion quarters into pieces and add them to the mixture.

In a small bowl, stir together thyme, rosemary, 

olive oil, vinegar, salt and pepper.

Toss with vegetables until they are coated.  Spread evenly

On a large roasting pan.  Roast 35 to 40 minutes in the preheated oven,

Stirring every 10 minutes or until vegetables are cooked through and browned.

 

Sheila’s favorite aunts recipe below:

 

Heaven’s Angel Earth Cookie Cake 

 

Ingredients

1 box Angel food cake or 1 prepared Angel Food Cake

1 package (3.4 ounces) instant vanilla pudding

1 ½ cups milk

1 cup sour cream

1 can (21 ounces) cherry pie filling

1 tub (8 ounces) Cool Whip

1 Tablespoon almond silvers, toasted

 

How to make it

Bake angel food cake and allow to cool and cut into cubes.

In a bowl, combine pudding mix, milk, and sour cream

and beat until smooth. Set aside.

In a 9x13 dish arrange ½ of cake cubes in a layer

Spoon 2/3 of cherry pie filling over cake

and place the remaining ½ of the cake on top of the pie filling.

Spoon pudding over cake and spread evenly.

Spoon and spread whipped topping over the pudding layer

You can put remaining pie filling and toasted almonds on top for a garnish

Put in the fridge for 4 to 5 hours.  Cut into servings.

This is a great recipe her aunt made, so Sheila asked her for a copy and it 

Pat is our birthday girl Dec 13th and Linda was also our birthday girl December 1st

Pat made a wish and blew all the candles out at once!!!  She is 49 today.

THE END

 

Joycie's Luncheon November 11th, 2020

 This is Joycie, the cook for the month of November, and not a very big smile 

on her face, but a tiny, tiny one.  She wants to thank everyone for coming to her

luncheon and was sad the Linda and Pat couldn't attend.  Joycie also wants to thank

Sheila for helping her so much this day, also Judy got all our drinks ready to go, 

and Nancy mopped up the table

where I spilled a whole glass of water.  OH NO!!!  Yes I did that.

Nancy brought persimmons off her tree for all, thanks Nancy for being so generous..

I bet a lot of persimmon cookies will be made.  

The next luncheon will be at Sheila’s and that is the $20.00 Christmas gift exchange, and be sure and pick which month next year that you want to have your luncheon.

We talked about everyone bringing a sandwich, and the hostess will provide a dessert and beverage.  Alcy would like to cook, as she loves to cook.  

 

 

Mixed Bean Salad on top of spinach and croutons.

Buy mixed bean salad in the jar and put on top of the spinach with some of the juice, that might be enough for the dressing.  You can use croutons or ???  whatever else you want to put on it.

Dried Fruit on the table, along with sour dough bread, also forgot to put the relish trays on the table.  DUH. 

                                     Pat’s Creamy Potato Soup Recipe

       6 strips (uncooked) bacon cut into small pieces

·         3 Tablespoons butter unsalted or salted will work

·         1 medium yellow onion chopped (about 1.5 cup/200g)

·         3 large garlic cloves minced

·         ⅓ cup all-purpose flour 42g

·         2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)

·         4 cups chicken broth 945ml

·         2 cups milk 475ml

·         2/3 cup heavy cream 155ml

·         1 ½ teaspoon* salt

·         1 teaspoon ground pepper

·         1/4 - 1/2 teaspoon ancho chili powder**

·         2/3 cup sour cream 160g

·         Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

How to make it, and it is handy to use the blender and big soup pot

• Immersion blender or a blender if your choice
• Dutch Oven or a big soup pot, if you double this recipe and I did.

1.            Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.

2.            Remove bacon pieces and set aside, leaving the fat in the pot.

3.            Add butter and chopped onion and cook over medium heat until    onions are tender (3-5 minutes). (or longer)

4.            Add garlic and cook until fragrant (about 30 seconds or so).

5.            Sprinkle the flour over the ingredients in the pot and stir until smooth       (use whisk if needed).

6.            Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.

7.            Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

8.            Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).

9.            Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.

10.        Allow soup to simmer for 15 minutes before serving.

11.        Top with additional sour cream, bacon, cheddar cheese, or chives.    Enjoy!

Pat said if you have not used Ancho Chili powder, go slow only use ½ at first.  Also salt and pepper, use sparingly as people can salt and pepper their own soup.  Pat was wondering if it would work to buy the frozen potato little cube potatoes and use that instead of fresh potatoes?  Sounds easier to me. Thanks Pat for the hint.

Creme Brûlée 

Was the dessert and sat on a special table with a pink tablecloth!

This below is Sheila, cleaning up my mess.

She really worked and worked today helping me

and I appreciate her a lot.  

I also appreciate the others helping me also.