Marilyn's Luncheon July 22nd, 2020

This is our cook for the month of July.

Marilyn decided to get Nancy her daughter to 

help her in the kitchen, Marilyn supervised,

and Nancy cooked.  It turned out fantastic.

Marilyn is a great supervisor, and Nancy

a great cook.

Thanks for the delicious lunch.

Linda you were missed.

Next luncheon will be at Sandy's on August 25th.

Marilyn is so generous and gave us honey from the bees on

her orchards.  Thanks Marilyn Mae for the honey, that is very

sweet of you to share your sweetness!

Marilyn would like this included so here goes:

Nancy asked me to tell you that she left the crackers out of the cottage cheese layer.  She went home and made some for Gary (with the crackers included).  He loved it.  Ours Was pretty moist.  

  Loved having my daughter Nancy home.

Ruth joined us for the lunch and fun time.

Marilyn’s Baked Rice a family favorite 

¾ cup uncooked rice

2 cans cream of chicken soup

1/8 pound butter

And add some slivered roasted almonds, from Greg’s orchard.

Mix all together and bake 40 minutes

 in a covered casserole at 375 degrees

 EAT!!!!

Italian Meat Loaf

From her Italian’s friends who lived next door to her for ages.

Combine ½ cup medium cracker crumbs about 10 crackers

1 & ½ pound ground beef

1 …6 oz can tomato paste

2 eggs

1 medium chopped onion

¼ cup finely chopped green pepper

¾ teaspoon salt and dash of pepper

Mix well, put half of mixture in a 8” pan

Combine ½ cup cracker crumbs 

12 oz. carton cottage cheese

1…3oz can mushrooms

1 Tablespoon snipped parsley

1/4 teaspoon oregano

Spread over meat in pan

Top with remaining meat.  Bake at 350 for 1 hour.

Let stand 10 minutes before serving.  

Salad

Beets, green beans, mayo, on a bed of lettuce

Bread, baked by Nancy

Made in the wee hours of the morning

And topped with butter it was very good.

Maple Orange Glazed Roasted Carrots and Parsnips 

This also is an old family recipe

2 cups carrots and 2 cups parsnips peeled and cut into 1” chunks

2-3 Tablespoon Olive Oil

½ teaspoon salt

¼ teaspoon pepper

Sauce/glaze

½ cup pure maple syrup

2 Tablespoon unsalted butter

1Tablespoon grated orange zest

Pinch of cinnamon or cloves

Preheat oven to 350 degrees.  Put carrots and parsnips in large bowl, add olive oil and toss to coat.  Lay vegetables in single layer on large baking sheet.  Sprinkle with salt and pepper.  Bake 25-30 minutes or until the vegetables are tender.  Stir and turn veggies half way done during the cooking time.  Place maple syrup, butter, orange zest and spice in small saucepan. Heat over medium heat stirring until butter is melted.  Reduce heat to low and let sauce reduce to a syrupy glaze.  About 5 minutes.  Toss veggies with glaze.  This is very good, just in case you are wondering.   

Fresh Peach Pie topped with vanilla ice cream.

We had Judy Spencer’s pickled watermelon rind, and pickles from her garden. We had Julia’s cantaloupe, and the veggies were from James garden.  

The hamburger came from Greg’s beef ranch.

Spencer's Garden

I think you can tell we all loved the dessert!!!!