My Blog: December 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