Sheila's Luncheon December 02, 2022

 

This is Sheila, our cook for the month of December

and what a cook she is.

She would like to thank Nancy and Pat

for all their help, which was a giant

blessing to Sheila.  Linda and Joycie were

unable to attend and they were sad about that.

Thanks Sheila for the very nice luncheon.

You are the BEST!!!

Thanks Pat for taking photos, much appreciated!

Working hard in the kitchen

Sheila’s Drunk Chicken In Wine

 

Ingredients

 

1/4 cup butter or margarine

1- 3 lb broiler fryer, cut up

(I use whatever chicken pieces we like I

usually thighs) 

1- sliced medium onion

1-minced clove garlic ( I used 2-4 cloves)

2-TBS flour

½ tsp salt to taste

¼ tsp pepper to taste

1-chicken bouillon cube 

(usually 2 because I like more gravy)

1-cup hot water

(1-cup hot water for each extra bouillon cube I use)

10- small new potatoes ( I use regular size potatoes)

¼ cup red wine. (This is optional but I always use it)

Snipped parsley ( I use it when I have it)

 

Directions

 

In hot butter, sauté chicken till golden on all sides.

(As some of the chicken browns, add more pieces, a 

few at a time, heaping those done at side of pan)

Then add onion, garlic.  Combine flour, salt, pepper,

slowly stir in bouillon cube, dissolved in hot water, pour over browned chicken.  
Add potatoes ( I peel mine) cook over low heat, 

covered, 30 minutes or until chicken and potatoes are tender. 
Then stir in red wine.  Serve with snipped parsley ( if using) makes 4 servings.

 

  

                                                        This is Pat, the giant helper

                                                         and below is her sister Nancy

                                                          

This is Nancy a giant helper with her sister Pat

This is Linda and Joycie who were very sad that they were not able to attend.

Nancy's Luncheon November 16th, 2022

 

This is Nancy, our cook for November

and the food was delicious.

The bad is that I left my candied walnuts 

on the table, and was sad, cry, sob.

We are sorry that Linda and Sheila couldn't attend.

Everything was so good, and everyone loved the lunch.

A big shout out to Nancy!!!

Next luncheon is Friday, December 2nd 

at Sheila's.

See the little boxes below, well they are full of candied walnuts.

And they are so good, and good for you also.

We had chicken with rice, and a salad, and baby beets

with homemade rolls. And to boot we had

some jam on the rolls that Nancy made and the jam was so good.

I love bread, butter and jam, I could have made a meal out

of that, and rolled out of the house, oink, oink.  

These baby beets are right from Nancy's garden

and she pickled the baby beets, and they were so good.

Chocolate Wafer Cake, and it was so good,

see the word WAS as it is all gone.

These are Nancy's home made rolls, they were so good

 She said it was an old family recipe, and

that they are keeping that a secret recipe in the family.

Maybe I can talk her or Pat out of giving us the recipe? 

The luncheon was so much fun and also very good,

Thanks Nancy for making a wonderful lunch for us.

Joyce, Luncheon October 19th, 2022

This is Joycie, and we had the best time ever.

We are all so sorry that Marilyn couldn't attend.

What did we talk about?  Well about

everything this is to imagine.

I want to thank Linda, Sheila and Nancy 

for being so helpful, I could have done it

without them.  So thanks ladies.

Pat made us a cute little jar with candy 

so cute, thanks Pat.

 

Pumpkin Pie from Costco

This is what Pat made for us.

Yes we did have lots of fun!!!

 

Marilyn's Luncheon September 9th, 2022

This is Marilyn our cook for September

Thanks Marilyn for the nice time,

and wonderful tasty food

Yummy for the tummy

We are sorry that Clarisse was not able to attend.

So happy everyone was able to attend.

 

Little Kathy stoped by to see her mom's luncheon

Chef Amanda made a beautiful cake from a watermelon and fruit.  It is beautiful, thanks Chef Amanda!  

 

Dessert was fruit, topped with whipped cream, optional.

 

Candied almonds and candy, we were treated, with the best treats.

 

We had two types of bread and cut up veggies we could dip in humus,

also pickled beets and not pickled beets, pickles, olives, and you name it

we had it.  

 

Thanks Marilyn for the wonderful luncheon and thanks for having your friend

and wonderful helper Amanda for COOK-IN   IN THE KIT-CHIN

Chef Amanda’s  Famous Tortellini Salad

To make the pasta salad: Cook a full package of the tortellini. Then slice a couple pints of cherry tomatoes in half lengthwise so they look prettier, are easier to spear with a fork, and to allow their juices to mingle a bit more with the salad. Then drain the artichoke hearts over a bowl (save the oily marinade!) and cut them up, slicing them in half lengthwise so they are bite-sized. Toss all this in a big bowl and add enough of the artichokes’ marinade to coat and flavor the salad. That’s it!  

(Note)

I used the 5 cheese tortellini, and a big jar of artichoke hearts and mozzarella balls from Costco.  

This pasta salad could be improved further by a few little things, if you have the time: You could add a squeeze or two of lemon juice to the dressing. You could make it more visually appealing by adding some shredded fresh basil or shards of Parmesan. I have also considered adding mozzarella balls.

 

This makes a huge quantity — enough for a dozen people at least — and it holds very nicely in the refrigerator for several days; the flavors just mingle and improve. I’ve made it for an easy weeknight dinner and leftovers became a lunch-box basic.

 

                                       Chef Amanda's beautiful Watermelon Cake

Chef Amanda