On April 15, 2008 we were back to Lynley's for some more fabulous filet's ("Filet Mignon with Mushroom-Wine Sauce"), fitting for Lynley's new nickname - "Wine Girl"! Lara brought two yummy appetizers, "Pickled Mushrooms" and "Pickled Okra Roll-ups". Andrea shared a "Honey Citrus Salad"; Bridget tried "Pat's Stromboli Bread " (from Everyday with Rachel Ray), and Jodi made delicious "Gouda Potatoes". Sadly, L.S. wasn't able to make it (our first absentee yet), but Lynley treated us to some chocolate fondue for desert. We dipped strawberries, bananas and marshmallows. Yum!Gouda Potatoes
3 lbs Potatoes (thinly sliced)
6 oz of grated Gouda cheese
3 Tbs butter
5 garlic cloves minced
1 1/2 cups heavy cream
1 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. Place half of the potatoes in dish. Sprinkle with Gouda cheese. Then place the remaining potatoes on top of the cheese. In a skillet, saute butter and garlic until golden. Pour over potatoes. combine cream, salt and pepper and pour over potatoes. Sprinkle with remaining cheese. Bake at 350 degrees for 75 minutes.
3 lbs Potatoes (thinly sliced)
6 oz of grated Gouda cheese
3 Tbs butter
5 garlic cloves minced
1 1/2 cups heavy cream
1 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. Place half of the potatoes in dish. Sprinkle with Gouda cheese. Then place the remaining potatoes on top of the cheese. In a skillet, saute butter and garlic until golden. Pour over potatoes. combine cream, salt and pepper and pour over potatoes. Sprinkle with remaining cheese. Bake at 350 degrees for 75 minutes.
Honey Citrus Salad
Dressing:
1/3 cup honey
1/3 cup orange juice
1/4 cup dijon mustard
2 tbsp. minced fresh parsley
fresh ground pepper
Salad ingredients:
mixed baby lettuces
cubed avocado
cut up oranges
shaved asiago cheese
candied pecans
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