It's too hot to use the oven today so we are serving cold salads

Tuna Salad made by Mary Ann

1 7 oz. solid white albacore tuna packed in water (drained)
1/4 cup Miracle Whip
1 Tbsp. sweet pickle relish, or to taste
celery, cut into small slices

Mash tuna together with the rest of the ingredients and chill in refrigerator until ready to serve.

Ham Salad made by Lori

Honey Ham
3 Tbsp. stadium mustard
3/4 cup mayonnaise

Cut up the ham and add the mustard and mayo and mix well

Chicken Salad  made by Andrea

Cooked and cut up chicken breasts
Hellman's Mayonnaise
Sour Cream
Green grapes cut in half
Fresh pineapple cut into chunks
Sliced almonds

I do not have proportions for this I just add all the ingredients and mix in the mayo and sour cream until it is the desired consistency.  I use about 1 portion of sour cream to 3 portions of mayo.

Jeffrey Alford and Naomi Duguid's Spicy Cucumber Salad made by Diane

1 large or 2 medium European cucumbers
2 Tbsp. rice vinegar
1 Tbsp. sugar
2 Tbsp. peanut or vegetable oil
5 Thai dried chilies, or 3 for milder heat
1/2 jalapeno, minced
7 Sichuan peppercorns
1/2 tsp. salt
1/4 cup packed torn cilantro leaves

Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect.  Cut lengthwise into quarters and discard the seeds.  Use the flat side of a cleaver or large knife to bash the cucumber pieces several times.  Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths.  Place in a medium bowl.  In a small bowl, mix together the vinegar and sugar.  Pour over the cucumber, mix well, and set aside.   Place a wok or skillet over high heat.  When it is hot, add the oil and swirl to coat the pan.  Toss in the dried chilies, jalapeno, and peppercorns and stir-fry for 20-30 secs.  Pour this over the cucumbers.  Sprinkle on the salt and mix well.  Mound the salad in a shallow bowl.  Sprinkle on the cilantro leaves and serve immediately.  Note:  The traditional way to make this uses 3 Tbsp. of oil, giving a well-oiled texture that may be undesirable.  If you wish, try both and see which you prefer. 

Hello Salad made by Stacey

1 pound seashell macaroni (cooked)
1/4 pound provolone cheese - cubed
1/4 pound sliced salami - cubed
1/4 pound thick sliced pepperoni - cubed
green pepper - diced
3 stalks celery - sliced
1 can black olives - sliced
small jar green olives - sliced
1 small onion - chopped
3 tomatoes - cubed

Dressing - Make before making salad
2 heaping tsp. oregano
3 tsp. sea salt
1 1/2 cup olive oil
1 cup vinegar

7 Layer Salad made by Roseann

1 head lettuce, chopped
1 large red onion, thinly sliced
1 cup celery - cut up
10 oz. package frozen peas
1 cup green pepper- cup up
1 lb. bacon, fried crisp and crumbled
1 pt. Hellman's mayonnaise
2 Tbs. sugar
4 oz. grated cheddar cheese

Layer the lettuce, onion, celery, green pepper, and peas in a deep salad bowl.  Spread the mayo on top and sprinkle with the sugar.  Top with the cheddar cheese and bacon.  Cover and refrigerate for 8-24 hours.  Do not stir until ready to serve.

Farro Salad with Peas, Leeks, and Pistachios made by Diane

4 Tbsp. extra-virgin olive oil, divided

1 cup farro

2 cups water

2 tsp. salt, plus more to taste

1/2 cup toasted pistachios

1 leek, white and light green part only, thinly sliced

2 medium shallots, finely chopped

1/4 cup sheep's milk skyr or plain Greek-style yogurt

zest and juice of 1 lemon

freshly ground black pepper

1 pound fresh or frozen peas, blanched

3 scallions, thinly sliced

2 Tbsp. coarsely chopped tarragon

In a medium saucepan set over medium heat, add 1 Tbsp of the olive oil.  Add the farro and stir to coat.  Continue stirring until the farro is lightly toasted, about 2 mins.  Add the water and 2 tsp. salt and bring to a boil.  Reduce the heat to low and simmer until the farro is tender, 20 to 30 mins.  Drain through a fine-mesh sieve and spread the farro out on a baking sheet to cool.  Preheat the oven to 35- degrees.  Place the pistachios on a baking sheet and place in the oven.  Bake until fragrant and toasted, 7 to 10 mins.  Set aside to cool.  In a medium skillet set over medium heat, add 1 Tbsp. of the olive oil.  Add the leek and shallots and cook until the leek is tender, about 5 mins.  In a large bowl, whisk together the remaining 2 Tbsp. of the olive oil with the skyr and lemon zest and juice.  Season with pepper.  Add the farro, leek-shallot mixture, peas, scallions, pistachios and tarragon and mix to combine.  Season with salt and pepper and serve.

Orange Tapioca Salad made by Andrea

3 cups water

1 (3 oz) package orange flavored jello

1 (3.4 oz.) package instant vanilla pudding mix

1 (3 oz) package instant tapioca pudding mix

1 (15 oz) can mandarin oranges, drained

1 (8 oz) can crushed pineapple, drained

1 (8 oz) tub Cool Whip

Bring the water to a boil in a large saucepan.  Whisk in the orange jello and both puddings.  Return to a boil and cook for 1 min., stirring constantly.  Remove from the heat and allow to cool completely.  Fold in mandarin oranges, pineapple and shipped topping.  Transfer to a serving bowl and refrigerate for at least 2 hours.  Garnish with additional mandarin oranges if desired.  I doubled this for the large crowd.

August is a good month for the Lovely Lunch Ladies.  Last time we celebrated Lori's birthday and today was Connie and Andrea's party.  We love birthday celebrations and always have a cake to share with the families. 

We're pretending to be in Paris today

We have a budding artist in our midst.  Judi's granddaughter Kaylen made us the greatest signs to use today that included all things French.  How cute are they? 

Stuffed Brie made by Andrea

1/2 (17.3 oz.) package Pepperidge Farms Puff Pastry Sheets
1 egg
1 Tbsp. water
1/3 cup dried cherries, softened(see below)
1/4 cup chopped toasted pecans
1/4 cup money
1 (13.2 oz.) round Brie cheese
Crackers of your choice

Thaw the pastry sheet at room temp for 40 mins or until it's easy to handle.  Heat the oven to 400 degrees.  Beat the egg and water in a small bowl with a form.  Unfold the pastry sheet on a lightly floured surface.  Roll it into a 14 inch square.  Soften the cherries by putting them in 1/2 cup hot water for 1 min and then drain.  Stir the cherries, pecans, and honey in a small bowl.  Spread this mixture into the center of the pastry square.  Top with the cheese round and brush the edges of the pastry with the egg mixture.  Fold two opposite sides of the pastry over the cheese.  Trim the remaining two sides of the pastry to about 2 inches from the edge of the cheese.  Fold the sides up onto the cheese and press the edges to seal.  Place this seam-side down into a baking sheet and brush the egg mixture.  Decorate the top with pastry scraps if desired.  Brush with the egg mixture also.  Bake for 20 to 25 mins. or until the pastry is deep golden brown.  Let stand for 45 minutes to an hour.  Serve with crackers.

Salad Nicoise made by Susie

Quiche Lorraine made by Lori

1 pie crust
6 slices of bacon, cooked
5 oz. cubed Swiss cheese
6 eggs
1/4 cup cream

Combine all and put in the pie crust and bake at 350 degrees for 45 minutes. 

Zucchini Gratin made by Connie

6 Tbsp. (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in half and sliced (3 large)
2 lbs. zucchini, sliced 1/4 inch thick (4 zucchini)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
2 Tbsp. flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere cheese

Preheat oven to 400 degrees.  Melt the butter in a very large (12 inch) saute pan and cook the onions over low heat for 20 mins or until tender but not browned.  Add the zucchini and cook, covered, for 10 minutes or until tender.  Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes.  Stir in the flour.  Add the hot milk and cook over low heat for a few minutes, until it makes a sauce.  Pour the mixture into an 8 x 10 baking dish.  Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture.  Dot with a Tbsp. of butter cut into small bits and bake for 20 mins or until bubbly and browned.    Note:  French cuisine is famous for all kinds of gratins and most of them have a topping made with crumbs and cheese.  You can assemble this a day in advance and bake it just before dinner. 

Pot Au Vin (Beef Stew) made by Roseann

1 1/2 lb. beef stew meat
1/4 cup flour
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. oil
2 cubes or 2 tsp. of beef bouillon
2 medium onions, quartered
1 stalk celery, cut into chunks
1 bay leaf
3 cups water
4 potatoes, quartered
4 carrots - cut into chunks
2 Tbsp. flour
1/4 cup water

In a large bowl or plastic bag, coat the beef cubes with flour, salt and pepper.  In Dutch oven brown the meat in oil.  Add bouillon, onions, celery, bay leaf,. and 3 cups water.  Simmer covered 1 1/2 hours.  Remove bay leaf and add potatoes and carrots.  Cover and continue cooking until veggies are tender about 30-45 mins.  Combine 2 Tbsp. flour with 1/4 cup water and stir in stew juices.  Heat until all thickens.

Beef Burgundy made by Judi

Slow Cooker Cassoulet made by Diane

4 oz. slab bacon cut into 1/4" cubes (about 1 cup cubed)
2 lbs. boneless pork shoulder, trimmed of excess fat and cut into approx 2" cubes
salt and pepper to taste, plus an additional 1 1/2 tsp. salt
3 links fresh garlicky sausage (I used perfect rabbit, herb and cream sausage)
6 cups soaked, cooked and drained small white beans (about 1 lb. dried) (Chef recommends Great Northern beans)
1 large onion, diced
1 cup dry white wine (such as Sauvignon Blanc)
2 Tbsp. tomato paste
1 cup chicken broth
1 1/2 cups drained and roughly chopped canned tomatoes
5 whole cloves garlic
1 1/2 Tbsp. salted butter
1 cup panko breadcrumbs
1 Tbsp. fresh thyme
Chopped parsley, for garnish

Cook bacon in a large dutch oven set at medium heat.  Once crisped, turn heat off and transfer bacon, along with 2 Tbsp of the rendered fat, from the dutch oven to your slow cooker.  Drain all but 2 Tbsp. of the remaining rendered far from the dutch oven. 
Season pork with salt and pepper.  Return heat to medium under the dutch oven and brown pork, in batches if necessary.  Transfer browned pieces to the dutch oven.  When all of the pork has been browned, drain all but 2 Tbsp of fat from the dutch oven.  Brown the sausage.  Turn the heat off, remove the sausage from the dutch oven, cut each link in half on a diagonal and transfer to the slow cooker.  Pour the beans over the meat in the slow cooker.  Again, drain all but 2 Tbsp. of fat from the dutch oven.
Return the heat to medium under the dutch oven.  Add onion and 1 1/2 tsp. salt; saute until onions turn golden brown.  Add wine; cook until reduced by half, about 4-5 mins.  Stir in tomato paste, broth and tomatoes.  Cook for 3 mins. to bring the flavors together before pouring the onion mixture over the ingredients waiting in the slow cooker.  Throw garlic cloves on top and, if necessary, using a serving spoon, shift things around to make sure that the liquid is evenly distributed through the slow cooker.  Cook on high for 6 hours.
Right before serving, heat butter in a small saute pan.  Once sizzling, add bread crumbs and thyme.  Toast until golden brown; remove from heat and stir into cassoulet.  Serve topped with a sprinkle of parsley   

Chicken Cordon Bleu Casserole made by Andrea

1 egg
1/2 cup  milk
2 lbs. skinless, boneless chicken breast halves - cut into cubes
1 cup plain dried bread crumbs
1 cup oil for frying
8 oz. Swiss cheese, cubed
8 oz. ham, cubed
1 (10.75) can condensed cream of chicken soup
1 cup milk

Preheat oven to 350 degrees.  Beat the egg and 1/2 cup milk together until combined.  Stir in the chicken chunks to coat, then drain and coat with the bread crumbs.  Heat oil in a large skillet to 375 degrees.  Fry the breaded chicken cubes in hot oil until golden brown on all sides, remove and drain on paper towels.  Place the chicken cubes in a glass baking dish, along with the Swiss cheese and ham.  Stir together the soup with milk and pour over the casserole.  Bake in preheated oven until golden brown and bubbly, about 30 minutes.  Cooks note - I made this a day ahead and reheated it to serve and it worked very well and seemed to enhance the flavors. 

Green Bean Casserole made by Mary Ann

2 cans (10 3/4 oz) condensed cream of mushroom soup
1 cup milk
2 tbs. soy sauce
1/4 tsp. ground black pepper
8 cups cooked green beans
2 2/3 cup French's french fried onions

Heat oven to 350 degrees.  Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3 quart casserole.  Bake for 25 mins or until bean  mixture is hot and bubbling.  Stir bean mixture and top with the remaining onions.  Bake for 5 mins. more or until onions are golden brown. 

Chocolate Mousse made by Lori

2 pints of cream
12 oz. chocolate morsels
3/4 cup sugar
1 Oreo pie crust.

Beat the cream until getting stiff and add the sugar.  Melt the morsels and mix into the cream mixture.  Pour into the pie shell and chill.  Top with more morsels to decorate.  

Coeur a la Creme made by Connie

12 oz. cream cheese at room temperature
1 1/4 cups confectioners' sugar
2 1/2 cups cold heavy cream
2 Tbsp. pure vanilla extract
1/4 tsp. grated lemon zest
Seeds scraped from 1 vanilla bean

Place the cream cheese and confectioners' sugar in a bowl of an electric mixture fitted with the paddle attachment and beat on high speed for 2 mins.  Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment.  On low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream.
 Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain.  Pout the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.  To serve, discard the liquid, unmold the cream onto a plate and garnish with strawberries.  (Note - I used a heart shaped dish with perforations, but you can also use a 7 inch sieve, which will make this rounded.)  Can be prepared days ahead.