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Breakfast in the park

Fourth of July, the American flag, Yankee Doodle Dandy, fireworks, and picnics are the heart of our American traditions at this time of the year. With the onset of longer summer evenings and lazy days, we often center our meals around picnics.

Another American tradition is the pancake breakfast, and again this year, Friends of Hospice will be hosting its 25th annual “Great American Breakfast in the Park.” Mark your calendar for July 8 for a breakfast of pancakes, syrup, eggs, sausage, fresh fruit and coffee for $7 for adults and $5 for children. The proceeds will benefit Hospice of the Foothills.

Tickets can be purchased ahead of time at the Hospice office at 12399 Nevada City Highway in Grass Valley, Hospice thrift stores, or from any member of Friends of Hospice.



The event will be held be at St. Canice Social Hall on Reward Street in Nevada City (off of Zion Street near SPD) starting at 8 a.m. and serving until 12:30 p.m. There will be parking at St. Canice Hall, with overflow at Seven Hills School and a shuttle bus in service starting a 7:45 a.m. Boy Scouts will direct traffic. There will also be handicapped parking.

Deputy sheriffs from the Nevada County Sheriff’s Association will again be providing their pancake grilling talents to give you the “best pancake in town.”




This year’s raffle baskets promise a plethora of themes with many of these beautiful baskets centering around food. At least one of the baskets is centered around the wonderful American tradition – the picnic. Raffle tickets will be $1 per ticket or $5 for six. One does not need to be in attendance to win.

For more information, contact Mary Jensen at 273-6317 or Dee Nelson at 477-7907.

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onion

Makes 6 sandwiches

3 large red onions, each cut through the stem into 8 wedges, peeled

7 tablespoons extra-virgin olive oil

1Ú4 cup balsamic vinegar

1 cup mayonnaise

1Ú4 cup chopped fresh basil

11Ú2 tablespoon fresh lemon juice

21Ú4 teaspoons grated lemon peel

Six 4×3 pieces ciabatta, halved horizontally

1 pound thinly sliced roast beef

2 cups arugula

Preheat oven to 425 degrees. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and the vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool. Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl (can omit the oil). Onions and mayonnaise can be made two days ahead. Cover separately and chill. Spread mayonnaise over cut sides of bread and assemble sandwich.

Roasted Chicken Sandwiches with Jack Cheese and Chili Mayonnaise

12 servings

11Ú2 cup mayonnaise

3 large garlic cloves, minced

2 teaspoons minced canned chipotle chilies

1 large red bell pepper

1 large yellow bell pepper

1 large orange bell pepper

5 cups mixed baby greens

5 medium tomatoes, sliced

12 6 to 8-ounce skinless boneless chicken breast halves

12 ounces Monterey Jack cheese with jalapenos, sliced

4 French bread baguettes, ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise (or whatever bread or rolls you prefer)

Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag; let stand for 10 minutes then peel, seed and cut into 1-inch wide strips. (Mayonnaise and peppers can be prepared a day ahead.

Cover separately and refrigerate.) Grill chicken breasts.Cut crosswise into 1Ú4-inch wide slices, keeping slices of chicken breast together. Transfer to baking sheet and top chicken with cheese. Bake at 400 degrees until cheese melts, about 2 minutes. Spread mayonnaise on bread, top with peppers, mixed greens and tomatoes. Place chicken slices on top and top with bread. Wrap quickly in heavy aluminum foil to keep warm.

Fresh Corn Salad

Serves 6

3 to 4 avocados, chopped

6 ears of raw, fresh corn, cut off the cob

5 green onions, chopped

2 red bell peppers, chopped

2 to 3 limes

1-2 lemons

1 Tablespoon ground cumin

Olive oil to sauté corn

Sauté corn in olive oil until lightly roasted; add salt and pepper to taste. Cool for about one hour. Add avocado, red bell pepper and green onions. Add lemon juice, lime juice and cumin. Refrigerate for a couple hours before serving.

Black beans and Mango Salad

Serves 6

One 15 oz. can of black beans, drained and rinsed

2 cups mango, diced

1 cup sweet red bell pepper, diced

6 green onions, thinly sliced

1Ú4 cup cilantro leaves, chopped

1Ú4 cup fresh lime juice

1 tablespoon olive oil

1 seeded jalapeno pepper, minced

Salt to taste

Combine ingredients in a bowl. Toss and serve.

Potato Salad with Poblano Chilies and Cilantro

Serves 6 to 8

2 pounds medium all-purpose potatoes

Salt

2 medium poblano chilies

1Ú4 cup plain yogurt (can use non-fat)

1Ú3 cup mayonnaise

3 scallions, finely chopped

1 small garlic clove, minced

1Ú4 teaspoon freshly ground pepper

1Ú3 cup finely chopped cilantro

In a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over high heat. Reduce heat and simmer until just tender, about 30 minutes. Drain and cool. Meanwhile, roast the poblanos over a gas flame or under a broiler, as close to heat as possible, turning often until the skins are charred all over. Transfer the chilies to a paper bag and set aside to steam for 10 minutes. Scrape off the charred skins and remove the cores and seeds. Cut the chilies and dice. In a bowl, mix the poblanos with the yogurt, mayonnaise, scallions, garlic, 1Ú2 teaspoon salt and the pepper. Peel the potatoes and dice them. Add the potatoes to the dressing and toss. (The salad can be made to this point a day ahead. Cover and refrigerate.) Stir in the cilantro just before serving.

Abbeys’s No-Fail chocolate Chippers

Makes about 2 dozen

2 cups old-fashioned rolled oats

1 and three-fourth cups all purpose flour

1 teaspoon baking soda

1Ú2 teaspoon salt

1 stick butter, room temperature

1 packed cup of golden brown sugar

1Ú2 cup sugar

2 large eggs

1 teaspoon vanilla extract

One 11.5-ounce package (about 2 cups) chocolate chips

Preheat oven 375 degrees. Finely grind oats in processor. Add flour, baking soda and salt and blend 5 seconds. Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in chocolate chips. For each cookie, use a rounded tablespoon of dough and shape it into ball: place on ungreased baking sheet, flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks: cool completely. Variation: Add 1 cup walnuts at the same time as the chocolate chips.


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