Rogue Valley Street Rods

After a disappointing 1st attempt for this year’s cruise, we’d chucked the idea ‘til a chance stop for lunch at a small diner in Rogue River revived our efforts. New owner of Karen’s Kitchen, Chris qas eager to have us for dinner next Sunday and we met Karen who is the proud owner of a custom ‘40 Ford convert. Chan (short for ‘Charlotte Ann’) and I hurried home to begin planning. It took all week to ‘Get It Together’ with weather, the main concern as it had rained til Friday morn. Sunday dawned with nary a cloud in the azure blue sky, it was warming when we headed for our planned start with breakfast at Ron & Linda’s ‘Mrs. Q’s Café’ in Medford. Almost 30 chowed down then assembled in the parking lot for initial instructions, Goody Bags and drew their 1st card for a best Black Jack hand, (this is a lot easier than a Poker Run) and away we went. The 1st leg goes a cross town on 4 lane roads allowing us to stay together through the various lights. North on Crater Lake,  we stayed on the frontage road skirting Hwy 62 then turning onto it at White City. At this point, all the cruiser’s have a ‘Trip Test’ that asks they fill in answers to 25 trick questions about signs, vehicles, road names, etc. with prizes at the end for the most correct. (continue reading…)

Charlotte and I contacted Debby & Paul at ‘Debby’s Diner’ in Phoenix, OR. regards another ‘Special Nite’ where he cooks up 2 of his special recipes and she brings in entertainment. We set a date, agreed on the meals as Debby arranged for Clint Engebretson to do a gig.

We had heard his repertoire included ‘Frankie’, ‘Dino’, ‘Sammy’ and others so specifically requested these be the hi-lite of his performance. This Friday Nite Dinner Special was announced at the April club meeting and in the following Week, Chan began calling all the members.

It was a ‘Sell-out’ as the diner’s back area will only seat about 55 without overcrowding. Friday was sunny and bright all day so we drove there in our ’46 convert (top up) as did over 15 other members much to Paul & Debby’s delight as we filled their parking lot creating a small car show for their other customers. (continue reading…)

Cinco de Mayo (Spanish for “fifth of May”) is a regional holiday in Mexico, primarily celebrated in the state of Puebla, with some limited recognition in other parts of Mexico.

But here in the US it has grown to be a very popular holiday and celebration. So here is a great recipe for chicken quesedilla. – Enjoy!

Tell us about your favorite Cinco de Mayo recipe!

Grilled Chicken Quesadillas Rated: Submitted By: Thuy Ortiz Photo By: PARKER71 Prep Time: 35 Minutes Cook Time: 30 Minutes Ready In: 1 Hour 5 Minutes Servings: 6 “This recipe is a delicious snap. The meat is coated with adobo seasoning, grilled, and cut into bite-sized pieces. Then a tortilla is layered with cheese, chile peppers, chicken, and olives.” Ingredients: 2 pounds boneless, skinless chicken thighs adobo seasoning to taste 12 (10 inch) flour tortillas 1 1/2 cups shredded Mexican cheese blend 1 onion, chopped 1 (6 ounce) can sliced black olives, drained 1 (7 ounce) can diced green chilies, drained Directions: 1. Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes. 2. Heat grill for medium-high heat. 3. Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces. 4. Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Provided by http://allrecipes.com

This month’s newsletter has some very interesting articles. [ View ]