Wednesday, March 25, 2009
After returning from a country ride to Aurora on what turned out to be a most pleasant Spring day, Joan decided to use the leftovers from last evening’s roaster to make this simple dish.
30 to 36 jumbo shells
6-oz. pkg. herb-flavored stuffing mix
2 c. chicken, cooked and diced
1 c. mayonnaise
2 10 - 3/4 oz. cans cream of chicken soup
grated Parmesan cheese to taste
Cook shells in boiling water according to package directions. Prepare stuffing mix according to package directions; stir in chicken and mayonnaise. In a separate bowl, mix soup with one soup can water; pour half on the bottom of a lightly greased 13"x9" baking pan. Stuff shells with stuffing mixture; place shells open-side up in pan. Pour remaining soup mixture over top. Sprinkle with cheese. Cover and bake at 350 degrees for 45 to 60 minutes.
Serves 8 to 10.
Joan suggest that this dish would be an absolutely delicious entrée for company.
Monday, March 23, 2009
Although it is says Spring on the calendar, the temperature says winter outside. To warm us up Joan prepared this dish that April 2009 edition of Better Homes and Gardens. It was quite tasty.
1/2 of a 16 oz. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 Ib. skinless, boneless chicken breasts, cut into 11/2" pieces
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1 2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1. Prepare linguine according to package directions in 3-qt saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.
Serve with additional Parmesan cheese.
Prep: 10 min. Cook: 20 min. Makes: 4 servings
Note: Joan recommends using more broccoli to make the dish fuller.
Thursday, March 5, 2009
Revolutionary War soldiers
Winter in Upstate New York leaves many of its residents lacking in vitamin D. The “sunshine vitamin” is formed from exposure of skin cells to ultraviolet rays. It takes about 10 to 15 minutes of daily sun exposure to meet your vitamin D needs.
To help us maintain our vitamin D reserve storage, Joan prepared this meal from Christine Gutelius’ weekly Citizen column.
Not only did this fish dish supply our vitamin D need but is was very delicious, especially the creamy dill sauce.
Makes 8 patties
1 small onion, finely chopped
1 stalk celery, finely chopped
15 ounces canned salmon, drained
2 eggs, lightly beaten
1 1/2 teaspoons Dijon mustard
3/4 cup breadcrumbs (or oatmeal)
1 '2 teaspoon black pepper
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Microwave onion and celery in small bowl for 1 minute. Set aside. Place salmon in a medium bowl. Flake apart with a fork, removing bones and skin. Add eggs and mustard and mix well. Add onion, celery, bread crumbs and pepper and mix well. Shape into 8 patties. Place on baking sheet and spray tops of patties with cooking spray. Bake 15-20 minutes or until browned on top. V.'hile salmon cakes are baking, prepare Creamy Dill Sauce. Serve sauce over salmon cakes.
Creamy Dill Sauce
Makes about 1/2 cup
1/4 cup reduced fat or nonfat mayonnaise
1/4 cup nonfat plain yogurt or nonfat sour cream
2 scallions, thinly sliced
1 tablespoon lemon juice
1 teaspoon dried dill
In a small bowl, combine all ingredients and mix well.
Refrigerate until ready to serve.