Chicken Cacciatore

With the temperatures dipping Joan made this heart-warming dinner. The recipe is from a new cookbook, Gooseberry Patch 101 Christmas Recipes Cookbook (p. 57), that Heather had sent her. Joan used Italian-seasoned diced tomatoes that added even more flavor to this dish.

1 lb. boneless, skinless chicken breast, cubed
1 T. oil
28-oz. jar Italian-seasoned diced tomatoes
1 green pepper, sliced
1 onion, chopped
2 cloves garlic, minced
28-oz. can stewed tomatoes
1 t. Italian seasoning
salt and pepper to taste
Garnish: grated Parmesan cheese

In a large skillet over medium heat, brown chicken in oil. Drain; stir in remaining ingredients except cheese. reduce heat; cover and simmer until vegetables are tender. Serve over pasta or rice, sprinkled with cheese.

Makes 2 to 4 servings.

Strawberry Orange Trifle

Wild Strawberry --- Auburn-Fleming Trail
This luscious English-inspired dessert is easy on the cook.
1 (4 3/4-ounce) pkg. vanilla pudding and pie filling mix
3 cups milk
1 tablespoon grated orange peel
8 cups angel food cake cubes (about 13-oz. cake)
3 tablespoons orange flavored liqueur or orange juice concentrate
1 (21-oz.) can strawberry fruit pie filling
1 (11-oz.) can mandarin orange segments, drained

Prepare pudding as directed on package using 3 cups milk. Remove from heat; stir in orange peel. Cover surface of pudding with waxed paper or plastic wrap; cool 15 minutes.

Line bottom of 2 1/2 or 3-quart trifle bowl or glass bowl with 1/3 of the cake cubes; drizzle with1 tablespoon of the liqueur. Spoon 1/3 of pudding over top; spoon 1/3 of strawberry filling over pudding. Top with 1/3 of the orange segments. Repeat layers 2 more times. Cover; refrigerate 3 hours or overnight. Garnish as desired. Stored in refrigerator.

While wrapping Rose's shower gifts, Joan slipped this trifle recipe along with others into the present bag.

Other Trifle recipes:

Trifle

Trifle Trio

Trifle Tries!

Carrots Au Gratin

For this evening's dinner Joan prepared an old favorite, Pork Chops with Apples and Stuffing. As always this savory pork combination delivered.

However, for tonight's meal, Joan brought out a surprise side, Carrots Au Gratin.


Joan discovered the recipe for this side in Gooseberry Patch Fall, Family & Friends on page 87.

Ingredients:
3 c. carrots, peeled and sliced
10-3/4 oz. can cream of celery soup
1 c. shredded Cheddar cheese
1/4 c. dry bread crumbs
1 T. butter, melted

Place carrots in a saucepan. Cover with water and cook over medium heat until crisp-tender; drain. Combine carrots, soup and cheese in a one-quart casserole dish lightly sprayed with non-stick vegetable spray; set aside. Mix bread crumbs and butter; sprinkle over carrot mixture. bake at 350 degrees for 20 or 25 minutes.

Serves 6.

Banana Bread Minis

Joan used some over-ripe bananas to make this recipe that she discovered in Kraft Foods Holiday '10 magazine. Pleasant surprise - the bread's texture was moist not dry due to the cake mix.

What you need:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 0z.) Jello-O Banana Cream
Flavor Instant Pudding
4 eggs
1 cup water
1/4 cup oil
1 cup mashed fully ripe bananas (about 3)
1/2 cup chopped walnuts

Make it:
Heat oven to 350˚ F.
Spray 5 foil mini loaf pans with cooking spray.
Beat first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add bananas and nuts; mix just until blended. Pour into prepared pans.
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.

Prep 10 min. Total 50 min.
Makes 20 servings or 5 loaves, 4 servings each.

Farmhouse Quiche

Using this recipe from a new cookbook, Gooseberry Patch Homestyle Family Favorites, that Heather had sent, Joan made this vegie-packed quiche for Sunday brunch.

9-inch pie crust
2T. olive oil
1/2 red pepper, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/4 c. zucchini, diced
2 T. fresh basil, chopped
4 eggs, beaten
1 c. half-and-half
1 t. slat
1/2 t. pepper
8-oz. pkg. shredded Pepper Jack cheese
1/3 c. grated Parmesan cheese
3 plum tomatoes. sliced

Pierce bottom and sides of pie crust with a fork. Bake at 425 degrees for 10 minutes; set aside. Heat oil in a large skillet over medium heat; saute peppers, garlic, zucchini and basil until tender. Whisk together eggs, half-and-half, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before slicing.

Serves 6

Red Barn Chowder

Enjoy the spicy taste of this delicious, hearty chowder filled with sausage and vegetables.

Using this recipe from a new cookbook, Gooseberry Patch Homestyle Family Favorites, that Heather had sent, Joan made this tangy soup to greet the Fall weather. Joan substituted turkey sausage for Italian sausage. Plus the Rotel tomatoes must have had extra spicy chiles because the end product was zippy.

1 lb. ground hot Italian sausage crumbled
1 onion, chopped
3 stalks celery, chopped
1 green pepper, chopped
1 red pepper, chopped
2 zucchini, quartered and sliced
3 to 4 cloves garlic, chopped
28-oz. can stewed tomatoes
10-oz. can Rotel tomatoes with chiles
6-oz. can tomato paste
1 c. water
2 t. dried basil
salt and pepper to taste
1 c. canned garbanzo beans, drained and rinsed

Combine sausage, onion, celery, peppers, zucchini and garlic in a large saucepan; saute until sausage is browned and vegetables are tender. Stir in tomatoes, tomato paste, water, basil, salt and pepper; cook until heated through. Mix in garbanzo beans; heat through.

Serves 8 to 10

Parmesan-Artichoke Chicken

This recipe turns a favorite appetizer into
a quick and easy main dish.

Returning from geocaching along the Great Lake Seaway Trail Geotrail, Joan prepared this dish for dinner.

14-oz. can artichoke hearts, drained and chopped
3/4 c. grated Parmesan cheese
3/4 c. mayonnaise
1/8 t. garlic powder
4 boneless, skinless chicken breasts

Combine artichokes, cheese, mayonnaise and garlic powder in a mixing bowl. Place chicken in a greased 11”x7” baking pan; spread artichoke mixture over top. Bake at 375˚ for 30 to 35 minutes or until chicken juices run clear when pierced with a fork.

Serves 4.

Joan served this dish with a fresh garden salad, brown rice, and green beans.