Chicken-Stuffed Shells

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.

Chicken & Broccoli Alfredo

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.

Salmon Patties

Dry Creek Cemetery
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.


Salmon Patties

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.

Crustless Swiss Broccoli Quiche

Beaver Dam
Skaneateles Conservation Area


Using leftover chicken from yesterday’s roaster Joan made soup. She prepared this breezy dish to complete our simple dinner.


4 eggs
3 T. all-purpose flour
1/2 t. dried oregano
1/8 t. pepper
1-1/2 c. milk
2 c. shredded Swiss cheese
1/4 c. green onion, sliced
10-oz. pkg. frozen chopped broccoli, partially thawed
1/4 c. olives with pimentos, sliced

Blend first 5 ingredients together; gradually stir in the remaining ingredients. Pour into an ungreased 9" pie plate; bake at 350 degrees for 45 to 50 minutes. Serve with buttery toast.

Makes 8 servings.

Caponata

Owasco Lake - Ice Fishing

Caponata
(Sicilian Eggplant Relish)


Heather was visiting during her mid-winter break. Before the belated party for the birthday boy, Joan prepared this treat for cocktail hour.

This rich, savory relish will keep for weeks in your refrigerator, if there's any left over! But, believe me, there won't be.


2 medium eggplants, sliced and then diced
1/2 c. olive oil
2 large onions, sliced
1 c. celery
16 oz. can tomatoes, strained and chopped
2 T. sugar
4 T. vinegar
salt and pepper to taste
1/4 c. green (salad) olives, chopped
capers to taste


Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown. During last 3 minutes of browning, add onions. Then add tomatoes and celery and simmer for 15 minutes. Add vinegar, sugar, salt and pepper, olives and capers. Simmer 20 minutes longer over low heat. Tastes best when served at room temperature on crackers or crusty Italian bread.

Chicken Divan or Chicken Florentine

The outside temperature has not risen over a baker’s dozen for two days. So Joan took out one of her favorite Paula Dean chicken casserole recipes. In the past Joan used broccoli to make this dish divan; today she added spinach making it Florentine.

Two 10-ounce packages frozen chopped broccoli (if making divan)

Two 10-ounce packages frozen chopped spinach (if making Florentine)

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded

Two 10 3/4 ounce cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated sharp Cheddar cheese

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

1/2 cup soft bread crumbs

2 tablespoons butter

Directions:

1. Remove the outer wrappers from the boxes broccoli or spinach. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli or spinach and put into a large bowl. Add the shredded chicken.

2. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli or spinach and chicken. Mix well with a spatula.

3. Place the mixture into an 11-by-7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula Combine the Parmesan cheese and bread crumbs and sprinkle over the top. Dot with the butter.

4. Wrap the uncooked casserole (s) securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Allow casserole to thaw 24 hours in the refrigerator. When ready to bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F for about 40 minutes, until bubbly.

5. If serving immediately, bake, uncovered, in a 350°F oven for about 30 minutes, until bubbly.

Serves 6 to 8.

Happy New Year 2009

Owasco Lake - New Year's Day 2009

Terry was going through a couple of Father's old recipes and came across this one. Evidently this may have come from Aunt Lil's kitchen. Might just be what Paula Dean would suggest for these single digit days.


Barbecue Beef - (Lill Jr.)

Qty.
1 medium onion
1 clove garlic
4 tsp olive (Crisco, Wesson)
1 stalk celery
3/4 cup chili sauce
3/4cup catsup
1/2cup water
2 tsp Worcestershire sauce
2 tsp vinegar
1 tsp prepared mustard
1 tsp brown sugar
1 tsp lemon juice
2 tsp salt
1/2 tsp pepper

Chop onion, celery, garlic – fry until brown.

Add other ingredients and cook slowly 30 minutes – brown chuck roast and add water – cook slowly until done. Slice very thin and add to sauce and cook another 25 minutes.

Could use stew beef or any cut.