Hey Y'All!

While vacationing last year in the North Carolina mountains, I went to a yard sale that featured many, many antiques and vintage items. Among the things that I bought, I found a vintage dress-maker's model for only $3.00! I brought her home and and shae has been in the garage since late October.

I brought her into the kitchen and dressed her in an old denim shirt and tied on a vintage apron. Then I put some pearls around her neck and hung an old straw hat on her. She is standing guard over my cookbooks in the corner. I thought y'all would enjoy this picture I took of her! I love her! Don't you think she is the perfect Queen of the Kitchen? I think I may just name her Lucille...



My DH is watching football games, so I came in here to post tonight's dinner. Something quick and comforting... I have posted the Chicken Tetrazzini before and it is a keeper! The Tropical Sunshine Pie is really good with lemon and lemon rind in it. I am using Splenda for Cooking and Baking in all my recipes and you really cannot tell the difference.

Keep Warm, Gina

Chicken Tetrazzini
serves 6

3 boneless, skinless chicken breasts, poached and cooled
1 c. shredded parmesan cheese
1 10 3/4 oz. can cream of mushroom soup
1 10 oz. jar of Alfredo sauce
1 small can of sliced mushrooms, drained
1/2 onion, chopped
3 garlic cloves, minced
1 small jar of chopped pimientos, drained
1/2 c. slivered almonds
1/2 c. chicken broth
1/4 c. dry sherry
1/4 t. ground black pepper
7 oz. cooked spaghetti, broken in half before cooking
2 T. paprika

Saute onion, mushrooms and garlic in 4 T. butter til onion is pale golden. Chop the chicken breasts into bite-size pieces and add to the onion mixture. Add 1/2 c. parmesan, the mushroom soup, pimientos, Alfredo sauce, almonds, chicken broth, sherry, cooked spaghetti and black pepper. Mix well and pour into a baking dish, sprinkle the rest of the parmesan over and sprinkle with the paprika. Bake at 350 for 25 minutes.

Favorite Family Salad
serves 6

1 bag of salad greens
1/2 sweet red bell pepper, chopped
1/2 green cucumber, sliced
3 radishes, sliced
1/4 c. sliced almonds
1/4 c. dried cranberries
1/4 c. crumbled bleu cheese
1/2 c. garlic and cheese flavored croutons
3 roma tomatoes, sliced
honey mustard dressing

Combine all salad ingredients except the croutons, cheese and almonds.

Divide salad into salad bowls. Top with croutons, crumbled cheese and sliced almonds. Delicious!!

Tropical Sunshine Pie
serves 8

1 package refrigerated pie crusts
2 c. sugar (I use Splenda)
2 T. cornmeal
5 large eggs, lightly beaten
2/3 c. buttermilk
1 t. vanilla extract
1/2 c. crushed pineapple, drained
1/2 c. flaked coconut
1/2 c. butter, melted
2 t. grated lemon rind
2 t. fresh lemon juice

Fit pie crust onto a 9-inch pie plate. Fold edges under and crimp.

Combine sugar and cornmeal in a bowl. Stir in eggs, vanilla and buttermilk until just combined. Stir in pineapple and next 4 ingredients. Pour filling into piecrust.

Bake at 350 degrees for 45 minutes or until set and lightly browned. Serve warm at room temperature or cover and chill until ready to serve.