Hello Everyone,

Tonight for dinner we had Garlic Sour Cream Chicken, Broccoli Pecan Casserole, Carrot Souffle, and Apple Cider Gingerbread with Lemon Sauce.

Garlic Sour Cream Chicken
yields 4-6 servings

4-6 boneless, skinless chicken breasts
3/4 c. sour cream
2 cloves garlic, minced
2 t. Worcestershire sauce
1 t. lemon juice
1 t. celery salt
1 t. paprika
pepper to taste
1/2 c. butter, melted
3/4 c. bread crumbs

After washing chicken, dat dry and coat with a mixture of sour cream, garlic, Worcestershire, lemon juice, celery salt, paprika and pepper. Arrange on a shallow greased baking pan. Top with butter mixed with bread crumbs.

Bake at 350 for 1 hour and 15 mts. or until browned.

Broccoli Pecan Casserole

2 10 oz. pkgs. frozen chopped broccoli
1 can cream of mushroom soup
1 c. mayonnaise
3/4 c. chopped pecans
2 eggs, well beaten
1 med. onion, chopped
1 c. grated cheddar cheese
1 c. bread crumbs, buttered

Cook broccoli accord. to pkg. dir. Drain. Add soup, mayo and nuts. Mix well. Add eggs and onions, mix well. Pour into a 2-qt. casserole and sprinkle with cheese and bread crumbs and dot with butter. Bake 350 for 30 mts.
yields 6-8 servings

Apple Cider Gingerbread with Lemon Sauce

1 1/2 c. flour
1/2 c. packed dark brown sugar
11 t. ground ginger
1 t. baking soda
1/2 c. apple cider or apple juice
1/3 c. veg. oil
1/4 c. molasses
1 T. cider vinegar
1 T. minced crystallized ginger

Lemon Sauce:
1 c. sour cream or plain yogurt
grated zest of 1 lemon
2 t. fresh lemon juice
1/4 t. vanilla

Preheat oven to 350. Into an 8-inch round cake pan, sift together the flour, brown sugar, ground ginger and baking soda. Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger. With a fork, stir until the batter is firm.

Bake 30-35 mts. Transfer to a wire rack. Meanwhile, in a small bowl, stir together the ingredients to the Lemon Sauce and refrigerate. Cut the warm Gingerbread into wedges and serve accompanied with the Lemon Sauce.
Serves 8