Good Morning Everyone!

Another gorgeous day in central Florida! Mama and I spent yesterday planting a glorious herb garden and plugging a few areas for grass.

I will be gone this coming week to the Keys and you can bet that the house and yard will look like new because of her, she loves doing all those things we all hate to do!

Tonight we will be enjoying a wonderful meal of Chicken Tetrazzini, garlic Bread and Blueberry Congealed Salad.

Enjoy! Gina

Chicken Tettrazzini

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.

Mari's Blueberry Congealed Salad

2 boxes (6 oz. each) Jello Blueberry
1 (15 oz.) can bleberry pie filling
1 small can crushed pineapple
1 bag frozen blueberries

Topping:
8 oz. cream cheese
1 c. sour cream
1/2 c. sugar
1/2 t. vanilla
1/2 c. chopped nuts

Boil 2 c. water and dissolve jello in it. Add blueberries and pineapple with juice in large bowl. Add the jello mixture. Blend well. Pour into a 9x13 pan and let set in fridge. make the topping by mixing all ingred. together and spread on top when jello is set. Sprinkle with nuts.