Good Morning!

We arrived yesterday home from a glorious one week vacation up in the Western North Carolina mountains. We were lucky this time as we hit the peak of the leaf season...it is truly a wonder to see!! There were crimson, gold, amber, and green colors on the trees. The weather was cool and crisp.

Here's something of interest: While eating breakfast at Ms. Lois' in Franklin a birthday was celebrated. The kitchen staff brought out a cake for their friend and it is called an Apple Stack Cake. It is three layers of yellow cake and in between it is layered with spicy chunky applesauce. They told me it is better the day after as the juices soak in. I will be experimenting and posting the recipe soon. It looked awfully good!!

Last night we had a delicious Baked Chicken Dinner with Southern Green Beans, Mashed Potatoes and Gravy, Squash Casserole, Biscuits and Fried Apples. (The Fried Apples came in a can (Luck's) that I found at a grocers in NC. You simply spice them up and "fry" them in a skillet with a little butter. Yum!!) I brought 5 of those cans home and hopefully my grocers can order them. If not, well then, I must wait till next year again. They are very good.

I sure did miss Kitchenlink and all my friends....
it's good to be back home!!

Happy Cooking! Gina

Baked Chicken
serves 3

3 boneless, skinless chicken breasts
1/2 c. chicken broth
1 t. garlic salt
1/2 t. black pepper
1/2 t. parsley
1/2 t. paprika

Line a baking pan with foil, layer the chicken on. Sprinkle all the seasonings on and pour the broth around. Bake for 45 minutes at 350.

After cooking, pour the drippings into a small saucepot. Heat to a slow simmer. In a cup, put 2 T. cornstarch and 1 c. of water, blend well and stir into the broth. Season to taste. Pour gravy back over chicken in the pan.

Southern Green Beans

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 T. veg. oil
pepper
salt
1-2 drops of hot sauce
splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender. You should have a delicious brown sauce coating the beans when they are ready.

Squash Casserole
serves 8

2 T. butter
1/4 c. red bell peppr, chopped
1/4 c. onion, chopped
4 yellow squash, sliced and cooked in 1/2 c. water that has been salted, drain
1/2 c. chopped pimiento
1 garlic clove, minced
1 10 3/4 oz. can cream of mushroom
1 egg, beaten
1/2 c. shredded sharp cheddar
salt and pepper to taste
1 c. herb seasoned stuffing mix, processed into crumbs
2 T. butter

Saute the bell pepper, garlic and onions in 2 T. butter til limp. Pour into a large bowl and mix in the drained squash, soup, pimiento, cheese, egg, 1/2 c. crumbs and seasonings. Stir to blend and pour into a grased 1 1/2 qt. casserole. In a small bowl, mix the remaining 1/2 c. crumbs with the melted 2 T. butter. Sprinkle over the casserole and bake at 350 for 30 minutes.