Good Morning,

Well, the day started out with strong rainstorms. I suppose the weatherman is not kidding us when he says there is a 60% chance of rain. It is the perfect day to stay in and read to your hearts content or watch a few videos.

Yesterday, before the rains came, Mom and I mulched my herb garden with some of that wonderful pretty red mulch. Gosh, it sure makes the garden look so much brighter and so very professionally landscaped!! I wholly recommend using that red mulch, it makes your house look soooo nice....I also harvested a loadful of oregano and basil.

Tonight for supper we will enjoy a delighful twist to a baked chicken dish, Mandarin Pecan Chicken. This dish makes a delicious sauce. I will serve this with Luby's Cafeteria Squash Casserole which is sinful...and some Fried Corn, which you should not be tempted to eat while you are cooking it lest your family won't get any!! Also, some nice, fresh sliced tomatoes.

Enjoy!!! Gina

Mandarin Pecan Chicken

1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Italian Seasonings
2 boneless, skinless chicken breasts
1/2 stick (1/4 cup) butter
2 garlic cloves, finely minced

SAUCE INGREDIENTS:
1/2 cup orange juice
pinch brown sugar
1/4 cup vino seco (dry white wine)
1/4 cup honey
1 Tbsp. conrstarch
1 Tbsp. soy sauce
2 Tbsp. lemon juice
1/4 tsp. ginger
1 (11 oz.) can mandarins, drained
1/4 cup chopped pecans
1 Tbsp. freshly chopped parsley

Preheat oven to 350. Combine the flour, all the seasonings and coat the chicken breasts. Melt the butter with the garlic and saute for 2 minutes. Brush some of this mixture on the bottom of a baking dish and place the chicken on it. Pour the rest of the mixture over the chicken. Bake uncovered for 1 hour.

For the sauce, combine all the ingredients, except the mandarins, nuts and parsley in a small saucepot and bring to a boil whisking till it is nice and smooth and thick. After the chicken has baked, spoon the sauce over and sprinkle on the mandarins. Bake an additional 15 minutes. Sprinkle on the nuts and parsley and serve.

Luby's Cafeteria Mixed Squash Casserole
Serves 8

1 cup carrot slices, 1/8-inch thick
4 cup yellow squash slices, 1/4-inch thick
4 cup zucchini slices, 1/4-inch thick
1/2 cup chopped onion
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 cup crumbled corn bread
2/3 cup torn or chopped dry white bread in 1/4-inch pieces
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2–quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Fried Corn
This is soooo delicious, a simple way to enjoy corn in the summer. My family just swoons when this is served to them...

4-5 fresh ears corn
1/2 stick (1/4 cup) butter
salt and pepper to taste
1 tsp. sugar
1/4 cup half and half

Shuck the corn and clean of all silk. Into a large bowl cut of and scrape all the corn kernals with a sharp knife.

In a large skillet, melt the butter over medium high heat and add the corn. Toss to coat with the butter and season with salt, pepper and sugar. Add the half and half slowly and stir so that all is blended well. Lower heat to medium and stir occasionally for the next 20 minutes or so. If you need to add a bit more butter, do so, you don't want it too dry or too wet, just nicely coated. Lower heat to medium low and cover for 5 minutes. Taste occasionally so that you can tell if seasonings are correct. Be sure not to eat the entire contents before it gets to the table!!