Hello Everyone,

And the rains keep on coming which is a very good thing!!

Tonight's supper is Chicken and Broccoli Casserole, an old standby, one that is made quickly in a casserole and is delicious. I will saerve it alongside a Tomato Salad with Basil Honey Vinagrette, Fried Corn in a Skillet and Iced Lemon Tea.

Happy Cooking! Gina

Chicken and Broccoli Casserole
Serves 6

4-6 chicken breasts
2 (10 oz.) pkgs. frozen broccoli spears
1 can mushroom soup
1 can cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice
1 tsp. curry
1 cup shredded sharp cheddar
1 small can water chestnuts, drained and chopped

Cook chicken by immersing it in a saucepot of boiling water until tender. Drain and when cool enough, shred into large pieces and put onto bottom of casserole dish. Combine soups, mayonnaise and seasonings. Pour over and top with cheese. Cook for 30-45 minutes til nice and bubbly and cheese has melted.

Tomato Salad with Basil-Honey Vinaigrette
Serves 6

4 tbsp. balsamico vinegar
1 tbsp. honey
1/2 tsp. salt
3/4 cup olive oil
1/2 cup chopped fresh basil leaves
3-4 tomatoes sliced and layered in serving platter

In a small bowl whisk together the vinaigrette, honey and salt. Add the olive oil and basil and whisk to blend. Taste and adjust seasonings. Drizzle over tomatoes and serve.

Fried Corn in a Skillet

5 ears of corn
3/4 stick of butter
salt and pepper to taste
1 tsp. sugar
1/4 cup half and half
1 tsp. paprika

Cut corn off ears and melt butter in skillet. When butter is melted and hot, add corn and season with salt and pepper. Stir over medium-high heat and add the half-and-half slowly stirring. Add sugar and stir to blend. Lower heat to medium and cook for about 35 minutes stirring occasionally. Sprinkle paprika over and blend in. Taste and adjust seasonings. It should taste like corn on the cob all buttered up. Yummy!!!