Good Afternoon!

Tonight's menu will be Stuffed Chicken Breasts, Glazed Carrots & Zucchini, Southern Green Beans and a delightful Strawberry Torte.

Enjoy!!Stuffed Chicken Breasts a la Gina

4-6 boneless, skinless chicken breasts
1/4 c. olive oil
3 garlic cloves, pressed
1/2 t. oregano
1/4 t. pepper
1/2 t. ground coriander
1/2 t. paprika

Drizzle olive oil over breasts and sprinkle with above condiments. Cover and chill for at least 2 hours.

Stuffing:

1 small package of Pepperidge Farm Herb Stuffing
1/2 cup golden raisins
1 small onion, chopped
1/2 c. fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 c. fresh chopped parsley
salt and pepper to taste
1 McIntosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth ( Superior Touch Better than Bouillon)

Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with the broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.

Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9 baking dish and bake at 350º for 1 hour. With the pan drippings, make a gravy by adding 1 c. chicken bouillon and scraping up the bits. Add 1 c. water mixed with 1 T. cornstarch and stir til nice and thick. Season with salt and pepper if needed.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
splash of red wine 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.Glazed Carrots and Zucchini

2 carrots, washed and julliened
2 zucchinis, washed peeled and julliened
2 tblsp. butter
1/4 cup sugar
1/2 cup water

Melt the butter in the water and dissolve the sugar in it. Add the jullienned veggies and heat to medium until tender.

Strawberry Torte

1 angel food cake, torn into pieces
1 can condensed milk
1 8 oz. cream cheese, softened
1 large container cool whip
1 can strawberry pie filling

Put 1/2 of the pices of cake in the bottom of a glass trifle bowl. Mix the cream cheese with the condensed milk til well blended and smooth. Fold in the cool whip and blend well.

Pour half of this mixture over the cake pieces, top with strawberries, the remaining pieces of cake and on top of this the remaining of the cream cheese mixture. Refrigerate til ready to serve.