Recipe(tried): Chicken and Stuffing Casserole, Appalachian Apple Butter, Homemade Bleu Cheese Dressing

Good Morning Everyone!

It never fails, every time I come back from a mountain vacation, I am in the mood for southern food. And since lately the weather here in Tampa has been so cool, what better than a heart-warming chicken casserole! I brought back some very delicious, crisp, red mountain apples that I am going to make Appalachian Apple Butter with. This is absolutely scrumptious slathered on hot biscuits. I have always enjoyed canning but now more so since Thanksgiving is just around the corner. I like to have jars of jams and apple butter to give to my guests as they depart.

Like a little mouse getting ready for winter, I have been scurrying around town to all the sales stocking up for the holidays. I found chicken broth cans, cranberry jelly, mushrooms, mandarin oranges, and cokes for a fraction of their original cost. Now is the time for the stocking of the pantry, so keep a sharp eye out for all the specials.

Tonight for dinner we will enjoy a Chicken and Stuffing Casserole along with a nice crisp salad drizzled with homemade bleu cheese dressing that I made yesterday. Biscuits with Appalachian Apple Butter will also make it to the table.

Here are the recipes for you to try out.

Happy Cooking! Gina

Chicken and Stuffing Casserole
serves 6-8

4 skinless, boneless chicken breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)
1 c. sliced fresh mushrooms
1 whole roasted red pepper, chopped
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/2 c. golden raisins
1/2 c. chopped pecans
1/4 c. melted butter
1 c. mixed frozen vegetables, thawed and drained
1/2 c. frozen peas, thawed

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup, and all veggies. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, golden raisins, pecans, butter and broth. Set aside. Spread stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce, salad, and biscuits.

Appalachian Apple Butter
yields: 5-6 half-pints

1 dozen medium red cooking apples, peel, core and coarsely chop
1 1/2 qts. apple cider
1/3 c. red cinnamon candies
1 1/3 c. sugar
1 T. cider vinegar
1 1/2 t. ground cinnamon
1/2 t. ground cloves

Combine apples, apple cider and candies in a pot and bring to a boil. Cover and reduce heat to a simmer and simmer for 1 hour.

Drain the apples and mash or food process til smooth. Return to the pot, add sugar, cider vinegar and spices. Cook uncovered over mediu7m heat for about 50 minutes til thick stirring often. Remove from heat, put into sterilized hot jars and bath process for 10 minutes.

Homemade Bleu Cheese Dressing
yields 4-6 servings

1/2 c. Hellman's mayo
1/2 c. sour cream
3 T. buttermilk
2 T. lemon juice
1 1/2 t. garlic powder
2/3 c. crumbled bleu cheese

Combine mayo and sour cream. Stir in buttermilk, lemon juice and garlic powder. Mix well. Add bleu cheese gently stirring together and refrigerate overnight. This recipe can be doubled easily.