Recipe(tried): Chicken & Rice Casserole, Broccoli Casserole & Strawberry Pecan Bread

Hello Everyone!

Central Florida is in full swing with our Strawberry season. As you drive down State Road 60 towards Plant City from Tampa, you are greeted by the sweet aroma of ripening berries. You see miles and miles of fields full of gorgeous strawberry plants. Along the way you get to see so many stands, you just don't know which one to choose. They all serve yummy Strawberry Shortcakes...so filling, that if you eat one around noontime, you won't have room to eat around supper time!! You can tell the snowbirds are around this time of the year due to the long lines at Parkesdale Farms. They come from all over just to savor that juicy berry!!

My favorite time of course is around March when the farmers open their fields to let you pick those delicious, luscious berries! My Mom and I look forward to that because we enjoy eating berries in shortcakes, cakes, breads, fixing them for ice cream and just popping them plain in to our mouths!! I also enjoy making jam to give to family and friends for the holidays.

I have included one of my favorite recipes for Strawberry Pecan Bread and it is a winner. I hope you do get to try it at home, you won't be disappointed!!

Here's tonight's menu at our home!!

Granny's Chicken and Rice Casserole
Broccoli Casserole
Sliced Tomatoes with Vinaigrette Dressing
Iced Sweet Tea
Strawberry Pecan Bread

Enjoy! Gina

Granny's Chicken and Rice Casserole

serves 6-8 (Great leftovers)

2 1/2 pound chicken fryer, cut up
1 c. raw long grain rice (Uncle Ben's is good)
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cans water
1 envelope dry onion soup mix

Preheat oven to 300. Mix rice, soups and 1 1/2 cans of water together and pour into a greased 9x13 inch baking dish. Lay the raw chicken pieces on top of rice mixture. Sprinkle the dry onion soup mix evenly over the top. Cover very tightly with foil and bake for 1 hour and 45 minutes. It takes this long to get the rice done.

Broccoli Casserole

serves 8

2 10 oz. pkgs. frozen chopped broccoli
1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 minced sweet Vidalia onion
1 c. sharp cheddar cheese grated
2 large eggs beaten
1 roll package Ritz cracker crumbs

Preheat oven to 400. Defrost and drain broccoli well. Mix soup, mayonnaise, onion, cheese, eggs and broccoli together. Put into buttered 1 1/2 qt. casserole dish and sprinkle with the crushed Ritz cracker crumbs on top. Bake in oven 20 minutes. Easy and delicious!!

Strawberry Pecan Bread

2/3 c. sugar
1/3 c. butter
2 large eggs
3 T. buttermilk
2 c. flour
1/2 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 c. chopped pecans
1 c. sliced strawberries (fresh or frozen, thawed and drained)

Preheat oven to 350. Cream butter and sugar, blend in eggs and buttermilk. Combine flour, baking soda and powder and salt, add to creamed mixture. Stir in nuts and berries. Pour into greased 9 inch loaf pan and let stand for 20 minutes. Bake in oven for 50-60 minutes.

Frosting:

Cream 1 c. sifted powdered sugar, 2 T. melted butter or margerine and enough strawberries and juice to spread on top of WARM BREAD. Sprinkle with more chopped nuts, if desired. Yummy with a glass of cold milk or a good cup of coffee!!