Recipe(tried): Easy Chicken Casserole Supreme, Baby Greens Salad with Figs, and Gorgonzola, and Pumpkin Bread Dusted with Powdered Sugar
MenusHello Everyone!
I can't believe it is Sunday already...where did the week go? I finished mowing and edging my lawn and took a shower and decided to post tonight's menu before heading off to the library to pick up some books they are holding for me. When I come back, I will start on dinner preparations.
The two latest books that I read this week are by Deborah Ford, a delightfully funny Southern author. Her books contain a few Southern recipes...they are Puttin' On The Grits (A Guide to Southern Entertaining) and The Grits (Girls Raised In The South) Guide To Life. Family and friends are the center of life in the South, and the kitchen the center of Southern homes. These books celebrate Southern traditions on entertaining and help everyone to be gracious, warm and entertaining. I have really enjoyed reading them and gleaning some good recipes from them...tonight's Pumpkin Bread is from one of the books.
Tonight for dinner the menu is:
Easy Chicken Casserole Supreme
Garlic Bread
Cranberry Sauce
Baby Greens Salad, Figs, and Gorgonzola Cheese in a Lemon Poppy Seed Dressing
Mama's Sweet Iced Tea
Pumpkin Bread Dusted with Powdered Sugar
Happy Fall Y'All!! Gina
EASY CHICKEN CASSEROLE SUPREME
Servings: 6
1 store-bought broiled chicken
3 Tbsp. olive oil
1 small can mushrooms, sliced
2 ribs of celery, chopped
1/2 of large onion, chopped
3 garlic cloves minced
16 oz. sour cream
1 small jar chopped pimientos, drained
1 can condensed cream of mushroom soup
1 (10 oz.) package broccoli spears, thawed and drained
8 oz. herb seasoned stuffing mix
1 cup chicken broth
1 stick (1/2 cup) butter, melted
TO SERVE:
cranberry sauce
Debone and chop up meat from cooked chicken. Set aside.
Heat olive oil in a skillet and add the mushrooms, chopped celery and chopped onion. Cook over medium-high till onions begins to turn golden.
Add garlic and cook for 2 minutes. Stir frequently.
Add the chicken meat and mix well. Set aside.
Meanwhile in a large bowl, blend together the sour cream, mushroom soup, and chopped pimientos. Add the chicken mixture, blend well and pour into 2 quart casserole dish. Layer the broccoli spears on top.
Mix together the stuffing mix with the chicken broth and melted butter and layer on top of the broccoli spears.
Bake at 350 for 1 hour. Serve with cranberry sauce.
BABY GREENS SALAD, FIGS, AND GORGONZOLA CHEESE
IN A LEMON POPPY SEED DRESSING
Servings: 2
Baby greens, enough for 2 bowls
2 figs, chopped (Great Lakes brand, Dried Garland figs)
1/2 cup walnuts, chopped
1/2 cup gorgonzola cheese crumbs
1/2 cup diced sweet red bell pepper
1/2 cup cubed cucumber
1 tomato, diced
1/2 cup garlic and cheese croutons
4 4 Tbsp. Naturally Fresh Poppy Seed Dressing mixed with a squeeze of lemon juice
Arrange salad ingredients on two plates or salad bowls and drizzle 2 Tbsp. dressing over each serving or put all ingredients in a large plastic bowl with a lid and mix all together.
PUMPKIN BREAD DUSTED WITH POWDERED SUGAR
Adapted from: Puttin' On The Grits: A Guide to Southern Entertaining by Deborah Ford
Yields 1 loaf
1 1/3 cups sifted flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. dry ginger
1/4 tsp. grated fresh nutmeg
1 1/2 cups sugar
1 cup canned pumpkin
2 large eggs
1/3 cup water
1/2 cup vegetable or canola oil
1/2 cup chopped walnuts
1/2 cup dried cranberries
TO SERVE:
powdered sugar
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a bowl, combine flour, cinnamon, baking soda, salt, ginger, and nutmeg and set aside.
In another bowl combine sugar, pumpkin, eggs, water, and oil together well and add the dry with the nuts and dried cranberries. Mix only until just combined. Pour into prepared loaf pan.
Bake 1 hour or until firm. Allow to cool.
Dust with powdered sugar before slicing.
I can't believe it is Sunday already...where did the week go? I finished mowing and edging my lawn and took a shower and decided to post tonight's menu before heading off to the library to pick up some books they are holding for me. When I come back, I will start on dinner preparations.
The two latest books that I read this week are by Deborah Ford, a delightfully funny Southern author. Her books contain a few Southern recipes...they are Puttin' On The Grits (A Guide to Southern Entertaining) and The Grits (Girls Raised In The South) Guide To Life. Family and friends are the center of life in the South, and the kitchen the center of Southern homes. These books celebrate Southern traditions on entertaining and help everyone to be gracious, warm and entertaining. I have really enjoyed reading them and gleaning some good recipes from them...tonight's Pumpkin Bread is from one of the books.
Tonight for dinner the menu is:
Easy Chicken Casserole Supreme
Garlic Bread
Cranberry Sauce
Baby Greens Salad, Figs, and Gorgonzola Cheese in a Lemon Poppy Seed Dressing
Mama's Sweet Iced Tea
Pumpkin Bread Dusted with Powdered Sugar
Happy Fall Y'All!! Gina
EASY CHICKEN CASSEROLE SUPREME
Servings: 6
1 store-bought broiled chicken
3 Tbsp. olive oil
1 small can mushrooms, sliced
2 ribs of celery, chopped
1/2 of large onion, chopped
3 garlic cloves minced
16 oz. sour cream
1 small jar chopped pimientos, drained
1 can condensed cream of mushroom soup
1 (10 oz.) package broccoli spears, thawed and drained
8 oz. herb seasoned stuffing mix
1 cup chicken broth
1 stick (1/2 cup) butter, melted
TO SERVE:
cranberry sauce
Debone and chop up meat from cooked chicken. Set aside.
Heat olive oil in a skillet and add the mushrooms, chopped celery and chopped onion. Cook over medium-high till onions begins to turn golden.
Add garlic and cook for 2 minutes. Stir frequently.
Add the chicken meat and mix well. Set aside.
Meanwhile in a large bowl, blend together the sour cream, mushroom soup, and chopped pimientos. Add the chicken mixture, blend well and pour into 2 quart casserole dish. Layer the broccoli spears on top.
Mix together the stuffing mix with the chicken broth and melted butter and layer on top of the broccoli spears.
Bake at 350 for 1 hour. Serve with cranberry sauce.
BABY GREENS SALAD, FIGS, AND GORGONZOLA CHEESE
IN A LEMON POPPY SEED DRESSING
Servings: 2
Baby greens, enough for 2 bowls
2 figs, chopped (Great Lakes brand, Dried Garland figs)
1/2 cup walnuts, chopped
1/2 cup gorgonzola cheese crumbs
1/2 cup diced sweet red bell pepper
1/2 cup cubed cucumber
1 tomato, diced
1/2 cup garlic and cheese croutons
4 4 Tbsp. Naturally Fresh Poppy Seed Dressing mixed with a squeeze of lemon juice
Arrange salad ingredients on two plates or salad bowls and drizzle 2 Tbsp. dressing over each serving or put all ingredients in a large plastic bowl with a lid and mix all together.
PUMPKIN BREAD DUSTED WITH POWDERED SUGAR
Adapted from: Puttin' On The Grits: A Guide to Southern Entertaining by Deborah Ford
Yields 1 loaf
1 1/3 cups sifted flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. dry ginger
1/4 tsp. grated fresh nutmeg
1 1/2 cups sugar
1 cup canned pumpkin
2 large eggs
1/3 cup water
1/2 cup vegetable or canola oil
1/2 cup chopped walnuts
1/2 cup dried cranberries
TO SERVE:
powdered sugar
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a bowl, combine flour, cinnamon, baking soda, salt, ginger, and nutmeg and set aside.
In another bowl combine sugar, pumpkin, eggs, water, and oil together well and add the dry with the nuts and dried cranberries. Mix only until just combined. Pour into prepared loaf pan.
Bake 1 hour or until firm. Allow to cool.
Dust with powdered sugar before slicing.
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Thank You To All Who Contribute
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!