The girls in Salt Lake had fun collecting straws for me
This was taken before the Community Concert, and of course we had to eat dinner first!!
Thursday, March 20, 2008
Apple Cranberry Topped Chicken Breasts (6)
½ Tablespoon oil
6 boned and skinned chicken breast halves
½ teaspoon salt
¼ teaspoon pepper
Sauce
15 ounces canned whole cranberry sauce
1 large apple, peeled, cored and chopped
½ cup golden raisins
½ teaspoon cumin
½ cup chopped walnuts
Fry chicken in oil over medium heat until brown on all sides and done. Sprinkle
with salt and pepper. Combine cranberry sauce, apple, raisins and cumin in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Thin the sauce with water if desired. Stir in walnuts. When ready to serve, spoon sauce on top. Serve remaining sauce on the side
Princess and two Peas Salad (6-8)
2 cups frozen thawed peas
1 15 oz can black eyed peas, rinsed and drained
1 8 oz can sliced water chestnuts, drained and chopped
1/2 cup sliced celery
2 Tablespoon olive oil
2 Tablespoon snipped fresh basil
1 ½ Tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon sugar
Stir all ingredients in a medium bowl; cover and refrigerate for at least 2 hours
This was very good.
Wild Rice and Mushroom Casserole (4)
1 Tablespoon butter
½ med onion chopped
½ pound fresh mushrooms, sliced
1Tablespoon flour
¾ cup fat-free milk
¼ teaspoon Italian seasoning
1/8 teaspoon nutmeg
½ teaspoon salt
1/8 teaspoon white pepper
2 cups cooked wild rice *
1/3 cup chopped walnuts
Preheat oven to 350. Butter 1 ½ quart casserole. In medium skillet melt butter. Cook onions over medium heat until translucent. Add mushrooms and cook until tender. In a shaker mix the flour and milk until smooth. Add to pan. Bring to a boil stirring constantly until mixture thickens. Add Italian seasoning, nutmeg, salt and pepper. Stir to blend. Spoon the rice into casserole. Pour sauce over the top. Mix gently. Top with walnuts, if desired. Bake 20 to 25 minutes or until heated through.
*Cook 2/3 c wild rice in 3 cups water with a chicken bouillon cube to make 2 cups
of cooked rice. When rice is done, drain well.
I used a combination of wild rice and several different kinds of brown rice.
Lucky Lime Salad (9) Marilyn Is Irish!
1 package (3 oz) lime gelatin
1 cup boiling water
½ cup cold water
1-3 oz package cream cheese, softened
¼ teaspoon lemon juice
2 cup whipped topping
1—can (8 oz) crushed pineapple drained
In a small bowl dissolve gelatin in boiling water. Stir in cold water. Chill until slightly
thickened. In small mixing bowl, beat cream cheese, lemon juice and whipped
topping until smooth; stir in gelatin. Fold in pineapple. Put in 9 inch square dish.
Shamrocks for the Top of the Lucky Lime Salad
1---6 oz package lime gelatin
2-1/2 cup boiling water
For shamrocks, dissolve gelatin in boiling water. Put into greased 11 x 7 x 2 pan. Refrigerate until set about 3 hours. Using a 2 inch shamrock shaped cookie cutter, cut plain gelatin into nine shamrocks. Cut gelatin mixture into 9 squares. Top each with a gelatin shamrock.
Marilyn's Famous Rhubarb Crunch
6 c ups fresh rhubarb, cut into 1 inch pieces
¾ cup sugar
1 box (18 oz) yellow cake mix
1 cup coconut
1 cup chopped walnuts
½ cup butter, melted
butter spray
Preheat oven to 325. Butter a 9 x 13 baking pan. Arrange rhubarb in bottom of pan. Sprinkle with sugar and dry cake mix. Stir to mix. Sprinkle with coconut and walnuts. Pour butter evenly over the top. Spray top with butter spray until the dry cake mix is moistened. Bake for 45-55 minute or until light brown on top and bubbly on bottom.
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