CHICKEN FRICASSEE

SERVE 6

1 4 - 5 pound chicken skinned

1 onion, cut into quarters

2 ribs celery chopped

1/2 teaspoon thyme

4 or 5 carrots, Peeled, chopped

2 (1O-ounce cans reduced-

fat cream of celery soup

1 1/2 cups rice

Baking mix

Rinse chicken. Combine chicken, onion, celery and thyme in stockpot

Add water to cover chicken by 1/2: cover with lid. Bring to a boil;

reduce heat. Simmer for 1 1/2 hours on until chicken is cooked

through remove chicken to a bowl. Strain broth, discarding onion

and celery. Return broth to stockpot. Stir in carrots and soup,

simmer until carrots are tender-crisp. Stir in rice. Cook until rice

is tender; mixture will be soupy. Add additional water if needed for

desired consistency, Chop chicken into bite-size piece’s, discarding

bone. Add to stockpot and mix gently Prepare dumplings using

package directions on baking mix package. Add to chicken mixture

20 minutes before end of cooking time, adding additional water if

needed. May substitute mixture of equal portions of canned low-fat

low-sodium chicken broth and water for additional water

I did not make the dumplings.  I don't make good dumplings.
This recipe took some time to make, but, was well worth the time.  Any leftovers we are going to freeze.
I forgot in my last posting that one of our leads are also leaving.  So now the supervisor is going and also a lead.  I think that is going to be upsetting to some people.  especially since we don't know who the new lead is going to be.

Pasta with Sausage and Pesto

Makes: 4  servings

Start to Finish:   30 mins 

Ingredients

·                            1 pound orecchiette or shell pasta

·                            2 cups fresh basil leaves

·                            1 clove garlic

·                            1/4 cup toasted pine nuts

·                            1/4 cup freshly grated Parmesan cheese

·                            1/4 teaspoon pepper

·                            1/8 teaspoon salt

·                            1/2 cup olive oil

·                            Grated peel and juice of 1/2 lemon

·                            1 teaspoon olive oil

·                            1 13 ounce package fully cooked or ready-to-serve chicken sausage links, diced

Directions

1. Cook pasta according to package directions.

2. Meanwhile, process basil, garlic, pine nuts, Parmesan, pepper, and salt in blender. With machine running, slowly pour in 1/2 cup oil and blend until smooth. Transfer to bowl; stir in lemon peel and juice.

3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sausage, and cook, stirring, until edges brown, 5 minutes.

4. Drain pasta. Toss with sausage and pesto in large serving bowl. Serve immediately.

This was very tasty!! Dan took the leftovers for his lunch.
We went out to dinner last weak with Jonathan.  It had been 10 years since we had a one on one time with him!  Wow!! I did not realize that it had been so long.
I found out today that my supervisor Jennifer has left.  No real notice or anything.  Just received an email that we were to contact Mat.  Wow!! turn over there is so fast.  It makes me kind of sad though she is such a nice lady!!  But of course I wish her luck.
Our trip to New Orleans has been move up two days.  We are now leaving on the 14 of March instead of the 16.  We got some one to take of Honey.  So now I don't have to worry about getting some one. 
Have to go to the doctor tomorrow my right ear has been bothering me.  A mild pain.  I want to keep it in check since we are leaving soon.

Oven 'fried' chicken

Preparation 15 minutes

Cooking 50 minutes

Serves; 4-6

3 lb chicken drumsticks

3/4 cup buttermilk

2 tablespoons olive oil

1 cup polenta (cornmeal)

1 cup dry bread crumbs

1/2 teaspoon chili powder

2 eggs

2 tablespoons unsalted butter milted

1. Preheat the oven to 350.F.

Grease a foil-lined baking sheet.

Cut two deep incisions into the

thickest part of each of the

drumsticks (this provides for even

cooking). Place the drumsticks in a

bowl, add the buttermilk and the

oil, and turn to coat

2. Place the polenta, bread crumbs

and chili powder in another bow1.

Season to taste, then mix together.

Put the eggs in a small bowl and

whisk with I tablespoon water.

3. Dip the chicken in the egg

mixture, then coat with the polenta

mixture, pressing with your fingers

to make the crumbs stick. Arrange

on the prepared sheet and drizzle

with melted butter. Bake for

45-50 minutes, or until the chicken

is crisp and golden.

I am quite excited tonight we are going out to dinner with Jonathan.  My sister Jackie will be coming as well.  It will be nice to see them both.  I wish, however, that we could spend some one on one time with him.  I never got to hang with him as a kid and now that he is a grown man I would love to spend some one on one time with him. Don't get me wrong I love spending time with Jackie but, spending time with the Nice's and nephews is a rare event.  I have to admit that it is a rare time that I get to spend with Jackie.  I wish that I could spend more time with her.
I hope that Louise will be able to come up and spend more time.  I feel like I don't know my family at all.  We are all so sperad out.  It's hard to keep in touch.  
Another couple of weaks we will be on our trip!!!  I am excited about it!!
Mom is thinking about having one of her toes cut off.  That sounds so painfull!!!  I can't imagine it!!  
She may even have an operation!! Lordy at her age it seems like a lot of things going on
Tried to get hold of Marie Byrne, her phone is discconected.  Hopefully she will be coming home soon.

SOUTHWEST TURKEY LOAF

Serves 6

Preparation time: 20 minutes

Cookery time: 50 minutes plus 5 minutes to stand

1/2 cup chili sauce

1/2 cup water

2 large eggs

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 tablespoon chili Powder

1/2 teaspoon salt

1/4 teaspoon ground black Pepper

3/4 cup quick-cooking oats

2 pounds ground turkey

1/4 cup finely chopped scallions

1 cup frozen corn kernels

1. Heat the oven to 375 lightly grease a roasting pan

2.In a medium-size bowl, mix 1/4 cup chili sauce, the water, eggs,

Worcestershire sauce, mustard, chili powder, salt, and pepper until blended.

Stir in the oats. Let stand for 5 minutes.

3. Add the turkey, scallions, and frozen corn to the oat mixture.

Mix lightly but not thoroughly.

4. In the prepared pan, shape the mixture into two 8 x 4 x 1 1/2-inch

loaves. Bake for 40 minutes.

5. Spread the remaining chili sauce over the loaves. Bake for 10 minutes

longer, or until a meat thermometer inserted into the thickest part registers

165F. Let stand for 5 minutes before slicing.

I was glad Dan was there for this one.  We put the loves in a loaf pan and then transferred them to a baking dish.  It worked out nicely.  If I had done it by myself there would have been a mess.  We had enough meat loaf left over so we froze one loaf.
Don and Pops are going to watch Earl while we go on our trip in March.  We still need to find some one to take of Honey.  I guess well see what happens.

Green & Red Lasagna

Prep Time 35 Minutes Cook Time 20 Minutes Baking Time 1 hour

Ingredients

Tomato-Mushroom Sauce

1 egg 1 egg white

1 package frozen chopped spinach, thawed and squeezed dry

2 cups low fat cottage cheese

1/3 cup grated Romano cheese

1/4 teaspoon pepper

1/8 teaspoon ground nutmeg

8 ounces dry lasagna noodles

1 1/2 cups (about 6 oz.) shredded part-skim mozzarella cheese

Directions

Prepare Tomato-Mushroom Sauce.
Meanwhile, in a medium-size bowl, beat egg and egg white to blend; then stir in spinach, cottage and Romano cheeses, pepper, and nutmeg.
Spread a fourth of the sauce in a 9- by 13-inch casserole; top with a third of the uncooked lasagna noodles.
Spoon on a third of the spinach mixture.
Repeat layers of sauce, lasagna, and spinach mixture until all ingredients are used; end with sauce.
Sprinkle with mozzarella cheese.
Cover tightly with foil.
Bake, covered, in a 375° oven until lasagna noodles are tender to bite
Let stand, covered, for about 10 minutes; then cut into squares to

Tomato-Mushroom Sauce. Heat 1 teaspoon olive

oil in a wide (at least 12-inch) nonstick frying pan

over medium heat. Add 2 large onions, finely

chopped;  8 ounces mushrooms,

thinly sliced; 3 cloves garlic, minced or pressed; 1

teaspoon dry oregano; and 2 1/2 teaspoons dry basil.

Cook, stirring often, until liquid has evaporated

and onions are very soft (15 to 20 minutes).

Stir in 1 large can (about 15 oz.) no-salt-added

tomato sauce, 1 can (about 6 oz.) tomato paste, 1

tablespoon reduced-sodium soy sauce and 1/2 cup

dry red wine. Cook, stirring, until mixture comes

to a boil; use hot.

The reason there are two different fonts for this recipe is because the web site that I got this recipe from did not include the Tomato Mushroom Sauce recipe.  So I had to create an PDF and then make it into a document so that it would be complete.
May be going to a Metro meeting tonight.  Metro is planning on changing a number of bus routs.  They clame that they have no money but, yet they have installed computers on the buses that call out the stops and light up and tell you what street you are at and allso gives the time.  Yet they say that they have no money for buses. Right!!

Couscous Paella

PREP: 15 minutes

COOK: about 7 minutes

STAND: 5 minutes

MAKES: 6 servings

2 tablespoons extra-virgin olive oil

1 Pound turkey cutlets, cut into

1/2 -inch Pieces

1/2 pound medium-size shrimp, shelled

and deveined

3/4 teaspoon sat

2 cups chicken broth

1 cup frozen Peas

1 tablespoon dried onion fakes

I box [10 ounces couscous

1 jar 6 1/2 ounces marinated artichokes

2/3 sliced Pepperoni

2 tablespoons lemon juice

1/8 teaspoon cayenne pepper

1' in a large nonstick skillet, heat oil over medium

heat. Add turkey to skillet Saute for 2 minutes

Add shrimp and cook about 3 minutes or until

turkey is no longer pink and shrimp turns pink

Season  with 1/4 teaspoon salt. With a slotted

spoon transfer to a large bowl.

2, In same skillet, mix broth, peas, and

onion flakes. Cover and bring to a boil. Remove

from heat and stir in couscous. Cover and let

stand tor 5 minutes

3. Drain marinated artichokes, RESERVING LIQUID.

Add artichokes. pepperoni  to bowl

with turkey and shrimp.  Fluff couscous mixture

and add to bowl

4. In small bowl, whisk together reserved

artichoke marinade, the lemon juice, cayenne

pepper and the remaining 1/2 teaspoon salt.

Toss with couscous mixture.  Serve warm or at

room temperature.

In this recipe I took out the green pepper and olives.  The next time I make this I will be adding the 2/3 Cups of pepperoni.  The original recipe called for just a 1/2 cup.  We added the pepperoni with our usual ham sandwiches and that has a nice treat.
I am thinking about telling Dan's Mom that I would be willing to go to Australia with her.  It would be for 18 days.  I think that we get along well enough. 
Next year is our 20th wedding annaversary.  We are think about going to Germany.  I would like to go by ourselves.  No Mom or Don. 

Pork Chops with Apple & Red Onion Chutney

• 1/2 cup butter
• 2 small red onions, sliced
• 2 Granny Smith apples, peeled, cored, then cut into quarters and sliced
• 1/4 tsp ground cloves
• 1/3 cup honey
• 4 8 oz. pork loin chops

• 1 ½ pounds green cabbage shredded
• ½ Teaspoon caraway seeds

Serves 4

1) To make the chutney: Melt ¼ Cup butter in a saucepan, then add the onions, apples, cloves, and honey. Simmer, covered for 10 mins over low heat. Increase the heat to medium, cover, and cook for another 20 mins until the liquid is reduced to a thick chutney.

2) Season chops well on both sides with salt and ground black pepper. Saute the chops over medium-high heat for 6-8 mins on each side, or until browned and cooked through. Remove pan from the heat and allow chops to rest for 2 mins.

3) For cabbage: Melt 1 to 2 Tablespoons butter in large saucepan, add caraway seeds and cabbage, and cook, covered, over medium-low heat, tossing a few times with tongs, for 12 mins or until tender.

4) Serve, with spoonful of chutney on each pork chop

I used shallots instead of red onion.  Red onion is very strong.  I also use coleslaw mix instead of green cabbage.  We also had rice.

We had to fill out this long form for Social Security.  They were calming that I had extra income.  The only income that I had was my unemployment which I stopped when I got hired by Advantage.  I hope that every thing has been worked out.  According to Dan I am a long way from making $1600 that is my limit with the SSD.  Thank you Jesus.  I thought I was getting close to it.
I found out that I have 87 posts on this blog!!!!  Wow!!!

CRAB CASSEROLE WITH ARTICHOKE HEARTS

3 tbsp. flour
3 tbsp. melted butter
1 c. milk
1/2 c. white wine or chicken broth
1/2 c. shredded medium sharp cheddar cheese
2 tsp. Worcestershire sauce
2 pkg. frozen or 2 cans artichoke hearts, cooked and drained
3/4 lb. crab meat - 2 cans
2 tbsp. grated Parmesan cheese
1 tsp. dried onion
1/2 tsp. dried celery seed

Mix flour with melted butter in saucepan and gradually whisk in flour. Cook until thickened, stirring constantly. Slowly blend in wine or broth, add cheese and Worcestershire sauce, spices, salt, and pepper to taste. Cook until cheese melts. Spoon a little sauce in bottom of 1 1/2 quart greased casserole. Alternate layers of cooked and drained artichokes hearts plus (optional sliced hard boiled eggs) and crab meat. Last layer sauce and sprinkle with Parmesan cheese. Can refrigerate casserole until ready to bake uncovered at 350 degrees for 30 minutes. Easy. Serve with rice.
We could not find frozen artichoke hearts so I used two cans of artichoke instead.  The recipe turned out fine.

Appetizer Meatballs In Sauce

Instructions for making these

meatballs into a main dish also follow.

2 pounds ground chuck or lean

ground beef

1/2 cup each fine dry bread crumbs

and milk

2 eggs

1/2 teaspoons salt

Your choice of sauce:

Sweet and Sour Sauce

Curry Sauce

Stroganoff Sauce

Teriyaki Sauce

Combine the meat, crumbs, milk,

eggs, and salt in a bowl. Mix lightly to

blend.

Shape the meat into balls about

the size of large marbles. Arrange on

shallow baking pans. Put into a 500'

oven for 4 to 5 minutes, or until lightly

browned. Remove and add to the pre-

pared sauce; include any pan juices.

Cool, then refrigerate until time to

serve.

Main-dish Meatballs Variation. Shape

the meat about the size of golf balls.

Bake on shallow pans in a 500" oven

for about 7 to 9 minutes. Remove and

add to the sauce.

 Makes about 3 dozen

Curry Sauce

1/4 cup butter or margarine

1 large onion, chopped

1 clove garlic, minced or mashed

2 tablespoons curry powder

1/4 cup flour

1 tablespoon cornstarch

2 teaspoons sugar

1/2 teaspoon salt

Dash of cayenne

2 cups regular-strength chicken

broth

1 cup whipping cream

Melt butter or margarine in a heavy

pan; add chopped onion and sauté

until limp. Stir in garlic and curry

powder; cook about I minute more.

Add flour, cornstarch, sugar, salt, and

cayenne; stir over low heat until

blended and bubbly.

Gradually stir in chicken broth

and whipping cream; cook over low

heat, stirring, until thickened. Makes

about 3 cups sauce.

Teriyaki Sauce

2 tablespoons cornstarch

1/2 cup soy sauce

1/4 cup sugar

1 clove garlic, minced or mashed

2 teaspoons minced fresh ginger, (or

1/2 teaspoon ground ginger)

1/4 cup dry white wine

2 cups regular-strength beef broth

In a pan, blend together the corn-

starch, soy sauce, sugar, garlic, and

fresh or ground ginger. Stir in wine,

and the beef broth. Cook, stir-

ring, until thickened. Makes about

2 1/2cups.

Stroganoff Sauce

1/4 cup butter or margarine

1 small onion, minced

1/4 cup all-purpose flour

2 1/4 cups regular-strength beef broth

1 cup sour cream

1/2 teaspoon dill weed

Salt and pepper

Heat butter or margarine in a heavy

pan; add onion and sauté until onion

is limp. Stir in flour and cook until

blended and bubbly. Slowly stir in

broth and cook, stirring, until

thickened.

Mix in sour cream, 1/2 teaspoon

dill weed, and salt and pepper to

taste. Do not let sauce boil after sour

cream has been added. (Reheat over

low heat, stirring constantly, just to

the boiling point.) Makes about 3 1/2 to

4 cups.

Sweet and Sour Sauce

2 cans (about 14 oz. each) pineapple

chunks, drained (reserve syrup)

1 1/4 cups regular-strength chicken broth

1/4 cup brown sugar

3/4 cup vinegar

1 tablespoon each soy sauce and catsup

1/4cup cornstarch

1 cup thinly sliced green onions

Combine pineapple syrup with

chicken broth, brown sugar, vinegar.

soy sauce, catsup, and cornstarch.

Cook, stirring, until thickened. At this

point, you can refrigerate the sauce as

much as a day ahead.

Shortly before you want to use

the sauce, heat it slowly, stirring until

bubbly. Add onions and

Cook I minute longer. Remove

from heat and add pineapple chunks.

Makes about2Vz cups liquid sauce

(plus vegetables and fruit).

We did this recipe nothing like it.  We made patties instead of meet balls. We got 12 patties. I used 2 pounds of pork.  I made the Teriyaki Sauce.  It was good but, I could not get it to thicken.  We had leftovers.  They were great.  I have included the other sauce recipes.  I have not tried the others yet.

Cream of asparagus soup

1 medium onion, chopped

1 garlic clove, minced

1 bunch asparagus cut up

2-1/2 cups chicken broth

1/8 Teaspoon crushed red pepper flakes

3 ounces cream cheese cubed

2 Tablespoon sour cream

1 Teaspoon dill weed

1/2 Teaspoon Nutmeg

In a large sauce pan coated with nonstick cooking

spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a

boil. Reduce heat; cover and simmer for 10 to fifteen

minutes or until asparagus is tender. Place a third

of mixture in a blender add cream cheese, sour

cream and dill. Cover; process until smooth. Return

to pan; cook over medium heat until heated

through. Sprinkle with nutmeg. yield: 4 servings.

If you want more of this soup double the recipe.  When there are four servings we never have leftovers.

Turkey chili

Pep time: About 15 minutes   Cook Time 45 Minutes

2 tablespoons salad oil

1 onion, chopped

1 clove garlic, minced or pressed

1 1/2 pounds turkey breast, skinned, boned,

and cut into bite-size chunks

1 small can (about 8 oz.) tomatoes, drained

and chopped

2 cans (about 15 oz. each) kidney beans,

drained

1 can (15 oz.) tomato sauce

2 tablespoons soy sauce

1/2 tablespoons chili powder

1/2 teaspoon each ground, cumin, dry sage

leaves, and dry thyme leaves

Garnishes (suggestions follow)

Place wok over medium-high heat; when wok

hot add oil. when oil is hot, add onion, garlic; stir-fry until onion is soft (about

4 minutes2. Remove From wok and set aside.

increase heat to high. Add half the turkey and

stir-fry until no longer pink in center; cut to test

(about two minutes). Remove from wok and set aside.

Repeat to cook remaining turkey.

Return all turkey and vegetables to wok. Then

add tomatoes, beans, tomato sauce, soy, chili

powder, cumin, sage, and thyme. Bring to a boil;

reduce heat, cover and simmer until chili is thick and

flavors are well blended (about 30 minutes; uncover

for last 5 minutes.

To serve ladle hot chili into bowls; offer garnishes

to individual servings. Makes 4

Garnishes: Lime wedges, sliced green onion, Shredded Jack cheese or cheddar cheese and chopped tomatoes

I think that we are going out for Valentines day dinner tonight.  I have to work on Valentines day.  Going to the Black Angus.  Haven't been there for a while.