Tuesday, June 12, 2018

June 2018 Newsletter




JUNE 2018 Newsletter

FOOD FOR THOUGHT: 
Cleaning Cupboards & My Heart

Today while cleaning cupboards
With organized housewifely  art
I suddenly decided 
To clean the cupboards of my heart.
I threw out negative criticism
To the trash-pile - to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love..Paula 2003







Another Chicken Salad
Paula George Smith 

3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley

Combine all ingredients. Refrigerate for 1 hour before serving. 
Delicious for sandwiches or just with crackers. 

*************************
As printed: Cooking Club of America magazine Spring 2012
As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. 
In this hearty entree salad, which she makes for family and friends, 
Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs. 
And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs," 
she says. '

Chicken-Avocado-Egg Caesar Salad
Dressing:
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
Salad:
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing 
(about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy! 



***************************************************************
Fresh Broccoli Salad

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins or craisins (I prefer craisins)
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. 

******************************************************************************************************
GREEN GRAPE SALAD

Ingredients
4     pounds seedless green grapes
1     (8 ounce) package cream cheese
1     (8 ounce) container sour cream
½     cup white sugar
1     teaspoon vanilla extract
4     ounces chopped pecans
2     tablespoons brown sugar
Directions

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. 
Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, 
mix again and refrigerate until serving.
***********************************************************************************************
Lima Bean Salad: 

from Kay Burlingame

1 pound of cooked lima beans, 
1 small red onion, 
1 cup mayo, 
2 teaspoons grated white horseradish, 
1 teaspoon Worcestershire sauce, 
2 T. lemon juice, 
1/2 t. salt, 
dash of Tabasco sauce, 
1 teaspoon crumbled fresh rosemary, 
3 slices bacon, crisp-fried and crumbled. 
Mix all together and gently fold in and coat lima beans. 
Chill overnight (may use fresh or frozen beans) 8 servings

***************************************************************************************


SPINACH SALAD
Mary Green Leeth Nat'l Bank  circa 1980


2 packages (10 oz.) chopped spinach, thawed and drained well
1 cup grated cheddar cheese
5 boiled eggs, grated
1 medium onion grated
Combine above ingredients. Prepare dressing and add to spinach mixture. Chill
before serving.
Dressing:
1-1/4 cups Mayonnaise
2 teaspoons lemon juice
1 Tbsp. prepared horseradish
few drops of Tabasco
2 teaspoons vinegar

*************************************

Cherry Angel Food Cake 

INGREDIENTSNutrition

DIRECTIONS

  1. Place a rack in center of oven.
  2. Preheat oven to 325°F.
  3. Set aside an ungreased tube pan.
  4. Dump angel food cake mix in large mixing bowl.
  5. Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
  6. To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
  7. Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
  8. Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
  9. Pour batter into pan.smoothing top with rubber spatula.
  10. Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
  11. Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
  12. Remove from bottle and run a long knife around sides of cake.
  13. Invert onto cooling rack and then invert onto serving platter.
  14. Prepare cherry fluff frosting.
  15. Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
  16. Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
  17. Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, if using, or save to garnish. 
  18. Spread frosting over top and halfway down sides of angel food cake and serve 

Friday, June 1, 2018

Chicken Artichoke & Cheddar Melts

Chicken,Artichoke & Cheddar Melts
2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning)
1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped
3 Tbsp. mayonnaise (Duke's)
2 Tbsp. finely chopped red onion, or a little more to taste!
1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard)
8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted
8 slices sliced Sharp Cheddar cheese, cut diagonally.
Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture
evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches.
Tonight, I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes.



Monday, May 28, 2018

Mixed Greens & Marinated Onions...

A personal favorite & also favorite of  family & former customers ...

MARINATED ONIONS

    2 large Vidalia onions
    1 cup vegetable or canola oil
1 cup white vinegar
3 Tbsp. Sugar
1/2 tsp. Black pepper
1 tsp. Garlic powder
1/2 tsp. Parsley flakes
1/2 tsp. Dried oregano 


Slice onions 1/4 inch thick and separate into rings. Add remaining ingredients to a container, whisk to combine. Add onion rings & stir to coat with marinade. Cover & refrigerate 24 hours before serving. 



MIXED GREENS

Kale
Mustard
Turnip Greens
Collards

You decide...choice of 2 or 3 for about 2 lbs. of washed & chopped greens. 

4 slices bacon, cut in pieces
1/2 cup country ham seasoning pieces, chopped
1 med. onion, cut in strips

Add bacon, ham & onions to a large stockpot. Cook over medium heat until bacon is cooked through. Add 1 qt. Chicken broth & 2 cups water. 
Seasonings:
1 tsp. Kosher salt
1/2 tsp. Fresh ground pepper
1 tsp. Dry mustard
1 tsp. wasabi powder
1/2 tsp. Crushed red pepper
1 Tbsp. Dark brown sugar
Bring to boil, add greens & cook 30-40 minutes until greens are tender. 

    Thursday, May 3, 2018

    May 2018 Newsletter

    Food for Thought: 

    Thoughts of a loved one...

    Thought of you with love today, but that is nothing new. I thought about you yesterday, and days before that too. I think of you in silence, I often speak your name. All I have are memories and a picture in a frame. Your memory is a keepsake, with which I'll never part. I will always have you in my heart. Love you, Kiddo, God’s Speed, Robert! ❤️



    RECIPES:

    Made this last week & shared with my neighbor, different but very tasty! 

    Hearty Potato & Lentil Salad
    Publix Aprons 
    With my changes

    Ingredients

    Nonstick aluminum foil
    3 cups water
    1 lemon, for zest/juice 
    8 oz fresh asparagus, sliced
    24 oz baby (or fingerling) potatoes, sliced 
    2 teaspoons extra-virgin olive oil
    1/2 teaspoon kosher salt
    1/4 teaspoon pepper 
    1 cup sprouted lentils 
    1/4 bunch green onions, sliced thinly
    1/2 cup smoked sundried tomatoes  (I used sun dried tomato strips packed in olive oil, drained)
    1/2 cup fat-free feta cheese 
    4 oz baby arugula  (I used Arugula/Baby Spinach Mix)
    1 Hass avocado
    1/4 cup Greek-style ranch dressing ( I used Bolthouse Avocado Lime Yogurt dressing) 

    Steps

    1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to boil for lentils. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). 
    2. Slice asparagus and potatoes into bite-size pieces. Toss potatoes with oil, salt, and pepper. Arrange potatoes on baking sheet; roast 12 minutes.
    3. Add lentils to boiling water and cook 5 minutes. Remove lentils from heat; cover and let stand 5 minutes, then drain and rinse with cool water. 
    4. Add asparagus to baking sheet with potatoes and bake 12–14 more minutes or until potatoes are tender. Slice green onions. Place lentils, onions, tomatoes, lemon zest, juice, feta, and arugula in large bowl. Peel, pit, and slice avocado. 
    5. Stir potato mixture into bowl. Top salad with avocado and drizzle with dressing; serve.
    **********************************
    I have served these for company, very tasty! 

    BAKED FLOUNDER ROLL-UPS WITH LEMON, BUTTER  AND WHITE WINE SAUCE
    4 pieces flounder or orange roughy
    salt and pepper
    1 6-oz can white crab meat, drained
    1/4 cup breadcrumbs
    1 Tbsp.  fresh chopped parsley, plus more for garnish
    1 tsp butter, plus 1 tbsp butter
    1 Tbsp olive oil
    1 shallot, finely chopped
    juice of 1 lemon
    1 cup white wine
    Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tsp melted butter.
    Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.
    About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbsp butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.
    When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.
    *********************************


    .Directions

    Ad

    • Prep
      15 m
    • Cook
      55 m
    • Ready In
    1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
    2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
    3. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
    4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
    5. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
      *******************************
      Bella Braised Chicken
      The slow cooking keeps the vegetables firm and the chicken unbelievably moist. make it for a sunday supper, and pack any leftovers for lunch the next day.
      ingredients:
      1 tablespoon unsalted stick margarine
      2 onions, chopped
      2 celery stalks, diced
      1 carrot, diced
      2 garlic cloves, minced
      3 tablespoons all-purpose flour
      1/4 teaspoon freshly ground black pepper
      six 4-ounce skinless bone­less chicken breasts
      1 tablespoon olive oil
      one 14 1/2-ounce can diced tomatoes (no salt added)
      1 cup low-sodium chicken broth
      1/2 cup dry white wine
      2 tablespoons minced pars­ley, plus more for garnish
      1 teaspoon dried thyme leaves
      method:
      1. preheat the oven to 325º f.
      2. in a large nonstick skillet, melt the margarine. add the onions, celery, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. transfer the vegetables to a 3-quart dutch oven or casserole.
      3. in a gallon-size sealable plastic bag, combine the flour and pepper. add the chicken; shake to coat.
      4. in the same skillet, heat the oil. add the chicken and brown 2 minutes on each side. arrange the chicken on top of the vegetables. return the skillet to the heat; add the tomatoes, broth, wine, parsley and thyme. cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. bake, covered, until the chicken is cooked through and the vegetables are tender, about 1 hour. serve, sprinkled with additional minced parsley.
      per serving: 232 calories, 6 g total fat, 1 g saturated fat, 66 mg cholesterol, 121 mg sodium, 12 g total carbohydrate, 2 g dietary fiber, 29 g protein, 61 mg calcium.
      serving provides: 1 fruit/vegetable, 3 protein/milks, 1 fat.
      points per serving: 5.
      MAKES 6 SERVINGS

      *************************
      Wisteria’s Corn Pudding 
      Ingredients
      1 cup rice flour
      4 teaspoons baking powder
      1/2 cup granulated sugar
      2 teaspoons sea salt
      2 pounds fresh or frozen corn kernels (thawed if frozen)
      1/3 cup buttermilk
      11 tablespoons butter, melted
      2 eggs, beaten
      1 cup shredded Asiago cheese
      Instructions
      Heat oven to 325 degrees. Butter a 9-by-13-inch baking dish. 

      In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside.

      Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.

      Spoon batter into the prepared baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.

      ************************************

      I made this several years ago for a 50th wedding anniversary in Athens, had never heard of it before, but it is so easy & tasty! 

      Chilled Blueberry Soup

      4 cups frozen blueberries 
      1 cup orange juice 
      1/2 cup sugar 
      1/4 teaspoon ground cinnamon 
      1/8 teaspoon salt 
      1 tablespoon fresh lemon juice

      1 - 750 ml bottle of pink moscato chilled

      8 oz. carton of vanilla yogurt for serving

      Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 
      When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt.

    Wednesday, April 4, 2018

    April 2018 Newsletter

    April 2018 Newsletter

    FOOD FOR THOUGHT: 

    Years ago, I wrote the original version of this poem referencing Momma after her passing. 
    The past month & a half, things have been said, thoughts & emotions shared by Rick regarding Robert’s life & passing. 
    These are my words sharing some of those thoughts & emotions...sadly, we all have some regrets at the passing of a loved one, but Our Heavenly Father knows our hearts & knows just what we need to get us through in this life. 
    Placing our Faith in Him, letting Him speak to us, He gives memories to fill that void & anticipation of that reunion in heaven...He is Ultimate Giver of Love, Peace & Comfort. 

    UNAWARE YOU’D LEAVE SO SOON...revised


    The years flew swiftly by, and we didn’t take the time to grasp them within…

    Yet memories of days gone by, will always remain within my heart.
    Unaware you’d leave so soon, we should have spent those days more wisely.
    I held your hand, while taking unsure steps; falling down, I’d pick you up again.
    Rebellious days through childhood and youth, my love did not depart.
    Unaware you’d leave so soon, We would have spent the days more wisely.
    From Child to Teenager to Adult...you knew the love of family & friends...
    And cherished them, as each of us should, you carried that love within your heart.
    Unaware you’d leave so soon, we should have spent those years more wisely.
    I had no idea that evening  you left...it would be the last time I’d see you...
    I’ll miss your voice, I’ll miss your smile...but most of all, I’ll miss you...
    Unaware you’d leave so soon, we should have spent each day more wisely.
    You made me proud to be your dad...that you were honest & true. 
    I’ll see you later, Buddy, & know that I have & will always love you.
    Unaware you’d leave so soon, we would spend each time more wisely. 
    I know it was time for you to leave, God needed to take you home...
    I’ll anticipate our reunion, together  over Heaven we will roam...
    Unaware you’d leave so soon, we’ll spend eternity more wisely. 

    RECIPES: 

    Martha Meinsen Scott The recipe: CHEESY BAKED BRUSSELS SPROUTS

    10 oz. bacon

    2 T. butter

    2 pounds Brussels Sprouts (halved and stems clipped)

    salt and pepper

    5 cloves garlic, minced

    1 1/2 c. cream

    1 1/2 t. cornstarch mixed with 1 T. water

    1/4 c. grated Parmesan cheese

    Heat oven to 375

    Cut bacon into cubes. Fry bacon until crisp, drain (put on paper towel lined plate). Keep 1 to 2 T. bacon fat in fry pan, add butter and melt. Add Brussels sprouts and salt and pep. Cook 6 minutes. Add garlic. Pour in cream, reduce heat to low and simmer 6 minutes. Add cornstarch. Add bacon, mix. Top with cheese. Stir. Bake 15 minutes.

    NOTE: The original recipe also had a 1/4 c. of shredded Mozzarella (I didn't have any so I omitted).

    I made only a half a recipe -- it is just the two of us and we licked our plates! Be sure that you use a skillet that can go into the oven.

    **********************

    Linguine Alle Vongole for two

    1 package Buitoni Linguine
    1 Tbsp. Extra virgin olive oil
    1/4 cup salted butter 
    1 Tbsp. Minced garlic
    1/4 tsp. Crushed red pepper
    1/2 cup white wine
    2 cans Bar Harbor chopped clams (drain, reserving clams for adding at the end) 

    1/2 cup fresh chopped cilantro 
    2 Tbsp. Fresh grated Parmesan 
    Fresh cracked black pepper

    In medium skillet, over medium heat...add olive oil & butter. When melted, add garlic & crushed red pepper, cook 2 minutes. Add wine & Clam Juice, cook 5 minutes to reduce. 
    Cook pasta in boiling water for 1-1/2 minutes. 
    Add to sauce in skillet, add clams & cilantro. Toss to combine & heat through. 
    Divide on 2 plates, garnish with 1 Tbsp. Parmesan & fresh cracked black pepper. 
    Enjoy! 

    ******************


     Apple Dumplin's
    adapted by Paula George
    These remind me of the ones served by Wendy's YEARS ago!
    2 to 2 1/2   cup plain flour
    2 teaspoons baking powder
    1 teaspoon salt
    3/4 cup shortening
    1/2 cup milk
    6 Granny Smith or other cooking apples, cored, peeled
    sugar, approximately 1/2 cup, for sprinkling apples
    cinnamon
    nutmeg
    butter, cut in small pieces.
    Syrup:2 cups sugar
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2 cups hot water
    1/4 cup margarine melted
    heavy cream or ice cream, optional
    PREPARATION:Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 8-inch squares. Place 1 cored, peeled apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling of cinnamon and nutmeg to taste;dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg,2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.Bake at 375° for 35 to 45 minutes, or until golden brown.Serve hot with cream or ice cream. Makes about 1/2 dozen apple dumplings.
    p.s. I bake mine in a cast iron skillet


    *****************

    Pork Carnitas Quesadillas

    Aldi’s

    Serve with black beans and spanish rice.
    Directions:
    1. Cut pork loin into three pieces and place in a slow cooker.
    2. Add taco seasoning, red onion, garlic, salsa, chicken broth and jalapeño slices. Cook on low for 8 hours (or 4 hours on high).
    3. Shred pork and return to slow cooker. Lower setting to warm until ready to serve.
    4. Preheat a quesadilla maker or nonstick skillet over medium heat. Add a tortilla, top with pork, cheese and a second tortilla. Cook on both sides until cheese melts.
    5. To serve, slice into wedges. Top with sour cream.
      Recipe Courtesy of Chef Alyssa, 
      ALDI Test Kitchen


      Sunday, March 4, 2018

      March 2018 Newsletter


      FOOD For THOUGHT:

      Be An Instrument of His Love...

      If the days we live, never experienced rain, sadly there would never be a rainbow... Trials come into our lives carrying the potential for triumph...
      So when the road gets rocky, look on High,
      And await a time of blessing to be brought to and through you.

      Be an instrument of Love...giving support to those with trials...
      Be a blessing to those you come in contact with each day,
      Having learned from the rain in your own life...
      For without the rain, there would be no rainbows.

      All the answers are found on High...
      The Maker of the Rain & Rainbows awaits...
      The Giver of the Blessings & Triumphs...
      Exercising our Faith...Be an Instrument of His Love...
      Seeking the Blessings, Triumphs & Rainbows.

      Paula Smith February 2018




      RECIPES:

      Butter Baked Fish
      1 lb. boneless fish fillets ( I used Corvina )
      1/2 cup butter
      Breading Mixture, combine: 
      2/3 cups crushed crackers (I used Ritz & Club crackers)
      1/2 tsp. Dried Oregano
      1/2 tsp. Dried basil
      1/4 tsp. Garlic powder
      1/2 tsp. Kosher salt
      1/2 tsp. Fresh ground pepper
      1/4 cup shredded cheddar cheese
      Melt butter in 13x9 pan. Preheat oven to 350.
      Dip fish fillets in melted butter on both sides & then Cracker mixture on both sides. Lay in 13x9 baking dish. Bake 25-30 minutes until flaky & cooked through.
      ******************************************************

      Three Tomatoes Trattoria

      Williston, VT
      Servings: 4-6 people

      1 lb. Penne Pasta (I use linguine or linguine fini)
      2 - 3 boneless chicken breasts or 8 b/s chicken thighs, large dice
      1 tabl. garlic, minced
      2 tabl. olive oil
      10 cremini mushrooms, sliced
      1 cup peas
      2 cups artichoke hearts, quartered and strained
      1-1/2 cup Marsala wine
      2 tabl. butter
      1 tabl. parsley, chopped

      Cook pasta according to directions. Strain through colander and reserve 1/2 cup pasta water.

      Heat large saute pan. Add olive oil and saute garlic. Add chicken and cook 4 to 5 minutes. Add mushrooms and saute with chicken. Season with salt. Turn off heat and add Marsala wine. Turn heat back on slowly to avoid flaming. Reduce wine for one minute and then add peas, artichokes and butter. Add cooked pasta and toss evenly until coated. Add some of the pasta water if the sauce is too dry. Finish with parsley and adjust seasoning with salt. 

      Paula  My notes, I used a bit more Marsala and used 1 cup of chicken stock in lieu of the pasta water. I also added a pinch of Herbs De Provence

      per Donna: The "sauce" in the restaurant version was just a little darker...I used sweet Marsala....it was still fabulous though!!!! I used canned artichoke hearts, however, frozen would work too. I used frozen petite peas right out of the freezer. I also finished it with freshly grated parm.

      ***************************************************************
      shared by Nancy
      Roasted Garlic, Herb and Cheese Quick Bread

      Makes 1 loaf

      INGREDIENTS

      2 whole heads garlic 1 to 2 tablespoons olive oil ½ teaspoon each kosher salt and black pepper for the garlic 2 ¼ cups all-purpose flour 2 teaspoons Clabber Girl baking powder ½ teaspoon Clabber Girl baking soda 2 tablespoons minced fresh thyme leaves 2 tablespoons minced fresh rosemary leaves 1 teaspoon kosher salt 2eggs 1 ¼ cups buttermilk 5 ounces shredded Gruyere cheese 2 ounces shredded Asiago cheese

      DIRECTIONS

      Heat oven to 350 degrees. Trim about ¼ inch from the top of the garlic bulbs and place each one stem-side down on a separate 6-inch square of aluminum foil.
      Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around each bulb; bunch together to seal. Place directly on an oven rack and roast for 40 to 50minutes or until garlic bulbs are tender and golden brown. Let cool slightly, then squeeze cloves gently from the skins. Place in bowl and set aside. (Note: This can be done 1 to 2 days in advance.) Lightly spray the inside of a 9-by-5-inch loaf pan with nonstick spray.

      In a large bowl, combine allpurpose flour, baking powder, baking soda, fresh herbs and salt.
      In a separate bowl, whisk together the eggs and buttermilk. Form a well in the middle of the dry ingredients, pour in the wet ingredients and mix until just combined. Gently fold in the cheeses and roasted garlic cloves. Pour the batter into the prepared bread pan and bake for 45 to 50 minutes, or until a toothpick inserted in the bread comes out clean.

      — Chef Brittany Molinder, reprinted with permission from Clabber Girl Corp., www.clabbergirl.com
      ************************************************
      SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
      The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!


      YIELD: 4 SERVINGS
      PREP TIME: 10 MINUTES
      COOK TIME: 8 HOURS 5 MINUTES
      TOTAL TIME: 8 HOURS 15 MINUTES
      INGREDIENTS:

      8 bone-in, skin-on chicken thighs
      16 ounces baby red potatoes, halved
      16 ounces baby carrots
      16 ounces green beans, trimmed
      2 tablespoons chopped fresh parsley leaves
      FOR THE SAUCE

      1/2 cup reduced sodium soy sauce
      1/2 cup honey
      1/4 cup ketchup
      2 cloves garlic, minced
      1 teaspoon dried basil
      1/2 teaspoon dried oregano
      1/4 teaspoon crushed red pepper flakes
      1/4 teaspoon ground black pepper
      DIRECTIONS:

      In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
      Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
      OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
      Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

      **********************************************************

      Warm Banana Pudding
      Paula George

      6 Bananas sliced thin
      1 box Vanilla wafers
      Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
      warm.
      PUDDING:
      Ingredients:
      3 cups milk
      1/4 - 1/3 cup cornstarch
      1/2 cup sugar
      1/4 teaspoon salt
      1 1/2 teaspoons vanilla extract
      2 Tbsp. butter
      Preparation:
      Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
      stir in remaining 1/3 cup milk. Whisk, adding to scalded milk and cook over
      low heat, stirring constantly, until thickened and smooth.
      Continue cooking vanilla pudding for about 5 minutes to thoroughly
      cook cornstarch. Cool vanilla pudding slightly;
      stir in vanilla & butter; pour over bananas & vanilla wafers.
      Vanilla pudding recipe serves 6.