I'm taking advantage of these winter days to get some much needed projects done inside the house - like cleaning out our master closet - and if you knew how it looked before you'd be amazed at the finished product. Why do we have so much stuff? Being married a long time is an excuse but probably not a real good one! I think there's a big garage sale coming up this spring. And the garage is my next huge cleaning "experience," followed by organizing our roll-top desk.
There's been a few good recipes we've tried lately that I feature in the column today. Right now I am roasting a turkey. We bought several before Thanksgiving when the price per pound was very low. Some things in our freezers need to be checked for dates, at last ANOTHER project may be unfolding.
▪ One (4 ounce) can chopped green chilies
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▪ 1/2 pound sausage (browned and drained)
▪ 2 cups medium cheddar cheese-grated
▪ 3 eggs well beaten
▪ 1 1/2 cups whole milk
▪ 3/4 cup biscuit mix
▪ Hot salsa
1. Spray a 9-inch pie pan with Pam. Sprinkle the green chilies in the pie pan, then the cooked sausage and cheddar cheese.
2. In a separate bowl, mix together the eggs, milk and biscuit mix.
3. Pour over the chilies, sausage and cheese.
4. Bake in a preheated oven at 350 degrees for 30 minutes.
5. Serve with salsa on top of each slice. You might also like this served with guacamole and a small scoop of sour cream.
Dee Dee's Chicken and Rice
This takes about 2-3 hours in the oven, a perfect recipe that allowed me work on a cleaning project while this was baking...and I didn't have to worry about what's for dinner!
▪ 1/2 cup butter (1 stick) melted
▪ 1 can onion soup
▪ 2 cups UNCOOKED INSTANT rice
▪ 1 cup bottled or filtered water
▪ 4 skinless, boneless chicken breasts
▪ 1 can cream of golden mushroom soup (however I have used cream of chicken, or cream of celery-just experiment)
1. Preheat oven to 275 degrees.
2. Mix onion soup, water and rice in a casserole dish (or 9x13).
3. Place chicken breasts on rice and cover with cream of golden mushroom soup (or other soup of your choice).
4. Cover with lid or foil and cook in low temperature oven for 2-3 hours.
I check it at 2 hours to see if chicken is tender and rice cooked through.
Serve this with a small salad, it's good.
Sometimes we get hungry for a cobbler that isn't too tedious to make and this one is really good.
▪ 1 cup sugar (I prefer fine granulated sugar, but not necessary)
▪ 1 cup all-purpose flour
▪ 2 teaspoons baking powder
▪ 1/2 teaspoon salt
▪ 1/2 cup whole milk
▪ 4 Tablespoons butter
▪ One (number 1) can cherries (NOT cherry pie filling)
▪ 1/2 cup sugar
1. Mix first 5 ingredients into a batter. Melt butter in baking dish. (I used an 8x8 baking dish.)
2. In a separate pot, heat cherries and 1/2 cup sugar until sugar is dissolved (fine sugar dissolves faster).
3. Pour the batter into melted butter.
4. Pour hot cherries gently over the batter.
5. Bake 35 to 40 minutes at 350 degrees.
Of course my grandkids would be the first ones to suggest that a scoop of vanilla ice cream really sets off this dessert in the right direction.
▪ Next week, it's on to more projects, and a new recipe I'm looking forward to trying. If it turns out delicious I will be sharing it. Have another good week in Parker County. This is a great time to order seeds and check out garden specials at your favorite nurseries.