Sunday, March 3, 2013

Chicken Tetrazzini

Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3 cups grated Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained

Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, & broth. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Add to baking dish, sprinkle with remaining Parmesan. Bake until browned, about 30 minutes. Let stand 10 minutes before serving.

Pistachio/Watergate Salad

Now mind you... this used to be called Sea Foam Salad, Watergate Salad or Pistachio Salad. My mom called it Pistachio Salad :) My grandma would tell you it was Watergate! And she'd get adventurous at times and use the multi colored marshmallows. But Ill tell you as a kid... I didn't like the multi colored ones. Call me crazy... but I didn't care for the flavor it gave the salad. 

  • 1 20 oz. can of crushed pineapple in juice (undrained)
  • 1 box (4-serving) of jello brand  instant pistachio pudding
  • 1 cup miniature marshmallows
  • 1 container of thawed Cool whip (or in my case homemade whipping cream
  • 1/2 cup chopped walnuts 
Mix dry pudding mix, pineapple, marshmallows and walnuts in until well blended. add the cool whip. stir until well blended. Cover and put the fridge for about an hour before serving. I get excited and eat some when I first make it, but the marshmallows get soft and fluffy if you let it sit in the fridge first. 

Deviled Eggs

6 hard cooked eggs pealed cut in half yolks scooped out in separate bowl.
1/4 c. miracle whip
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
1/4 tsp minced shallot
dash of pepper

Mash yolks with mayo. Add remaining ingredients and stir well. Fill egg whites with the yolk mixture and garnish with paprika. Ummmmmmmmm mmmmmmmmmmmmmmmmm

Swiss Vegetable Medley

MMMMmmmm my mom used to always have a vegetable on the table with dinner and although I didn't have to clear my plate I had to at least try them. I've found.. that as I have gotten older my taste buds have changed... and my love for vegetables has taken root! ;)

1 16 ounce bag frozen broccoli, carrots and cauliflower combination, thawed and drained.
1 10 3/4 ounce can condensed cream of mushroom soup
1 c. shredded swiss cheese
1/3 c. sour cream
1/4 tsp black pepper
1 4 ounce jar pimento drained
1 3 ounce can durkee french fried onions.

Combine soup, vegetables  1/2 cup cheese sour cream pepper pimento and 1/2 can of friend onions. Pour into a 1qt casserole dish. Bake covered at 350* for 30 minuets. Top with remaining cheese and fried onions. Bake uncovered for 5-10 minutes longer.