---- — Hello everybody! Today as I write this column, it is the first day of spring. It sure can’t come any sooner to please all of us.
I have been recognized by readers of the column at different places around town, so I guess I can’t deny that the picture bears some resemblance to me. It is almost like being a mini-celebrity, but only in Mt. Vernon. It is enjoyable to hear your comments. Many have commented on the fact that the recipes call for ingredients that are common and not too expensive.
This week, while getting ready for school, I was trying to get crock pot pizza made so supper would be ready and waiting. I didn’t have time to finish it, so I asked my husband to finish it for me.
I informed him that I had everything set and all he had to do was finish the layers. I should have known better, but I was pressed for time. The husband cannot boil water and he doesn’t know his way around the kitchen except to sit in it and have his meal served to him.
After I left, he finished the layers, but decided on his own that I must have forgotten to set the slow cooker. He set it from warm to low cook. Needless to say, it was slightly crunchy. I tease him a lot about his inability to cook and tell him that if I die, he better remarry in a week or two or he will starve to death!
We both enjoyed the Farrington dinner and auction. Last Saturday, my daughter and I set up a booth for the home show at Flora for Bullard’s Farm Market and Bakery. We had a good time displaying some of the products carried at the store. You know you are in your home town when people call you by your maiden name. Some of the attendees I hadn’t seen for more than 30 years. I was shocked and surprised that they recognized me. One guy recognized me and I didn’t know him until he told me who he was; he changed so much. Many asked how Dad was doing and many of them had worked with him for years. It was touching to see how many people were thinking of him.
I first tried this recipe at a Donoho Prairie get together. If you ever get a chance to go to one of their suppers, you are in for a treat. Those women can really cook!
1 can whole kernel corn, drained
1 can creamed corn
1 boy Jiffy corn muffin mix
1 cup sour cream
1 stick of butter or margarine, melted
2 eggs, beaten
Mix all together. Bake at 400 degrees for one hour in a greased casserole dish.
I haven’t tried this recipe, but I have tasted something similar and I am planning on trying it this week.
Chicken and Dressing Casserole
6 to 8 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 cup sour cream
1 small bag Pepperidge Farm herb dressing
1/2 cup melted margarine
Preheat oven to 350 degrees. Cook chicken breasts in water until tender, about an hour. Cool. Remove meat from pan and tear into small pieces. Reserve broth. Butter a large casserole dish and place chicken in dish. Mix soup and sour cream and pour over chicken pieces. Top with dry dressing. Drizzle with margarine. Gently pour chicken broth over all. Make sure dressing is completely wet. Bake for one hour.
This is my recipe for Banana Bread
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
2/3 cup sugar
1 cup mashed bananas
Sift flour, baking powder, salt and baking soda in a bowl. Put shortening and sugar in another bowl and cream until light an fluffy. Add eggs and beat. Add 1/4 of the flour mixture at a time and beat after each addition. Add bananas and mix until smooth. Pour into a greased loaf pan and bake at 350 degrees for about 60 minutes.
I will leave you with this thought: Sometimes the road less traveled is less traveled for a reason.