I am looking forward to warmer weather. Where is spring?
Here is a recipe from Jamie Valocchi of Mesa, AZ, which should warm you.
Yield: 2 casseroles (4 servings each)
1 Tbsp. garlic powder
1-1/2 lbs. boneless, skinless chicken breast
16 uncooked manicotti shells
2 jars (26 oz. each) spaghetti sauce, divided
1 lb. bulk Italian sausage, cooked and drained
1/2 lb. fresh mushroom, sliced
4 cups (16 oz.) shredded part-skim mozzarella cheese
2/3 cups water
Rub garlic powder over chicken; cut into 1-inch strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13″ x 9″ x 2″ baking dishes. Place eight manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65-70 minutes, or until chicken juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to 1 month. To use: Thaw casserole in refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
Note: You may substitute black olives for mushrooms or use sliced veal for chicken.
The following recipe is from Sharon Crider of St. Robert, MO.
Butter Pecan Cookies
3/4 cup butter, softened
1 pkg. (3.4 oz.) instant butterscotch pudding mix
1-1/4 cups all-purpose flour
1/2 cup chopped pecans
In a small mixing bowl, cream butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-inch balls. Place 2 inches apart on greased baking sheets; flatten to 1/2-inch. with greased glass. Bake at 375 degrees for 10-13 minutes, or until light golden brown. Remove to wire racks.
Yield: 2 dozen.
Those cookies are so yummy, I double the batch.
This last word from St. Augustine: “The beauty of the earth, the beauty of the sky, the order of the stars, the sun, the moon…their very loveliness is their confession of God.”
Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]
Until next time,