It is hard to believe, but the year is half over. June has been quite a busy month for my family.
We are looking forward to our annual 4th of July celebration at the pool. I know how quickly the rest of the summer goes by after the fourth. Before you know it, school time is just around the corner.
I read some interesting facts about the month of July this year. July will have five Fridays, five Saturdays and five Sundays. This happens once every 823 years.
This year also has some unusual dates:
•1/1/11
•1/11/11
•11/1/11
•11/11/11
Numbers have always fascinated me.
Math was not my favorite subject when I was younger, but it was my favorite subject to teach. I always enjoyed puzzles with my students.
Very seldom would a student tell me that math was their favorite subject. Puzzles would at least pique their interest for a few minutes.
Try this:Take the last two digits of the year in which you were born.
Now add the age you will be this year.
The results will be 111 for everyone born before 2000.
My husband has been at home recuperating from knee surgery. I have been trying some new dishes but also preparing some foods that have been favorites in the past.
Hope you enjoy today’s recipes – some new and some old stand-bys.
Thanks for reading.
CHICKEN AND CORNBREAD DRESSING
1 box Jiffy corn bread mix, prepared according to package directions
1 package Jalapeno corn bread mix, prepared according to package directions
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
6 chicken breasts, cooked and cut into long strips
5-6 cups chicken broth
1 tablespoon sage
1 teaspoon Cavender’s Greek seasoning
2 eggs
Preheat oven to 350 degrees.
Crumble prepared cornbread into a large bowl.
Pour chicken broth over cornbread; add soups, onion, celery and green pepper.
Add eggs, sage and Greek seasoning; mix well.
Stir in chicken to combine. Mixture will be a little soupy. Pour into a greased casserole dish, and bake for 1 hour or until browned on top.
CHICKEN SPECTACULAR
3 cups cooked, diced chicken
1 box Uncle Ben’s white and wild rice, prepared according to package directions
2 (16 ounces) cans French-style green beans, drained
1 medium onion, chopped
1 cup mayonnaise
1 can cream of celery soup
1 small can sliced water chestnuts
Salt and pepper to taste
1 stack Ritz crackers, crushed and mixed with 1 stick of melted butter
Spray a 9-x-12-inch casserole dish with Pam.
Layer the green beans and then the rice.
Mix the chicken, soup, mayonnaise, onion, water chestnuts and salt and pepper to taste. Layer on top of the casserole and spread evenly.
Top with Ritz cracker mixture and bake at 350 degrees for 30-45 minutes.
HAM MUSHROOM QUICHE
1 9-inch unbaked pie crust
1 cup cubed ham
1 cup grated cheddar cheese
1 (3 ounces) can sliced mushrooms, drained
1 can cream of mushroom soup
½ cup milk
3 eggs, beaten
½ teaspoon seasoning salt
Partially bake pie crust for 5 minutes at 350 degrees.
Put ham, cheese and sliced mushrooms into crust and spread evenly to cover the crust.
Mix together soup, milk, eggs and salt. Pour over the top.
Bake for 45 minutes at 350 degrees or until a knife inserted near the center comes out clean.
Let set 15 minutes before slicing to serve.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
