April 13, 2007


So, I've made two of the yummiest recipes ever the last few nights. Wanna try 'em? Here they are - they're super simple and sooooo delish! They are both from the "Southern Living Our Readers Top-Rated Recipes."

If any of you try them, let me know.

This weekend we will be having Sirloin Burgers with Gorgonzola and a Meditteranean Slaw and "Philly Firecrackers!" Whoo hoo!!! Anyone want to join us?

Chicken-and-Wild Rice Casserole

You'll need:
1 (6.2 oz) package fast-cooking long-grain and wild rice mix
2 (10.5 oz) cans ready-to-serve low-sodium chicken broth
1 (8 oz) package sliced fresh mushrooms
3 cups chopped cooked chicken (I seasoned them with poultry seasoning)
2/3 cup Italian dressing
1 (8 oz) container sour cream

* Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last five minutes.
* Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.
* Bake at 325 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes.

Yield: 6 servings

Ham, Swiss and Asparagus Sandwiches

You'll need:
3/4 pound fresh asparagus
3 tablespoons light butter or margarine, softened
1 small garlic clove, minced
4 (6 inch) French bread loaves, split
3 tablespoons light mayonnaise
8 baked glazed ham slices (I used fresh-sliced deli ham)
4 Swiss cheese slices
Green Leaf lettuce
3 plum tomatoes, sliced

* Snap off tough ends of asparagus. Cook in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and chill.
* Stir together butter and garlic.
* Spread butter mixture evenly over bottom halves of bread. Spread mayonnaise evenly over top halves of bread. Layer bottom halves evenly with ham; asparagus, and cheese; place on baking sheet. (I also broiled top halves of bread with extra swiss cheese on them)
* Broil 2 inches from heat 1 minute or just until cheese melts. Top evenly with lettuce, tomato, and top halves of bread.

Yield: 4 servings

1 comment:

Anna Childress said...

You bet! Anna and I will be right over. :o)