Fall must be approaching if.....
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Fall must be approaching if.....
| Tue, 09-30-2003 - 6:44pm |
Our array of items from our montlhy gatherings switched from light foods with a beautiful fruit tray, and lots of salads,
to today's luncheon.
I thought I'd change things up a bit and make my quiche casserole (you know..comfort food), my other friends must've thought along the same lines...in walked a quiche, a southern chicken casserole lasagnaish dish with pecans on top (delish), a pasta dish with lots of cheese, another pasta dish with cheese-prawns-italian sausage (Emeril dish), spinach cheesey quichey squares, hot artichoke dip with cheese and warm bread, and ....scones.
For dessert, someone brought a big birthday cake, an apple crisp and of course to go with our cheese theme, cheesecake.
We said next month we'll probably all bring green salads :o).
Deb

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Sounds yummy!!!!!!!!
Sassy
Miss P
I loved your post. I made my first meal in over a week today and I've got to tell you I seriously thought of making mashed potatoes with cream gravy to go with the chicken tenders but decided I'd stick with the summer squash and tossed salad as a last harah! to summmer.
Margie
You Were Born An Original... Don't Die A Copy
Well your choice was a much healthier one, summer squash yummy. Eric's been "digging in" to the fall meal I made to last a week, he's eating it too fast !! I may have to cook again (roasted chicken and veggies).
Hugggs to you Margie.
Deb
This went with the warm baked bread:
Baked Artichoke Dip
PREP: 9 minutes COOK: 20 minutes
1 (14 oz.) can artichoke hearts or hearts of palm, drained and chopped
1 cup grated Parmesan Cheese
3/4 cup mayonnaise
1 clove garlic, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole. Bake uncovered, at 350º for 20 minutes or until bubbly. Serve with melba toast rounds. Yield 2 cups.
She also made this:
Chicken Lasagna Florentine
PREP: 1 hour COOK: 1 hour
6 dried lasagna noodles
1 (10 oz.) pkg frozen chopped spinach, thawed
2 cups chopped cooked chicken*
2 cups (8 oz.) shredded Cheddar cheese
1/3 cup finely chopped onion
1/4 tsp. Ground nutmeg
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 3/4 oz) can cream of mushroom soup, undiluted
1 (8 oz.) carton sour cream
1 (4.5 oz) jar sliced mushrooms, drained
1/3 cup mayonnaise
1 cup (4 oz) freshly grated Parmesan cheese
Butter Pecan Topping
Cook noodles according to package directions; drain and set aside.
Drain spinach well, pressing between layers of paper towels. Combine spinach, chopped chicken, and next 11 ingredients in a large bowl; stir well.
Arrange 3 noodles in a greased 11x7 inch baking dish. Spread half of chicken mixture over noodles. Repeat with remaining noodles and chicken mixture. Sprinkle with Parmesan and chicken mixture and Butter Pecan Topping.
Cover and bake at 350º for 55 to 60 mins.
* I use 3-4 boneless skinless chicken breasts, in pan with about 1 tbsp. Olive oil, 2 minced garlic cloves, little salt & pepper, and broil for about 5-7 mins. on each side or until golden brown. Then I chop them into bite size pieces to be used in this recipe.
Lori
Lori
D....
Rhonda
~~Rhonda~~
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~~Rhonda~~
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