Living 2 Eat |

Donna E. Godfrey tells me this recipe comes from the Charleston, South Carolina, Junior League.  She adds green sliced seedless grapes to this dish.

Whipped Cream Chicken Salad

2 cups diced cooked chicken
1 1/2 cups diced celery
2 Tbsp. chopped parsley
1 tsp. salt
1/2 tsp. ground pepper
1 cup mayonnaise
2 Tbsp. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds

In a large bowl toss the chicken with the celery, parsley, salt, and pepper.

Add the mayonnaise and the lemon juice and mix well.

Gently fold in whipped cream until it is well incorporated.

Refrigerate the salad for about an hour.

Before serving, sprinkle with the almonds.

Serves 4.

Another winner from Mrs. Donna E. Godfrey!

Paprika Chicken with Sour Cream Gravy

1/2 cup all purpose flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper
4 boneless chicken breast halves
1/4 cup butter or margarine
1 can (10-3/4 oz.) Campbell’s Cream of Chicken Soup, undiluted
1/4 cup sliced green onions
1 container (8 oz.) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

Heat butter in skillet over medium heat. Cook chicken 10 minutes or until browned.  Set chicken aside.

Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 minutes or until chicken is done. Stir in sour cream. 

Serves 4.

This recipe has been brought to me by one of the best cooks in America, Mrs. Donna E. Godfrey.

Southern Sweet Potato Chips

1 cup honey roasted peanuts

2 large sweet potatoes

10 tablespoons melted butter
salt

Preheat the oven to 475 degrees. Line 2 baking sheets with aluminum foil and grease well.

Peel the sweet potatoes and slice thinly. Set aside.

Process the peanuts in a food processor fitted with a metal blade until they are a fine powder. Place the powder on a plate.

Place the butter in a bowl and dip the potatoes into the butter until well coated. Dip the potatoes in the peanut powder and coat both sides. Arrange the slices in one layer on the prepared pans.

Bake for 12-18 minutes or until the potatoes are tender and lightly browned. Make sure not to overcook as they will burn easily. Drain on paper towels, sprinkle with salt, if desired, and serve warm.

Serving: 6

This is an ideal crust with a dark chocolate cream pie, Key lime, and coconut cream. It’s too sweet for fruit pies such as cherry cream cheese or a sweet lemon meringue, in my opinion.  It doesn’t work with baked pies like pumpkin, either.

Although this takes an hour, it is perfect for those on gluten free or diabetic diets.

Jan Norris

www.jannorris.com

Meringue Pie Crust

2 egg whites
1/4 teaspoon cream of tarter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup white sugar

In a large and very clean and dry bowl, beat egg whites, cream of tartar, and salt until soft peaks form.

Add vanilla, and slowly beat in sugar until very stiff and glossy.

Spread mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes.

Turn oven off, and leave meringue in oven for 1 hour. Cool.

This is a pastry pie crust and it has NO sugar.   Pie crusts should NOT have sugar.

Jan Norris

www.jannorris.com

The Best Pie Crust

3 c. flour

1/2 tsp. salt
1 1/4 c. Crisco (cold)

1 egg
1 T. vinegar
1/4 c. cold water

Mix flour and salt.

Cut in shortening until crumbly, and pieces of shortening are no larger than a pea.

Beat egg and mix with vinegar and water.

Pour the egg mixture into the flour mixture and mix until all the flour is absorbed.

Roll out thinly on a floured pastry board.

This will make two 2-crust or 4 single crust pies.

Jan says…

You want to know about that vinegar, I’ll bet. 

When flour is mixed with water, gluten is formed–protein strands that make bread so good. For quick breads, the mixture is only mixed until blended so it doesn’t have time to form much gluten. The vinegar is used in a pie crust recipe because the acid, together with the fat, keeps the gluten strands from getting too long. This makes for a really tender, flaky crust.

Foodie Denise Plunkett tells me that Sean Dean of Fort Myers, Florida introduced her to a delicious appetizer… “It is simple and everyone raves about it.”

Trust me on this, if Denise gives it her stamp of approval, you must try it!

Sausage Cheese Dip

1 pound sausage

1 - 8 oz. package cream cheese, softened

1 - 10 oz. can Rotel Tomatoes

Brown sausage and drain on paper towels.  While the sausage is still warm, add cream cheese and stir until melted.  Add Rotel tomatoes.  Serve with tortilla chips.

Incredible, fabulous and unbelievable are adjectives to describe this melt in your mouth dessert if you enjoy yams and cinnamon. The Praline Sauce is so delicious you’ll want to eat it by itself with a spoon.

Donna E. Godfrey

Sweet Potato Bread Pudding with Praline Sauce

1 (16 oz.) loaf French Bread, cut into squares
1 (15 oz.) can sweet potatoes, drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
1 (12 oz.) can evaporated milk
1 1/2 cups skim milk
2 large eggs
2 large egg whites
2 tbsp molasses
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla extract
Praline Sauce (recipe follows)

Preheat oven to 350 degrees.

Place French bread squares into a 2-quart oblong casserole dish coated with nonstick cooking spray.

In a mixing bowl, beat sweet potatoes, evaporated milk, milk, egg, egg whites, molasses, cinnamon, nutmeg, and vanilla.

Pour evenly over bread and press with hands to submerge bread in liquid mixture.

Bake 35 to 45 minutes or until pudding is set. Makes 10 to 12 servings

Praline Sauce

2 cups sugar
3 tbsp butter
1/2 tsp baking soda
1 cup buttermilk

In a very large pot (mixture foams up while cooking), cook sugar, margarine, baking soda, and buttermilk on medium heat, stirring frequently until sugar
is dissolved.

Mixture will foam, stir to beat down foaming. The color will begin to caramelize. Cook until a slight brown color, approximately 20 to 30 minutes.

The Pasta Diet and Your Health

1.. You walk pasta da bakery.

2.. You walka pasta da candy store.

3.. You walka pasta da Ice Cream shop.

4.. You walka pasta da table and fridge.

You will lose weight!