Posted by Grandma Jeanne on February 15, 2010
6 chicken breasts
1 cup sliced mushrooms
Butter for browning
Salt to taste
1 can artichoke hearts, cut in half or fourths
Sauce:
1/2 cup chicken broth
1/2 cup cream
1 cup chardonnay wine
Basil
Oregano
Slivered almonds, toasted
Brown chicken in butter and put in casserole dish.
Salt to taste.
Saute mushrooms, and add the chicken.
Distribute artichoke hearts on chicken.
Prepare sauce by combining chicken broth, cream, and wine.
Add a pinch or more of oregano and basil.
Add sauce to chicken.
Bake covered at 350 degrees for one hour.
Sprinkle with almonds and serve with rice.
Posted by Grandma Jeanne on February 12, 2010
An easy, very moist cake.
1 box cake mix
1 can pie filling
1 stick melted butter
Mix ingredients together in a greased rectangular cake pan.
Bake according to cake package directions.
Servings: 8 | Prep Time: 10 minutes
Posted by Grandma Jeanne on February 7, 2010
2 pounds asparagus
8 ounce can mandarin oranges, drained, juices reserved
1 tablespoon reserved mandarin orange juice
1/4 cup extra-virgin olive oil
1 cup crumbled blue cheese
Salt
Directions
Snap off the tough part of the asparagus.
Leave the asparagus as whole pieces.
Wash.
Microwave the asparagus with a little water for 6 minutes or until crisp tender.
Fill a large bowl with ice water and set aside.
Whisk together the mandarin orange juice and olive oil.
Drain the asparagus and plunge into the ice bath for 1 minute. Set aside.
Toss the asparagus, blue cheese, and mandarin oranges together.
Drizzle the mixture of mandarin orange juice and olive oil over the salad.
Toss gently and sprinkle with salt to taste.
Posted by Grandma Jeanne on January 11, 2010
My husband made this for dinner last night. It was easy, but it tasted so good…
Ingredients:
1 pound extra large shrimp – we used fresh but frozen will also work
2 tablespoons olive oil
2 tablespoons dry vermouth or white wine (we used vermouth)
2 cloves minced garlic
Salt
Pepper
Place shrimp in a plastic bag and place in a deep bowl.
Marinade: combine oil, vermouth, garlic, salt, and pepper in a small bowl. Pour over the shrimp in the bag. Close bag.
Marinade shrimp in the refrigerator for 2 to 8 hours. Drain shrimp, saving marinade.
Arrange shrimp on the unheated rack of a broiler pan.
Brush shrimp with marinade.
Broil 4 to 6 inches from the heat for about 5 minutes or until the shrimp turn pink. Turn shrimp over once.
Serves two hungry people!
340 calories
Posted by Grandma Jeanne on December 21, 2009
3 sticks of real butter – softened
8 oz. pkg cream cheese – softened
3 cups of sugar
Dash of salt
1 tsp. vanilla
6 eggs
3 cups cake flour or all-purpose flour
Cream butter, cream cheese and sugar until fluffy.
Add dash of salt and vanilla and cream again.
Add eggs, 1 at a time and beat well after each.
Add flour 1 cup at a time and beat well.
Pour in grease/floured tube pan.
Put in COLD OVEN and turn on to 325 F.
Bake approximately 1 hr and 30 min.
Servings: 15 | Prep Time: 20 min.
