all things food

I know I mentioned last week that I had lots of entertaining on my agenda. I thought I would come back and fill you in on some of what I made, bought and ate.

Last Wednesday I had some ladies over and to start we had appetizers. One was this Sweet Bacon and Pear pizza. I made it a few months back and got rave reviews, and the same goes for this time. You cannot go wrong with this appetizer. I also made my super easy stuffed mushrooms. Button mushrooms filled with Boursin Cheese, sprinkled with bread crumbs and then baked until the mushrooms release their juices. Tasty!
I made an oldie but goodie for dinner: Cumberland Chicken Casserole. This one came from my good friend Mary Jo, the email it is printed out on was dated 1997 if that tells you anything.

Cumberland Chicken Casserole

4 boneless, skinless chicken breasts, chopped and cooked

¾ cup of celery

2 cups plain bread croutons

3 cups shredded swiss cheese

1 small can of mushrooms, sliced (two if you like them)

1 cup chopped green onion

3 cups of mayo

¾ cup of milk

1 tsp. Salt

1/8 tsp. Pepper

pinch of tarragon

1 can dried onions

Preheat oven to 350, cook for 45 minutes to 1 hour.

Mix all ingredients together in a bowl except for dried onion, spread mixture in 11 x 13 pan, top with dried onions.

I also made a simple salad called Birdseed Salad from a cookbook a friend sent me from Salt Lake City. Delish!
For dessert I made this Pudding Dessert which is so sinful with the Lorna Doones. You must try it. Oh, how could I forget the cocktail?! It was easy, refreshing and delicious. I will definitely make it again.

Friday's and Saturday's gatherings incorporated a lot more pre-made, store prepared food. There are good things out there! For instance, the Walmart bakery pretty much rocks! We had one specialty cake that was white chocolate with layers of fudge that was wonderful. The mini bakery cake was good too.

I will admit, it took me all of Sunday and most of yesterday to recover! Today I am back to cooking though and currently have a pot of chili on the stove. This is our favorite recipe. Today is RAINY but the heat and humidity are on deck so I thought I had better seize the day for a hot pot to be on the stove.

Chili

2 lb. Ground beef - browned

2 cans tomato soup

1 ½ tsp. Vinegar

2 tsp. Worchestershire sauce

1 ½ pints water

2 tsp. Salt

1 tbs. Pepper

¼ tsp. Cinnamon

1 tbs. Chili powder

2 onions chopped fine

½ tsp. Garlic powder

Add all ingredients to large pot, simmer for 3 hours uncovered, stirring occassionally.

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