Well, we made it through another Christmas. Did you notice the time we’ve gained? I’ll take it. I’m just putting in my time until I can get outside to work in the dirt or sit in the sun. I suspect it won’t be anytime soon, but with the days getting longer … how long could it be? It will probably take all winter to get there, but I’m ready.
Now we have New Year’s celebrations to get ready for and the Super Bowl just around the corner, we’ll be taking requests and recipes for the Super Bowl Parties that are coming our way. I hope to hear from you. Happy New Year!
4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Directions: Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. (I prefer to fry mine in a frying pan with a little olive oil and a couple of cloves of garlic until cooked through) Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9-inch by13-inch baking dish layer the chicken, broccoli, soup mixture and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25 to 30 minutes. Sharon suggests you serve it with a nice baguette or a loaf of french bread.
1 (5 pound) pork butt roast
salt and pepper to taste
1 (14 ounce) can beef broth or 2 cups water with 2 beef boullion cubes
1 medium onion-quartered
Directions: Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker with onion. Pour broth over the meat.
Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, (over night is good) or until the roast is fork tender.
Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut. Place the pulled pork back into the crock pot with its own juices, add your favorite barbeque sauce and simmer on low until you are ready to eat. We like Lloyd’s barbeque sauce, but we have used whatever was available at the time.
This is great served on a bulky roll and served with fries, salad, chips or any combination of these. It is also really great served over rice. Enjoy!
I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
