Chicken Tetrazzini

Chicken Tetrazzini

4 chicken breasts, cooked & shredded

12 oz. fine egg noodles, cooked

1 oz. package of mushrooms

1/2 bunch green onions

1/2 lb. butter

2 tbsp. flour

1 pint whipping cream

1 c. sour cream

parmesan cheese

In a pan sauté your mushrooms and chopped onions with half the butter.  In a large pan melt the other half of the butter with the flour, whipping cream, and sour cream, and cook until thickened.  Once the sauce is done add the mushrooms and onions, chicken, and noodles, and mix together.  Dump half of the mixture into a 9 x 13 pan and then add a layer of parmesan cheese, add the rest of the mixture and more parmesan cheese on top.  Cover and bake at 300 degrees for 45 minutes.

Produce Ordered for Oct. 18th

The following produce was ordered for this week:

Bananas, Apples, Pineapple, Green Grapes, Kiwi-Berries, Avocados, Yellow Onions, Celery, Red Potatoes, Carrots, & Green Leaf Lettuce

Spiced Carrot Waffles

Spiced Carrot Waffles

1 c. white flour
1/2 c. wheat flour
1/4 c. corn meal
1 tbsp. baking powder
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3 tbsp. sugar
2 eggs
1 3/4 c. water
5 tbsp. powder milk
1 c. packed shredded carrots
1/4 c. oil
1/2 c. apple sauce

Stir together the wet ingredients, spices, and baking powder.  Add the flour and corn meal and mix until incorporated.  Cook waffles on a hot waffle iron, serve with cinnamon syrup.  This makes about 4 to 5 waffles.

Cinnamon Cream Syrup

1 c. sugar
1/2 c. corn syrup
1/4 c. water
dash of salt
1 tsp. cinnamon
1 tsp. vanilla
1/2 (12 oz.) can of evaporated milk

In a sauce pan combine the first five ingredients.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Cool for 5 minutes.  Stir in milk and vanilla.  Serve over waffles, pancakes, or french toast.