I have gone months forgetting this recipe. I don’t know why, because it’s a favorite! It’s especially good with an Italian menu, but good with just about anything. I even like them room temperature when they are left over. I hope that you will enjoy them too! I found this recipe in a Taste of Home magazine.
 
Savory Italian Rounds
 
2/3 cup grated parmesan cheese
1/2 cup mayonnaise (reduced-fat or fat-free
doesn’t work)
1/4 tsp. dried basil
1/8 tsp. garlic powder
1/8 tsp. garlic salt
1/8 tsp. dried oregano
Dash of onion salt
1 tube (12 oz.) refrigerated buttermilk biscuits    
(large size)
 
In a small bowl, combine the first seven ingredients. Separate biscuits and place on two ungreased baking sheets. Let stand for 5 minutes.  Flatten biscuits into 4-inch circles. Spread about 1 tablespoon mayonnaise mixture over each circle to within 1/2 inch of edge.
Bake at 400 degrees for 10-13 minutes or until golden brown. Serve warm.
 
Enjoy our warm temperatures and have a great week!

A few years ago I used to watch a food program called “Mad Hungary”. Sadly, it’s no longer available, but I did copy one favorite recipe from the show. I used to make these chicken pockets when my granddaughter was living with us to take to work for her lunch. That way she would have something different to eat that day. They would be great along with a bowl of soup. They do take a little effort, but are worth the time. I hope that you think so too!
 
Pocket Chicken Pies
8 Tablespoons butter, room temperature
4 oz. cream cheese, room temperature
1/4 cup whipping cream
1/2 tsp. salt
1 1/2 cups flour
 Cream butter and cheese, cut in flour and salt, stir in whipping cream, divide dough in half, form into two disks, wrap in plastic wrap and chill for at least 30 minutes.

Filling:
1 heaping cup cooked shredded turkey or chicken
2 Tbsp. butter, melted
2 Tbsp. flour
1/2 cup chopped onion
1 stalk celery, chopped
1 chopped carrot
1/2 tsp. salt
1 1/2 cups chicken broth
1/4 cup parmesan cheese
 
Melt butter, add onion, celery and carrot. Saute 3 minutes, stirring often. Stir in flour and salt, cook 1 minute. Add chicken broth, cook until thick. Add chicken and cheese, cool.
 
Roll out pastry on floured surface (1/2 at a time). Cut into 5 inch circles. On one side place 1/4 cup filling, fold over pastry. Moisten 1 edge with water and crimp edge with fork. Place pockets on parchment lined cookie sheet, chill or freeze. When frozen, place in plastic bag or plastic container. When ready to use, make slit on top with knife. Brush with egg beaten with 1 T. water. Place on parchment lined cookie sheet. Bake at 350 degrees for 20-25 minutes. Let rest 5 minutes before eating. Can be baked and reheated. Store in refrigerator.

Have a great week!!

Recovery
 
For the past 3 weeks I have been recovering from left knee replacement. Actually I am still recovering, as this is going to take awhile. I have a new respect and empathy for anyone undergoing this surgery. I can see hope after the first two weeks that the pain is less and the mobility is slowly getting better. This surgery isn’t for sissies, which I am beginning to think I may be. Pa Lloyd is taking good care of me. He’s even doing pretty well in the kitchen! Friends and neighbors have brought over goodies too, which has helped. The recipe I am sharing with you today is for cranberry bars that my friend Carmen Davison brought over to ease my pain!  She shared the recipe so I can share it with you. Enjoy!
 
Cranberry Bars
1 1/2 cups graham cracker crumbs (about 24 squares)
   1/2 cup butter melted
1 1/2 cups vanilla or white chips
1 1/2 cups dried cranberries
1 can (14 ounces) sweetened condensed milk
1 cup flaked coconut
1 cup pecan halves (optional)
 
In a small bowl, combine cracker crumbs and butter until crumbly. Press into a greased 9x13 inch baking pan. In a large bowl, combine the remaining ingredients. Gently spread over crust. Bake at 350 degrees for 25-28 minutes or until edges are golden brown. Cool on a wire rack and cut into bars. Yields about three dozen.
 
Have a great week!!

Is it spring yet?
I do like the changing seasons, but must admit I am ready for warm sunshine, leafing out trees and to dig around in the dirt in my flowers. It must be the farmer in me!  You would think by my age I would learn patience. I’ve had enough of curling up with a good book, with a blanket and my furry Maggie on my lap. Besides that, I can also read in a lounge chair in my back yard, admiring my flowers and enjoying watching the birds at the bird feeders! Maybe the winter will make me appreciate spring even more when it arrives! I always think of asparagus in the spring. Lucky for us we can find it most of the year in the store. Frozen is good too and in the recipe I am sharing with you today, broccoli can be substituted for the asparagus. I have made it both ways. Go easy on the curry, 3/4 tsp. suits my taste, but if you like curry go for it!
 
Classy Chicken:
3 chicken boneless, skinless breasts, cubed in bite size pieces
1/4 tsp. pepper
3 Tblsp. olive oil or vegetable oil
10 oz. asparagus or broccoli, can use more if you wish
10 oz. can of cream of chicken soup
1/2 cup Hellman’s mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1 cup grated cheddar cheese

Saute’ chicken sprinkled with pepper in oil over medium heat until done, about 6  minutes. Drain. Cook asparagus or broccoli until crisp/ tender, drain well. Arrange in bottom of baking dish. Place chicken on top. Mix together undiluted soup, mayonnaise, lemon juice and curry. Pour over chicken. Sprinkle top with cheese. Bake uncovered at 350 degrees for 30-35 minutes, until hot.

   Have a great week!