enjoyed a few days out of the office at a beautiful Michigan bed and breakfast,
called the Chicago Pike Inn We had our meetings in the comfortable parlor; wonderful fresh coffee in the mornings and homemade meals with good wine as well as good conversation out on the front porch!–but this trip was more than just Journal gals hanging out.
Can Cook. Lucky for us (and you) she shared her recipes. Here’s a little taste of what we tasted while we were
choice according to the directions. Be sure not to overcook. Rinse
the pasta in cold water when it’s complete. Add the diced chicken
breasts, fruit, green onions, celery, salt, pepper and pecans. Mix the mayo and
raspberry vinaigrette, then add it to the pasta mixture. Toss and refrigerate
for two hours before serving.
in the prepared baking dish, place half of the bread cubes. Top with cream
cheese cubes and then with remaining bread cubes. In a blender container or
mixing bowl with a rotary beater, mix together eggs, milk, melted butter and
maple syrup until well combined. Pour the egg mixture evenly over the bread
cubes. Cover with plastic wrap and refrigerate 2 to 24 hours. Uncover and bake
in 325 degree oven for 35 to 40 minutes or until the center appears set and the
edges are lightly golden. Let stand 10 minutes before serving. Makes 6 to 8
pepper, paprika, chives and parsley, and sprinkle it over the chicken. Heat one
tablespoon of oil and butter in a large skillet, and cook the chicken over high
heat. Transfer to a warm platter. Saute the onion and mushrooms in that same
pan, add the remaining ingredients and cook until hot. Pour over chicken and
lemon juice. Sift the flour with baking powder, soda and salt, then add to the
creamed mixture with bananas and pineapple. Fold in coconut and nuts. Pour into
2 small loaf pans or 1 large pan.