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Thursday, July 3, 2014

Dinner Thursday July 2014

Simply Seleta planned out a meal that I thought I would cook.

Found these glass water jars at Walmart. 

Swiss Chicken
Baby Lima Beans
Squash Casserole
Blueberry Cream Cheese Tarts
Here are the recipes…
4-6 squash
1/2 Vidalia or sweet onion
1 cup grated cheddar cheese
2 tablespoons butter [softened]
1/2 cup milk or cream
1 egg
1 cup of crushed Ritz crackers
salt and pepper to taste
Cut squash into bite size pieces.  Dice onion as well.  Put both ingredients into a vegetable steamer and steam until moderately soft.  Usually about 7-8 minutes.  Once steamed, transfer mixture to a bowl and slightly puree  [or mash with a fork] until a little smoother.  Add 1/2 cup milk or cream, butter and beaten egg.  Mix in cheddar cheese and transfer to a buttered casserole dish. Sprinkle Ritz crackers along top of casserole.
Bake at 350 degrees for 30 minutes. 
Now for the rest of your dinner…
1 container organic chicken broth
1 bag frozen baby Lima's
1 slice uncooked bacon
salt and pepper to taste
Add chicken broth, Lima beans, bacon and about 1/2 cup water into pot.  Bring to a boil, cover and then let simmer for 2 hours, stirring from time to time.  Add salt as you taste it while it cooks.
6 boneless organic chicken breast halves
1/8 t. garlic powder, 1/8 teaspoon pepper
6 slices baby swiss cheese
1 can of cream of chicken soup
1/4 cup milk
2 cups herb stuffing mix
1/4 cup melted butter
Place cleaned chicken in a greased 9×13 dish.  Sprinkle with pepper and garlic.  Top with swiss cheese.  Combine milk with soup, stir until smooth.  Pour mixture over chicken.  Sprinkle with stuffing and drizzle with butter. 
Bake at 350 degrees for 50 minutes.
I must warn you: these are ADDICTIVE!
2 (8-ounce) packages cream cheese, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 eggs

12 vanilla wafers
[Instead you can use the little graham cracker pie crusts, which I prefer]
1 (21-ounce) can blueberry filling

Preheat oven to 350 degrees. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer
until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a
time, beating well after each addition. Place a vanilla wafer, flat
side down, in each muffin cup. Spoon cream cheese mixture over wafers.
Bake for 20 minutes. Allow tarts to cool completely. Serve with
blueberry filling on top, or pie filling of your choice.