Aunt Maryann's Artichoke Chicken, from Grace

Aunt Maryann's Artichoke Chicken, from Grace

Grace gave this to me in April 2008. She says "Aunt Maryann was my brother Mike's second wife and the world's best best cook. This is sooo good!"

2 ten oz package frozen artichoke hearts
3 chicken breasts halved and boned
1/4 lb bacon diced
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups dry vermouth

Arrange artichoke hearts in casserole. Top with chicken then bacon and cheeses. Add vermouth. Bake uncovered 1 1/2 hours at 350.

Chicken Divine, from Grace

Chicken Divine, from Grace

Grace gave me this in April, 2008. She says "This is fabulous for a dinner party!"

2 pkg frozen broccoli, cooked (or fresh equivalent)
6 1/2 chicken breasts cooked and boned or boneless cooked
Mix 2 cans cream of mushroom soup or cream of celery or cream of chicken or any combo thereof
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder or more if you like
1/2 cup shredded cheddar cheese
1/2 cup sliced almonds browned in butter

Layer broccoli, chicken sauce of soups etc.. Top with cheese and almonds. Cook 25 minutes in 350o or 45 minutes if made ahead of time,

Marinated broccoli, from Grace

Marinated Broccoli, from Grace

Grace gave me this in April, 2008. She says: "This is so good you cannot stop eating it!"

3 bunches fresh broccoli
1 cup cider vinegar
1 1/2 cups salad oil
1 T sugar (or sweet and lo equiv)
1 T dill weed
1 T Accent
1 teaspoon salt
1 t garlic
salt and pepper to taste

Marinate for 24 hours

Chocolate Charlotte, from Grace

Chocolate Charlotte, from Grace

Grace gave this to me in April 2008. She says: "This is a good opportunity to use some pretty dish that you have. I have my Mother's crystal compote and it looks so nice. Also Crate & Barrel has such pretty compotes and cheap, too."

1 eight oz pkg semisweet bar chocolate
3 tablespoons water
4 eggs separated
1/2 cup margarine softened
1 teaspoon vanilla
1/4 cup sugar
1 cup cream, whipped
1 cup cream, whipped and sweetened
10 double lady fingers
curl 1 oz chocolate for garnish

In a large bowl, melt 7 oz chocolate and 3 tablespoons water. Remove from heat and beat in egg yolks one at a time. Beat in margarine small amounts at a time. Beat in vanilla.

Beat whites to soft peaks and add sugar slowly and fold into above. Beat cream and fold into above.

Line straight-sided 2 quart dish with lady fingers. Pour in charlotte.

Whip and sweeten 1 cup cream and garnish top with curled chocolate .

Split Pea Soup, from Rob’s mom, Grace

Split Pea Soup, from Rob’s mom, Grace

Rob loves this recipe. From the Evans split-pea bag!

2 cups split peas
2 quarts cold water
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon marjoram, dried
dash cayenne
1 bay leaf
salt and pepper, to taste
hambone or andouille sausage, optional

Mix all ingredients. Be sure the thyme and marjoram are powdered. Better rub them between the fingers. Cover and cook slowly for about 1 hour, or even longer. The mixture must cook until the peas are very soft. Force through a coarse sieve. Return to range and bring to boiling point. Serve piping hot in bowls which have been heated. Optional: May be cooked with ham bone or pieces of cooked meat. I use a hambone and andouille sausage, which really helps make it delicious!