"The Cat's Pajama's"

With COOLER weather comes the DESIRE for curling up in your Jammie's and eating good old COMFORT food.  We did just that this month with our "SOUPS ON" PAJAMA PARTY!  Pam is a regular Martha Stewart  and hosted this month's affair with a BEAUTIFULLY set table.

Of course, before we could get started we had to do the most anticipated part of the evening... "CROWNING OF THE QUEEN" (you all thought it was about eating, didn't you?) Truth be told we all COVET the CROWN... some more than others (you know who you are!!!)

 Last months winner was none other than yours truly for my

 PIZZA PIE CASSEROLE

Lovin' the crown - winner of "Crazy for Casseroles"



PIZZA PIE CASSEROLE

with garlic butter cream sauce

Yes... that is puddles of butter - that's why it's sooooo good!

INGREDIENTS:

• 12 oz bacon (crumbled)
• 2 cups chicken (cubed)
• 1 can marinated artichoke Hearts (drained and diced)
• 1 cup mushrooms - more or less to taste
• 1/2 cup onion - more or less to taste
• 1 crescent roll sheet
• 1 tube refrigerator bread sticks
• 2 cups mozzarella cheese
• 2 TBS melted butter
• Garlic bread sprinkle

DIRECTIONS: 

Heat oven to 350 F

• Cook bacon until crisp - let cool and crumble. 
• Cook chicken, onion and mushrooms - set aside. 
• Place crescent roll sheet in bottom casserole dish - cook for about 10 minutes or until slightly browned. 
• Layer chicken mixture and artichoke hearts on top of bottom crust.  Add sauce. 
• Spread bacon crumbles on top of sauce. 
•  Finish with a good layer of cheese.
• Place bread sticks on top in a lattice pattern.  Brush with melted butter and sprinkle with garlic bread sprinkle.

Cook for about 30 - 35 minutes or until cheese is melted and bread sticks are golden brown.

DECADENT WHITE GARLIC PIZZA SAUCE:

• 2 TBS butter
• 3 TBS flour
• 1 cup heavy cream or whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 cup shredded Parmesan cheese

In a medium sauce pan over low heat melt butter and stir in flour to form a roux.  Allow flour to brown slightly, but do not permit it to burn.  Once the roux has been created, whisk cream in slowly, avoiding lumps.  Cook the sauce until desired thickness is reached, then slowly stir in cheese and spices.

A FEW MORE RECIPES THAT WON RAVE REVIEWS:

AUTUMN SAUSAGE CASSEROLE

by Hailee

INGREDIENTS:

• 1 pound  Jimmy Dean spicy or regular pork sausage
• 1 medium apple, peeled and chopped
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 1/2 long grain rice
• 3 cups chicken broth
• 1/2 cup golden raisins
• 1/3 cup minced fresh parsley
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pepper
• 1 cup grated Colby Jack cheese

DIRECTIONS:

• Prepare rice by placing  a little oil in the bottom of a pan.  Cook rice on medium heat until it starts to turn a little golden.  Add chicken broth, cover and cook on medium-low heat until done (about 20-25 minutes)
• In a large skillet, cook the sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients, including the cooked rice
• Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

 CHICKEN AND WILD RICE CASSEROLE

by Terri

INGREDIENTS:

•  6 medium chicken breast halves - with skin and bone
• 1 1/2 cups water
• 1/3 cup dry white wine or sherry
• 1 1/2 teaspoons salt
• 1 tsp curry powder
• 1 1/2 tsp salt
• 1/8 tsp pepper
• 1 medium onion, sliced
• 2 ribs celery - chopped
• 12 oz sliced mushrooms
• 4 TBS butter
• 1 package Uncle Ben's long Grain an Wild Rice - regular
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• slivered almonds 

DIRECTIONS:

• Place chicken breasts in a large pot with water, wine, salt, pepper, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, discarding skin and cut into bite size pieces.               
• Melt butter in a large skillet over medium-low heat; saute mushrooms until lightly browned.
• Prepare the rice mix with seasoning according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.               

Preheat oven to 350 degrees F Lightly grease a 9x13 inch baking dish               

• In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish. Top with slivered almonds.  Cover with lid or foil.
• Bake at 350 degrees F for 1 hour.

  Cecily joined us as an OFFICIAL queen this month and although we were missing Queen Anne, we had a full house with a few guests joining us... Terri's friend Ginger and Pam's daughter Callie. 

Terri always has a good story

 



Mother & daughter... ya think?

As always, good conversation

Going back for more

  

I know I say this every month, but we had such a FANTASTIC time! 

Yummy food and great company - The QUEENS really are the

"Cat's Pajama's!"

For you younger folks who don't know what that means -

"An adjective used by hipsters of the 1920's to describe a person who is the best at what they do. Also used to describe another person who is genial and fun to be with."

 It was suggested we wear our p.j.s every month... not a bad idea!

Next month -  "CROCK POT CREATIONS"