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| Me and JULIA! |
I went to a cool lil antiques store (formerly a mansion) in downtown Savannah today. This was truly an antique store with big expensive, very old Victorian era things. I think it was called EUROPEAN ANTIQUES. How Original (not) and Not for me..
But! I did find some tres' cool books....
JULIA CHILDS, MASTERING THE ART OF FRENCH COOKING Volumes One and Two, $5 each volume. Volume One is 1973 edition and they still have their original dust jackets. Volume One originally came out in 1961 and Julia wrote it with her dear friend, Simone Beck.
And what is really cool is that the Volume Two is FIRST EDITION!! THAT IS BANANAS!!
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| JULIA CHILDS!! |
I will save these for someone for a gift.. ANY ONE LOVE FRENCH COOKING? In the meantime, they will stay on my cookbook shelf by the kitchen shelf (DID I MENTION THAT I REALLY DON'T COOK?)
I may not cook.. But my sista Carol can!! Here are two new recipes she sent me to try ( that she got from K.B.)...
chicken tetrazzini
I may not cook.. But my sista Carol can!! Here are two new recipes she sent me to try ( that she got from K.B.)...
chicken tetrazzini
cooking time: 30-35 min
preheat oven to : 350
1/2 cup butter
2 cups cubed chicken
1 jar sliced mushrooms
1 cup sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. cooked spaghetti
shredded cheese
Melt butter. Add soups and mushrooms. Stir until well-blended. Remove from heat. Add cooked chicken, spaghetti, and sour cream. Pour mixture into greased 9x9 baking dish. Sprinkle with cheese. Bake uncovered at 350 for 30-35 min.
preheat oven to : 350
1/2 cup butter
2 cups cubed chicken
1 jar sliced mushrooms
1 cup sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. cooked spaghetti
shredded cheese
Melt butter. Add soups and mushrooms. Stir until well-blended. Remove from heat. Add cooked chicken, spaghetti, and sour cream. Pour mixture into greased 9x9 baking dish. Sprinkle with cheese. Bake uncovered at 350 for 30-35 min.
chicken enchilada casserole
1 cup onion, chopped
1/2 cup green pepper, chopped
2 T. butter
2 cups chicken, cooked and chopped
1 (4 oz.) can green chili peppers, rinsed, seeded, chopped
3 T. butter
1/4 cup all-purpose flour
1tsp. ground coriander
3/4 tsp. salt
2 1/2 cup chicken broth
1 cup sour cream
1 1/2 cup Monterey jack cheese, shredded
12 (6in) tortillas
Preheat oven to 350. In a large saucepan, cook onion and green pepper in the 2 T. butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside .In the same sauce pan, make the sauce by melting 3 T. of butter. Stir in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from head. Stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of this sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each tortilla with about 1/4 cup of chicken mixture. Roll up. Arrange rolled tortilla in a 9x13 inch baking dish. Pour remaining sauce on top. Sprinkle with remaining cheese. Bake uncovered at 350 about 25 minutes or until bubbly. Serves 6.
1 cup onion, chopped
1/2 cup green pepper, chopped
2 T. butter
2 cups chicken, cooked and chopped
1 (4 oz.) can green chili peppers, rinsed, seeded, chopped
3 T. butter
1/4 cup all-purpose flour
1tsp. ground coriander
3/4 tsp. salt
2 1/2 cup chicken broth
1 cup sour cream
1 1/2 cup Monterey jack cheese, shredded
12 (6in) tortillas
Preheat oven to 350. In a large saucepan, cook onion and green pepper in the 2 T. butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside .In the same sauce pan, make the sauce by melting 3 T. of butter. Stir in flour, coriander, and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from head. Stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of this sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften. Fill each tortilla with about 1/4 cup of chicken mixture. Roll up. Arrange rolled tortilla in a 9x13 inch baking dish. Pour remaining sauce on top. Sprinkle with remaining cheese. Bake uncovered at 350 about 25 minutes or until bubbly. Serves 6.
I did buy three other books today..
- JACKIE'S TREASURES.. The Fabled Objects from the Auction of the Century.
- House Beautiful DECORATING DETAILS
- ROOMS TO REMEMBER Interiors Inspired By The Past
and QUILTING ARTS Magazine, March 2010, $1. Great for a lil light reading to put me to sleep!
My first Craft Project! I have all the parts and a FAB-OO idea but I can just NOT make myself do it.. perhaps worried it will be cheapy or won't do it right. CAKE PLATES! Random candleholders and china plates I have picked up here and there.. I know they will be DEE-LISH.. But.. I need a confidence push...
SEASHELL ART!
Here is what I have done with the Seashells I have collected the past couple of months...
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| Blue vase and EDISTO SHELLS bouquet! |
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| Bowl and BOTANY BAY SHELLS! |
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| Giant Wine Glass and Clam SHELLS from EDISTO! |
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| Candy Jar and TYBEE Seashells! |
And I forgot the PARROT Pictures picture.. Here they are! LOVE THEM!!
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| THE PARROTS! They shall go in the Bedroom! |
Last, let me mention.. I am supposed to go camping this weekend at Edisto Island State Park... CAN YOU SAY TROPICAL STORM EMILY!!! Stay Tuned and .....
HAPPY SHOPPING!
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