Chicken Divan

 This is one of those recipes I thought was already on the blog. Because I make it almost once a week. I almost always have all the ingredients and my kids love it. Something all of them will eat?!!! And Brian and I like it too. It takes a little prep time and almost an hour in the oven, but I it's one of the best things for a piano lesson night. (We usually have it with rolls. Always from the freezer. Never make rolls and Chicken Divan in the same afternoon.)

3 1/2 - 4 c. cooked rice

1 1/2 c. broccoli florets (I always use fresh broccoli and microwave it with a little water for 3 min.)

1 1/2 c. cooked chicken, cubed (Costco rotisserie chicken, of course)

Sauce:

1 c. mayonnaise

1 c. cream of chicken soup

2 T. lemon juice (I use fresh lemons)

1 c. half and half (you can use regular milk) *I add half-and-half until it's a saucy enough to pour.

2 tsp. yellow curry

Topping:

1 1/2 c. cheddar cheese, grated

1/2 c. bread crumbs

Layer rice, chicken, and broccoli in a casserole dish (in that order). Whisk sauce together until it's smooth, then pour over the rice, chicken, and broccoli. Top with grated cheese, then bread crumbs. Bake at 375 degrees for 45 to 50 minutes.

Elsie's Barbequed Spareribs

I made these last night and even took pictures of them.  I tried every angle, but it turns out barbequed spareribs are not very photogenic.  No, really.  Google Image "country style barbequed spareribs". . . . See what I mean?

This recipe is from the Woods Cross 7th Ward (church) cookbook that Mom gave all of us back in 1988.  I was nine at the time, so I was super jazzed about finally having some dutch oven camping recipes.  (Not so much.)  This is definitely the recipe I use the most from this cookbook.  I made these spareribs when Jeff and I were engaged and I was still living at home.  The recipe is so easy and foolproof that Mom knew I could be trusted to make them.  They turned out great and Jeff was left with the very false impression that I was a good cook.  The next couple of years would be very sad for him.

I love this inscription Mom wrote in the cookbook, because I do enjoy making these recipes and it does remind me of home, friends and teachers.  I have added this recipe to two other ward cookbooks from areas where we have lived and it's always such a sweet trip down memory lane to see the names of dear old friends and think of them as I make their dutch oven camping recipes.

Elsie's Barbequed Spareribs

3 lbs. country style pork ribs
salt and pepper
1 1/2 c. catsup
1 tsp. celery salt
1/2 tsp. onion salt
2/3 c. brown sugar
1 tsp. dry mustard
2 TBS. Worcestershire sauce

Salt and pepper ribs.  Mix remaining ingredients together to make barbeque sauce.  Roll ribs in sauce.  Bake for 2 1/2 hours at 325 degrees; cover for first 2 hours.

Grandma Edith Barlow's Frosted Butter Cookies

Megan Furniss Salvo with her Grandma Edith Barlow 2013

Mom's brother, Mark Furniss, married a really wonderful lady, Julie Barlow. Aunt Julie's mother, Edith Barlow, passed away a few months ago. She definitely left the world a better place and seemed to be living every minute of her life. Very inspiring. As I was cleaning out my office today I found a handwritten recipe of Edith's that is just barely legible. I'm going to post it here before it disappears completely! (The recipe is in my Grandma Furniss's handwriting. I like the idea of these two sweet grandmas exchanging recipes.) I remember having these cookies - they're memorable. :)

Wet Ingredients:

 

1/2 c. butter

1 1/2 c. brown sugar

2 eggs

1 tsp. vanilla

1 c. sour cream or 1 c. canned milk with juice of 1/2 a lemon

Dry Ingredients:

2 1/2 c. flour

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. nuts

Mix ingredients same as for a cake (mixing wet and dry ingredients separately, then adding dry ingredients to wet ingredients half a cup at a time, stirring between each half cup). Drop by spoonful onto a cookie sheet. Bake at 375 to 400 degrees for 10 minutes (AH! it looks like a 10... could be a 20).

Frosting:

3 T. butter melted to a golden brown

1 - 1 1/2 c. powdered sugar

2 2/3 T. hot water

2/3 tsp. vanilla

No instructions on this one. I'm guessing you beat this with a mixer. That's the funny thing about real cooks writing down recipes - they already know stuff.

Roasted Asparagus

 

Asparagus is one of Brian's favorite things. I know, right? My memories of asparagus are stringy, disgusting, and green. Now I love it! We figured out exactly how we like it best and I have to share because I'm betting most of the sisters have the same memories of asparagus that I do. Try it again for the first time. :)

Asparagus (they usually come in bunches)

Olive Oil (about 1/2 a tablespoon per bunch)

Kosher Salt

Freshly Ground Pepper

First of all, choose the skinniest asparagus you can find. If all of them are fat, they're probably not in season and they won't taste as good. Line a cookie sheet with tin foil, then place a wire rack on top of the tin foil. (If you don't have the wire rack that fits into your cookie sheet, go get it. I use that thing almost every day.) Snap off the ends of each stalk (they will naturally snap where you need them to), wash, and pat dry with paper towels. 

In a 7 x 9-inch casserole dish, pour a little olive oil. Toss the asparagus in the olive oil enough to coat it but not soak it. Place asparagus on the lined cookie sheet in one layer. Sprinkle on Kosher salt and pepper, just on one side. Roast in a 425-degree oven for 7-8 minutes. The asparagus will be sizzling a little and it will be shiny green and beautiful.

Remember how Mom and Aunt Jane used to go picking asparagus near the ditches in Oakley? No? Here is some photographic evidence.