Shirleys Cottage

Cook & Chat from Shirley's Cottage... Get a glimpse of small town living on the lake. Weekly I will share my stories and recipes with you. Yes, you will get to know my family and even some of the towns people, and maybe even a little about me. Well, maybe alot about me! So grab your cup of coffee or tea, be sure to have your favorite mug, and relax while I share my life with you...from Shirley's Cottage.

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Location: Cambridge, Wisconsin

There is an old German saying: "We grow too soon old, and too late smart." I am trying to prove it wrong. I'd rather go with the saying: "It's never too late." I heard 70 is the new 50 with us 'oldsters' living longer. I certainly hope so. I can use the extra twenty years to go with my hopes, dreams, and ambitions. The first being my writing. I have written things here and there over the years. I was even inspired to write a poem or two. Two years ago I got up my nerve , went to the local newspaper and started a Cook & Chat column, titled "From Shirley's Cottage. With this blog, I hope to share with you some of my recipes, hopes, and dreams. Thanks for coming along. Let's go relax on the lake... from Shirley's Cottage.

  • Kelly's Blog
  • Paula Deen
  • Monday, February 05, 2007

    from shirley's cottage

    "Oh Boy! I’m in Illinois"
    The phone rang Saturday evening. I heard,"Oh boy, I’m in Illinois." It might not seem like a big deal, especially Wisconsin. It is a big deal, though, when it is your daughter, and she and her family are back home.
    The exodus started many years ago. The siblings left home when they were ready. (Or thought they were ready)
    Deb was the first. She went to Arizona. It was a short jaunt. She discovered quickly that her heart was at the lake. So in the end she went from one home to another, 62 miles away..
    Tracy’s love affair with Florida lasted for seventeen years, with a stint in Indiana before bringing her home.
    Ted’s love of horses, mountains, and fly fishing took him to Colorado. Twice. And back for good.
    They did not come home to Mama. They have their own homes and lives. But I am happy Mama is here.
    After I got off the phone, my eye hit a framed counted cross-stitch Deb had made a long time ago. All the girls are crafty, taking after Gram. Any of that talent skipped a generation with me. So I am especially sentimental with anything they or Gram have done.
    This one has decorated my walls over the years, as I struggled with the empty nest:

    I love you enough to let you run
    but far too much to let you fly
    even if you ride home on a rainbow
    until you reappeared
    there’s always be
    the chance that you
    might not come riding
    home at all.:

    I didn’t let them fly. They had to try out their wings on their own I am happy to say the rainbow did reappear and finally they all came riding home.
    Welcome home Kelly, Doug, Paige and Sam. We’ve been waiting for you.
    Now when we get together we have a full crew. Then Mama happily goes back to the kitchen. Soon it will be time to think about what to take on the pontoon. For now, the snow and cold call for comfort and warmth. And remembering what everyone likes. Chicken works.
    It has been a long time since I made this. I don’t remember who I got it from. I wrote it on a small note card. It’s still waiting to be copied and filed. Probably not in my lifetime.
    Let’s just call it-Shirley’s Chicken Bake
    Assemble the day ahead and refrigerate
    you will need:
    a well-greased 9x13 pan
    8 slices Italian bread, crusts off
    8 slices cheddar cheese
    8 slices Swiss cheese
    8 slices deli ham
    3 cups sliced chicken
    1 can mushrooms (or 8 oz fresh, cooked and drained)
    4 eggs beaten with 2 ½ cups milk
    1 T Worchetshire sauce
    ½ cup seasoned bread crumbs
    for the sauce:
    one large can Campbell’s Mushroom soup
    8 oz sour cream
    Mixed together and heated
    line pan with bread
    layer the cheddar, chicken, Swiss, and ham
    Top with mushrooms
    Pour the milk and egg mixture over everything and refrigerate overnight
    Sprinkle top with bread crumbs
    Bake at 350 for one hour
    Cut into squares and serve with sauce.
    Enjoy!

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