April 16, 2010
I’m a pretty unadventurous baker/cook/diner. I like normal dishes with normal-sounding ingredients. (Which doesn’t exclude Chinese, Thai, Mexican and Italian cooking. It’s just that even in those recipes, I like ingredients that I can pronounce and find and identify.) Like today’s recipe – plain and simple ingredients for a nicely baked casserole. I still remember making a salad with Jicama in it (about 15 years ago, before Jicama was considered a normal ingredient). I asked the produce manager where the Jicama might be. (pronounced J, as in jeepers and jingle and Julia.) He politely pointed and said that the Jicama (pronounced H, as in hello, and hanky, and Harold) was over in the corner. Like I said, I like ingredients that I can find and pronounce.
Today’s recipe is a new one that I tried when we were on Spring Break. It received a thumbs up from my family, so I hope you and your family like it, too!
1 pck. cornbread stuffing mix (6 oz)
2 cans cream of chicken soup
2 cups milk
4 chicken breasts, cooked and cubed
1/2 lb. deli ham, sliced into thin strips
1 cup Swiss cheese
2 cups Cheddar Cheese
Layer chicken in the bottom of a greased 9 x 13 pan. Mix one can of soup with 1 cup of milk and pour over the top. Layer on the ham , swiss cheese, and 1 cup of cheddar cheese. Mix the other can of soup with 1 cup of milk and pour over the ham and swiss.
Prepare the stuffing mix according to package directions. Layer this on top and sprinkle 1 cup of Cheddar Cheese on top.
Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer (or until cheese melts).
This month’s blog contest question is easy – what’s the most unusual ingredient you have ever eaten or cooked/baked with? (And if it’s not all that unusual, that’s just fine. I can relate.) Leave your answer in the comments below and I’ll draw the winners next week. The prize? A special edition color of Wollmeise.
Note regarding in-person shopping hours next week (4/19-23): While the website is always open, 24/7/365, we will be closed to IN-person shoppers here all next week. We have Spring Flingers coming in and they’re all we can handle at one time! (And our Fire Marshall agrees….)