By Teri Cayton
The Parsons Advocate
Momma Said, “Don’t forget to Spring Forward on March 14” and then the countdown to spring is just days away. My favorite time of year is here at last. I can’t say our area had a bad winter but I am just done with it. I hope we don’t get lulled into a false spring here because the temperatures are supposed to be in the 60’s. It would be ok with me if they just stayed there until about the end of May and then warm up just a bit.
I am treating myself right now with a big bowl of fruit salad. I love to mix watermelon, oranges, strawberries, blueberries, grapes and walnuts together and eat until I make myself sick. It is so refreshing and gives my taste buds a kick. I don’t like canned fruit and can think of only one recipe that I use it in, Ambrosia Salad. That one takes Tropical Fruit Cocktail, mini marshmallows, sweetened shredded coconut and sour crème. Mix all together and enjoy. The longer it sits in the fridge the better it gets.
Mom used to make a big bowl of this same fruit salad every spring when school was ready to be out for the summer. The whole community would gather at the school yard and have a huge spread of super great food. It was always a great day of baseball and games of tag. Momma Said, “Just the best way to start off summer.”
That has been a long forgotten tradition, the school house is gone, mom is gone and the community just does not do anything like that anymore. I remember Spring Flings and basketball tournaments, picnics and barbeques. But that seems to be gone by the wayside. Momma Said, “I miss so much about my past especially the people who are not here anymore.”
CHEESY CHICKEN ALFREDO BAKE
INGREDIENTS
1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped
PREPARATION
- In a deep skillet, heat oil and add chicken. Season chicken with salt and pepper, add garlic and brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.
- Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.
- Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
- Serve warm and enjoy
