by Teri Cayton
I want to thank my neighbors this year for keeping me stocked up with fresh produce. I have had yellow squash, broccoli, zucchini, tomatoes, garlic and cucumbers. I did get a surprise out of my garden this past week. I went over to pull up my pathetic little green beans and I was astounded to find them loaded with beans. I hadn’t even seen them bloom. I ended up picking enough to can 18 quarts. Momma Said, “Always expect the unexpected.” That will keep you on your toes.
The Five River Bluegrass Festival was in town this past week and it was a great success. The place was packed and everyone had a great time listening to all the great musicians. Everyone should make plans to come next year and check it out. It is always the first week in August and accommodates all shapes and sizes of campers, from primitive camping to large motor buses. They have showers and laundry facilities, and the week of the fair there are food and craft vendors also. The weather cooperated and it was a great success for all.
School will be starting up this week, so be on the lookout for kids and buses. Momma Said, “Those flashing lights mean STOP so stay alert.” They are carrying precious cargo and the law states that you must stop for flashing lights on the buses. They are there for a reason so be on high alert on your morning and evening commute.
This is a quick and easy recipe that can be made ahead of time and re-heated for an on-the-go family. Serve up with a fresh veggie and some cottage cheese or apple sauce and have a great dinner.
Chicken Zucchini Casserole
Ingredients
6 ounce package of boxed stuffing mix (Stove Top)
½ cup melted butter
4 cups of zucchini, diced
2 cups of cooked chicken, cubed
10.75 ounces Cream of Chicken Soup
½ onion, chopped
½ cup of sour cream
Directions
In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9×13 glass pan and spread out evenly. Sprinkle reserved ½ cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.