SUMMER 08
SHELLY'S CREAMED GRAPES
2 bunches grapes
1 cup sour cream
8 ounces cream cheese, room temperature
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla or almond extract
With mixer, blend sour cream, cream cheese,
both sugars and extract together well until
smooth. stir in grapes to coat. Cover and
refrigerate until serving time.
EASY CHICKEN WITH GRAVY
SERVES 4-6
4-6 chicken cutlets
Salt & pepper
Flour, enough to coat chicken
plus 1 tablespoon
1 tablespoon vegetable oil
2 tablespoons butter
1 (10-oz.) can chicken broth
1 (10 1/2 - 12-oz.) can chicken gravy
S&P both sides of chicken. Coat chicken
lightly with flour. Melt oil and 1 tablespoon
butter in a large skillet over medium heat.
Add chicken and cook, turning once, until
browned on both sides and cooked about
halfway through, about 4 minutes total.
Remove to chicken to platter. Add rest of
butter to skillet. Melt butter over medium-
high heat, scraping up browned bits. Whisk
in the 1 tablespoon flour and cook 1 minute.
Whisk in broth. When mixture is smooth,
add the canned gravy; cook, whisking, until
smooth. Return chicken to pan along with
any accumulated juices. Simmer 5-10 minutes.
Strawberry Mousse Serves 6
(From "Fifty Nifty.....Cool Summer Recipes")
3/4 cup boiling water
1 (4- serving pkg.) strawberry gelatin
1 cup ice cubes
2 cups whipped topping
1 pint strawberries, sliced (about 2 cups)
Fresh mint leaves, for garnish
Stir the boiling water into the dry gelatin in a large bowl for at
least 2 minutes, or until gelatin
is dissolved. Add ice cubes and stir until ice is
completely melted. Gently stir in 1 1/2 cups each
of the whipped topping and the strawberries until
well blended. Spoon mixture into 6 dessert dishes.
Refrigerate until serving time. Top with rest of the strawberries
and whipped topping just before
serving. Garnish with fresh mint leaves.