April 16, 2011

I have been a member of my neighborhood Garden Club since 2008.  The Club was founded in 1957. The Objective of the club is to stimulate interest in the care and planning of our homes and gardens and promote friendship among neighbors.

A Garden Club is a wonderful way to get to know your neighbors!  Check to see if you have one in your neighborhood and, get involved.  No worries, we do not actually dig in the dirt together.  We meet monthly at a neighbor’s home and, listen to a different lecture from a person in the community.  We have heard from the likes of:  the director of our local MEMPHIS FARMER’S MARKET  , a local organic chicken farmer, a lady who is very well known for her embroidery (our very own Barbara Jackson) and, the owner of the FABULOUS cupcake bakery- MUDDY’S.  

My favorite part?  After the lecture, the assigned hostesses for the month, serve an AMAZING lunch!  

Here are three TO-DIE-FOR recipes that have been served recently.  I promise, you will FOR SURE want to make them RIGHT AWAY!  EXCELLENT!  * YES!  It is true:  some of the most amazing cooks are located in the deep south! 

Photo Credit:  All Recipes.

Thank you Carolyn Skaggs for sharing the first two listed recipes with me! 


6 chicken breasts, boiled in seasoned water
1 cup sour cream (for creamier I double)
1 can cream of mushroom soup (for creamier I  double)
1/4 cup broth from boiled chicken (can be doubled)
1 tablespoon garlic salt
1 tablespoon pepper
1 stack ritz crackers (crushed and mixed with 4 tablespoons butter)
1/2 cup poppy seeds

Boil breasts with bones in and skin on in water heavily seasoned with celery salt and pepper.  Mix sour cream, soup, broth, garlic salt and pepper.  (The spices make or break this recipe–Taste before baking-it should be flavorful even before you bake it.)

Debone and skin chicken and cut into pieces.  Add to sauce and place in casserole.  Top with buttered cracker crumbs and poppy seeds.  Bake at 325 degrees for 30 to 40 minutes uncovered until hot and bubbly.   Serve over rice.  (I use brown, wild or white rice and enjoy any of these.)


Photo Credit:  MY RECIPES


4 cups tea brewed
1 cup sugar
1 (6 oz can frozen lemon aide)
3 1/4 cups water
1/2 to 1 tsp. almond extract
Makes 1/2 gallon
(if needed just add more water to make 1/2 gallon)


1 loaf white bread
1 8 ounce package cream cheese (room temperature)
1-2 cans of asparagus
1/2 stick melted butter

Cut the crust off of the bread.  Spread cream cheese on each slice.  Drain asparagus. Roll one piece of asparagus in each slice of bread, jelly roll style. Brush with melted butter. Bake until golden brown- 350 degrees. 

* A truly AMAZING appetizer or, prepare for a luncheon.
  Thank you Lydia for sharing! 

Are you interested in joining or starting a local Garden Club?  Check out THE GARDEN CLUB OF AMERICA web page and, learn all you can.  Happy gardening!

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