Southern Menu

The National Association of Junior Auxiliaries cookbook give away is still going on! Just leave a comment (one comment a day) between now and 3:00 p.m. Wednesday, March 31st on the give away post!

The ad for the cookbook features a menu for a Mother’s Day Luncheon.

The menu is:

Chicken, Mushroom & Artichoke Bake
Baked Green Beans
Twice-Baked Cottage Style Potatoes
Buttery Herb Cheese Muffins
Cherry berry on a Cloud

Sounds absolutely delicious and all of the recipes are in the cookbook. Check out the give away post for details on how you can purchase the cookbook as well as how you could possibly win one. Also, in the post is the recipe for the Butter Herb Cheese Muffins!

The lovely Miss Christy Case Keirn is traveling to Greenville, Mississippi to pick up the give away cookbook. I don’t have the cookbook yet to share anymore of the great recipes, but after a little searching, I did find a recipe for Chicken, Mushroom & Artichoke Bake. This may not be the same recipe that is in the cookbook, but I thought it sounded just yummy, so it will be my contribution to:

Today’s Lagniappe: Chicken, Mushroom & Artichoke Bake

* 3 to 4 pounds chicken pieces
* salt and pepper
* 1/2 teaspoon paprika
* 1 to 2 tablespoons butter
* 1 teaspoon chicken bouillon granules or equivalent base, dissolved in 1/2 cup hot water
* 3 tablespoons dry white wine or sherry
* 1/2 teaspoon dried tarragon
* 1/4 pound mushrooms, sliced
* 1 tablespoon cornstarch blended with 1 tablespoon cold water
* 1 can (15 ounces) artichoke hearts, drained

Wash chicken and pat dry. Season with salt and pepper and paprika. In a large skillet, brown chicken in about half of the butter. Transfer to slow cooker. Pour broth and wine into skillet. Stir to loosen brown bits. Pour over chicken then season with tarragon. Cover and cook on LOW for 6 to 8 hours. Just before serving, saute mushrooms in remaining butter until tender and browned. Turn slow cooker to high. When sauce is hot and simmering, stir in cornstarch and water mixture. Cook until thickened. Add sauteed mushrooms and artichoke hearts; heat through and serve.
Serves 4.