Yummy Goodness!!

Good Evening All!!

Just a few announcements and to quote my son-in-law,

the chef, a little "Yummy Goodness" to share.  This 

is not his recipe, but that is what he says when he likes

 something a lot.  If he ever has a restaurant I think 

that would be a great name.  What do you think?

Stitching Jubilee, 
a consumer show, is coming 

up soon.  It will be held in wonderful downtown

Lancaster, Pennsylvania,  October 14-16.  The 

Convention Center is in downtown Lancaster 

adjoining the Lancaster Marriott.  My

Trunk Show of new items will be displayed in

Stitch 'N Stuff's great booth.  I'm sure they will

have all kinds of wonderful things to tempt you.

If you are in the area, you really should try to go.

I think you will love it.

Deb, the owner of Stitch 'N Stuff, wanted me

to mention that their shoppe in Reading, PA

will be open Sunday from 11-3.  So if you are

heading home and are in the vicinity you might

want to venture by.  You will be happy you did.

Next, I thought I would share with you my

design that is in the
Just Cross Stitch Christmas

issue.  I have been in this issue since it was

first published, resulting in many designs.

The Pointed Ornament that the design is

stitched on is my design as well and available 

from me and many shoppes.  

 I purchased the rick rack from Hancock

Fabrics and coffee dyed it.  The Amber

Pearl Star button is available from me.

Hope you like it!!

Now for "Yummy Goodness"!!

This is a recipe that I found in my local

newspaper and adapted it to our liking.

  It is really great anytime of the year and can be

 totally vegetarian or great with a little meat.  

I added meat because my husband, Lehmer,

 prefers it that way.

Savory Vegetable Chicken Gratin

-2 medium yellow squash cut in 1/4" slices

-2 medium zucchini cut in 1/4" slices

(If either of these are really big, cut the slices

in half.)

-1 cooked skinless, boneless chicken breast - diced

-2 cooked and crumbled slices of bacon or 2 TBSP

real bacon bits that come in a package

-8 oz. Portobello mushrooms, sliced

-1 (8.5 oz.) can of drained artichoke hearts 

(I only had the marinated kind, so I drained

and then rinsed several times to get rid of some

of the added flavor)

-1/4 cup of panko bread crumbs and

2 TBSP flax seed meal.  Mix together.

(If you do not have this, just add two TBSP more 

of panko. The flax seed meal is a great source 

of extra fiber.  I love it.  You should try it sometime.)

-1/2 TSP of dried oregano

-1 TBSP of flour (I used whole wheat flour)

-1/2 TSP salt, divided

-1/2 TSP pepper, divided

-2 TBSP finely minced onions

-1 1/2 cups shredded Mozzarella cheese

-2 TBSP grated Parmesan cheese

1/2 cup half and half

(since I didn't have half and half and am trying

to avoid the fat, I mixed 1/4 cup low fat

sour cream with 1/4 cup of 1% milk)

Preheat oven to 350 degrees.

-In a large bowl, mix all squash, artichokes, chicken, 

bacon, onions, and mushrooms. In a smaller bowl mix
 together 1/4 cup bread crumbs and flax seed mixture, 
oregano, flour, Parmesan, and half the salt and pepper. 
Pour over vegetable/meat mixture and mix well.

-Spread half of squash mixture over bottom of a 7" X

11" baking dish coated with cooking spray.

-Toss together the Mozzarella cheese, the remaining

crumbs and salt and pepper 

-Spread half over the squash mixture.  Repeat squash

layer and top with remaining cheese and crumb layer

-Drizzle with half and half. Cover with tin foil and bake

for 25 minutes.  Remove the foil and bake for 

another 25 minutes or until squash is tender and

top is golden.

-Let stand 10 minutes before serving.

This is even better the next day.  I love

left overs and thank goodness, Lehmer, my

husband, does too.

Let me know how you like it.

Many Happy Stitches,

Sandra