>
>Mine was pretty lame, but honestly delicious!
>
>Initially I planned on frying chicken, but having been badly burned doing
>that 20 years ago I "chickened out" So instead I boiled the small fryer
>with onion, carrot, celery and bay leaf to make a decent broth. Deboned the
>chicken and cut it into bite-sized pieces. Strained the broth. I made a
>chicken "pot pie" with the twist of cornbread stuffing as the topping.
>
>By the time I finished with the broth and sauteed onion, celery and garlic
>for the stuffing topping (broth blended in until nicely moist, along with
>some rubbed sage and parsley), I was practically out of veggies. Luckily I
>had a couple of cans of 'Veg-All'. (If my freezer were larger I'd keep
>mixed frozen veggies on hand for such emergencies, as you mentioned.) I
>drained and rinsed those and placed them in a large casserole dish with the
>chicken. I chopped and sauteed the remaining onion, a stalk of celery, a
>carrot and a potato in butter and added this to the chicken mixture.
>
>Made a medium white sauce, using some of the chicken broth along with the
>butter, flour and milk. Poured this mixture over the chicken mixture in the
>casserole.
>
>I topped it with the cornbread stuffing. Baked it at 350F for 25 minutes,
>covered. Removed the cover and baked another 10 minutes to lightly brown
>the top.
>
>Considering it was a last-minute cooking decision, it was very tasty. And I
>have leftovers to eat later today!
>
>Jill

My dinner was great, I had fresh asparagus soup, Caesar salad, Roast Beast (
standing Rib ) twice baked potatoes , and for dessert , that Yummy Gooey butter
Pumpkin dessert. All turned out beautifully.

Asparagus soup

Take a bunch of fresh asparaus, break the tough ends off and throw away, steam
the asparagus in a little water and put aside. Make a roux, I used about half
a stick of butter and several Tablespoons of flour, tossthe the asparagus
and its water into the blender, blend till smooth. Then add to the roux,
stirring all the time along with about three cans of chicken broth, and some
cream, I guess I used about half a pint, season with salt, and fresh ground
pepper, and then some fresh lemon juice, Delicious.
Rosie