Cookbook Book Club - Paula Deen

Rita was hostess for March

Her choice:

Paula Deen

On the menu:

Rita's Chicken Georgia

Angela's Honey Balsamic Green Beans

(She was not happy with them but we all thought they were very good)

Martha's Italian Pasta Salad

Liz's Layered Jello Salad

Donna's Mayonnaise Muffins

A perfect plate of food

We are surprised at how each month The Cookbook Gods always smile on us!

Newest member Sara with her divinity (and some pink fudge that Hostess Rita had made) --

we thought it looked like a rabbit!

Some of the Recipes:

CHICKEN GEORGIA

4 T. butter

4 skinless boneless chicken breast halves

1 c. sliced fresh mushrooms

2 T. minced shallots

1/4 t. salt

1/4 t. pepper

4 ounces grated mozzarella cheese

Melt butter over medium heat.    Add mushrooms and shallots and sprinkle with salt and pepper.    Cook 10 minutes.    Add chicken and cook 10 minutes on each side, or until tender.   Transfer chicken to platter and sprinkle with grated cheese.    Top with mushroom mixture.    Cook and let stand 5 minutes or until cheese melts.

GREEN BEANS WITH HONEY BALSAMIC

16 ounces green beans

1 T. olive oil

1 clove garlic, minced

1 T. balsamic vinegar

1 t. honey

1 t. onion powder

salt and freshly cracked black pepper

Bring a large pot of water to boil over medium heat.    Add the beans and blanch them for 2 minutes.    Immediately remove the beans from the water and add them to an ice bath to stop the cooking process.   Drain.

In a large saucepan, heat the olive oil over medium heat.    Add the garlic and green beans.    Cover and cook for 10 minutes, stirring occasionally.    Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste.    Cooked to desired degree of doneness, about 4 to 6 minutes.

ITALIAN PASTA SALAD

1/2 t. salt, plus more for seasoning

1 pound bow tie pasta *

1 cup store-bought balsamic vinaigrette dressing

1/4 c. mayonnaise

1 T. sugar

2 cups halved cherry tomatoes

4 ounce can sliced mushrooms, drained

2/3 c. pitted kalamata olives

1/2 diced green bell pepper

1/2 t. freshly ground black pepper

Grated Parmesan, for topping

Bring a large pot of salted water to a boil over medium heat.    Add the pasta and cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise and sugar.

Drain the pasta well, transfer to a large serving bowl, and let cool.    Add the tomatoes, mushrooms, olives, green pepper, salt, to taste, and the black pepper.    Pour the dressing over the salad and toss to combine.    Sprinkle with the cheese, toss lightly, and serve.

NOTE:    I used big shells because I happened to have them on hand.

MAYONNAISE MUFFINS

2 c. self-rising flour

5 T. mayonnaise

1 c. milk

Stir well with spoon.    Grease muffin pans and fill 2/3 full.    Bake at 400 degrees for 15 minutes.