When it’s freezing cold out there, even
in the South, there always time for a party! Georgina loves to party in the
mornin too. So invite all yur friends over for something special to do on
Sunday. You know us Georgia folks like to kick back, watch football, and eat!
Sting Ray Bloody Mary Mix (buy
it) and cheese chips
Chicken Mushroom Artichoke Casserole (recipe
Wesley’s Special Salad (recipe follows)
it) and Country Ham
Orange Cheesecake Brownies (make it)
and Artichoke Casserole:
1 4 lb. Fryer
1 cup half and half cream, heated
1 qt. water
1 cup milk, heated
2 teaspoons salt
1/4 teaspoon white pepper
2 cups chopped celery
1 teaspoon Worcestershire sauce
and celery tops
1/4 teaspoon Tabasco
2 cans artichoke hearts
2 tablespoons grated parmesan cheese
1/2 lb. Mushrooms
1/4 cup grated swiss cheese sliced
2 tablespoons bread crumbs
7 tablespoons butter
1/2 cup chopped green onions
1 clove garlic, pressed
1/4 cup flour
Simmer chicken 1 hour in water seasoned
with 1 teaspoon salt, celery and celery tops, and onion. Skin, debone and
cube the chicken when cool. Cut artichoke hearts in half. In a small skillet,
melt 2 tablespoons of butter and sauté the mushrooms.
In large skillet, melt remaining butter
and sauté green onions and garlic for 3 minutes. Add flour and cook, stirring
constantly for 3 minutes. Remove from heat and slowly add cream and milk,
stirring constantly until smooth. A whisk is the ideal tool here. Heat sauce
until it begins to bubble. Remove from heat and add 1 teaspoon salt, pepper,
Worcestershire, Tabasco, and cheeses. Stir to melt cheese. Sauce may be heated
but do not let it boil.
Gently stir in chicken, artichoke hearts,
and mushroom. Transfer to a greased 2 quart casserole dish and sprinkle with
the bread crumbs. Bake 30 minutes at 350 degrees when ready to serve.
This may be made the day before.
Wesley’s Famous Salad:
1 pound of your favorite mixed greens
1 pint of fresh strawberries, sliced
1/2 cup toasted walnut pieces
1/2 cup crumbled
1 small bunch scallions, sliced
Wash, dry, and tear into pieces the lettuce
Add everything else and toss with dressing
Poppy Seed Dressing:
1/2 cup sugar 1/4
2 Tabsp sesame seeds
1/4 cup cider vinegar
1 Tabsp poppy seeds
1/2 cup vegetable oil
1 1/2 teasp minced onions
1/4 teasp Worcestershire sauce
Mix all ingredients except the oil in
a pint jar. Shake until the sugar is dissolved. Add the oil and shake again.
Refrigerate at least one hour. Let come to room temp before using.
For the Cheesecake
8 oz pk cream cheese softened
1/3 cup sugar
3/4 teasp finely grated orange zest
1 large egg
1 tabsp all purpose flour
For the Chocolate Batter:
6 Tabsp butter, cut into pieces
2 oz unsweetened chocolate, chopped
2 oz semi sweet chocolate, chopped
1 cup sugar
1 teasp vanilla
2 large eggs
2/3 cup all purpose flour
1/2 teasp salt
Preheat oven to 350. Butter and flour
a 9 in square pan ( or use Bakers Joy).
Make cheesecake batter:
In a bowl stir together cream cheese,
sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork
until blended, stir in flour.
Make Chocolate Batter:
In heavy 1 1/2 quart saucepan, melt butter
and chocolates over low heat until smooth. Cool mixture 10 min then stir in
sugar and vanilla. Add eggs one at a time beating well with a wooden spoon
until smooth and shiny. Stir in flour and salt.
Spread chocolate batter evenly in pan.
Drop cheesecake batter by large spoonfuls onto chocolate batter and run a
knife through batters to make decorative swirled. Bake in the middle of oven
for 50 mins or until cheesecake mixture is pale and golden and a tester comes
out clean. Cool completely in the pan on a rack.
Cut em up however ya like!