By Marie Fagan Peart | marie@haldimandpress.com
I washed my winter coat thinking that it would be going into the back of the closet until fall. Little did I know, I would be wearing it not once, but many more times, well into the month of May! With this fluctuation in weather comes illness. I have heard a number of people complaining about coughs and colds again. A friend told me about a lemon drink that many in her family have made, and it seems to help with ‘whatever ails you.’ Just keep the concentrated mixture in your refrigerator.
Several people I know have been under the weather, so I was preparing some food to drop off at their homes. The broccoli and chicken casserole is a favourite of mine to share. The recipient can easily reheat only the amount they need, saving the rest for later. It is easy to make and can be doubled if necessary.
You can substitute the can of broccoli cheese soup with a homemade cheese sauce. Using the condensed soup recipe I have shared in this column previously, just add 1 cup of shredded old cheese and stir until the cheese is melted.
As a side dish to the casserole, I turned to the Presbyterian cabbage salad. My mother had this recipe and my understanding is that it originated from the ladies of the Caledonia Presbyterian Church. I discovered that half of the dressing is enough for one bag of prepared shredded cabbage mix. This is a real time-saver. Enjoy!
Lemon Drink
2-3 lemons
Fresh piece of ginger (wash if you use ginger with the skin on, or peel)
1-1½ cups of water
¼ cup honey
Wash lemons, then cut into small pieces, keeping the rind.
Cut a 1½ to 2-inch piece of fresh ginger into small pieces.
Place lemons and ginger in a pot. Add the water. Bring to a boil and then simmer for about 15 to 20 minutes.
Cool. Place entire mixture into a container and store in refrigerator.
To serve, boil 1 cup of water. Add to this 1½ to 2 tablespoons of the lemon mixture, including pieces of lemon and ginger.
Add extra honey to sweeten.
Note: You can easily adjust ingredients to suit your own taste.
Everyday Broccoli Cheese Chicken
1 Tablespoon butter
1 pound skinless, boneless chicken breasts
1 can broccoli cheese soup
1/3 cup milk
1/8 teaspoon pepper
2 cups chopped broccoli
Cut the chicken breasts into bite-sized pieces.
In a skillet on medium heat, place butter and cook chicken for about 10 minutes until browned.
Stir in soup, milk, and pepper. Heat to boiling.
Add broccoli. Reduce heat, cover, and simmer for 10 to 15 minutes until broccoli is done. Stir occasionally.
Note: Serves 4. This can be easily doubled.
Presbyterian Salad
1 medium sized cabbage, chopped or shredded
1 green pepper, diced
1 onion, diced
1 carrot, grated
1 stalk of celery
Dressing
1 cup white vinegar
2/3 cup oil
¾ cup white sugar
1 teaspoon salt
Mix all vegetables together in a large salad bowl.
Place dressing ingredients in a small saucepan. Bring to a boil and stir until sugar is dissolved.
Pour dressing over vegetables. Let stand 1 hour. Mix and refrigerate.
Note: Will keep for two weeks.
