Annual Osage-Orange Road Trip

After the breakfast, Joan brought up our annual trek for osage-oranges. Since the weather report was favorable we decided to go for it.

We drove to Aurora and our favorite osage orange tree on the front lawn of Mrs. Morehouse.

Since there are plenty of osage-oranges left on both trees foragers should have success for the next several days.

To reward ourselves for our hard work we went to The Sunset for dinner. The food is always excellent here - I had eggplant lasanga and Joan had a Julienne Salad.


OTHER TREKS:
November 13, 2011
Sunday, November 14, 2010
Friday, November 13, 2009

Oven Chicken Cordon Bleu

Ingredients:

6 boneless skinless chicken breast halves (4 ounces each)

1/4 teaspoon salt1/4 teaspoon pepper

6 slices of deli ham

3 slices aged Swiss cheese, halved

1 cup panko (Japanese) bread crumbs

cooking spray

Sauce: 

2 tablespoons all-purpose flour

1 cup 2% milk

1/2 cup dry white wine

1/4 cup finely shredded Swiss cheese

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

• Preheat the oven to 375 degrees; arrange chicken in a greased 13x9 in. baking dish.
• Top each with 1 slice deli ham and 1/2 slice cheese, folding ham in half and covering chicken as much as possible.
• Sprinkle with bread crumbs. Carefully spritz the bread crumbs with cooking spray, keeping the crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer insert in chicken reads 165 degrees.
• For the sauce in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook or stir 1-2 minutes or until thickened.
• Reduce to medium heat. Stir in the wine and Swiss cheese and stir 2-3 minutes or until cheese is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat untill ready to serve.
• Serve with chicken.

Serves 6

Recipe by Ronda Eagle, Goose Creek, SC

Bay Scallop Chowder

Ingredients:

2 tablespoons butter

1 onion, chopped

1/2 cup chopped celery

1/2 cup chopped unpeeled red potatoes

1 small red bell pepper, chopped

1/4 teaspoon dried oregano

1 pound bay scallops

2 cups half-and-half

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup fresh parsley

Directions:

• Melt butter in a large heavy saucepan. 
• Add onion and next 5 ingredients (onion through oregano). 
• Sauté 10 minutes. 
• Add clam juice and scallops. 
• Cook 5 minutes (cover longer until vegetables cook).
• Add half-and-half, salt and pepper. 
• Cook until throughly heated. Stir in parsley.

Serves 4 

Recipe by Larry Olmsted

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