Focus on Your Marriage

SAVE the date . . . . .

Marriage Matters Retreat

Enjoying the Journey

February 22-23, 2017

The Carlisle Inn

Walnut Creek, OH

$99 per couple plus meals and lodging

Information at hj2miller@hotmail.com

or 330.401.2185

Chicken Soup

 2 boneless skinless chicken breasts, cut in 1 inch pieces

1/2 stick margarine

1 small can mushroom pieces

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

3 cups of milk

8 oz. Monterey Jack and Jalapeno cheese, cubed

Saute chicken in butter in soup pot.  Add rest of the ingredients.  Simmer 15 minutes. 

 I usually double this recipe

This recipe is from my daughter, Beth Stetler and is one

 that we all enjoy immensely in the cool fall or winter weather.   - Janet Sankey

Roasted Potato Medley

2 sweet potatoes

4 Yukon Gold potatoes

8 new potatoes

1/4 cup plus 2 tbsp. olive oil

1 tsp. dried tarragon

1/8 tsp. salt

1/8 tsp. black pepper

Preheat oven to 425 degrees.  Peel and cube the sweet potatoes and Yukon Gold potatoes, Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan.  Add enough lightly salted water to cover the potatoes.  Bring to a boil and cook the potatoes for 3 minutes.  Drain thoroughly. Spread the potatoes in a single layer on a large nonstick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper.  Roast the potatoes until browned and crisp, about 25 minutes.  Serve immediately.

(This recipe came from Great American Recipes)

Sweet Potato Casserole

Ingredients -

Sweet Potatoes - 9 cups (peeled and mashed)
Vanilla - 3 tsp
Eggs - 6
Milk - 1-1/2 cups
Salt - 1-1/2 tsp

Topping:

Margarine or Butter - 1-1/2 cups
Brown Sugar - 3 cups
Flour - 1 cup
Pecans/Almonds or Walnuts (optional)

Bake in 9x13 pan @ 350 degrees - 35 minutes

Enjoy!

Debby Byer
*as served in the GBS cafeteria