Yes, it’s true. I’m outta here! But I’ll be back on Monday. Right now I’m winging my way to California for the TNNA Market in Long Beach. I can’t let an opportunity go by for finding us some lovely new things to carry at The Loopy Ewe, right? I’ll keep you posted on what I find there. 🙂 In the meantime, the Elves are holding down the fort and shipping orders out to you, so you don’t have to worry that there will be a delay. (Have I mentioned how awesome those Elves are?) I’ll be back to answering emails next week, so I’ll talk to you all then.
Another new recipe for you that we tried over the holidays. It was a hit with my family! I hope you like it, too. (I know the photo is kind of orange-y. It was an orange-y dish because of the French dressing, but I’m pretty sure it wasn’t quite that orange. Food styling/photo-ing is just not my gift. Obviously.)
4 cups cooked, chopped chicken
2 cups celery slices
2 cups toasted bread crumbs
1 cup French dressing (or more, if you want it creamier)
1/2 cup milk
1/2 cup chopped onion
1 tsp. salt
dash of pepper
1 (8 oz) package Swiss cheese, cut in strips
1/2 cup slivered almonds
Combine all ingredients except nuts. Spoon into greased 2 quart casserole. Sprinkle with nuts. Bake at 350 degrees for 40 minutes. Can be made ahead. (Refrigerate covered, bake with cover at 350 for 50 minutes, then remove cover and bake 10 more minutes.)
Serve over hot cooked rice.
Have a great weekend and get lots of knitting done while I’m gone.