I name this recipe a star when I was cooking at the Hickory Star Restaurant on Norris Lake. I hope you like it. The sour cream gives it an especially rich flavor. There aren't many ingredients. I hope you like it. Combine garlic, sour cream, lemon juice, salt and paprika for a marinade. Place chicken in large bowl. Pour marinade over chicken. Cover bowl.

Chicken Alfredo is great, but so is this dish with the shrimp. Don't buy raw shrimp you have to fuss with. Instead use a bag of frozen cooked salad shrimp. the only prep needed is cutting off their tails. Over medium heat, heat olive oil and garlic in skillet until starting to be bubbly. Add thawed shrimp (tails removed), cooked until heated through. Add mushrooms, tossing to combine. add chicken broth and the softened cream cheese. Simmer and stir until a smooth sauce emerges. Add grated Parmesan cheese and simmer 10 to 15 minutes. Season to taste with salt and pepper.

When fresh corn is in season this is a good soup for a rainy day. In large pot, stir together the celery sou. 4 cups corn, curry powder and 2 cups water. Over medium heat , bring to a boil, stirring occasionally. Reduce heat to medium low. Cook until flavors blend, 10 minutes. Serve topped with remaining corn. Sprinkle with chopped green onions, tomato and parsley. Makes 6 servings.

Do you have bananas hanging out on your kitchen counter? Are they a lovely shade of yellow flecked with brown? Those bananas are ready for these cookies. Bake 'em! Preheat oven to 400 F. Mix shortening, sugar, egg, and mashed bananas well. Add flour, baking soda, salt and spices. Stir in quick oats and chocolate chips or chopped nuts.

Don't ask any of my three children, Tom, Anne and Elizabeth, if they want to go pick up stones. Why? Because they have already done more thantrheir share. I have never purchased stone to lay up a wall, etc.,not with so many stones out there just waiting for me to grab. Fieldstone makes a good wall. there are so many different shapes, colors and sizes. If the stone doesn't fit, it can be hammered down to size.

There are many ways to flavor deviled eggs. Some have pimiento cheese as an ingredient. Yes, this one does, too. Place eggs in large saucepan. Cover with 2 inch of water. Add 1 teaspoon salt. Heat over medium low heat until lightly bubbling, Cover, turn off heat and let stand until cool. Drain and cover with cold water. Carefully peel eggs and rinse in cold water. Cut eggs in half lengthwise.

Fresh tomatoes in the summertime are a treat. The winter hothouse ones are pretty but lack flavor. This is a summertime salad, place prepared vegetables in large bowl. Combine dressing ingredients and mix well. Pour over vegetables and lightly toss. Refrigerate at least 4 hours to allow flavors to blend. Serve on lettuce leaves.

In shallow dish, whisk together the first 7 ingredients. Then preheat a well greased griddle over medium heat. Dip bread in egg batter mixture, letting it soak in for a few seconds on each side. Cook on griddle until golden brown on both sides. Serve with butter and maple syrup plus any desired toppings. Makes 4 servings. Recipe can be doubled.

Preheat oven to 400 F. arrange asparagus in greased 9 by 13 inch baking dish. In small bowl combine half and half, softened cream cheese, salt and pepper until smooth.Pour over asparagus. Top with mozzarella cheese, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25 to 30 minutes. Remove dish to wire rack to cool for 5 minutes. Makes 8 servings.

Preheat oven to 350 F. Cook bacon in large skillet over medium heat until browned and crisp, about 10 minutes. Remove bacon and drain. Reserve 1 tablespoon of drippings in skillet. Cook chopped sweet onions in drippings over medium heat until softened, about 7 minutes. Stir into skillet the beans, brown sugar, ketchup and cooked bacon. Pour mixture into an 8-inch square baking pan. Bake uncovered, until heated through and bubbly, 45 minutes to 1 hour. Let stand 10 minutes before serving.

Canned soup to the rescue again. This makes a quick and tasty lunch. Over medium heat, saute onions in margarine until soft but not browned. Stir in chicken noodle soup, water, cream style corn, evaporated milk and pepper. Heat not quite to a boil. Sprinkle each serving with chopped chives.

I have my eyesight checked every year. My poor eyes have been through so much. I try to keep on top of their care. I have had 2 detached retinas as well as a sceral buckle on my right eye. That is a rubber band holding the eyeball in the correct shape. A visceral hemorrhage came along with one of the detached retinas on my right eye as well. There is an extra strong lens over it to help it track with the left one.

I often forget how many ways a fish fliet can be prepared. Check this one out. Dip filets in lemon juice, then in a mixture of remaining lemon juice and mayonnaise. Combine Parmesan cheese and crushed potato chips. Place in shallow baking dish and bake in preheated 375 F. oven or 20 minutes or until fish flakes easily. Note: For variety, use a different flavored potato chip.

For years, the only way I used table grapes was to eat them as a snack. Once I tasted a grape salad, I started looking for grape salad recipes. Here is one I like. In a mixing bowl combine grapes and set aside. In another bowl, beat cream cheese until smooth. Mix in remaining ingredients, except pecans and brown sugar. Combine brown sugar and pecans. Set aside. Pour grape mixture into 9 by 13 serving dish. Sprinkle brown sugared pecans over top. Chill overnight. Serve

This has almost everything in it but the kitchen sink. It shows what you can do with a small can of salmon. Prepare macaroni and cheese mix as directed on package. Add flaked salmon, mushroom soup, chopped pimiento and milk. Carefully fold in English peas. Place in 1-1/2 quart buttered casserole. Bake in preheated 350-degree oven for about 40 minutes or until bubbly.

Scallops are new to me. I am still learning how to prepare them. Here is a recipe for preparing scallops. I think it is pretty good.
Put scallops in a paper towel and pat dry with another paper towel...

What does springtime in Tennessee lack? That’s easy. Smelt. A few years ago I found one package in Food City’s frozen foods. I have searched for them every year since, but to no avail.

This was my first attempt at using giant pasta shells. This recipe is easy to do. The results are spectacular. What a beautiful dish, tasty, too.

We made this dish often in the 1950’s. We had just come out of WWII with all the shortages that occur during wartime. It was time to try something new, like pizza or chop suey. In Dutch oven, brown meat in hot oil. Sprinkle with 2 teaspoons salt. Drain off excess oil. Place meat in 9 by 13 inch baking pan. Combine sprouts onion, green pepper and rice. Add to pan. Gradually add milk and soy sauce to soup, stirring until smooth.

Arrange chicken breast halves in crock pot. Mix together remaining ingredients and pour over chicken. Cover and cook on low for 6 to 8 hours. Remove chicken breasts. Serve. Note: you could thicken sauce with cornstarch and serve with the chicken breasts and mashed potatoes.