Friday, May 30, 2014
Ellie's Trip to South Africa - Leaving on a (Few) Jet Planes
The next morning they were off early and on their was to Washington, D.C. where they would meet up with the other people on their tour. They were able to board the South African Airlines airbus early, but then had a two hour rain delay. Once in the air, they were comfortable and the food was good. Plus, they could watch as many movies as they wanted to.
Ellie made dinner again tonight and it was wonderful. She made Chicken Broccoli Shells and grilled corn on the cob.
Chicken Broccoli Shells
via: Taste of Home
1 jar (16 ounces) Alfredo sauce
2 cups frozen chopped broccoli, thawed
2 cups diced cooked chicken
1 cup (4 ounces) shredded cheddar cheese
1/4 cup shredded Parmesan cheese
21 jumbo pasta shells, cooked and drained
In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses.
Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 30-35 minutes or until heated through.
This cheesy entree can be assembled ahead of time and popped in the oven when company arrives.
Grilled Corn on the Cob
Ear of Corn with Husks attached 2 per person
Preheat the grill on high at least 10 minutes before placing the corn on the grill.
In the meantime, gently pull back the husk, run cold water over the ear of corn and the corn silks. Then pull the corn silks off. Throw those aside.(Some people opt to put flavored butter on the corn before pulling the husks back up. Gently pull the husks back up to cover the corn. Then soak them in water for at least 15 minutes. This will keep the corn husks from catching on fire and it will make it so that the corn steams while cooking, instead of drying out.