Garden Chef's Needle and Pen

It's past midnight, I know, but let me share with you a recipe I just posted in Just a Pinch Recipe Club , a social network of hometown cooks sharing old time recipes. My version of the recipe posted in Just a Pinch Recipe Club The original recipe is called Potato, Broccoli and Sausage Skillet ... Betty Crocker's original recipe ...but then again, and as usual, with just a few twirls of my magic kitchen wand, I have turned this Betty Crocker recipe into my own version. My own version of the recipe Now for the modifications I made... while Betty's recipe calls for boxed potatoes and frozen broccoli florets, I used fresh for both ingredients. Then I substituted El Paso Chunky Salsa with Campbell's chicken soup which added a creamy flavor to the chicken. Finally, I added red bell pepper to add a contrasting color. The recipe posted on my Facebook wall Now, how about giving this simple recipe a try? I bet even the kids would love it! Ah, ...

Hello everyone! After three weeks, finally, here is another foodie post from me! This is another Betty Crocker-inspired recipe. Ingredients: 1 tbsp butter 2 cloves garlic minced 1 small onion cut into strips 1 cup chicken breast chunks 1/3 cup cream of mushroom sauce 1/3 cup water 1 cup potato slices (pre-fried in oil and drained in paper towel) 1 tbsp celery cut diagonally 1 cup broccoli florets Salt, ground pepper, sugar to taste Directions: Melt butter in saucepan. Sautee garlic and onion. Stir in chicken breast chunks. Add cream of mushroom sauce and water. Mix gently and bring to a boil. Simmer until chicken becomes tender. Add salt, ground pepper and sugar to taste. Add potato slices. Simmer for a few more minutes. Stir in celery and broccoli florets. Serve hot.  Here's the finished product. I deliberately added more water than what I have specified in the recipe because, my 87-year old...