The biscotti dough requires an hour of chilling in the fridge, so after we made the dough, E and I walked a couple miles down around the Inner Harbor and along the Ritz Carlton boardwalk. That was my first time strolling along that brick boardwalk, and it was just gorgeous. It's incredible to see so many of those gorgeous townhomes and condos uninhabited. Hello Ritz - I'll take one off your hands.
We popped the biscotti dough in the oven for 8 minutes, but they came out looking funny. And now, as I read over the directions for the first time, I see why. Erika, we were supposed to turn them over repeatedly so they lightly browned on each side and dried out. Whoops. At least we nailed the taste.
Mom's famous chicken casserole has been my brother's, sister's and my favorite dish since we were little kids. Now that we're in charge of our own cooking, I decided to omit the chicken from the chicken casserole. Per Erika, she didn't miss it at all, and neither did I. So I guess that makes it just mom's plain casserole.
- 1 c fat-free mayo
- 1 1/2 T lemon juice
- 2 cans diced water chestnuts
- 1/4 small onion, diced small
- 1 t. salt
- 2 cups white rice, cooked
- 2 cans cream of chicken soup, undiluted
- 4 hard boiled eggs, diced, no yolks
- 2 c corn flakes
- 1 stick margarine
- 1/2 - 1 c sliced almonds
Mix all together in large bowl and put in greased long casserole dish. Top with melted margarine, corn flakes and almonds. Mix together and top casserole. Bake at 350 for 30 minutes. Freezes well uncooked. Leave off topping to freeze.
It was SO nice to make this dish on my own instead of begging mom to make it when I go home. Such a comfort food. Tons for leftovers, so Joe can nosh when he gets home from work tomorrow.
Erika brought "Nights in Rodanthe" for us to watch while we cooked. Holy sob session! Note to little sis - do not bring movies that will make Meghan cry UNLESS they are happy tears. Otherwise, thanks for spending your Sunday with me :)