Christmas lights 2009

I have been busy this week so you get 2 posts in one day.The weather on Tuesday was a beautiful 52 degrees got the porch cleaned off and the lights up.It was an all day job.
How does one collect so much stuff through the summer?

There were still planters to empty,pots to empty and clean,rugs to clean and put away for winter.Since I took the many drawer chest off the porch I had to find a place to store all the things that were in the drawers.Bug spray gloves garden tools and cutters etc.All the fall decorations had to be put away in the garden shed.WELL that was another place that had to be organized so one thing leads to another when it comes to cleaning.The old garlands had to go I am not sure why I kept them last year.

The house decorating is about the same------- put away all the fall and put out the Christmas.This year I am going through the Christmas things and getting rid of some.
I put the dolls away in the doll room and of course I *HAD* to play and rearrange the dolls.

The real tree is a small 5 ft. frasier fir.It smells wonderful.I picked it up at mernards on my Monday shopping trip. It is perfect for the top of the old wooden typewriter box.No pictures yet of inside but soon.

I found a recipe to use left over turkey or chicken. I tried it and it was a hit with Mr. T.
I had left over stuffing and left over corn I added to the mix. I really liked the corn in it. No mushrooms for us but I left them optional.

INGREDIENTS:

• 3 to 4 cups cooked chicken or turkey
• 1 stick butter, (4 ounces)
• 1/2 cup flour
• 1/2 to 1+ tsp salt, or to taste
• 1/8 teaspoon pepper
• 2 1/4 cups chicken broth
• 1 cup milk
• 2 cups toasted bread cubes
• 2 small onions, chopped
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon sage, crumbled
• 1/4 cup butter, (2 ounces)
• 1 can sliced mushrooms, (4 ounces optional)

PREPARATION:

Melt 1/2 cup butter or margarine in saucepan; blend in flour, 1/2 teaspoon salt and pepper. Cook over low heat until bubbly, stirring. Slowly stir in broth and milk; boil 3 minutes, stirring constantly. Taste and add salt, if necessary; set aside. In a mixing bowl, lightly toss bread, onion, celery, 1/2 teaspoon salt, sage and 1/4 cup melted butter; arrange in lightly buttered 2-quart casserole baking dish. Top with chicken then cover with sauce and mushrooms. Mix well with fork to moisten the dressing. Bake for about 1 hour at 350 degrees.