Auntie Nettie's Kitchen

I had a very Flax Hill Garden-esque weekend. Along with sleeping in, leisurely reading of the newspapers, and watching of more Jane Austen, it was a wonderful time. I mostly stayed in my kitchen and whipped up all kinds of things. I cranked up the CD player, and listened to an eclectic range of music, from the Twilight soundtrack, to the Elgar Cello Concerto played by Jacqueline Du Pre, to KT Tunstall, and Beethoven’s Seventh Symphony. (Have you ever really listened to the second movement or his Edgemont Overture? Glorious!)

With the warm weather this weekend, I had the window open wide to let in the smells of spring and was able to taunt my neighbors with the aromas.

There’s something very cathartic about cooking, especially when you do it from scratch. I don’t use a food processor or a mixer, so everything is chopped, shredded, beaten, and mixed by hand. I have about 2 square feet of counter space, the world’s smallest sink, and a very narrow range top, but some how it all works. Who needs a gourmet kitchen?

I made loaves of Apple Bread, a batch of Fudge, a pan of Mint Chocolate Brownies, a pot of hearty Chicken stew, and a whole Broccoli Chicken Lasagna. If Jane can share recipes and photos, so can I.

Apple Bread aka the Zucchini bread recipe
from the Better Homes and Garden cookbook
covered generously with demerara sugar crystals

Grandma's Brownies from
the original 1996 edition of Help! My Apartment has a Kitchen cookbook,
(modified to include a center layer of Andes Mints)

Broccoli Chicken Lasagna

1/2 pound fresh mushrooms, sliced
1 large onion, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 can (14.5 oz.) chicken broth
1 3/4 cups milk
2/3 cup grated Parmesan cheese
1 package (16 oz.) frozen broccoli cuts, thawed
9 lasagna noodles, cooked and drained
1 1/3 cup julienned fully cooked ham, divided
2 cups (8 oz.) shredded Monterey Jack cheese, divided
2 cups cubed cooked chicken

In a large skillet, sauté mushrooms and onion in butter until tender.
Stir in the four, salt, pepper and nutmeg until blended.
Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in Parmesan cheese and broccoli, heat through.
Spread ½ cup broccoli mixture in a greased 13 in. x 9 in. x 2 in. baking dish.
Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese.
Top with three noodles, a third of the broccoli mixture, all of the chicken and ½ cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham.
Cover and bake at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted.
Let stand for 15 minutes before cutting.

Yields 12 servings

NOTE: I excluded the mushrooms and substituted a variety of other things. I used cooked turkey for the ham. I used cooked egg noodles in lieu of the lasagna noodles. (About 5 handfuls of dry egg noodles). I also used jalapeno Jack cheese and added crumbed bacon and chives to the broccoli mixture. I also used a LOT more pepper and Parmesan cheese. Since the egg noodles are bulkier than lasagna noodles, you'll have to press down on the layers to get it all to fit in the casserole dish.

Really good reheated for the next few days.

Enjoy! I know I am!