Quarterly Enrichment

If you made it, here's the recipe.
If you missed it, you were missed. Here's the recipe:

President Golding's

Cheesy Artichoke Dutch Oven Chicken

1 cube Butter

1/2 Lb Mushrooms sliced

1 med Onion diced

2 cans Artichokes (hearts, bottoms, quartered hearts, whatever) cut into bite size pieces

6 chicken breasts cubed

In a dutch oven: (I do this part on the stove)

Melt butter. Saute the onions and mushrooms about 3 to 5 min. Add chicken cubes. Saute for 7 to 8 min

Add Artichokes. Lower heat to med/low.

Sauce:

2 cans Cream of something soup (chicken, mushroom, celery) mix n match

8 oz sour cream

2 to 3 cups grated cheese (whatever kind you like, however cheesey you like it) I use cheddar

1 soup can of milk

Mix together. When the liquid is mostly cooked off the chicken, pour sauce over and stir through.

If baking in oven: Bake at 350 degrees for 20 minutes.

If using briquets, use 12 or 13 underneath and 15 on top for about 25 minutes or until cheese is bubbly

Serve over rice

From the kitchen of: Janne' T

Strawberries and cream trifle

Ingredients:

• 1/2 cup sweetened condensed milk
• 1-1/2 cups cold water
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1 prepared angel food cake (9-ounce round)
• 4 cups sliced fresh strawberries
• 3 whole fresh strawberries

Directions:

In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.