Plentiful sunshine. High 83F. Winds light and variable..

A mostly clear sky. Low 62F. Winds light and variable.

What a blessing it is to wake up to a rainy Monday morning because we were getting too dry here at the house. The remainder of my bulbs came in last week and everything is in pots and ready to get growing. I have planted several pots of dahlias which is a first for me, and I cannot wait to have these bloom.

This week I would like to share a recipe for chicken spaghetti that is delicious and quite filling. All you need with this dish is some fruit or a tossed salad. The spinach casserole is a dish that I don’t prepare anymore, simply because spinach does not like me. I bought four large apples last week and made a fresh apple cake, but I have two of the apples left. I think that the apple squares will be a perfect way to use the remaining apples.

1 cup chopped onions (a tablespoon of grated works for me)

1 pound cooked chicken, cubed (about 3 large boneless breasts)

1 can cream of chicken soup

Saute onion and green pepper in margarine. Add tomatoes, oregano, garlic, and chicken. Simmer for 10 minutes. Stir occasionally to keep from sticking. Place half of the cooked spaghetti in bottom of a 9 x 13 x 2-inch pan. Top with ½ of vegetable and chicken mixture. Next, top with 1 cup mozzarella cheese and repeat layers. Mix soup and water together and spread over casserole. Top with parmesan cheese. Baked uncovered on 350 degrees for 30 minutes. I always taste of the mixture to see if it needs salt because I always add salt to this dish, and I also use Italian seasoning to taste.

½ cup finely chopped sweet onion

Heat oven to 350 degrees. Thaw and drain spinach thoroughly. Place spinach in a greased 8-inch casserole dish. Set aside. Melt the butter in a skillet. Slightly saute onions in butter. Combine the sautéed onions with the spinach in casserole dish. Cut up cream cheese into 1 ½-inch cubes. Stir cream cheese into spinach mixture. Sprinkle the top with Parmesan cheese. Bake, uncovered, for 30 to 40 minutes, or until cheese is completely melted.

2 cups peeled, cored, and finely chopped apples

Preheat oven to 350 degrees. Combine flour, brown sugar, and margarine. Blend until crumbly. Stir in nuts. Press 2 ¾ cups mixture into the bottom of a 13 x 9 x 2-inch pan which has been lightly greased. To the remaining mixture, add cinnamon, soda, salt, sour cream, vanilla, and egg. Blend well; stir in apples. Spoon evenly over base. Bake 25 to 35 minutes until toothpick comes out clean. Cut into squares—delicious with vanilla ice cream or whipped cream.

Along with finishing planting the flowers, I plan to do some chores that I have been dreading. The main job to be done this week is undoing al…

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