Good idea Linda! See, you are so productive when you are snowed in.

Sherried Chicken Casserole

ï± 4 boneless/skinless chicken breast-cut up in chunks and sautéed
ï± 3 cups cooked rice
ï± 8 oz shredded or sliced Swiss cheese
ï± 1 can cream of mushroom soup (undiluted)
ï± 1 jar Boston Market roasted chicken gravy
ï± 8 oz of fresh mushrooms-sliced
ï± 2 cups herb Stove Top stuffing mix
ï± Â½ cup Sherry
ï± Â½ cup melted butter for drizzling over stuffing topping
ï± 1 tablespoon butter
ï± 1 minced garlic clove or teaspoon garlic powder
ï± 2 tablespoons parsley

1. Pre heat oven to 350

2. Sauté mushrooms in 1 tablespoon of butter, garlic powder, and parsley
3. After about five minutes, stir soup and gravy into mushroom mixture and continue sautéing for 2 minutes
4. Turn heat off and add sherry, mix well
5. Put rice in greased large baking dish
6. Arrange chicken pieces on top of rice
7. Top chicken with cheese slices
8. Pour soup mixture on top of cheese
9. Sprinkle dry stuffing mix on top of soup mixture
10. Drizzle melted butter over stuffing
11. Bake for 45-55 minutes

(throw some recipes in there that will use up my turkey stock, will someone?)

I think Ann T has a recipe for she-crab soup that uses sherry.

Jessie....put that stock into a pot....simmer it until it's reduced by half....meanwhile sautee a bunch of all sorts of mushrooms...or at least some portobellas...and some onion...
Mix with the reduced turkey stock...add about 1/4 cup sherry....simmer 5 minutes and serve over rice...in a soup bowl....maybe with cheese! LOL!

Wild Mushroom Soup with Sherry

 3 tablespoons butter, room temp
 2 tablespoons butter, melted
 4 tablespoons all purpose flour
 1/2 cup sliced shallots
 1/2 cup chopped onion
 2 cloves garlic, minced
 3-4 cups sliced mushrooms (can use a combo of shitake and button)
 1 teaspoon fresh thyme
 1 bay leaf
 1 cup dry sherry
 3 cups chicken stock or canned broth
 1 cup half & half or heavy cream

Melt 3 tablespoons butter in large pot over medium-high heat. Add shallots and onion and sauté until onion is translucent, about 8 minutes.

Add garlic for 30 seconds, and then add mushrooms and thyme, sauté until beginning to soften, about 4 minutes.

Add sherry. Boil until liquid is reduced to glaze, about 6 minutes.

Make a roux-mix remaining 2 tablespoon butter and 4 tablespoons flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables.

Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.

Take bay leaf out. Puree about 1/3 of soup in blender until smooth. Return to pot. Can be prepared 1 day ahead of time. Cover and refrigerate. Re-warm over medium-low heat before serving.

STEAMED MUSHROOMS AND ZUCCHINI

1 lb. medium sized fresh mushrooms
2 small zucchinis
1 tsp. seasoned salt
1/ 4 tsp. paprika
1/ 4 tsp. dried marjoram or dillweed ( I always use marjoram)
1/ 8 tsp. pepper
1/ 4 cup (1/ 2 stick) butter or margarine
2 Tbs. dry sherry
1/ 4 cup chopped fresh parsley (optional)

Wash mushrooms and zucchini. Leave mushrooms whole and slice unpeeled zucchini into 1/ 4 inch slices. Place them in the center of a large piece of heavy duty aluminum foil. Sprinkle with salt, paprika, pepper and dill or marjoram. Dot top with butter. Sprinkle sherry over all. Bring foil together and seal securely but leave room for steam. Place foil in shallow baking pan. Bake 20 minutes in preheated 400 degree oven. Open foil carefully and sprinkle vegetables with chopped parsley, if desired. Serves 4

Note: Foil packet may also be enclosed in a second sheet of foil and cooked on a grill over medium coals. Cooking time is about the same.

You can also use a tightly covered casserole dish and bake them in the oven if you donÂt want to use the foil.

If you are going to be serving this with fish, add a little grated lemon peel.

Well, I've certainly heard of & been to showers before, but this is the first sherry e-shower I've seen. Great idea, Linda!

Sooz may need to send Bobby a case. :)

Yeah....but when he was wondering what to sub for sherry, I promised that if he bought a bottle, we'd send him some.
Now there are more for the rest of us too!!
Linda C

Thanks for starting this thread Linda... I was going to ask you since you promised in the original thread. :o) I know you're a woman of your word!

The Gypsy Stew and Carrot soup look great... and I've just made a resolution to try to eat more soup in an effort to save calories, so this will be a good thing. Looking forward to more fun recipes :o)

Here's a T&T recipe for an Italian Cake that uses sherry--the base is a box mix, but don't let that deter you...it's yummy!

1 box yellow cake mix
4 eggs
3/4 C vegetable oil
1 C dry sherry
1/2 C to 1 C water to make it "poofy"Âtry 1/2 C first...see how it looks before you add more.

Mix everything together. Check to see if the batter is poofy (new cooking term: poofy).

Pour into greased and floured bundt pan.

Bake 350 for about 40 Â 45 minutes

Let it cool in the pan.

Invert and serve.

Dust with powdered sugar, serve with whipped cream, berries are good on it too.

Since it was suggested....and sounds wonderful!
CHINESE PORK ROAST

2 pounds boneless pork loin
2 Tblsp. soy sauce
1/2 tsp. ground ginger
1/4 cup dry sherry
2 Tblsp. honey
Place pork loin in roasting pan. Combine soy sauce and ginger and pour over pork. Bake at 325° F. for 1 hour, basting frequently. Combine sherry and honey and pour over pork. Bake another 30 minutes, basting frequently. Remove from oven and let stand for 10 - 15 minutes under foil. Slice and serve with pan juices on the side.