Notes from Nana: A Spring Recipe

One of the many blessings of being a Nana is

seeing not only your own children and grandchildren

grow up, but children and grands of students and friends.

   One of my Facebook friends is Robin Powe Kane

who lives in Tennessee. Her Mother Margaret and I

exchanged children’s clothes during the years our girls

were growing so fast. We were in the same church family

and I was Robin’s Bible teacher at various ages. What a

lovely wife and mother she has become. Robin has also

matured in her Christian faith as she and her husband Donald

serve God every day wherever they are.

   I was delighted to see a recipe on Facebook from Robin

with a pretty picture that looked both easy and tasty.

   I took pictures when I tried the dish so I could share with

you. Our “Mississippi Mom” is such a good cook but even

she needs simple recipes these days with four young children.

   So try this one as is or improvise as I did.*   Enjoy!

                         A Delicious Simple-To-Make Dish

              ROBIN’S CHICKEN AND VEGGIES

Preheat oven to 350 degrees.

In a large rectangle Pyrex pan, arrange these ingredients in strips:

Green beans (or any green vegetable);

Chicken breasts; and

Red potatoes, scrubbed, peeled, and quartered.

Add seasoning: Robin sprinkled a package of Italian dressing mix and a stick of melted butter. (I want to try that next time; but I had all ingredients except the Italian dressing, so I improvised)*

Cover with Foil and bake at 350 degrees for one hour. Delicious!

   *NOTE FROM NANA: I sprinkled “Nature’s Own Seasoning” and Paprika and butter. (See photos). Bill had a great suggestion that I’ll try next time. We like fresh carrots. Cut orange carrot coins for added color and taste.   Happy Spring-time to all! Love, Nana o/`