Angie's Artichoke Italian Chicken & Pasta (Camerato Recipe)

Remember this is the original portions which would feed a big family...aka the Cameratos.

Preheat oven to 375.

Combine all ingredients in a roasting pan with a cover:

2-3 lbs cubed chicken

3 jars (glass) of artichoke hearts with seasonings - do not drain - cut into pieces (1-1 1/2 inch)

2 cans diced olives

3 jars roasted red peppers in oil. Drain and cut into pieces.

2- 3 Italian season packets - Good seasoning is the brand (*Follow directions on back for the olive oil, balsamic, &water proportions PER packets used.)

Bake for 45 minutes covered, and an additional 20 minutes UN-covered (and then check that chicken looks thoroughly cooked).

"The beauty of this is the more you marinate the better. So you can prep this all and keep it in the fridge and just turn the oven on and make noodles the next night." --Angie Heiberger.

Strawberry: TIPS from MOM.

In my convo with Mom for making strawberry pie and jam she informed me of a few tips:

1. When you have a large stock of fresh berries, store in refrigerator in a sealed container to maintain freshness for longer.
2. Also, store fresh berries uncleaned. Always clean the berries in tubs of cool water just before you use them in a recipe for best results.
3. If you want freeze fresh berries just to have on hand for occasional desserts or meals: fill half a container with fresh berries and top with a cup of sugar, then finish filling the container and top with another cup of sugar. When all of the sugar is absorbed, seal container and freeze.
   

Mom's Strawberry Pie

Cook the crust by itself (aka, make two pies at once, or half Mom's pie crust recipe). Don't forget to STILL poke holes in the crust with a fork before baking.

FILLING: Take one quart of berries and...

1. Clean half of the quart of berries and set aside to dry.
2. Combine: 1/2 quart of berries (the other half) mashed, 1 cup sugar, 1/2 cup water, and 3 Tbs. cornstarch.
   
3. Cook on medium heat and stir. *The mixture will thicken as it nears a boil, and when the appearance suddenly changes from "cloudy" to clear and thick, remove from heat.
4. All the mixture to cool.
5. Place the cleaned berries on the bottom of the crust, and pour the cooled mixture on top to complete pie.
   

*Keep refrigerated, and don't forget: this is not a long lasting pie. It will turn soggy after just a few days, so plan to make and eat in 1-2 days.

Grandma Payant's Jam (Strawberry)

Grandma Payant's Jam Makes 5 jars

1. Place 5 heaped cups berries in a colander. Pour scalding hot water over them.
2. Put berries and 2 cups sugar in a dutch oven - thick, big, deep saucepan.
3. Bring to a rolling boil and boil 4 minutes.
4. Add 2 cups more sugar and boil another 4 minutes.
5. Remove from heat; stir in a teaspoon of butter.
6. Pour into a shallow pan. Skim the froth off the top.
7. Stir occasionally. Let stand all day or over night before bottling.

Bottle in scalded, dry (thoroughly) jars. Top with paraffin (wax), and allow 24 hours for setting. Store in cool, dark area like basement.

***The recipe given to me just said "Jam", so it is possible that you can use this for raspberry jam, as well--but not sure, so ask Mom.