Seafoam Salad

Originally Taken from Allrecipes

7 servings

Ingredients

• 2 (15 ounce) cans pear halves
• 1 (3 ounce) package lime flavored gelatin mix
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
2. In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
3. In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
4. Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Fruit Sherbert Punch

Originally found on Allrecipes

15 servings

Ingredients

• 4 cups apple juice, chilled
• 4 cups pineapple juice, chilled
• 4 cups orange juice, chilled
• 2 liters ginger ale, chilled
• 2 quarts orange or pineapple sherbet

Directions

1. Combine juices in a punch bowl. Stir in ginger ale. Top with sherbet. Serve immediately.

Peanut Butter Oatmeal Cookies

½ cup butter (melted)
1 cup brown sugar
¾ cup sugar
2 eggs
Mix these ingredients until smooth, and then add 1 cup creamy peanut
butter. Add:
2 cups flour
1 tsp soda
1 cup oatmeal
Chocolate Chips
Bake on ungreased cookie sheet for 9 minutes at 350.

Peanut Blossoms

½ cup shortening
½ cup sugar
½ cup brown sugar (packed)
½ cup peanut butter
1 egg
2 T milk
1 tsp vanilla
½ tsp salt
½ tsp soda
1 ¾ cup flour
48 candy kisses

Combine wet ingredients together and then slowly add the dry
ingredients together. Mix on low speed till dough forms. Shape into
balls. Roll in sugar. Place on ungreased sheet. Bake for 10-12 minutes
at 375. Top with kisses before cooled.

Sugar Cookies

1 ½ cup butter
2 cups sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp baking powder
2 tsp salt

Crème butter, sugar, eggs and vanilla. Mix flour, baking powder and
salt. Add to butter mixture. Stir and let chill for 1 hour. Roll out
and cut into shapes. Bake at 400 for 6-8 minutes. Makes 4 dozen.

Chocolate Chip Stir Cookies

6 cups flour
½ tsp salt
1 ½ tsp soda
1 lb butter
1 ½ cup white sugar
2 cups brown sugar
3 eggs
2 T vanilla
1 bag chocolate chips

Combine flour, salt and soda. Set aside. Crème butter and sugars. Add
eggs and vanilla. Add flour mixture 1 T at a time until all mixed.
Drop by rounded spoonfuls on ungreased cookie sheet. Bake 10 minutes
at 350. Remove from oven. Cool 1 minute before putting on cooling
rack. Makes 5-6 dozen.

Apple Crisp

4 cups apples
1 tsp lemon juice
1/3 c flour
½ cup brown sugar
1 tsp cinnamon
1 cup uncooked oats
½ tsp salt
1/3 c melted butter

Place apples in greased dish. Sprinkle with lemon juice. Combined dry
ingredients. Add melted butter. Mix well and sprinkle over apples.
Bake 30 minutes at 375.

Cherry Cheesecake

8 oz cream cheese
1 can sweet and condensed milk
½ cup lemon juice
Graham Cracker Crust
Cherry Pie Filling
Beat with fork; cream cheese, milk, lemon juice. Spread on crust,
after set put cherries on and refrigerate.

Rice Crispy Rollups

1 cup sugar
1 cup light Karo syrup
1 cup peanut butter
1 6oz package chocolate chips
5 cups Rice Krispies

Mix sugar and syrup in medium saucepan. Cook on medium heat til boil.
Take off heat and add peanut butter stir till dissolved. Add Rice
Krispies. Put on wax paper on large cookie sheet. Spread mixture on
top wax paper and pat. Melt chocolate chips and spread over Rice
Krispies. Roll into jellyroll

Peanut Butter Pie

2 cup peanut butter
1 oz cream cheese
2 cup powder sugar
12 oz Cool Whip
2 chocolate pie crusts
1 chocolate syrup
1 Carmel syrup

Cream peanut butter, cream cheese and powder sugar. Fold in cool whip
reserving 1/3 for topping. Freeze in pie crust 2 hours. Remove and top
with cool whip and syrups.

Tender and Tangy Ribs

In slow cooker combine
1 ½ cup vinegar
1 cup ketchup
4 T brown sugar
4 T Worcestershire sauce
2 garlic cloves minced
2 tsp ground mustard
2 tsp paprika
Pepper
Cut 2-4 lbs pork spareribs in pieces. Brown in 1T oil. Put in slow
cooker. Cover and cook on low 4-6 hours. Makes 4-6 servings.

Sloppy Joes

1 lb hamburger
1 small onion
3 T ketchup
½ tsp mustard
1 can chicken gumbo soup
Hamburger buns
Brown meat, add rest of ingredients simmer 30 minutes and serve on
hamburger buns

Chili with Rice

1 small green pepper
1 package chili seasoning mix
2 cup water
1 15oz kidney beans (undrained)
1 15 oz tomato sauce
1 lb ground beef
1 7oz corn (drained)
2 cup Minute Rice

Cook and stir meat, pepper and seasonings mix in skillet on med high
heat until browned. Stir in water, beans and tomato sauce. Bring to
boil. Reduce heat, cover and simmer 10 minutes. Stir in corn. Return
to boil. Stir in rice. Cover remove from heat. Let stand five minutes.
Serve with cheese.

Lasagna

1 lb hamburger
½ cup onion
2 T parsley
½ tsp oregano
½ tsp salt
1 16 oz chopped tomatoes
2 6oz tomato paste
1 egg
2 cups cottage cheese
Lasagna Noodles
1 lb cheese

Brown hamburger, onion, parsley, oregano and salt. Add tomato and
paste and simmer 45 minutes. In bowl combine cottage cheese, egg and
salt and pepper. Layer noodles, cottage cheese, sauce and cheese.
Repeat. Bake 375 for 30 minutes.

Apricot Chicken

6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) package dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Preheat oven to 350 degrees F (175 degrees C). Place the chicken
pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam
together, and pour over the chicken.

Tart and Tangy Chicken

Sauce:
1 c brown sugar
½ c ketchup
½ c vinegar
2 T onion
¼ tsp paprika

Combine all ingredients and heat over med heat. Boil chicken and cube.
Reduce heat and add chicken and cook and simmer chicken and sauce on
low for 10 mins. Serve over rice.

Mexican Turkey Roll-ups

2 ½ cups cubed turkey
1 ½ cups 12 oz sour cream
3 tsp taco seasoning
1 can cream mushroom soup
1 ½ cup shredded cheese
1 small onion
¼ cup olives
10 flour shells

In a bowl combine turkey, ½ c sour cream, 1 ½ tsp taco seasoning, half
soup, 1 cup cheese, onion and olives. Place 1/3 c filling on tortilla.
Roll up in greased 9 X 13 pan. Combine remaining sour cream, taco
seasoning and soup. Pour over rolled up tortilla shells. Cover and
bake 350 for 30 mins. Sprinkle with cheese. 5 to 6 servings.

King Ranch Chicken

4 chicken breast-boiled and diced
1 package tortillas- diced
2 c grated cheese
1 can cream chicken & mushroom
1 can diced tomatoes    ½ c chicken broth
Mix in bowl-sauces=soups, tomatoes, broth
Layer in casserole dish
Chicken, tortillas, cheese, sauce. Bake 350 for 1 hour.

Wassail

3 qt water
3 c. sugar
46 oz oj not frozen
46 oz pineapple juice
1 tsp cloves
 1/2- 3/4 c lemon juice
3 cinnamon sticks tied in cheese cloth

Bring to boil Simmer.  Remove cinnamon sticks enjoy

Twice Baked Potatoes

8 large baking potatoes
1/4 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/3 cup milk
grated cheese
Paprika

Pierce the potatoes and bake at 400 F for 60-70 minutes or until
tender. Cut potatoes in half lengthwise and scoop out pulp. Set shells
aside. In a large bowl, mash pulp, sour cream, garlic powder, salt,
oregano, cayenne, celery salt and enough milk to make a smooth
filling. Stuff shells; place in two greased 13x9 pans. Sprinkle with
cheese and paprika if desired. Bake, uncovered, at 350 degrees F for
20-25 minutes or until heated through.

Corn Bread

2 cup Bisquick
6 T corn meal
½ tsp soda
Mix together
2 eggs
1/2 cup oil
1 cup milk
2/3 cup sugar

Double recipe. Mix dry ingredients with the wet ingredients. Bake in
9x9 greased and floured pan. Bake 400 for 30 minutes.

Zucchini Bread

1 c sugar
1 c brown sugar
3 eggs
1 c oil
2 tsp vanilla
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 tsp soda
3 c flour

Put salt, baking powder, cinnamon, soda and flour. Combine both
sugars, eggs, oil and vanilla in a bowl. zucchini. Add flour mixture
and stir. Add chocolate chips. Mix well. Pour into well greased and
floured pans. Bake 1 hour at 325.

Garlic Rolls

4 cans biscuits
Melted butter
Garlic salt or parmesan cheese

Cut biscuits in ¼ pieces. Dip in butter. Put in Bundt pan- sprinkle
garlic or cheese on each layer. Note- Do same with cinnamon and sugar.

Lemon Fruit Salad

1 can pineapple
1 can fruit cocktail
1 can mandarin oranges
1 small instant lemon pudding
Cool Whip
Banana
Marshmallows
Drain fruit. Mix together 1 cup juice with pudding. Add fruit, cool
whip- then bananas and marshmallows.

Butterscotch Pullaparts

18 to 20 Rhode's bake and serve rolls
1 small package of cook and serve butterscotch pudding
1 square butter
1/2 c brown sugar

Make the night before you plan to serve. Place frozen rolls in greased
Bundt pan. Sprinkle dry pudding over top. Melt butter and brown sugar
and pour over rolls. Cover and pan in cool oven. In morning uncover
rolls and Bake 350 for 15 to 25 mins. Cool 5 mins and turn upside down
on serving plate and enjoy.

Pumpkin Bread

3 cups sugar

3 ½ cups flour

1 ½ teaspoon salt

2 teaspoon baking soda

¼ teaspoon cloves

1 teaspoon nutmeg

1 teaspoon cinnamon

Mix together then add:

1 cup oil

4 eggs

2/3 cup water

2 cups canned pumpkin

Mix together.  Pour batter into 3 loaf pans.  Bake 350 for 45 minutes

Chicken and Dressing Casserole

1 whole chicken deboned (about 3 cups)

1 can cream of chicken soup

1 can cream of celery soup

1 cup sour cream

1 package Pepperidge Farm herb dressing

½ cup melted margarine

1 cup chicken broth

Place meat in bottom of 9X13 pan.  Mix soups and sour cream, spread over meat.  Press dressing evenly over casserole.  Pour margarine, then broth over dressing.  Bake 1 hour at 350 covered with foil.  Uncover foil last 15 minutes of baking time.

Layered Taco Dip

8 ounces cream cheese

16 ounces sour cream

1 package taco seasoning

Cream sour cream, cream cheese, and seasoning package together.  Spread on two 10”

pie plates.  Refrigerate until ready to use.

12 ounces salsa

cheddar cheese, grated

diced lettuce, tomato, onion, black olives, green pepper

taco chips

Spread salsa over cream cheese mixture.  Top with grated cheddar cheese and a layer each of the diced lettuce, tomato, onion, olives, and green peppers.  Serve with taco chips.

Crescent/Cinammon/Orange Rolls

Crescent Rolls

Dissolve:         2 pkg. or Tbsp dry yeast

                        ½ cup warm water

Mix together:  2 eggs

                        ½ cup sugar

Add:                ½ cup melted margarine

                        ¾ cup warm milk

                        1 cup flour

                        1 teaspoon salt

Mix well.

Add yeast mixture and 3 ½ cup more flour.  Let dough rise once (about an hour).  Punch down, place in refrigerator until ready to use. 

*Divide dough in half.  Roll in circle, brush with margarine, cut in wedges, roll from outer edge.  Let raise ½ to 1 hour.

Bake 350 for 8-10 minutes.

Cinnamon Rolls

Follow recipe above until *.

*Roll all dough in rectangle.  Brush with margarine.  Sprinkle with cinnamon sugar and about ½ cup brown sugar.  Roll up dough lengthwise.  Slice 16 circles, and place on greased cookie sheet.  Let raise ½ to 1 hour.  Bake 350 for 8-10 minutes.  Ice with vanilla frosting from a can.

 

Orange Rolls

Follow recipe above until *.

Orange filling:

            ¼ cup margarine

            ½ cup sugar

            2 grated orange rinds

Melt together and fix as for cinnamon rolls.

 

Poppyseed Dressing

1/4 cup white vinager

1/4 cup oil (used olive oil)

1/4 cup sugar

3/4 teaspoon salt

2 tablespoons mustard

 

mix all together

 

add

 

3/4 tablespoon poppyseeds

 

mix together and serve!

Grasshopper Brownies

Brownies:
2 boxes brownie mix

Mint Frosting:
4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter

1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely

2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.

3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.

4) Enjoy! This batch feeds a lot by the way.

Corn Chowder

Corn Chowder

From Kim Warren's Family Comfort Favorites Cookbook

Ingredients:

4 pieces Thick-cut Bacon,

cut into 1/2” pieces

4 ears of Corn, husked*

1 large Carrot finely diced

1 Shallot or small Yellow Onion finely diced

2 cloves Garlic minced

Leaves from 3 large sprigs of Fresh Thyme

(about 1 tsp.)

6 cups Chicken Broth

1/3 cup Wild Rice, uncooked

1/2 cup Heavy Cream

2 Tbsp. Flour

Kosher Salt

Freshly ground White Pepper

*The corn can be grilled or in a pinch you

can use frozen corn kernels and roast

them in the oven.

Kim’s easy steps

1 Place ears of corn on a cookie sheet or shallow dish

and roast in a 375 degree oven for 25 to 30

minutes, turning once half way through cooking time.

You’ll want the corn to get some brown color on it.

Let cool enough to work with, then cut the kernels

off the cob.

2 In the meantime, in a heavy bottomed dutch oven

or stock pot, heat 1 to 2 Tbsp. of vegetable oil over

medium to medium high heat and add bacon

pieces. Cook the bacon, stirring often until nice and

brown. With a slotted spoon, remove bacon, leaving

the pan drippings behind. Then remove all but 2

Tbsp. of drippings and add carrot, shallot, and garlic;

let them sauté over medium heat until they sweat,

but don’t brown the vegetables.

3 Add the chicken broth and scrape the sides and

bottom of the pan to get the brown bits off. Bring

the chicken broth to a low boil and add the corn,

rice, thyme leaves and bacon. Add salt (if needed)

and pepper to taste. Let simmer for 20 minutes or

until wild rice is tender.

4 Whisk cream and flour together, then whisk into

the soup. Bring to a simmer and let lightly bubble

for 5 minutes or so until it thickens slightly. warmed

through.

5 Serve.

Poppy Seed Cake with Almond Glaze

From Kim Warren's Family Comfort Favorites Cookbook

For the cake

1 Yellow Cake mix

1 small package French Vanilla Instant Pudding mix

(vanilla instant pudding is fine, too)

1 cup Sour Sream

1/2 cup Water

4 Eggs

1/2 cup Vegetable Oil

2 Tbsp. Poppy Seeds

2 Tbsp. pure Almond Extract

For the glaze

2 cups sifted powdered sugar

2 Tbsp milk

1 - 2 tsp almond extract

Kim’s easy steps

Preheat oven to 350 degrees F.

1 Combine all ingredients in a mixing bowl and beat on

medium speed for 3 minutes.

2 Liberally spray a bundt pan with pan release or cooking

spray and set aside.

3 Scrape down sides of bowl and combine with a spoon and

pour batter in prepared cake pan.

4 Bake at 350 degrees for 40 to 50 minutes, until a cake tester

or toothpick comes out clean. Remove to cooling rack and

let rest for 15 minutes. Then remove cake onto serving

plate and let cool completely.

5 Whisk powdered sugar and milk together well until smooth

and of pouring consistency. Add 1 tsp almond extract and

mix well.

6 If glaze is too thick, thin using small amounts of milk until

correct consistency is achieved. Taste and add more almond

extract if needed for flavor.

7 Glaze cake by slowly pouring glaze over the middle of the

cake and letting the glaze drip down the sides of the cake.

Potato Leek Soup

4 leeks (white and green parts)
4 C. potatoes, peeled and diced (3-4 large)
5 C. water (I use chicken broth)
1/2 tsp. salt
1 C. shredded cheese
1 Tbsp. margarine or butter
1 C. milk (skim or 1%)
1/4 tsp. pepper

Separate and wash leeks thoroughly; slice into 1/2 inch pieces.  In a
large nonstick saucepan saute the potatoes and leeks in butter or
margarine for several minutes until leeks are limp, stirring to
prevent browning.  Add broth, pepper and salt; simmer chowder 30
minutes until potatoes are very tender.  Add mild and heat; do not
boil.  Soup should be thick, creamy, and green from the color of the
leeks.  Mash some of the potato chunks to thicken the soup or puree in
blender if smooth and creamy soup is desired.  Add cheese after soup
is thickened.  You can use as much cheese as your taste desires.

Courtesy of Colleen Nelson

Roast Chicken with Potatoes and Butternut Squash

Ingredients

2 Tablespoons minced garlic

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon dried rubbed sage

1 (3 1/2 pound) roasting chicken

Cooking Spray

12 ounces red potatoes, cut into wedges

1 1/2 cups cuped peeled butternut squash (about 8 oz)

2 Tablespoons butter, melted

 

Preparation

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Lindsey Smith's Famous Peanut Butter Cookies

2 Cups Flour

1 Tsp baking soda

1/2 Tsp salt

1/2 Cup unsalted butter

1/2 Cup smooth peanut butter

2/3 Cup dark brown sugar

1/2 Cup sugar

2 large eggs

1 Tsp Vanilla

Preheat to 350

In medium bowl sift together flour, salt, soda and set aside

In large bowl combine butter, peanut butter, brown sugar and sugar

Beat until blended on medium speed, about 1 min

Add eggs and vanilla and beat on low speed until eggs are completely incorporated

Slowly add the flour mixture and beat on low just until incorporated

Bake 10-12 min

Almond Crusted Halibut with a Beurre Blanc sauce

2 tbls cider vinegar

1/3 c dry white wine (can substitute with same amount of chicken broth or white grape juice)
2 tbls minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 c heavy cream
10 tbls unsalted butter- chilled and cut into 10 pieces
3 tbls chopped fresh chives
2 teas fresh lemon juice
Salt and pepper to taste
6 fillets halibut
2 tbls vegetable oil
1 tbls unsalted butter
1/4 c fresh bread crumbs
2/3 c minced blanched almonds
1 tbls unsalted butter
1 egg lightly beaten

Over medium heat combine vinegar, wine, shallots, thyme and bay leaf.  
Boil until liquid has evaporated. Stir in cream and boil until reduced  
by half. Decrease heat to low. Whisk in 10 tbls butter, one piece at a  
time. Do not allow to simmer.

Strain sauce through fine sieve. Stir in chives, lemon juice and salt  
and pepper. Keep warm by setting boil in large container of warm water.

Preheat oven to boiler. Pat fillets dry and salt and pepper. Heat oil  
and 1 tbls butter in skillet. Sauté halibut until lightly brown (1 to  
2 mins). Transfer to making sheet. Cool 5 mins Mix bread crumbs,  
almonds and 1 tbls melted butter together. Brush tops of fillets with  
egg and spread almond mixture over. Broil fillets until done.

Pumpkin Fudge

In a bowl add:
2 packages white chocolate chips
1 pint marshmallow cream
In a saucepan add:
4 ½ cups sugar
1 can evaporated milk
2 T butter
Bring to rolling boil and add 1 cup pumpkin and 1 tsp cinnamon.
Boil 10 minutes. Pour over chocolate chips and marshmallow mixture.
Stir till smooth. Pour into greased 9 x 13 pan.

Apple Cream Pie

Crust:
1 1/2 c flour
1/2 c oil
2 T milk
1/2-1 t salt
1 T sugar

Filling:
1 c half and half
1 1/4-1 1/2 c sugar
1/3 c flour (or more)
1 t vanilla
dash of salt
4 c thinly sliced apples

Topping:
1/2 c flour
1/3 c sugar
1/4 c butter

Directions:  To make crust, put flour into bowl.  In a seperate container, mix oil and milk and pour over flour.  Sprinkle on salt and sugar.  Stir with fork and make into a ball.  Press into a pie pan and flute the edge.  For the pie, combine all the ingredients except apples.  Pour over apples in the unbakd 9in pie shell.  Make the topping into a crumb micture.  Sprinkle over top of pie.  Sprinkle some cinnamon on the top.  Bake at 450 for 15 min and at 350 for 45-50 min or until it bubbles.

White Chicken Chili

2 cans white beans
3 cups chicken broth
2 cloves green chilies (chop)
1 small onion diced
2 tsp cumin
4 cup chicken that is diced
white pepper
½ tsp oregano

Mix all together and simmer ½-1 hour. Stirring. Add more broth if gets
too thick. Serve with corn chips, grated cheese, salsa and sour cream,
chopped olives and green onions.

Sage Biscuits

Ingredients:

4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons coarse salt or regular salt
2 tablespoons chopped fresh or ground sage (pineapple sage is great with this)
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 1/2 cup low fat buttermilk or whole milk

Preheat oven to 450 degrees.  In a bowl, mix flour, baking powder, baking soda and salt.  Add sage and combine.  Add butter and mix until
the texture is like unto coarse meal with a few bits of butter remaining.  Add milk and combine.   Put the biscuits on a baking sheet about 1.5 inches appart,
 making them about 3/4 inch thick each.  You can also roll the dough out and use a biscuit cutter for consistent looking biscuits. 
Bake until puffed and golden (10-15 min). Transfer to wire rack, Serve warm or at room temp. 

Chicken Soup

Ingredients:

1/2 medium yellow or red onion, sliced
1    medium carrot, cut into thirds
1    celery stalk, cut into thirds
2    garlic cloves, peeled and sliced
1/2 lemon (optional)
1    teaspoon coarse salt or regular salt
1    teaspoon black pepper
2-3 sprigs of thyme or parsley (1 teaspoon)
4    boneless, skinless chicken breast, sliced
1/3 cup butter or margarine

In a straight-sided skillet or pot, melt the margarine and on medium heat, fry the onions a little.
When the onions start to become soft, add the chicken and cook until exterior is white.  Cover with water by 1/2 inch.
Bring to a boil over high. Cook for three minutes, then add all over ingredients.  Cook until celery is tender, stir occasionally.
Let stand for 10 minutes then serve.

Taco Salad

Brown:

          1 pound ground beef

          1 medium onion, chopped

          in 2 T. olive oil

Season with:

          Garlic

          Salt and pepper

Add:

½ C. red chili sauce or mild enchilada sauce

1 C. salsa

1 can refried beans

1 can kidney beans or black beans

Simmer 30 to 60 minutes.

Serve over:

          Corn tortilla chips

Top with:

          Shredded lettuce

          Grated cheddar cheese

          Chopped tomatoes

          Salsa

          Guacamole

          Sour cream

          Chopped olives

          Raisins, optional

Chicken Pasta Salad

Cook & drain:

1 12 oz. bag tri-colored spiral pasta

Add:

1 1/2 C. cooked chicken, chopped

1 C. broccoli, chopped

1 C. Italian zucchini, sliced

1 C. green onion, sliced

1/2 C. red bell pepper, chopped

1 small jar marinated artichokes

1/2 C. grated Parmesan cheese

Dressing:

2/3 C. safflower oil

1/2 C. mayonnaise

4 T. olive oil

1/3 C. red wine vinegar

2 t. salt

1 t. dill

1/2 t. oregano

1/2 t. basil

1/4 t. tarragon

Taco Salad

Taco Salad

1 package Frito lay chips
1 can kidney beans
1 can black beans
2-3 roma tomatoes
1 green pepper
1 can olives chopped
1/2 bottle Kraft Creamy French dressing

Mix together everything but Frito's when ready to serve add. Serve cold

Ziti Macaroni

Cook & drain:
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.