- 3 - Bacon Tomato Chicken Jane Woodroof Ingredients 1/2 lb. boneless, skinless chicken breasts 1/4 cup Kraft tangy bacon catalina salad dressing 1/8 tsp. pepper Instructions Arrange chicken in a small sprayed baking dish; cover with dressing and pepper. Bake, uncovered 30 minutes at 400 degrees, basting half-way through baking. Basic Vegetable Soup Anne Harris Ingredients 2 teaspoons butter, plus more as an optional finish 1 small onion, peels and chopped 1 small new potato, peeled and chopped, or more if needed 2 1/2 cups chicken stock Handful greens (spinach, swiss chard, beet greens, turnip greens) Salt and pepper 1 Tablespoon heavy cream (optional) Instructions Melt butter in 1-quart pot, and sauté the onion gently for a few minutes. Add the potato, sweat with the onion another minute then pour the stock or water over it. Bring to a boil, reduce the heat, and simmer, partially covered for 25 minutes until the potato is very soft. Stir in the greens; (tough stems need to be removed and the remainder shredded). Spinach will take less than 5 minutes, other greens may need longer, depending on how young they are. Taste and determine for yourself. Add salt to your liking and a few grindings of the pepper mill. You may need more liquid if it has cooked down too rapidly. Serve as is, or mash it with a potato masher or a fork. For really smooth soup, spin everything in the food processor, put it through the vegetable mill, and use an immersion blender. Reheat if necessary, pour into a bowl and swirl a little butter or cream on top. - 4 - Chicken Casserole For Two Betty Pence Ingredients 1 cup cooked chicken, chopped 1 8-oz.can green beans, drained 1/3 cup sour cream 1/2 cup undiluted mushroom soup 1 1/2 Tablespoons butter 1 Tablespoon grated onion 1 Tablespoon green pepper, minced 1/2 cup celery, chopped 1 Tablespoon butter, melted 1/2 cup soft bread crumbs Instructions Saute' celery, green pepper and onion in butter for five minutes. Combine soup and sour cream, mix with other ingredients. place in 1 1/2 qt. casserole. Combine bread crumbs and butter and sprinkle on top. Bake 20 minutes at 350 degrees. - 5 - Chicken Quesadillas Carolyn H. Pratt Ingredients 1 cup medium salsa 2 cups grilled chicken, diced or roasted chicken, shredded 1 tablespoon chopped scallion 1 tablespoon chopped cilantro 3 flour tortillas 1 1/2 ci[s mixed shredded cheddar and mozzarella cheeses salsa, sour cream, and guacamole for garnish Instructions In a bowl, combine salsa, chicken, scallions and cilantro. Place 1 flour tortilla into a saute pan. Heat for 20 seconds on medium-high. Spread 1/2 cup of the mixed cheeses over the tortilla to cover it. Spoon 1 cup of the chicken mixture over the tortilla, fold and heat through. Slice and serve. Repeat with 2 more tortillas. If desired, serve with extra salsa, sour cream and guacamole for dipping. Refrigerate any leftovers. - 6 - Creamy Chicken Noodle Soup Judy Russell Ingredients 1 can chicken breast pieces 1 can cream of chicken soup 1 stalk celery, chopped 1 carrot, diced 1/2 small onion, diced 1-2 cups water 1 cup egg noodles Instructions Add first 6 ingredients to small dutch oven. Cook over low heat approximately 1 hour. Add uncooked noodles last and stir frequently until done. May have to add water during cooking time. Cook until fresh vegetables are tender. Optional add-ins: 1 cup frozen white niblet corn; 2 tablespoons butter. Serve with grated cheese, crackers, etc. Maple Pork Chops Judy Russell Ingredients 2 bone-in pork chops 1 teaspoon Lawry's seasoning 1 tablespoon Balsamic dressing 2 tablespoons maple syrup 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 1/2 onion Instructions Rub chops on both sides with Lawry's, salt and pepper. Heat olive oil in small skillet and brown chops on both sides. Slice onion on chops. Turn burner to low, cover skillet, and cook 30 minutes or until tender, turning a couple of times. When done, put chops on plate leaving onions. Add balsamic dressing and maple syrup to skillet. Stir, scraping off brown bits in skillet. Reduce sauce until thickened. Pour over chops. Serve with mashed sweet potatoes or baked root vegetables. - 7 - Parmesan Baked Potato Wedges Judy Russell Ingredients 2 medium red potatoes cut into wedges 1/2 medium onion cut into wedges 3 Tablespoons Parmesean cheese 1 teaspoon sea salt 1/2 teaspoon garlic salt 1 Tablespoon olive oil 1 teaspoon drilled dill Instructions Cut onions and potatoes into bowl . Add olive oil and stir to coat. Add remaining ingredients and stir until coated. Spoon onto foil lined baking sheet and bake for 35- 45 minutes at 350 degrees. Serve with French onion dip or ranch dressing. - 8 - Quiche For One Anne Harris Ingredients 2 oz. pastry dough (if frozen take out in the a.m. and defrost slowly) 1 large egg 1/4/ to 1/3 cup heavy cream 1/4 teaspoon salt Sprinkling nutmeg, freshly grated 1 1/2 slices prosciutto or ham, torn in small bits, or 2 slices bacon, cooked and crumbled Instructions Preheat oven to 450 degrees. If the dough is very cold, let it warm up until pliable. Roll it out on a lightly floured board to a circle approximately 9 inches in diameter, and fit into the small tart form, pressing it firmly around the edges, trimming the overhang. Prick the bottom, then line the pan with foil buttered on its underside and fill it with dried beans or small baking stones. Bake for 10 minutes at 425 degrees, turn down the heat to 375 degrees, remove the foil and beans, prick the bottom again, and bake another 2 minutes. Meanwhile as the shell is baking, crack the egg into a measuring cup, and add enough cream to make a scant 1/2 cup. Add the seasonings, and mix well. Scatter the prosciutto, ham or bacon over the bottom of the tart, and pour in the egg-cream mixture, which will fill the tart shell right up to the top. Use individual tart shells. Bake at 375 degrees until egg/cream mixture is firm to touch. Ranch Chicken Tenders Jane Woodroof Ingredients 1 tablespoon ranch dip mix 3 tablespoons breadcrumbs 1/4 cup egg substitute 1/2 lb. chicken tenders Instructions Combine dip mix and breadcrumbs in a resealable bag. Moisten strips with egg substitute; place in bag and shake to coat. Place strips on a sprayed baking sheet and bake at 375 degrees for 25-30 minutes. - 9 - Roasted Root Vegetables Judy Russell Ingredients 2 cups root vegetables (sweet potatoes, turnips, rutabagas, etc.) cut into 2 1 Tablespoon olive oil 1 teaspoon sea salt 1 teaspoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2-1 cup grated Fontina cheese Instructions Put first 6 ingredients in bowl and stir until vegetables coated. Put on aluminum lined cookie sheet in a single layer. Bake at 350 degrees about 45 minutes or until tender. Take out of oven and put cheese on top. Return to oven until cheese melts. - 10 - Schrafft's Oatmeal, Raisin and Walnut Cookies Anne Harris Ingredients 4 Tablespoons butter 1/2 cup sugar 1 large egg 1/2 teaspoon vanilla extract 2 Tablespoons milk 3/4 cup oatmeal (not instant-cooking) 3/4 cup flour, all purpose 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/2 cup raisins 1/2 cup walnuts, chopped Instructions Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder, soda, salt and spices on a piece of wax paper then add those ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts. Drop the cookie batter by the tablespoon full onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated oven at 350 degrees for 12 minutes. Remove the cookies, and cool on racks. - 11 - - 12 - Alabama Dip Peggy Hill Ingredients 2 lbs Velveeta Cheese 1 lb hot or mild sausage 1 lb ground beef 1 can Rotel 1 can Picante Sauce Instructions Brown and drain meat. Add rest to slow cooker. Add meat after the cheese has melted and the rest of the ingredients have blended. Serve with nacho chips. Bacon Tomato Puffs Rebecca Andrews Ingredients 8 slices bacon 1 tomato, chopped in small pieces 1/2 onion, chopped 3 oz. Swiss cheese, shredded 1/2 cup mayonnaise 1 teaspoon dried basil 16-oz. can Hungry Jack biscuits, layers Instructions Fry bacon and crumble. Spray muffin tin with cooking spray. Separate biscuit into 2- 3 pieces (pull apart layers). Put biscuit in tin and shape. Mix all remaining ingredients. Fill biscuit with mixture. Bake at 350 degrees for 10-12 minutes. - 13 - Baked Zucchini Chips Carolyn H. Pratt Ingredients 1/2 cup Panko (Japanese breadcrumbs) 1/4 cup loosely packed fresh basil leaves 1/4 teaspoon Kosher salt 1/4 cup finely grated Parmesan cheese 1/2 lb zucchini, cut into 1/4-in thick rounds 1 tablespoon Olive oil Vegetable cooking spray Instructions Preheat oven to 450 degrees. Process first 3 ingredients in a food processor 10 - 15 seconds or until finely ground. Stir together breadcrumb mixture and cheese in a medium bowl.