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April 23,  2013
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Chicken Broccoli Casserole

1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
1 c. mayonnaise or milk
1 tsp. lemon juice
1 bag (20 oz.) frozen broccoli cuts (thawed & drained)
3 lb. (8 c.) cooked chicken (in sm.pieces)
1 c. shredded Cheddar cheese (4 oz.)
1 can (2.8 oz.) French fried onions

Heat oven to 350 degrees. Lightly grease 2 (2 quart) shallow baking dishes. Whisk undiluted soups, mayonnaise and lemon juice in bowl until well blended. Place half broccoli in bottom
of each baking dish. Top with half the chicken. Pour soup mixture over each; spread to cover; sprinkle with cheese. Bake 25-30 minutes until lightly browned. Scatter onions over tops. Bake 5-7 minutes more.

To freeze: Cool, wrap tightly in foil and freeze up to 3 months. To reheat frozen, baked wrapped casserole 1 1/2 hours at 350 degrees. Unwrap and bake 10 minutes longer.
Lisa TX
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Veg All Chicken Pot Pie

2 (10-3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust (I use frozen)
1 egg, slightly beaten (optional)

Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Linda NM
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Biscuit Chicken Pot Pie

1 (16 oz.) can mixed vegetables, drained
2 (5 oz.) cans boned chicken, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits

Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Linda NM
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Chicken Divan

3 or 4 deboned chicken breasts
2 cans cream of chicken soup
1 tsp. lemon juice
1 c. sharp American cheese, shredded
2 (10 oz.) pkgs. frozen broccoli
1/2 c. soft bread crumbs, mixed with 2 tsp. melted butter
1 c. mayonnaise

Simmer chicken until tender. Cook broccoli in salted water, drain. Arrange broccoli in greased casserole dish. Place halved chicken breasts on top of broccoli. Combine soup, mayonnaise
and lemon juice. Pour over chicken. Sprinkle cheese and bread crumbs on top. Bake at 350 degrees for 25 minutes. Prepare rice or potatoes for 6 people and serve.
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Baked Chicken

1/2 c. ketchup
1/2 c. mayonnaise
3 tbsp. minced onion
Bread crumbs or crushed corn flakes
2 to 2 1/2 cut up chicken

Mix first three ingredients and dip chicken. Coat with crumbs or flakes. Bake on greased pan or roll lined pan. Bake at 375 de
grees for 40 to 45 minutes.
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Sour Cream Baked Chicken

6 chicken breasts, split and boned
2 c. sour cream
1/4 c. lemon juice
2 tsp. salt
4 tsp. worcestershire sauce
3 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. pepper
1 c. bread crumbs
1/2 c. margarine, melted
1/2 c. butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in bread crumbs to coat well. Place in baking dish.

Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more.
Serves 6.
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Chicken Fried Rice

1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded

Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. Reduce heat and
add chicken with soy sauce and broth. Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover for last few minutes. Stir in onion, green pepper and celery. Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to side of skillet and add eggs. Cook until almost set, then blend into rice. Stir in lettuce and serve at once.
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Chicken Tetrazzini

1/2 pkg. fine noodles
1 can mushroom soup
1/4 sm. can parmesan cheese
1 (4 oz.) can mushrooms, drained
2 - 3 c. chicken, shredded
1/2 pt. sour cream

Boil noodles in salted water for 8 minutes. Combine noodles, soup, cheese, mushrooms and chicken in a bowl. Stir in sour cream. Place in a greased baking dish and bake at 350
degrees for 30 minutes. Before serving, stir in a bit more cheese.
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Oven Fried Chicken

8 skinless, boneless chicken breast halves
1/2 c. plain nonfat yogurt
1/2 box Ritz crackers, crushed into fine crumbs

Dip chicken in yogurt and roll in cracker crumbs. Place chicken in baking dish and bake in 350 degree oven 30 minutes on each side.
Makes 8 servings.

Honey Mustard Chicken

1/2 c. salad dressing
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast halves (about 1-1/4 lb.)

Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.
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Gadget Corner

1.5 Qt Mini Slow Cooker Compact 6" Electric Skillet  Single Microwave Egg Boiler
Inflatable Serving Bar Garden Scooter Trellis Netting

Shrimp Biscuits

10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (Cooked & frozen)

Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.
Bren in North Louisiana
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More for Sharon in Mo.

Filets Smothered in a Three Herb Blanket

2 6 to 8 oz. filets; flounder, orange roughy, dolphin, whiting, salmon, catfish, tilapia
1/2 T. Hellman's mayonnaise with a dash each of garlic powder & coarse pepper added is
2 T. dry white wine
3 large stems parsley, snipped
3 strands chives, snipped
4 strands thyme leaves
2 scallions, both parts, sliced thinly

Brush filets with Mayo on both sides; put on sprayed foil, best side up, in one layer. Drizzle with wine, then scatter on herbs & scallions. Spray another piece of foil lightly, lay over fish
loosely, & bake 10 minutes at 350º. Remove foil & bake 10 minutes more or till fish flakes to the fork. You can let the edges brown if you like. Fish can be surrounded by slices of tomato, cucumber, squash, &/or mushrooms, spritzed with a little cooking spray, too.
Marilyn in FL
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For Sharon in MO. Keep that hubby fishing!

Citrus-Garlic Smothered Fish

1 T. olive oil
2 filets of snapper, dolphin, catfish, tilapia, or other white fish, about 6 - 8 oz. each
1/2 large red bell pepper thinly sliced in long strips
1/2 mediium onion sliced in thin half-rings
2 - 3 leaves culantro, snipped
2 T. EACH dry white wine & orange juice
Juice of 1 lime
2 rounded tsp. minced garlic
Leaves of 2 strands of thyme
1/2 tsp. paprika (3-4 dashes)

Heat oven to 350º; put oil in a baking dish that will hold fish in one layer; turn to coat. Divide bell pepper & onion over filets & snip on culantro. Combine rest of ingredients & pour over all; bake 15 - 20 minutes till fish flakes. Great served on a bed of mesclun, romaine, & julienned zucchini.
Marilyn in FL
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Sharon in Mo. Are you out of fish yet? Hope not.

Roma Lemon Filets

2 long filets, about 1/2" thick at the thickest point, flounder, dolphin, catfish, any white fish
2 T. dry white wine
Old Bay Seasoning
Montreal Steak Seasoning
1 large long Roma tomato, sliced very thin
1 large long lemon, sliced very very thin, then cut into half moons
1/3 to 1/2 c. shredded jack, Colby jack, jack & cheddar, provolone, OR Swiss cheese Dried oregano OR 2 - 4 stems fresh oregano leaves

Heat oven to 400º. Place filets in one layer on sprayed foil; drizzle with wine. Dust moderately with Old Bay, then sparingly with Montreal Steak Seasoning. Layer tomato and lemon on top of fish, alternating & overlapping slices. Sprinkle with cheese, then with oregano. Bake 12 to 14 minutes or till it flakes to a fork. Another good Publix Supermarket Idea. They have lots of good ideas for fish in their Aprons meals.
Marilyn in FL
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Charleston Cheese dip

1/2 cup mayo
8oz pkg cream cheese softened
1 cup grated sharp cheddar cheese
1/2 cup grated monterey jack cheese
2 green onios finely chopped
a dash of cayenne pepper
8 ritz crackers crushed
8 slices bacon, cooked and crumbled
corn chips, crackers or what ever for dipping

Preheat oven to 350 degrees F

In medium bowl, mix mayo, cream cheese,
monterey jack cheese, green onions,and cayenne pepper. mix well. transfer mixture to a shallow baking dish or pan, a 9 inch pie plate is great also. Put mixture into pan top with cracker crumbs Bake 15 minutes. Remove pan from oven top with bacon serve immediately. The pan will be cleaned out in a hurry.

From cooking with Trisha Yearwood food network
Judy in Montana
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Dear Nancy!
I have tried two batches of the "Granny Bread" and have not had any success. I assume it is all purpose flour since you use salt. My yeast dates are correct. If anyone can help I would love to ,make this bread. Love for all you do.
Louise, Alabama

I made this cake for our granddaughter's birthday this month, cutting down on the fat to make a healthier, yet still delicious cake. This is the recipe with my changes.

Blueberry Pound Cake

2 (scant) cups sugar
1/2 cup lite butter
4 oz. low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups flour, divided
2 cups fresh, or frozen unthawed blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I used less)
1 (8 oz.) carton low-fat lemon yogurt
2 tsp. vanilla extract.

Beat sugar with butter and cream cheese until light and fluffy (about 5 minutes) on medium speed with electric mixer. Add eggs, one at a time, beating well after each. Toss blueberries
with 2 tbsp. flour.

Combine remaining flour with salt, baking powder and soda and add alternately to creamed mixer with the yogurt, beginning and ending with dry ingredients. Fold in vanilla and blueberries. Pour batter into a well greased and floured (can use cooking spray) 10 inch tube or bundt pan. Bake at 350º for 60 to 65 minutes, or until toothpick stuck in the middle, comes out clean. Remove from pan after 10 to 15 minutes.

Can put a lemon glaze on the top, letting it run down the sides, or sprinkle top with powdered sugar when completely cold. I did use the glaze, but next time, I think I will just
sprinkle it with powdered sugar.

Lemon Glaze:
Combine in small bowl 1/2 cup powdered sugar and 4 tsp. lemon juice.
Judy (in Alaska)
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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