Nine Layer Chicken Dish by CK

9 slices bread, remove and reserve crusts

4-5 cups cooked chicken, boned and cubed

4 oz can mushrooms, stems & pieces, drained

1 cup water

1/2 cup mayo or salad dressing

9 slices Cheddar Cheese

4 eggs, beaten and combined with 1 tsp salt

10 3/4 can cream of chicken soup

10 3/4 can cream of celery soup

Layer the ingredients in the order listed in a lightly greased 9x13 baking dish. Cover with foil. Refrigerate 24 hours. Bake at 350 degrees for 1 1/4 hours.Make bread crumbs from reserved crusts. Remove foil from baking dish and top hotdish with crumbs. Return to oven and bake another 15 minutes.

Pepper Steak by BDM

1 lb beef chuck or round, cut across grain into thin strips

Combine: ½ c soy sauce

1 clove garlic, crushed

½ t ginger

Add beef, toss, & set aside

Heat ¼ c olive oil in pan over, medium heat, add beef & liquid,

Stir until browned. Simmer 30 – 40 minutes.

Turn up heat and add: 1 c green onion chopped

1 c peppers cut in squares

2 stalks celery sliced thinly

Stir & cook for 10 minutes. Mix together 1 c water & 1 T cornstarch,

Add to pan, stir until liquid is thickened.

Add 2 tomatoes, cut in wedges, and stir until heated through.

Serve over rice.

Easy Taco Salad by BDM

Brown in frying pan: 1 lb ground beef, drain and return to pan.

Stir in 1 envelope of taco seasoning, fill envelope with water and stir into meat. Simmer until water is absorbed, add 1 can of re-fried beans.

Continue cooking until heated through.

Fill salad bowl with lettuce torn into bite size pieces or use “salad from a bag” Top with: meat mixture

chopped tomatoes

sliced black olives

shredded cheddar cheese

green onions

sour cream

Fritos

Serve with ranch salad dressing

Teriyaki Sauce for Grilling by CK

2 cups soy sauce

1 cup sugar

1 T molasses (optional)

1 oz dry sherry or bourbon

1 T freshly grated ginger

2 cloves garlic, grated

1 tsp Accent (optional)

Teriyaki Steak: Marinate a tender steak cut for 20 -30 minutes. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts,marinate overnight and cook slowly over lower heat.

Teriyaki Chicken: use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.

Hershey Chocolate Pie by CK

1/2 cup milk

16 large marshmallows

1 cup whipping cream

4 Hershey candy bars

Prepared graham cracker crust

Melt milk, marshmallows, and Hershey bars together and cool. Beat whipping cream; add to cooled chocolate mixture. Pour into crust.

Chill or freeze.

Coca Cola Jello by BDM

Stir together and spread in bottom of 8” by 8” pan:

1 small (4oz) can crushed pineapple, drained

1 can Bing cherries, drained

½ chopped pecans

Dissolve small box of cherry Jello in 1 c boiling water. Stir in gently ¾ c ice cold Coca Cola. Pour over fruit mixture. Chill until well set.

Cut in squares and serve.

Cheesy Chicken Quesadillas by CK

3/4 cup Cooked chicken breast

1/2 cup shredded Colby Jack cheese

1 six inch green onion

1 tsp chili powder

1 cup baby spinach leaves

4 six inch whole wheat flour tortillas

1/2 cup salsa

2 Tbsp chopped cilantro

Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well.

Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortillas.

Heat large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook

2 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining quesadilla.

Cut quesadillas into wedges; serve each 1/4 cup salsa.

Three Bean Salad by BDM

Drain and rinse 1 can kidney beans

Drain 1 can green beans

Drain 1 can yellow wax beans

Mix all beans together.

Stir in: ¼ c chopped onion

1 t salt

1/3 cup Italian salad dressing

Toss thoroughly and refrigerate.

Also good with chopped peppers and chopped celery

Steakhouse Salad by CK

3 Tomato (sliced )

3 Tbsp Dijon-style mustard

2 Hardboiled Eggs – quartered

¼ cup slices black olives

4 cups mixed greens

1 ½ cups light herb vinaigrette salad dressing

1 lb flank steak

4 potatoes- quartered and cooked

1 lb green beans- cooked

Stir together 1 cup vinaigrette dressing and mustard; set aside. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal; marinate in refrigerator at least 2 hours. Preheat grill or broiler. Drain steak; discard marinade. If grilling, grill with lid closed over medium-high heat 6 to 8 minutes on each side or to desired doneness. If broiling, broil on rack of broiler pan 4 inches from heat 6 to 9 minutes on each side or to desired doneness. Slice steak diagonally across the grain. Serve over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture.

Blueberry Ice Cream Pie by BDM

Crust:

In bowl of food processor combine:1 ½ c slivered almonds

2 T brown sugar

½ t salt

Pulse until coarsely ground. Stir in 3 T melted butter.

Press into 9-inch pie plate. Bake at 350˚ for 8 to 12 minutes.

Filling:

In a large, non-reactive skillet combine: 3 c blueberries

1/3 c sugar

1 t cornstarch

¼ t salt

1 t grated lemon zest

2 t lemon juice

1/8 t nutmeg

1 T water

Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer for one additional minute.

Next Day:

Soften 1 qt vanilla ice cream. Spoon ½ of it into crust. Top with ¾ c ofthe blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface with plastic wrap and freeze until firmly set (8 hours).

To serve:

Let pie sit out to soften so that it can be easily cut. Heat remaining sauce.Cut into 10 slices. Top with warmed blueberry sauce.