`````````````````````EASY CHICKEN CORDON BLEU BUTTERED WHITE RICE Easy Chicken Cordon Bleu Ingredients: 1 cup milk 1 cup

dry bread crumbs 6 skinless, boneless chicken breast halves - pounded to inch thickness salt and pepper to taste 6 slices cooked ham 6 slices Swiss cheese 2 Tablespoons vegetable oil 1 (10.5 ounce) can condensed cream of chicken soup cup heavy cream Directions: 1. Preheat oven to 350 degrees F. Place milk and bread crumbs in two separate shallow bowls. 2. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. 3. Dip each chicken roll into milk, and then into breadcrumbs. 4. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. 5. Arrange the chicken in a 9x13 inch baking dish. 6. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. 7. Pour over the chicken. Bake in the preheated oven for 30 minutes, or until chicken is no longer pink and juices run clear. BARBECUED SHREDDED BEEF ON KAISER ROLLS BAKED FRENCH FRIES Barbecued Shredded Beef Ingredients: 3 pounds beef roast 2 onions, chopped 2 (12 fluid ounce) cans or bottles beer 6 teaspoons Worcestershire sauce 2 teaspoons liquid smoke flavoring 2 teaspoons garlic powder 2 teaspoons ground black pepper salt to taste 1 (18 ounce) bottle barbecue sauce 2 cups water Directions: 1. Preheat oven to 275 degrees F. Place roast in a large roasting pan and scatter chopped onions over. 2. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and

pepper. 3. Pour in beer, stir and add to roasting pan. Add water to the top of beef. 4. Cover and cook in oven at 275 degrees F for 4 to 5 hours. 5. When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well. 6. Serve with baked French fries (made from frozen French fries). HONEY GLAZED HAM BAKED CORN DINNER ROLLS Honey Glazed Ham Ingredients: 1 (10 pound) fully-cooked, bone-in ham 1 cups packed dark brown sugar cup pineapple juice cup honey large orange, juiced and zested 2 Tablespoons Dijon mustard teaspoon ground cloves Directions: 1. Preheat oven to 325 degrees F. Place ham in a roasting pan. 2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. 3. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. 4. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. 5. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. IRISH CHICKEN AND DUMPLINGS Irish Chicken and Dumplings Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt teaspoon poultry seasoning teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 cups milk Directions:

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. 2. Cover and cook over low heat about 1 hours. 3. Add potatoes and carrots; cover and cook another 30 minutes. 4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. 5. Add dumplings. To make dumplings: 1. Mix baking mix and milk until a soft dough forms. 2. Drop by tablespoonfuls onto BOILING stew. 3. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes. SPICY SHRIMP AND BROCCOLI WHITE RICE Spicy Shrimp and Broccoli Ingredients: cup water cup sake, rice wine or chicken broth 1 Tablespoon cornstarch 2 Tablespoons hoisin sauce 1 Tablespoon oyster sauce 2 teaspoons soy sauce 2 teaspoons chili puree with garlic 1 Tablespoon vegetable oil pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined 1 garlic clove, finely chopped 2 teaspoons finely chopped gingerroot 1 cups broccoli flowerets 1 medium bell pepper, cut into strips 4 medium green onions, cut into 1-inch pieces cup peanuts 4 cups hot cooked rice Directions: 1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree. 2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. 3. Add shrimp, garlic and gingerroot; stir-fry 1 minute. 4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm. 5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. 6. Sprinkle with peanuts. Serve over rice. BAKED RAVIOLI ITALIAN BREAD Baked Ravioli Ingredients:

1 pound ground beef (25 ounce) package frozen cheese ravioli 1 (14 ounce) jar spaghetti sauce 1 (14.5 ounce) can diced tomatoes, drained 1 cup shredded mozzarella cheese 1 cup shredded Monterey Jack cheese 1 Tablespoon grated Parmesan cheese Directions: 1. Preheat oven to 450 degrees F. 2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. 3. Drain grease, and then stir in the spaghetti sauce and tomatoes. 4. Spread of the sauce in the bottom of an 11x7 inch baking dish. Arrange of the ravioli over the sauce. 5. Sprinkle of the mozzarella cheese and of the Monterey Jack cheese over the ravioli. 6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. 7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving. 8. Serve with warm buttered Italian bread. SWEET & SAUCY CHICKEN Ingredients: 6 boneless, skinless chicken breasts 2 cups salsa 1/3 cup brown sugar 2 Tablespoons honey dijon mustard Directions: Preheat oven to 350 degrees F. Combine all ingredients and place in 13x9" pan. Bake at 350 degrees F. for 40-45 minutes until chicken is thoroughly cooked

TERIYAKI BEEF AND NODDLES Ingredients: 1 (3 ounce) package ramen noodles (any flavor) 12 ounces lean ground beef cup chopped onion (medium size) 2 (14 ounce) cans beef broth cup teriyaki sauce 1 cup thinly sliced carrots

 cup sliced green onions 1 cup snow peas, trimmed and cut in half diagonally 1 Tablespoon chopped fresh cilantro Directions: 1. Break ramen noodle block into four pieces, discard seasoning packet. Set noodles aside. 2. In a 3 quart saucepan cook and stir ground beef and onion over medium-high heat until meat is browned and onion is tender. Drain fat. 3. Stir in broth, teriyaki sauce, and carrots. Bring to boiling. 4. Add noodles and green onions. Reduce heat to medium-low; cook for 5 minutes, stirring occasionally to separate noodles. 5. Add snow peas and cilantro; cook and stir for 2 minutes longer or until peas are crisptender. 6. Ladle into bowls. Makes 4 servings. LEMON PEPPER COD Ingredients: 1 pound frozen cod, thawed 16 ounce package frozen stir-fry vegetables Salt to taste 1 teaspoon lemon-pepper 1 teaspoon dried rosemary 1 cup tomato juice 2 Tablespoons grated Parmesan cheese Directions: 1. Line a 13x9 baking dish with aluminum foil. 2. Place cod in dish and cover with vegetables. Season with salt, lemon-pepper and rosemary. 3. Pour tomato juice over everything, sprinkle With Parmesan cheese. 4. Bake at 400 degrees F for 20 to 25 minutes or until fish flakes and vegetables are tender. 5. Serve with steamed white rice. Makes 4 servings.

SPINACH PULL-APART
Ingredients

3 tablespoons LAND O LAKES Butter, melted 1 1/2 teaspoons McCormick Garlic Salt 1 package (8 oz) cream cheese, softened 1/4cup mayonnaise or salad dressing 1/4cup grated Parmesan cheese 1/2cup shredded mozzarella cheese (2 oz) 1 box (9 oz) Green Giant frozen chopped spinach, thawed, squeezed to drain and finely chopped 1/2teaspoon McCormick Basil Leaves, if desired 1/4teaspoon McCormick Black Pepper 2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls) 1 cup marinara sauce, heated, if desired Directions: Heat oven to 350F. Spray 12-cup fluted tube cake pan with Crisco Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.