Roasted Tomato Soup and Cheese Crostini

INGREDIENTS
2.5 lbs tomatoes (mix heirloom, vine, cherry and plum)
6 cloves garlic, peeled
2 small yellow oninos, sliced
1 small bunch vine cherry tomatoes for garnish, optional
1/2 C EVOO
S&P
1 quart (4 C) chicken stock
2 bay leaves
4 Tbsp butter
1/2 C chopped fresh basil leaves, optional
3/4 C heavy cream, optional

6 sourdough baguette slices
3 Tbsp EVOO
1 1/2 C grated cheese (mix cheddar and parmesan)
S&P

DIRECTIONS
Preheat oven to 450F

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Meanwhile, turn oven temperature down to 350F. Brush baguette slices lightly with olive oil both sides and place them on the baking sheet used for the tomatoes. Sprinkle with S&P and top with cheese mixture. You may need to lower oven rack to ensure the cheese will not burn. Place in the oven for 7-10 minutes until baguette slices are crispy and cheese is melted.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Mama Gee’s Pasta Sa-a-a-lad

Ingredients:

Pasta

• 24 oz (1 lb 8 oz) uncooked pasta
• 4 oz can sliced black olives
• 1 bunch green olives, sliced
• 1 zuchinni, quartered slices
• 6 tomatoes, chopped
• 4 cloves garlic, pressed
• 1 tsp. Salt
• 1 cup fresh basil, chopped
• 4 oz blue cheese, crumbled

Dressing

• 1 pkt Good Seasons Italian dressing. Follow directions on packet.

Directions:

Cook pasta. Cool. Add all ingredients. Chill. Serve.

Pesto Chicken Pasta

Ingredients:

• 12 oz fusilli (corkscrew) pasta
• 4 chicken breasts (cooked), cubed
• 1 c walnuts (toasted), chopped
• 4 slices bacon (cooked), crumbled
• 2 c cherry tomatoes (halved)
• 3 oz olives, pitted and sliced
• 7 oz pesto sauce
• 1/2 c. chopped, fresh basil
• parmesan cheese, shredded

Directions:

Boil pasta for 9 minutes and drain. Combine all ingredients in large bowl and toss until thoroughly mixed. Sprinkle with shredded parmesan cheese. Serve at room temperature.

Suggested side dish: Brush halved roma tomatoes with olive oil. Sprinkle with salt, sugar and pepper. Bake 20 minutes at 350 degrees. Top each with slice of herbed goat cheese. Broil until cheese begins to soften and color. Top with chopped basil.

Bow-Tie Pasta

Ingredients:

Pasta

• 2 c pasta bows, cooked
• 6 slices bacon, crumbled
• 1/2 c pine nuts
• 4 tomatoes, seeded and chopped
• 8 oz feta cheese, crumbled
• 2 T cilantro, chopped

Dressing

• 2 garlic cloves, crushed
• 2T grated parmesan
• 2 T lemon juice
• 2 T red wine vinegar
• 1/2 c olive oil
• 1 tsp Dijon mustard
• salt and pepper to taste

Directions:

Mix pasta ingredients. Pour dressing over. Mix all well in bowl and serve.

Spaghetti Puttanesca

Ingredients:

• 1.5 lb plum tomatoes
• 1/2 c chopped, pitted Greek olives
• 1/3 c fresh basil
• 1/3 c chopped, fresh cilantro
• 2 T olive oil
• 1-5 anchovy fillets, minced
• 1 T capers in brine
• 2 tsp minced garlic
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb cooked spaghetti

Directions:

Quarter 2 tomatoes and puree in blender. Finely chop remaining tomatoes. Combine all ingredients except spaghetti in wide bowl; let stand 1 hour. Toss with hot spaghetti and serve at once.

Broccoli Rabe Pasta

Ingredients:

• 3/4 lb penne pasta
• 1 bunch broccoli rabe, ends trimmed, in 2-in. pieces
• 1/4 lb diced pancetta, cooked until crisp, drained
• 2 T garlic olive oil
• 3/4 c grated parmesan

Directions:

In boiling salted water, cook pasta 7 minutes. Add rabe; cook 3 minutes. Drain. Place in large bowl. Toss with remaining ingredients.

Makes 4 servings

Spaghetti Sauce

Ingredients:

• 1 lb lean ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 2, 1 lb cans cut-up tomatoes
• 1, 8 oz can tomato sauce
• 1, 12 oz can tomato paste
• 1 c beef boullion
• 2 T minced parsley
• 1T brown sugar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• 1/4 tsp pepper

Directions:

Brown meat with onion and garlic in large pot. Drain off excess fat. Add remaining ingredients. Bring to a boil, then to low heat and simmer 30 minutes or longer. Serve over hot spaghetti.

Gorgonzola and Pear Pasta

Ingredients:

• 2 T butter
• 2 firm pears, sliced
• 1 lb rigatoni pasta
• 8 oz BelGioioso CreamyGorg® cheese
• 1/4 cup boiling pasta water
• 1 T BelGioioso Mascarpone cheese
• 1/3 cup chopped walnuts (more – optional)

Directions:

Melt butter in skillet over low heat; add pear slices. Sauté until warm; remove from heat and set aside. Boil pasta in salted water. Meanwhile, cut CreamyGorg® cheese into small cubes; place into large saucepan. Add 1/4 cup boiling pasta water to cheese. Heat over low heat, stirring until sauce consistency. Drain the pasta when al dente. Return hot pasta to pot; stir in Mascarpone cheese to coat pasta. Stir in half the sauce; fold in sautéed pears and chopped walnuts. Place pasta mixture in serving bowl; top with remaining sauce. Garnish with additional walnuts, if desired, and serve immediately. (Serves 8)

Cioppino

Ingredients:

• 2 (32 oz.) jars cioppino sauce
• 1 cup white wine
• 1 or 2 cooked Dungeness crabs, cleaned and sectioned
• 9 fresh littleneck clams, scrubbed
• 9 fresh mussels, scrubbed
• 1 lb true cod fillets, cut into into 2-inch pieces
• 1 lb prawns, peeled and deveined
• 1/2 lb bay scallops
• 2 T lemon juice

Directions:

Bring cioppino sauce and wine to a boil in a large stockpot. Add crab, cover and simmer 15 minutes. Add remaining seafood, tucking under crab so that it is in the broth; bring to a boil again and simmer 5 to 10 minutes or until prawns are pink and clams and mussels are open. (discard any that do not open.) Stir in lemon juice. Serve with lots of crusty French bread, such as sourdough or French baguette.

Favorite Things Summer Salad

Ingredients:

Salad

• 2 boneless chicken breast halves
• salt and freshly ground pepper to taste
• 4 cups mixed baby greens
• 1/4 ounce Manchego cheese, very thinly sliced
• 6 pitted black olives, halved
• 2 anchovy fillets, chopped
• 1 avocado, halved, pitted
• 2 eggs, hard-boiled, peeled, quartered or sliced
• 6 cherry tomatoes, halved
• 1/4 c marcona or roasted almonds, coarsely chopped

Dressing

• 1 T sherry wine vinegar
• 1 shallot, peeled, chopped
• 1 tsp Dijon mustard
• 2 T olive oil

Directions:

Heat grill or grill pan to high. For vinaigrette, whisk together vinegar, shallot and mustard in medium bowl; whisk in oil and set aside. Season chicken breast with slat and pepper to taste. Grill, turning once, until golden and cooked through (about 18 minutes). Remove from grill, cool. Meanwhile, toss together lettuce, cheese, olives, and anchovies in large bowl. Divide lettuce mixture between two plates. Remove avocado flesh from shell by sliding a spoon around shell; slice thinly. Slice chicken breasts into strips. Garnish salads evenly with avocado, egg, tomatoes, and almonds; top with chicken slices. Whisk dressing to blend together; drizzle dressing evenly over both salads.

Easy Chinese Chicken Salad

Ingredients:

Salad

• 1 head of cabbage, shredded
• 4 chicken breasts, cooked and shredded
• 4 green onions, sliced
• 1 bunch of fresh cilantro, chopped

Dressing

• 1/3 c rice vinegar
• 1/3 c olive oil
• few drops sesame oil
• 2 T sugar
• 1 pkt Top Ramen sans flavor
• pepper
• 2 T soy sauce

Ingredients to add just before serving:

• 3 T sesame seeds, toasted
• 1 c slivered almonds, toasted
• 1 pkg Top Ramen noodles, dry and crumbled

Directions:

Combine salad ingredients in a large bowl. Mix dressing ingredients well, pour over salad. Just before serving, toss final ingredients into salad.

Easy Chinese Chicken Salad

Ingredients:

Salad

• 1 head of cabbage, shredded
• 4 chicken breasts, cooked and shredded
• 4 green onions, sliced
• 1 bunch of fresh cilantro, chopped

Dressing

• 1/3 c rice vinegar
• 1/3 c olive oil
• few drops sesame oil
• 2 T sugar
• 1 pkt Top Ramen sans flavor
• pepper
• 2 T soy sauce

Ingredients to add just before serving:

• 3 T sesame seeds, toasted
• 1 c slivered almonds, toasted
• 1 pkg Top Ramen noodles, dry and crumbled

Cranberry Pistachio Salad with Champagne Viniagrette

Ingredients:

Salad

• 1 small bunch romaine lettuce, torn into bite size pieces (about 10 cups)
• 1 jar (7 oz) roasted bell peppers, drained and cut into 1/2” strips
• 1/2 c dried cranberries
• 1/3 c chopped pistachio nuts

Dressing

• 1/2 c champagne vinegar or cider vinegar
• 1/4 c vegetable oil
• 1 T sugar
• 1 T Dijon mustard
  

Directions:

Use any bag of salad greens. Use fresh raspberries instead of dry cranberries, and toasted slivered almonds on pecans instead of pistachios, if desired. Shake all dressing ingredients in tightly covered container.

Bermuda Salad

Ingredients:

Salad

• 1 head of lettuce
• 1 small head of cauliflower
• 1/2 large Bermuda onion, thinly sliced
• 1/2 c sliced, stuffed olives
• 2/3 c “French Dressing” (See dressing below)
• 4 oz blue cheese

Dressing

• 3/4 c olive oil
• 2 Tlemon juice
• 2 T vinegar
• 3/4 t salt
• 1/4 t sugar
• dash of pepper
• dash of paprika

Directions:

Slice cauliflower flowerettes. Tear lettuce into pieces. Combine all ingredients and toss with dressing.

Mamalee’s Bean Soup

Ingredients:

• 1 c small white beans
• 1 c pinto beans
• 1 6-oz can tomato juice
• 1 chunk ham/hocks
• 2-3 stalks celery, chopped fine
• 2-3 carrots
• 1 small onion
• 10 cloves
• 3 qts water
• 1 T salt
• 1 T Worstcheser sauce

Directions:

Combine all ingredients and simmer 4-12 hours.

Sante Fe Soup

Ingredients:

• 1.5 lb ground beef
• 1 can Rotel tomatoes, chopped
• 1 can whole kernel corn
• 2 cans Pinto Beans with jalepenos
• 1 pkg taco seasoning
• 3/4 large onion, chopped
• 1 can kidney beans
• 1 pkg dry Ranch Dressing mix
  

Directions:

Brown beef and onions, drain. Empty into large stew pot. Add all remaining ingredients. DO NOT DRAIN any of the canned items. Bring to boil; cover and simmer for 30-45 minutes. Serve with corn bread or corn sticks.

Tortilla Soup

Ingredients:

• 1 white onion, diced small
• 1 c shredded chicken breast
• 1 large can yellow tomatoes, diced
• 1 small can corn
• 1 jar roasted bell pepper strips, cut smaller
• 1 T ground cumin
• 2 small pinches red pepper flakes
• 4 c (1 32 oz box) chicken broth
• 4 scallions, thinly sliced
• 1 lime (juice and zest)
• 1/2 c chopped cilantro (fresh)
• 1-2 avocados
• 6 corn tortillas, sliced into small strips

Directions:

Fry tortilla strips, cool, keep warm in the oven. Saute onion with chicken (if raw). Add cumin and pepper flakes, and tomatoes for a few minutes Add broth, corn, peppers. Cover, simmer for approx. 15 minutes.

To serve: Add scallions, citlantro, lime, avocado. Scopp into bowls, top with crunchy warm tortillas.

Marini’s Mexican Casserole

Ingredients:

• 1.5 lbs ground beef
• 2 T oil
• 1 medium onion, chopped
• 1/3 c chili sauce
• 2 cloves garlic, minced
• less than 28 oz can of crushed tomatoes
• 16 oz mild red taco sauce
• 3 c Monterey Jack cheese, shredded
• 1 c sour cream
• 12 corn tortillas, cut in 1/4s
• salt and pepper to taste

Directions:

Brown beef, drain fat, remove beef. Add oil and sauté onions until limp and golden. Add beef, tomatoes, chili sauce, salt and pepper. Dip tortilla quarters in taco sauce and cover bottom of well-buttered 9x13 casserole dish with 1/2 of the tortillas, slightly overlapping. Spread with beef mixture, then 1.5 c cheese. Layer remaining tortillas and spread with sour cream. Top with remaining cheese. Bake at 350 for 30 minutes covered and 15 minutes uncovered.

Chicken Broccoli Casserole

Ingredients:

• 3 10-oz pkgs of frozen broccoli (use flowerettes only)
• 2 c cooked chicken (6 breasts)
• 2 cans cream of chicken soup
• 1 c mayonnaise
• 2 T lemon juice
• 2 c sharp cheddar cheese, grated
• 1 c soft bread crumbs
• 1 T butter
• small pkg slivered almonds

Directions:

Cook broccoli, arrange in bottom of greased glass baking dish. Shred chicken, keeping some pieces quite large Add chicken to dish. Combine soup, mayo, and lemon juice – pour over chicken. Sprinkle cheese on top. Toss bread crumbs with butter – sprinkle on top, then add almonds. Bake at 325 degrees for 20-30 minutes. May be made day before and refrigerated.

Chicken & Rice Casserole

Ingredients:

• 1 chicken, cut into parts
• 2 c uncooked Minute Rice
• 2 c water
• 1 can Cream of Celery soup
• 1 can Cream of Mushroom soup
• 1/2 pkg Lipton Onion Soup mix

Directions:

In 9x13 casserole casserole dish, layer rice on bottom, then chicken. In separate bowl, combine all other ingredients and pour the mixture over the chicken. Cover with foil. Bake at 350 degrees for 1 – 1.5 hours. Season with salt and pepper.

Chinese Chicken Casserole

Ingredients:

• 2 c cooked chicken (cubed)
• 1 c celery (sliced)
• 1 c raw rice, cooked
• 3/4 c mayonnaise
• 1 c fresh mushrooms, sliced
• 1 tsp onion, chopped
• 1 tsp lemon juice
• 1 tsp salt
• ?? oz can cream of chicken soup
• ?? oz can water chestnuts, sliced
• 1/2 c butter
• 1/2 c slivered almonds
• 1 c cornflakes
• 1 pkg snow peas, uncooked

Directions:
Preheat oven to 350. Mix all ingredients except butter, almonds, and cornflakes. Pat in 2 qt casserole dish. Melt butter, add almonds and cornflakes to melted butter. Sprinkle on top of casserole. Bake uncovered at 350 degrees for 35-45 minutes.

Serves 6-8

Chicken Quesadillas

Ingredients:

• 2.5 c shredded cooked chicken
• 2/3 c salsa
• 1/3 c sliced green onions
• ¾ to 1 tsp ground cumin
• ½ tsp salt
• ½ tsp dried oregano
• 6 flour tortillas (8 inches) ¼ c butter or margarine, melted
• 2 c (8 ouces) shredded Monterey Jack cheese
• Sour cream and guacamole

Directions:

In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 c cheese; fold plain side of tortilla over cheese. Place on lightly greased baking sheet. Bake at 475 degrees for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.

Makes 6 servings

Zippy Beans & Rice

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes and green chilies, undrained
• 1 c frozen corn
• ¾ c water
• 1 medium jalapeno pepper, seeded and chopped
• 1 tsp salt, optional
• 1 c uncooked instant white or brown rice
• 1 green onion, sliced

Directions:

In a skillet, combine beans, tomatoes, corn, water, jalapeno and salt (if desired). Bring to a boil; stir in rice. Cover and remove from heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with onion.

Makes 6 servings

Mara’s Chicken Fajita Pizza

Ingredients:

• 1 can pizza crust (Pillsbury or Boboli)
• 2 cloves garlic
• 2 T oil
• 2 chicken breasts, diced
• 1 onion, sliced thinly
• ½ c – 1 c mild salsa
• 1 red bell pepper, sliced thinly
• 2 c shredded jack cheese

Directions:

Bake pizza crust at 400 degrees for 7-8 minutes. Meanwhile, sauté meat and veggies in oil. Add salsa. Simmer 2-3 minutes. Pour mixture onto pizza crust. Top with cheese. Bake at 400 degrees for 10 minutes.

Barbeque

Ingredients:

• 4-6 lbs Boston Butt
• 1 jar Vlasic hot pepper rings

Directions:

Cut meat into quarters; remove excess fat. Put in large pot (or crock pot). Pour hot peppers into blender and blend until slushy. Pour over meat. Cover. Simmer 2-3 hours (crock pot 8-10 hrs). Shred meat with fork. Optional: season to taste with salt, vinegar, and crushed red pepper.

Holiday Ham with Pineapple

Ingredients:

• 1 whole bone-in fully cooked ham (12 to 14 pounds), spiral cut or thinly sliced (NOTE: If spiral cut is not available, ask butcher to cut a fully cooked ham into 1/8-in. thick slices and tie securely)
• 2 cans (6 oz. each) pineapple juice
• 1 can (20 oz) crushed pineapple, undrained
• 2 cups packed brown sugar
• 20 to 30 whole cloves
• ¼ c golden raisins

Directions:

Place ham in roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices. Cover and refrigerate overnight. Discard cloves. Cover and bake ham at 325 degrees for 1.5 to 2 hours or until a meat thermometer reads 140 degrees, basting every 20 minutes. (Makes 24-28 servings)

10-minute Chicken

Ingredients:

• 4 chicken pieces
• 3 T soy or Worstescher sauce
• ½ c sliced carrots
• ½ c sliced zucchini
• ½ c sliced onion
• ½ c sliced celery
• Pepper parsley
• Paprika
• Dill
• Oregano or tarragon
• NO SALT
  

Directions:
Debone and skin chicken. Cut in chunks and marinade in soy sauce for a few minutes. Using Teflon pan, add 2 T water and sauté veggies. ???medium. When semi-cooked, turn to high and add chicken chunks (but not sauce) and keep tossing until done. (For 2)

Sweet & Sour Chicken

Ingredients:

• 1 pkg onion soup mix
• 1 small jar Apricot-Pineapple preserves
• 1 bottle Russian dressing
• 1 chicken, cut into parts

Directions:

Mix first 3 ingredients together. Pour over chicken. Bake at 350 degrees for 1 hour. Serve over white rice.

Elsa’s Lemon-Pepper Chicken

Ingredients:

• Chicken breasts
• Lemon pepper
• 1/2 onion, sliced
• Italian seasoning
• 1 lb mushrooms, sliced

Directions:

Brown the chicken in a little oil. Sprinkle generously with lemon pepper. Add onion to pan. Sprinkle with Italian seasoning. Add 1/3 c water. Cover pan and simmer until water is gone (45 min – 1 hr)

Stir-Fried Pork and Peanuts

Ingredients:

• 1 lb boneless pork loin, thinly sliced (or you can use chicken)
• 1 T cornstarch
• 2 T dry sherry
• 2 T soy sauce
• 1/4 cup peanut oil
• 2 T sliced scallions
• 1 clove garlic, crushed
• 3 carrots, sliced and blanched
• 1 green pepper, cut into 2-inch strips
• 1/2 cup chicken broth
• 1 T firmly packed dark brown sugar
• 1/2 cup unsalted peanuts
• Pea pods

Directions:

Toss pork slices with a mixture of cornstarch, sherry, and soy sauce. Refrigerate one hour. Heat peanut oil in a large skillet or wok over high heat. Add scallions and garlic, stir fry one minute. Add pork mixture and stir fry until meat loses its pink color. Mix in carrots and green pepper; cook and stir one minute. Combine broth and brown sugar, add to skillet mixture stirring until sauce thickens. Stir in peanuts and serve. Garnish with scallion brushes is desired.

Mamalee’s "Secret Chicken"

Ingredients:

• 2 lbs HOT sausage
• 14 chicken breasts
• 2 pkgs Uncle Ben’s wild rice
• 3 cans cream of mushroom soup
• 1 can cream of celery soup
• 1 can sliced mushrooms
• 1 can sliced water chestnuts
• 1 large onion, chopped
• 1 pkg grated sharp cheddar cheese

Directions:

Cook chicken and cut into chunks/cubes. Cook sausage. Saute onion (or cook with sausage). Drain off grease. Cook rice according to pkg directions. Mix all ingredients (EXCEPT CHEESE) together and put in 9x13 casserole dish, cover with cheese. Bake at 350 for 1 hour, uncovered.

Serves 12-14

Sour Cream Chicken Enchiladas

Ingredients:

• 4 c diced cooked chicken
• 1 pt sour cream
• 1 can (4 oz) green chilies, chopped
• 1.5 c shredded Monterey Jack Cheese
• 1.5 c med. Sharp cheddar cheese
• 2 cans cream of chicken soup
• 12 flour tortillas
• 1/2 bunch green onion, chopped

Directions:

In bowl, mix chicken, sour cream, soup and chilies. Place 2 heaping tablespoons of mixture on each tortilla. Roll and place in large, lightly greased baking dish. Pour remaining mixture over top. Sprinkle with grated cheese; top with onion. Bake uncovered at 350 degrees for 30 minutes.

Cauliflower & Chicken

Ingredients:

• 3 lbs chicken parts
• 1/4 c oil
• 1 c water
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cube or tsp. Chicken boullion
• 1 tsp salt
• 1 cauliflower, broken
• 1 pkg frozen peapods
• 3 T cornstarch
• 3/4 c water
• 2 T soy sauce

Directions:

Brown chicken in oil over medium heat. Add water, onion, garlic, boullion, salt. Cover. Simmer 15 minutes. Add cauliflower. Simmer 5-10 minutes. Stir in pea pods. Simmer 5-10 minutes. Transfer chicken and veggies to serving dishes. Combine last 3 ingredients and stir into pan juices. Cook til thick. Pour over veggies or rice.

Meat Loaf

Ingredients:

• 1.5 lbs ground beef
• 1 egg, beaten
• 1/4 c milk
• 1.5 tsp salt
• 2 slices bread, crumbled
• 1/2 small onion, chopped
• 2 T celery, chopped
• 2 T green pepper, chopped
• 4-6 potatoes, halved
• 1 pinch rosemary
• 1 pinch sage
• ketchup

Directions:

Mix egg, milk, salt, and bread crumbs; allow to soften. Combine with meat and vegetables. Shape into loaf pan. Top with ketchup and green pepper rings. Place potatoes at the sides of loaf. (If potatoes are peeled, cota with butter to prevent darkening.) Bake at 375 degrees for 1/5 hours

Supreme Chicken Breasts

Ingredients:

• 6 chicken breast halves, skin removed
• Monterey Jack cheese slices
• 2 cans cream of chicken soup
• 1/2 c water (or white wine)
• 4 c Pepperridge Farm Herb Stuffing
• 2/3 c melted margarine

Directions:

Place chicken breasts in a large 9x13 dish. Cover with jack cheese slices. Mix soup and water together and spoon over chicken. Sprinkle stuffing mix over the soup. Evenly drizzle the melted margarine over the stuffing. Bake uncovered in a 350 degree oven for 50-60 minutes or until chicken is tender.