Potato Casserole
Normandy Blend Vegetables
House Salad


1 c. butter
1 1/2 tsp. salt
2 tsp. Accent
2 tbsp. cut chives
4 c. cooked chicken, diced
2/3 c. diced pimientos
1/2 c. melted butter
1/4 tsp. pepper
2 tsp. paprika
2 cans button mushrooms (lg. can)
2 qt. milk
4 c. cooked shrimp
8 c. cooked rice
1 c. flour

Melt butter and blend in flour, salt, pepper, Accent, paprika and chives. Drain broth from mushrooms into measuring cup and add enough milk to make 2 quarts. Add milk mixture to butter mixture. Cook over low heat, stirring constantly, until smooth and thickened. Add mushroom crowns, chicken, shrimp and pimientos. Line two oblong baking dishes, 8″x12″x2″ with rice. Fill center with chicken mixture, brush rice rim with melted butter. Unless baked immediately, cover with plastic wrap or foil and refrigerate.

Bake at 325 degrees for 15 to 35 minutes, or until bubbling hot. Time will depend on the temperature of the dish when it is put in the oven.

Serves 20


That sir which serves and seeks for gain,
And follows but for form,
Will pack when it begins to rain,
And leave thee in the storm.
But I will tarry; the fool will stay,
And let the wise man fly:
The knave turns fool that runs away;
The fool, no knave, perdy.
Act II The Fool, scene iv

Spinach Salad
Basil and Dijon Crusted Chicken Breast with Stone Ground Mustard Sauce
Creamed Orzo
Green Beans and Almonds
Roll w/Butter

Spinach Salad

Salt – to taste
Black pepper – to taste, freshly ground
Mustard – 2 tsp, whole grain
Olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp
Garlic – 1 clove, minced
Eggs – 2 pieces, hard-cooked, sliced
Bacon – ¼ pound, crisply cooked, drained, crumbled
Green onions – 4 pieces, chopped coarsely
Spinach – 1 pound, fresh

1. Thoroughly wash the spinach. Pay special attention to the leaves where grains tend to stick. Cut the roots off the stems. Pat dry after washing then tear the leaves into pieces.
2. Get a large salad bowl. Put the spinach and the onions. Mix well.
For the dressing, get a small bowl and whisk the pepper, salt, mustard, olive oil, balsamic vinegar and garlic.
3. Before serving, slowly pour the dressing over the spinach mixture. Toss well to coat.
4. Sprinkle the crumbed bacon over the spinach salad. Use the sliced eggs for garnishing.

Tip: The traditional spinach salad can be used as an appetizer or as a main dish.


On a personal note: Everyone knows that I love spinach, but hate spinach salad; most of my family love it and it works well for parties.  I’ll eat it if its served not to be rude, but if you know I’m coming to dinner, please serve something else or don’t be offended if I choose to eat something other than the salad. Thank you!

There are three constants in life… change, choice and principles. ~ Stephen R. Covey


Lemon Chicken
Italian Eggplant & Zucchini Bake
Green Salad
Mineral water or tea


2 lg lemons, cut into wedges
3 lb chicken, washed and cut into pieces
salt & pepper, to taste
1 onion, cut into chunks
1 clove garlic, minced
1 tsp each thyme, marjoram, pepper
1 tbsp parsley, chopped
1/3 cup olive oil

Arrange chicken pieces in a baking dish. Sprinkle with salt, pepper and the juice from the lemons. Lay juiced lemon wedges atop chicken pieces. In a separate bowl: Combine the last 5 ingredients. Pour this over the chicken pieces. Cover and marinate in the refrigerator for several hours. Preheat the oven to 350 degrees and allow the chicken to come to room temperature. Bake, covered for 1.5 hours.
Serves 4-6.


A Psalm of Life,

Lives of great men all remind us
We can make our lives sublime,
And, departing, leave behind us
Footprints on the sands of time;

Footprints, that perhaps another,
Sailing o’er life’s solemn main,
A forlorn and shipwrecked brother,
Seeing, shall take heart again.

Let us, then be up and doing,
With a heart for any fate;
Still achieving, still pursing,
Learn to labor and to wait.
~ Henry Wadsworth Longfellow

2 cups cooked chicken breast meat, cubed (5 c.)
2 tablespoons fresh lemon juice (5 T.)
2 cups celery, thinly sliced (5 c.)
1 cup mayonnaise (2.5 c.)
1/2 cup slivered or toasted sliced almonds
2 teaspoons grated onion (5 tsp.)
1/2 teaspoon salt (1 tsp.)
1/2 teaspoon pepper
1/2 cup grated cheese (1.5 c.)
1 cup crushed potato chips (2.5 c.)

Preheat oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, onion, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. You can add some extra cheese to the topping, if you like it extra cheesy. Bake for 25 minutes, or at 450 degrees for 10-15 minutes. Until its hot and bubbly.

NOTE: Recipe doubled in parenthesis for a buffet.

Variation: Add a small can of water chestnuts, drained and a tiny jar of pimentos, drained instead of almonds. Bake as directed.

He that planteth a tree is the servant of God. He provideth a kindness for many generations, and faces he hath not seen shall bless him. ~ Henry Van Dyke

2 Tbsp vegetable oil
1 green pepper, chopped
1/4 tsp garlic powder
1 (10 oz 3/4 oz) can cream of chicken soup
1 (20 oz) can pineapple chunks drain with juice reserved
2 c cooked chicken, cubed
1 1/2 Tbsp soy sauce
1/4 c toasted almonds to taste.

Heat oil in a large, heavy skillet or pan. Saute green onions lightly. Add garlic powder and soup. Heat until smooth. Add 1/2 cup reserved pineapple juice, the chicken and soy sauce; heat thoroughly. Add pineapple chunks near serving time and heat gently; do not cook! Sprinkle with almonds just before serving. Serve hot over cooked rice.


True love stories never have endings. ~ Richard Bach

1 tablespoon olive or vegetable oil
4 skinless boneless chicken breast halves (about 1 pound)
2 cloves garlic, finely chopped
2 large bell peppers, cut into 1-inch pieces
1 medium onion, thinly sliced
2 medium zucchini, sliced
1/4 cup sliced pepperoni (about 1 ounce) (1/4-inch strips)
1/4 cup chicken broth
1/4 cup dry red wine (or nonalcoholic)
1 1/2 teaspoons chopped fresh thyme leaves
1/4 teaspoon dried thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon dried rosemary leaves
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups hot cooked vermicelli, fettuccine or linguine
1 tablespoon grated Parmesan cheese

Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken and garlic. Cook 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken mixture from skillet; keep warm. Heat remaining ingredients except vermicelli and cheese to boiling in same skillet. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Stir in vermicelli; cook until hot. Serve chicken over vermicelli mixture. Sprinkle with cheese.

Serves: 4

Let’s face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that’s different between you and me is the products we can get, and I can get a better product than you, I’m going to be a better chef. ~ Thomas Keller