December 16, 2010


Prep: 15 minutes, Cook: 6 to 8 hours on low or 3 to 4 hours on high, Makes: 6 servings

1 10-3/4oz. can. condensed golden mushroom soup
2 T. soy sauce
1/2 tsp. ground ginger
1-1/2 lbs. chicken breast tenderloins or skinless,boneless chicken breasts, cut lengthwise into 1-inch wide strips.
1 C. sliced fresh mushrooms or 1 4oz. can. sliced mushrooms, drained
1 C. sliced celery
1 C. shredded carrots
1 8oz. can. sliced water chestnuts, drained
1/2 C. cashews
      Hot cooked rice

   In a 3-1/2 or 4 quart slow cooker combine mushrooms soup, soy sauce, and ginger.
Stir in chicken,mushrooms,celery,carrots and water chestnuts.
   Cover and cook on low heat for 6 to 8 hours or on low heat for 3 to 4 hours.
Stir in cashews into chicken mixture. Serve over hot rice.


4 boneless, skinless chicken breasts, cut into pieces
2 teaspoons Italian seasoning
salt and pepper to taste
olive oil
2 cloves garlic
A pot full of your favorite pasta, cooked
1 red pepper, julienne cut
½ cup white wine
1 box frozen spinach, thawed and squeezed dry
2 cups (16oz) heavy cream
1 cup Parmesan cheese, grated

I found this recipe and my entire family LOVED it!!Thaw spinach and squeeze dry between paper towels.
Heat olive oil in skillet. Add garlic and chicken. While chicken cooks, sprinkle with salt, pepper and Italian seasonings. Continue to cook until chicken is cooked and golden brown. Remove chicken from pan.
Place red pepper in skillet. Add wine, spinach and cream; boil. Cook until sauce starts to slightly thicken. Complete by stirring in Parmesan Cheese and chicken pieces.


6 pork loin cutlets (1 1/2 lbs.), cut 1/2 inch thick
1/4 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. shortening
3/4 c. chicken broth
1/4 tsp. dried dill weed
1/2 c. dairy sour cream

Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt and pepper.Combine egg and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika.
In a large skillet, cook 3 cutlets at a time in hot shortening, 2 to 3 minutes on each side. Remove from pan to platter, keep warm. Pour broth into skillet, scraping to loosen crusty drippings.
Blend the 1 tbsp. flour and dill weed into sour cream. Stir sour cream mixture into broth. Cook and stir until mixture is thickened; do not boil. Pass sauce with cutlets. Makes 6 servings.
I usually serve German potato salad with this.

Creamy Feta & Sun Dried Tomato Spread

Prep Time: 10 minutes plus refrigerating. Makes: 1-1/2 cups.

1 pkg. (8oz) Philadelphia Cream Cheese, softened
1 pkg. (4oz) Athenos Crumbled Feta Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. finely chopped sun-dried tomatoes

   Mix all ingredients. Refrigerate.
Serve as a spread on crackers or fresh vegetables.