Mozzarella Chicken Casserole

From E-mealz.com

INGREDIENTS:
3 boneless, skinless chicken breasts (lightly browned in a skillet)
3 c. cooking wine (or chicken broth)
1 can cream of chicken soup
3 slices mozzarella cheese
1 c. Stove Top Stuffing mix, chicken flavor
1/4 c. melted butter
Steamed white rice

WORK IT:
Mix wine and chicken soup. Mix butter and Stove Top stuffing. Layer chicken, cheese, soup mixture and then stuffing mix. Bake at 350* for 45 minutes, uncovered. Serve over steamed rice.

Sumi Chicken Salad

From E-Mealz.com

INGREDIENTS:
1/2-1 lb. chicken breast tenders, cooked and sliced
1 bag shredded cabbage or coleslaw
1 pkg. chicken flavored Ramen noodles, crushed
green onions, sliced
bacon, cooked & crumbled

Salad Dressing:
1/2 c. oil
1/4 c. sugar
1 pkg. Ramen noodle seasoning
3 T. rice or regular vinegar

WORK IT:
Combine cabbage, Ramen noodles, green onions, bacon and chicken. Pour desired salad dressing over salad and mix well.

Fruit Salad for a Crowd

From Feeding the Flock: Farmington 20th Ward Relief Society (Kari Halliday)

INGREDIENTS:
2 (3 1/2 oz.) pkg. instant pudding (coconut cream or pistachio)
1 (20 oz.) can crushed pineapple & juice
1 (20 oz.) pineapple tidbits & juice
2 (8 oz.) cans mandarin oranges, drained
1/2 c. coconut
2 c. red or green seedless grapes
2 c. miniature marshmallows
1 (16 oz.) thawed Cool Whip

WORK IT:
In large mixing bowl, mix instant pudding with crushed pineapple and pineapple tidbits and juice. Mix in remaining ingredients until well blended. Cover and refrigerate until ready to serve. Makes 20-25 servings.

Daddy Dave's Choco Shake

My dad's best beverage for us kids growing up

Prep Time: 10 minutes

INGREDIENTS:
1 pint Vanilla Bean ice cream
1/2-3/4 c.milk
Hershey's Chocolate Syrup (no other kind will do)

WORK IT:
Place the ice cream, milk and choco syrup in a blender (or a shake machine dad). Cover and blend until smooth. SERVE IMMEDIATELY!!

"Let Us Entertain You" Salad

Adapted from A Pinch of Salt Lake Cookbook

Prep Time: 45 minutes Chill:24 hours

INGREDIENTS:

2 heads iceberg lettuce, torn into bite-size pieces
1 RELISH recipe
1 FETA DRESSING recipe
3 large fresh tomatoes, cut into wedges


RELISH:

2 small 2.25 oz. cans sliced olives
14.5-oz can French-style green beans, drained
14.5-oz. can peas, drained
12 oz. can shoepeg corn (or tender young corn), drained
1 med. onion, sliced into thin rings
1 med. red or golden pepper, sliced into thin rings
1 c. thinly sliced celery
1/2 c. vegetable oil
1/4 c. tarragon vinegar
1/2 c. sugar
2 tsp. water
1/2 tsp. ground pepper

FETA DRESSING:

1 c. mayonnaise
1/4 c. sour cream
2 c. buttermilk
0.4 oz. package Hidden Valley Buttermilk dressing
4 oz. crumbled feta cheese


WORK IT:

To prepare RELISH, toss the first 7 RELISH ingredients in a large mixing bowl suitable for marinating. Combine the next 5 ingredients in a jar and shake well. Pour over RELISH and allow to marinate, refrigerated, for 24 hours.

To prepare FETA DRESSING, whisk the first 4 ingredients together in a medium sized bowl. Add the feta cheese and refrigerate for 24 hours.

Assemble the salad in layers beginning with a layer of iceberg lettuce, then drained RELISH, tomato and dollops of FETA dressing.

Beef Tenderloin w/ Peppercorn Rub

Adapted from Better Homes and Gardens Cookbook

Prep: 10 minutes Grill: 20 minutes

INGREDIENTS:

3-4 beef tenderloin steaks (I use SuperTargets meat)
1 T. Worcestershire Sauce
1 T. ground pepper
A1 Steak Sauce

WORK IT:

Trim fat from meat (unless your pregnant like me). Combine Worcestershire Sauce and pepper. Rub evenly on both sides of steaks. Grill on the rack of an uncovered grill directly over medium coals, turning once halfway through. (Allow 14-18 minutes for medium rare, 18-20 minutes for medium). Serve steaks w/ A1 Steak Sauce.