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INGREDIENTS

• 3 boneless skinless chicken breasts
• 1 (10 3/4ounce)cancream of chicken soup
• 1 1/2 cups water
• 2 cups Minute Rice
• salt, to taste
• pepper, to taste
• chopped onions (optional)

DIRECTIONS

1. (My new favorite for this recipe is the Foster Farms frozen”Chicken Tenders”- you can usually find them in the meat section at the grocery store, I cook up about 1/2 the bag for this recipe).
2. Spray large frying pan with Pam cooking spray and cook chicken breasts until done.
3. Cook onion with chicken if onions are desired.
4. Cut chicken into bite size pieces.
5. Add the can of cream of chicken soup.
6. Add water to soup and chicken mixture and mix until creamy.
7. Bring to a boil.
8. Add rice and stir to mix.
9. Return to a boil then reduce heat to simmer.
10. Simmer for 5 minutes stirring occasionally so rice does not stick to the bottom.
11. Turn off heat and let sit, covered, for an additional 5 minutes.
12. This makes 4″hefty” servings but would easily serve 6 with side dishes.
13. I have mixed broccoli in to this as well for a truly”one dish meal” and it is good.

INGREDIENTS

• 6 eggs, separated, room temp
• 1 cup granulated sugar
• 1 teaspoonalmond extract
• 1 tablespoon honey
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 tablespoons skim milk
• 2 tablespoons melted butter, cooled

DIRECTIONS

1. In bowl, sift flour, baking powder and salt; set aside.
2. In another bowl, beat egg whites until stiff.
3. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
4. Cream mixture until smooth, about 5 minutes.
5. Add honey (and almond extract).
6. Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
7. Gradually add sifted flour mixture.
8. When batter is thoroughly blended, quickly but gently fold in egg whites.
9. Steaming: Before mixing, bring water in steamer to boil.
10. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
11. Pour batter into bowl.
12. Steam for 1 hour.
13. Best served steaming hot, cake can always be resteamed without suffering.

INGREDIENTS

• 8flat anchovies
• 4 garlic cloves
• 2 large raw egg yolksor
• 3 largehard-boiled egg yolks
• 1/3 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon red wine vinegar
• 1 dash Tabasco sauce
• 1 dashworcestershire sauce
• 1 cup extra-virgin olive oil

DIRECTIONS

1. To food Processor add everything except oil.
2. Blend these until smooth.
3. While motor is running, slowly add oil.
4. Create emulsion.
5. Add salt and pepper to taste.

INGREDIENTS

• 6 tablespoons olive oil
• 2 lbs beef, cubed
• 1 medium carrot, chopped
• 2 stalks celery, chopped
• 2 medium onions, sliced
• 3 cloves garlic, chopped
• 2 cups dry white wine
• 1 (6ounce)can tomato paste
• 2 cups beef broth
• salt and pepper
• 1 lb macaroni, cooked and drained
• 2 tablespoons butter
• 1/4 lb mozzarella cheese, sliced
• 1 bunch fresh basil, chopped

DIRECTIONS

1. Heat oil in a large skillet, add beef and cook over medium heat until browned.
2. Add carrot, celery, onion and garlic and saute for 5 minutes.
3. Add wine and simmer until reduced by half.
4. Stir in tomato paste and broth, cover and simmer for 1 hour then season with salt and pepper.
5. Preheat oven to 400°F.
6. Grease a baking dish with the butter.
7. Add half the pasta, cover with 1/3 of the sauce, top with half the cheese and sprinkle with half the basil.
8. Repeat the layers and top with the remaining sauce.
9. Bake 15 minutes or until hot.

INGREDIENTS

• 10 ounces penne(I always use Whole Wheat if possible)
• 3 tablespoons olive oil
• 1-2 medium onion, halved & sliced in thin wedges (depending on your love of onions)
• 3 medium bell peppers, halved & sliced in thin wedges (preferably 1 red, 1 orange & 1 green)
• 2-4 cloves garlic, minced (depending on your love of garlic)
• 2 teaspoonsdried Italian herb seasoning
• 1 (14ounce)can kalamata olives, pittted,sliced in half
• 10-12 pieces sun-dried tomatoes packed in oil, sliced thin
• 14 ounces feta, cubed or crumbled into 1/4 inch pieces
• fresh ground pepper, to taste
• freshly grated parmesan cheese

DIRECTIONS

1. In a large pot, cook penne according to package directions.
2. (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
3. In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
4. Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
5. Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
6. Cook an additional 2 to 3 minutes, or until feta begins to melt.
7. Top each serving with freshly grated Parmesan cheese.