Cool Veggie Pizza

This is nice for a lunch, an appetizer, or a potluck.

2-3 pkg. crescent rolls
8 oz. cream cheese
1-2 tsp. dill weed
1-2 tsp. garlic powder
cucumber, peeled and diced
bacon (a few pieces), cooked and crumbled
shredded cheddar cheese (optional) or
shredded carrots (optional)

Pat crescents in slightly greased cookie sheet. Bake 12 minutes or until browned. Cool. Mix cream cheese, dill and garlic. Spread on cooled crescents. Top with remaining ingredients (the carrots and cheddar cheese are mainly just for color; use whichever sounds good, or substitute another ingredient).

You may pat the crescents into a decorative baking dish and cut the edges off for a nice fit, then bake.

Tiny Spicy Chicken

This recipe is mild enough for children to eat. For more spiciness, add red pepper flakes with the chili paste and/or hot chili oil with the catsup.

1 1/2 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1 egg white
1 1/2 Tbl. cornstarch
1/4 tsp. salt
2-4 Tbl. oil for cooking
2 tsp. minced garlic
2 tsp. minced ginger root
2 tsp. chili paste
3 green onions, finely minced
1 c. catsup
5 Tbl. soy sauce
5 Tbl. brown sugar
5 Tbl. Cooking Sherry or substitute
1/2 tsp. sesame oil (optional)
1-2 Tbl. cornstarch
garlic salt and pepper to taste

Directions:
1. Marinate chicken in egg white, cornstarch and salt. Let set 10-15 minutes.
2. Heat 2 Tbl. oil in wok. Add garlic, ginger root, chili paste and onions. Stir fry 1 minute. Add chicken and cook until meat is done. Remove chicken from wok and set aside.
3. Add 1 Tbl. more of oil. Add catsup. Cook until incorporated. In a separate bowl, mix soy, sugar, sherry, sesame oil and cornstarch. Set aside.
4. Return chicken to wok. Pour soy mixture over chicken. Stir until sauce thickens.

French Dip Sandwiches

from the Drewes
She is a beautiful cook, and this recipe is sensational!

3-5 lb. rump roast
McCormick AuJus Gravy mix
1 pkg. Good Seasons Italian Mix
3 beef bouillon cubes
Rolls

Add a little water in the crock pot with mixes and beef cubes. Cook 10-12 hours on low. Shred beef. Serve on rolls; use juice to dip.

Holiday Spiral Ham

from Taste of Home magazine
I've had really good success with this ham. If you save the top of the pineapple and place it behind the ham in the serving dish, it is a beautiful presentation. We've made this on Easter as well as Thanksgiving. Has a wonderful flavor.

1 fully cooked spiral-sliced ham (8 pounds)
1 fresh pineapple, peeled, cored and cut into four wedges
1 package (12 ounces) fresh or frozen cranberries, (I use a can of whole cranberry sauce)
3 medium apples, peeled and cubed
1 1/4 cups sugar
1 medium navel orange, peeled and cut into chunks
3 tablespoons lemon juice

Directions:
Place ham on a rack in a shallow roasting pan. Arrange pineapple wedges around the ham. Cover and bake at 325 degrees for 1 to 1 1/2 hours.

Meanwhile, in a large saucepan, combine cranberries and apples. Cook over medium heat until the berries pop, about 15 minutes. Add the sugar, orange chunks and lemon juice. Cook and stir until sugar is dissolved. Remove from the heat.

Spoon half of the cranberry relish over the ham. Bake 30 minutes longer or until a meat thermometer reads 140 degrees. Let stand for 10 minutes before serving. Cut pineapple wedges into large chunks; serve with ham and remaining relish.

Chicken Pot Pie

Seneca gave me this recipe from her mother-in-law. It is so delicious, especially when the weather turns cold.

1/3 c. margarine or butter
1/3 c. flour
1/3 c. onion, diced
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. chicken, uncooked, cubed (or use leftover diced chicken)
16 oz. Pictsweet brand Mixed Vegetables
2 refrigerated Pillsbury pie crusts (1 box), or make your own

Directions:
Melt butter; blend flour, onion, salt, and pepper. Cook, stirring until smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Stir 1 minute. Stir in chicken and veggies. Cook on med/low until chicken is thoroughly cooked.

Lay bottom crust in pie plate. Pour filling in. Lay second crust on top. Flute and slit. Bake at 425 degrees for 30-35 minutes. Check after 25 minutes or so to see that crust doesn't get over-browned. May want to cover with foil for first 15 minutes.

Creamy Pesto Chicken & Bow Ties

This is a Campbell's Kitchen recipe that I got from the Roundys. Her kids love it, and my family loves it too. I oftentimes make it without the chicken.

3 cups uncooked bow tie pasta
2 tbsp. butter or margarine
1 lb. skinless, boneless chicken breast, cubed
1 can Campbell's Condensed Cream of Chicken Soup
1/2 c. pesto sauce
1/2 c. milk

Cook pasta according to pkg. directions. Drain.
Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often.
Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.

Variations:
Lately I've been doubling the recipe. That makes it so I can use a whole box of pasta and a whole container of pesto sauce instead of just half. It does make a huge amount, but I like doing it that way so I can have lots of leftovers for Stu's lunches and a fast lunch for the kids the next day. I would think you could also freeze the other half and pull it out of the freezer on a busy night.

I also tried throwing a bunch of vegetables in the food processor until they were teeny tiny, and then cooking them in the butter in place of the chicken. I try to sneak in extra vegetables in my recipes whenever I can get away with it.

Hawaiian Chicken

from Tani Nihipali
I really love this recipe from Tani! My sisters and I have been making it quite a bit. It's super-easy and so so good!

1 c. Aloha Shoyu brand soy sauce
1 c. sugar
1 small can crushed pineapple

Stir these together in large pan. Add:

1 large bag frozen boneless, skinless chicken thigh portions

Cover and bake 2 to 2 1/2 hours at 350 degrees. Break chicken into small pieces with tongs. Serve over rice.