Chicken Noodle Soup

1 3 to 4 pound fryer chicken
1 large onion — chopped
1 cup celery — chopped
1 cup carrots — chopped
2 tablespoons chicken bouillon granules
1/2 teaspoon pepper
2 quarts water — (approximately)
2 tablespoons parsley
1/2 teaspoon dried lemon thyme — (optional)
1 cup cooked noodles
salt and pepper — to taste

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Wash and drain chicken. Place in large soup kettle with onion, celery, carrots, bouillon, and pepper. Add enough cold water to cover chicken. Simmer 1 hour, or until chicken is tender. Remove chicken and discard skin, fat, bones, and cartilage. Reserve meat and cut or shred as preferred. Return meat to broth and add remaining ingredients. Reheat to desired temperature. Yields 3 quarts of soup

Chicken and Rice

1 cup uncooked rice
4 to 5 chicken pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 cups water

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Place chicken in large casserole. Cover with rice, soup and water. Bake 2 1/2 to 3 hours in a 300 degree oven.

Chex Party Mix

6 tablespoons margarine
2 tablespoons worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups corn chex
3 cups rice chex
3 cups wheat chex
1 cup mixed nuts
1 cup pretzels
1 cup bite-size garlic flavor bagel chips

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1. Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container.

Microwave directions:
1. Melt margarine in large microwave-safe bowl on HIGH; Stir in seasonings.
2. Gradually add cereals, nuts, pretzels and bagel chips; stir to coat evenly.
3. Microwave on HIGH 5 to 6 minutes, stirring thoroughly with rubber spatula every 2 minutes. While stirring, make sure to scrape sides and bottom of bowl. Spread on absorbent paper to cool. Store in airtight container. Makes 11 cups.

Cherry Apple Salad

1 1/4 cups apple juice — divided
1 package cherry gelatin powder — (4 serving size)
ice cubes
1 cup apple — peeled and chopped
2 medium bananas — sliced
1/4 cup celery — sliced
2 tablespoons chopped walnuts

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In a small saucepan, bring 3/4 cup apple juice to a boil. Place the gelatin in a large bowl and stir in the boiling apple juice for 2 minutes, or until completely dissolved. Place the remaining 1/2 c. apple juice in a 1 cup measuring cup and add ice to make 1 cup. Add to the gelatin, stirring until slightly thickened. Remove any remaining pieces of ice. Stir in the chopped apple, bananas, celery and walnuts. Spoon into individual dessert dishes, a large serving bowl, or individual plastic contiainers with tight-fitting lids. Refrigerate for 2 hours.

Pesto and Tomato Toasts

1 container store bought pesto
1 baugette, thinly sliced
10 large sundried tomatoes, julienned
5 ounces thinly shaved Parmesan cheese

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Toast the bread slices under your broiler or in the toaster. Top with pesto, sun dried tomato slices and parmesan. Makes about 30 toasts.

Coconut Macaroons

2 egg whites
1/3 cup sugar
2 tablespoons flour
dash salt
1/4 teaspoon almond extract
2 cups coconut

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Heat oven to 325 degrees. Grease and lightly flour cookie sheet. In medium bowl beat egg whites lightly. Add sugar, flour, salt and almond extract; blend well. Stir in cocnut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie shet. Bake for 13-17 minutes, or until set and lightly browned. Immediately remove from cookie sheet. Makes 1 dozen.

Stovetop Mac and Cheese

1 cup dried macaroni (or whatever pasta you prefer)
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
dash pepper
3/4 cup milk
1 1/2 cups shredded cheese (such as velveeta, cheddar)

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Cook macaroni according to package directions. To make the sauce, saute onions in melted butter over med-hi heat. Add flour and stir till combined. Add milk and pepper and stir constantly until thickened, using a whisk. Once mixture is thick, add cheese and stir to melt. Add cooked macaroni and let stand 10 minutes before serving.

Coleslaw

3 cups shredded cabbage
1/2 cup mayonnaise
1 tablespoon white vinegar
1-2 teaspoons sugar or splenda
salt and pepper to taste

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Combine all ingredients.

Peanut Butter Oatmeal Cookies

3/4 cup butter
1/2 cup peanut butter
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
2 cups rolled oats
1 cup chopped cocktail peanuts or semisweet chocolate pieces

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Cream butter and peanut butter. Add sugar, brown sugar, baking powder, and soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla. Beat in flour, rolled oats and peanuts or chocolate pieces. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until edges are lightly browned. Makes 60 cookies.