1/4 lb spaghetti, broken in half, uncooked (4 oz)
1 1/2 c sugar snap peas
1/2 c red pepper strips
1/4 c Catalina salad dressing
1/2 lb (8 oz.) well-trimmed top sirloin steak, cut into strips
1 T peanut butter
1 T light soy sauce
2 green onion, sliced
1/4 c chopped dry roasted peanuts

COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.

DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

1 onion chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tbsp.
chopped fresh parsley
5 tbsp. margarine
4 tbsp. all purpose-flour
1 1/2 cups milk
3 potatoes, cut into 1/4 inch slices
2 tsp. Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 tsp. celery seed
1/2 tsp. dried thyme
1/2 tsp. seasoning salt
2 tbsp. dry white wine
1/4 tsp. ground cayenne pepper
1/4 tsp. chicken bouillon powder

In a large stock pot or dutch oven, saute onion, celery, carrots, garlic and parsley in butter until soft but not browned.  Sprinkle in flour and cook, stirring for 2 minutes.  Add broth slowly stirring as you add.

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken bouillon.  Allow to simmer and thicken, stirring frequently, until the potatoes are cooked and tender, approximately 30 minutes.  During cooking, break up potatoes with back of a spoon.  Serve warm

An Old-Time Favorite. 2 1/2-3 lbs. whole chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1/2 tsp. salt
1 cup milk
1/4 tsp. ground pepper

Dumplings:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 buttermilk

Place chicken in a stock pot or dutch oven and add water, broth, carrot, onion celery and salt.  Bring to boil, cover and lower heat.  Simmer for 60 to 70 minutes, or until tender and chicken is done.  Remove chicken and allow it to cool enough to handle.  Remove the carrot, onion and celery pieces from the broth and discard.  Reserve the broth.

Bone the chicken, discarding all of the skin and bones.   Cut meat into bite-sized pieces.  Set aside.

Dumplings:
Combine the flour, baking soda and 1/2 tsp. salt, cut in the shortening with a pastry blender or two knives until  mixture is the consistency of coarse meal.  Add the buttermilk, stirring just until dry ingredients are moistened.  Turn dough onto a floured surface and knead 4 or 5 times--no more

For Drop dumplings, pat the dough down to a 1/4 thickness and pinch off 1-1 1/2 inch pieces

For rolled dumplings, roll the dough to a 1/4 inch thickness and cut into 3' by 1' strips.

Bring the broth to a boil and stir in milk and pepper.  Correct seasonings if desired.

Drop dumplings , one or two at a time, into the boiling broth and reduce heat to medium-low.  Stir from time to time to make sure the dumplings do not stick together.  cook dumplings 8 to 10 minutes.  Add the boned chicken and simmer until heated thoroughly.  Remove from heat.

* The less you handle dumpling dough the lighter and more fluffy the end result will be.

1 jar Spaghetti sauce (26 oz)
6 T Grated Parmesan cheese, divided
6 Small boneless skinless chicken breast halves
1 1/2 c Shredded Mozzarella Cheese

HEAT oven to 375 Degrees F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 T) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 minutes. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165 Degrees F) and cheese is melted.

4 stalks celery
4 large carrots
2 bell peppers
1 medium onion
1 ear of corn
mushrooms and tomatoes (optional)
1 pkg. Italian dressing mix
1 quart water
2 tsp. vegetable soup mix

Clean and cut vegetables into bit-sized peices.  (Fresh works best, but frozen veggies will work as well.)  Place vegetables and salad dressing mix into a 3 quart non-stick stock pot and sweat vegetables and dressing mix together for at least 10 minutes.  Add the water and soup base to pot and bring to a rolling boil for 2 minutes.  Reduce heat and cover, simmer for another 20 minutes or untill vegetables are tender.

Serve with crackers or warm bread. 

Fresh and Flavorful! Strawberry Relish:
1 (16 oz.) can of whole- berry cranberry sauce
2/3 cup (10 oz.) frozen whole strawberries, cut in half
1/2 cup chopped, toasted pecans
1 tbsp. chopped, and candied ginger
1 tsp. grated orange zest


4 firm, ripe pears
1 tbsp. melted butter

To make strawberry salsa combine ingredients in saucepan until warmed thoroughly.  cover and keep warm.

Cut Pears lengthwise in half and scoop out seeds.  Scoop just enough of the pulp out to create a large cavity.

Place pears on baking sheet and brush  both sides with melted butter.  Broil  both sides of pears until they begin to turn brown.  When browned, place warm pears on serving dish and fill with 1/4 cup strawberry relish.

Enjoy!