Red Hot Valentine Popcorn

1 cup butter or margarine
1/2 cup white Karo syrup
1 Pkg. (9oz) Red Hots
8 qts. popped popcorn (I think a little less is better)
Combne butter, corn syurup and redhots in a heavy saucepan.Boil for 5 minutes. Pour over popped corn and mix well. Pour onto a greased cookie sheet and bake @ 225 degrees for one hour. Stir several times. (I remove pan from the oven and turn with tongs.) Remove from oven and allow to cool. Break apart and store in an airtight container.

Thai Chicken and Coconut Soup w Noodles

Serves: 4

1 1/2 tablespoon(s) cooking oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) fresh-ground black pepper
1/8 teaspoon(s) cayenne
1 quart(s) canned low-sodium chicken broth or homemade stock
2 cup(s) canned unsweetened coconut milk
5 teaspoon(s) Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 teaspoon(s) salt
2 strip(s) (3-inch-long) lime zest
1/2 pound(s) egg fettuccine
1 pound(s) boneless, skinless chicken breasts (about 3), cut into 14-inch slices
2 tablespoon(s) lime juice
3 tablespoon(s) chopped cilantro (optional)
Directions
In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
Add the broth, coconut milk, fish sauce, salt and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stir in the fettuccine, lime juice and cilantro, if using. Serve the soup in bowls with a fork and spoon.
Notes: Asian fish sauce is available at Asian markets and some supermarkets

Alfredo Sauce

1c. water
2T. flour
3T. Dry Milk Powder
1/4t. salt
1/8t. pepper
2T. Butter
1c. parmesan cheese
2T cream cheese
1t. garlic powder
Bring water to boil. Blend all dry ingredients and beat into boiling water. Reduce heat and cook 1 min. Add butter, parmesan cheese, and cream cheese and melt down and simmer for 10 min.

Easy Chicken Pot Pie

3 cups chopped cooked chicken
1 pkg frozen vegetable blend
1 can cream of chicken soup
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions:preheat oven to 400mix soup, vegetables and chicken in 9 inch pie platemix milk, egg and baking mix. pour over chicken mixture. Bake 30 min or until golden.

Neiman-Marcus Cookies

NEIMAN-MARCUS COOKIES (Recipe may be> halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. baking soda
1 tsp. salt
2 cups sugar
1 (8 oz.) Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.Makes 112 cookies.

Chicken Divan

2 bags frozen broccoli (or enough to cover a 9x13 pan) sometimes I use 1 bag, sometimes more. :)4 cups cooked, cubed chickenLayer broccoli on bottom of 9x13 pan and chicken on top of that.
Separately mix:2 cans cream of chicken soup1 cup mayo (lite)1 tsp curryOptional: add 1 cup instant brown rice and 1 cup water for a thicker casserole (I usually add rice)
Pour mixture over top of broccoli and chicken. Sprinkle with 1/2 cup cheddar cheese and paprika!
Bake at 350 degrees for 40 minutes.
It's super yummy! Sometimes I half it if I am just making it for 2 or 3 people. Who doesn't love broccoli and chicken!?

Lawry's Spinning Salad

MAKES 6 SERVINGS
1 small head Romaine lettuce, torn into bite-size pieces

1 small head iceberg lettuce, torn into bite-size pieces

1/2 cup baby spinach leaves or watercress, torn into sprigs

1 cup shoestring beets, well drained

1 hard boiled egg, peeled and sieved

Seasoned salt, to taste

Seasoned pepper, to taste

3/4 cup Lawry's classic vintage dressing (recipe follows)

12 cherry or teardrop tomatoesSourdough croutons

In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons.
Nutrition facts per serving (not including dressing): 70 calories, 2 g fat, 0 g saturated fat, 35 mg cholesterol, 11 g carbohydrates, 4 g protein, 82 mg sodium, 4 g fiber

LAWRY'S VINTAGE DRESSING
MAKES 1 CUP
3 tablespoons cider vinegar

3 tablespoons water

2 tablespoons applesauce

2 teaspoons Worcestershire sauce

1-1/2 teaspoons dry sherry

1-1/2 teaspoons seasoned salt

1 teaspoon sugar

1/2 teaspoon paprika

1/4 teaspoon garlic powder with parsley

2 drops hot pepper sauce

1/2 cup vegetable oil

In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving. Nutrition facts per tablespoon: 170 calories, 18 g fat, 2 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 399 mg sodium, 0 g fiber