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

PF Chang's Lettuce Wraps

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package
Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Iceburg lettuce "cups"
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and
discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for
cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch,
sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken
thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok
or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and
stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add
ginger, garlic, chilies(if desired), and onion; stir fry about a minute or
so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional
2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Break cooked cellophane noodles into small pieces, and
cover bottom of serving dish with them. Then pour chicken mixture on top of
noodles. Spoon into lettuce leaf and roll.

German Pancakes

6 eggs1 c. milk1 c. flour5 tbsp. butter1/8 tsp. salt
Preheat oven to 450 degrees. Melt butter in large cake pan. Beat eggs until lemon colored. Mix in flour, milk and salt. Pour batter in pan. Cook 15 minutes. Serve with warm maple syrup.

Lemon Meringue Cookies

6 large egg whites, at room temperature
2 teaspoon(s) fresh lemon juice
1/8 teaspoon(s) salt
1 teaspoon(s) pure lemon extract
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) sugar
Directions
1. Make the meringues: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.
2. Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool -- about 45 minutes. Store in an airtight container for up to 1 week.

Cornucopia

Use a double boiler to steam sugar cones. Takes almost two minutes to get them just soft enough to bend and they set up really fast as they cool. Fill and decorate how ever you want! (Comet cones worked better for me than Joy cones)

Acorns

Make Peanutbutter Taffy, roll into acorn shapes, dip in melted chocolate almond bark, roll in chopped nuts, poke little pretzel stick in top. Wala!