Thai Peanut Noodles

1 Pound Peeled Medium Shrimp
1 Cup Light Italian Salad Dressing -- divided
2 Tablespoons Crunchy Peanut Butter
1 Tablespoon Soy Sauce
1 Tablespoon Honey
1 Teaspoon Ground Ginger
3/4 Teaspoon Red Pepper Flakes
1 Small Carrot -- peeled and shredded
1 Cup Green Onions -- chopped
1 Tablespoon Sesame Oil
8 Ounces Angel Hair Pasta -- cooked
2 Tablespoons Fresh Cilantro -- chopped
2/3 Cup Peanuts -- optional

Coat shrimp with 1/2 cup Italian salad dressing. Cook angel hair pasta until al dente Meanwhile wish together the remaining 1/2 cup salad dressing, peanut butter, soy saucehoney, ginger and red pepper flakes. Set aside

Saute carrots, green onions and shrimp in the sesame oil about 5 minutes or until shrimp are thoroughly heated. Toss drained pasta, peanut sauce and shrimp mixture together in a large bowl; sprinkle with cilantri and peanuts.

Chicken Broccoli Hot Dish

20 Ounce Pkg Chopped Broccoli, Frozen -- cooked and drained
3 Medium Boneless Chicken Breast -- cooked and shredded
2 Cubes Butter or Margarine
4 Tablespoons Flour
2 Cups Milk
3 Tablespoons Chicken Soup Base
1 Package Stuffing Cubes
Reserved Chicken Broth

Boil chicken in water to cover. When chicken is tender, remove from broth to cool so you can shred or chop in bite-size pieces. In a 9 X 13 pan, place the broccoli in bottom and then layer the chicken on top. Mix the margarine and add 4 tablespoons flour, stirring until smooth.. Slowly add the milk and stir until thickened. Add the chicken soup base and stir well. Pour this mixture over the chicken and broccoli in the casserole dish.

Heat the broth (2 cups), add another stick of margarine to the hot broth. Put seasoned dressing cubes in a bowl and add the broth, making a dressing (or you can use stove top). Put the dressing over the other ingredients in the casserole. Bake for 30-45 minutes until hot and bubbly.

Note: I sometimes make a second batch of the sauce and serve it with the casserole, allowing your guests to pour on top of their serving. This gets rave reviews.

Vicki's Zucchini Bread

Recipe By :Vicki Wellenbrock

3 Large Eggs
2 Cups Granulated Sugar
1 Cup Canola Oil
1 Teaspoon Vanilla
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Salt
1/2 Teaspoon Nutmeg
8 Ounces Cream Cheese -- softened
2 Cups Shredded Zucchini
2 Cups Chopped Walnuts

Preheat oven to 350°. Prepare two 9 x 5 loaf pans. (I like to spray them and add a strip of waxed paper on the bottom, then spray that).

In a large bowl, beat eggs, sugar, oil and vanilla until smooth (about three minutes). Beat in the cream cheese. Combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg, whisk to blend. Gradually beat into egg mixture on low speed. Fold in nuts and zucchini. Divide in to prepared pans and bake for 60 minutes or until tests done.. Cool in pans on rack for 10 minutes and then turn out of pan to cool. Freezes well.

Helen's Chicken Supreme

3 Cups Chicken -- cooked and cut up
1 Package Rice-a-Roni Chicken Flavored
1 Can Cream of Chicken Soup
1 Can Chicken Broth
3/4 Cup Mayonnaise
1 Cup Celery -- finely chopped
1/2 Cup Onions -- finely chopped
1 Can Water Chestnuts -- sliced and drained
1/2 Medium Green Pepper -- diced

Mix all ingredients together and let set overnight in refrigerator. Bake at 350° for 1 hour.


NOTES : This is really good. You can add crushed potato chips on top during baking,

Special Banana Nut Bread

3/4 Cup Butter -- softened
8 Ounces Cream Cheese -- softened
2 Cups Granulated Sugar
2 Large Eggs
1 1/2 Cups Mashed Ripe Bananas
1/2 Teaspoon Vanilla Extract
3 Cups All-purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped Pecans -- divided

Orange Glaze:
1 Cup Confectioners' Sugar
3 Tablespoons Orange Juice
1 Teaspoon Grated Orange Peel

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine flour, baking soda, baking powder and salt, gradually add to the creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8 x 4 loaf pans. Sprinkle with the remaining pecans. Bake at 350° for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients together. drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.

Yummy Tossed salad

1/2 Cup Sugar
1/3 Cup Red Wine Vinegar
2 Tablespoons Lemon Juice
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Salt
2/3 Cup Canola Oil
2 Teaspoons Poppy Seeds
10 Cups Torn Romaine Lettuce
1 Cup Shredded Swiss Cheese
1 Medium Apple -- chopped
1 Medium Pear -- chopped
1/4 Cup Dried Cranberries
3/4 Cup Chopped Cashews

For the dressing, in a blender or food processor, combine the first 5 ingredients. With machine running,slowly add canola oil. Stir in poppy seeds.
In a salad bowl, combine the lettuce, cheese, apple, pear and cranberries. Drizzle desired mount of dressing and mix well. Just before serving, add cashews.

Easy Pimento Cheese

8 Ounces Shredded Cheddar Cheese
8 Ounces Shredded Pepper Jack Cheese
4 Ounce Jar Diced Pimentos
1/2 Medium Red Onion -- diced
1 Cup Mayonnaise -- or more if needed
3 Cloves Garlic -- finely minced
1 Teaspoon Hot Smoked Paprika
1/2 Teaspoon Celery Seed
Salt & Freshly Ground Pepper to Taste

In a medium bowl, combine cheeses, pimentos (with juice), onion, mayonnaise, paprika and celery seed. Mix well and season with salt and pepper. Refrigerate until ready to serve.


NOTES : This is wonderful for sandwiches (recommend white bread). I didn't have hot smoked paprika, so I added a pinch or two of cayenne pepper. Turned out great!