Bon Appetit Friends

1 package (32 Ounces) frozen Southern style hash brown potatoes 1 tsp salt 1/4 teaspoon pepper 4 cups diced cooked chicken 1 can sliced mushrooms, drained 1 cup sour cream 2 cups chicken broth or stock 1 can cream of chicken soup 2 teaspoons instant chicken bouillon 2 Tablespoons finely chopped onion 2 Tablespoons finely chipped sweet red pepper 1 garlic clove, minced Paprika 1/4 cup sliced almonds Thaw hash browns overnight in refrigerator. Layer in ungreased 13x9 baking dish. Sprinkle with salt and pepper. Place chicken and mushrooms over hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake uncovered at 350 for 50-60 minutes or until heated through. * I didn't put the paprika and almonds on top. I put cheese and then frosted flakes mixed with some butter like I would on cheesy potatoes.

1 lb. ground beef 1 can Hunt's Traditional Spaghetti Sauce 1/2 bag Egg Noodles 1 8 oz. pkg. Cream Cheese 1 c Cottage Cheese *Cook ground beef over medium heat, drain. Add can of tomato sauce, turn to low heat, and simmer. *Cook noodles according to package directions *Mix cream cheese and cottage cheese together *In a 9x13 casserole dish, layer 1/2 noodles, 1/2 meat sauce, and 1/2 cream and cottage cheese mixture. Repeat then stir all together. *Bake in a 350 degree oven for 30-45 min.

2/3 cup bread stuffing, crushed 1/2 cup chopped walnuts 6 0z cream cheese 4 T margarine, softened 1/2 t pepper 2 cups cooked chicken or turkey 2 packages crescent rolls 8 inches each --I also add onion to taste Preheat oven to 375. Combine cream cheese, margarine and pepper until smooth. Stir in the chicken. Separate rolls into 16 triangles. Divide chicken into equal parts for each roll Roll up and tuck the ends. Combine the stuffing and the nuts. Roll the crescent rolls in melted butter and then in stuffing mixture. Place on ungreased cookie sheet 1 inch apart. Bake for 20 minutes. Serve with turkey or chicken gravy. This recipe is easy to double or triple, and rolls can be frozen before cooking and cooked later.

2-3 boneless chicken breasts, cooked and cubed 1 cup water 1 pkg. Italian dressing mix, dry 8 oz. cream cheese 1 can cream of chicken soup Combine all ingredients and heat slowly over the stove. Stir frequently until smooth and creamy. Serve over your favorite noodles.

1 pkg. (13.25 oz.) whole-grain rotini or fusilli pasta 8 oz. asparagus, ends trimmed, cut into 1-in. pieces 1 bag (8 oz.) stringless snap peas 1 Tbsp. olive oil 1 sm. onion, chopped 1 lemon 1/2 c freshly grated Pecorino Romano cheese 1/4 c loosely packed fresh basil leaves, thinly sliced *Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. *Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 tsp. peel and squeeze 2 Tbsp. juice. *Reserve 1/2 cup pasta cooking water, drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 tsp. salt, and 1/4 tsp. coarsely ground black pepper.