Chicken Salad

4 cups chopped cooked chicken
2 cups thinly sliced celery
1/4 cup sweet pickle relish
2 tablespoons minced onion
3/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt

Stir together first four ingredients.
Then, stir together the other four ingredients until well blended.
Add to chicken mixture and toss well.
Cover and chill.

from The Ultimate Southern Living Cookbook

Pimenta Cheese Spread

3 cups shredded cheddar cheese (mix and match to preference, try Extra Sharp Vermont and Sharper Cheddar)
1/2 cup mayonnaise
2 oz jar pimentos
1 tsp cayenne pepper (or less, depending on how hot you like it)
1/2 tsp ground cumin

mix it all together

Anne's Chicken N Dumplings

Ingredients:

1 package 24 oz. Anne’s Flat Dumpling Strips
3-5 Tablespoons Anne’s Chicken Base
13-15 oz. Canned cooked chicken
4 Quarts water salted with 1 1/2 teaspoons salt
Salt and pepper to taste

Instructions:

Bring to a boil in a large 6 qt stock pot, 4 quarts salted water. Add the chicken base. Remove the frozen dumplings from freezer while water is heating. Separate each layer of dumplings as needed and drop 8-10 in boiling broth stirring under as added. As broth comes back to a boil, add more dumplings stirring after each addition until all are in boiling broth. Cook at a full boil about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Check to see if more salt is needed and add pepper as desired. Remove from heat, cover and wait 20-30 minutes before serving.

annesdumplings.com

Bacon Jam

Martha Stewart's
Slow-Cooker Bacon Jam

Makes 3 cups

1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy; 3-1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Philly Steak Sandwich

By Mayo Clinic staff

Serves 2

Ingredients
1/2 green pepper, thinly sliced
1/2 small onion, thinly sliced
6 ounces lean roast beef, shaved
2 whole-wheat buns
1/4 cup cheddar cheese, shredded

Directions
Preheat the oven to 350 F. Lightly coat a baking pan with cooking spray. Spray a frying pan with cooking spray. Over medium heat, saute the peppers and onions until they soften, 3 to 5 minutes. Add the roast beef and saute for an additional 2 to 3 minutes. Place 1/2 of the roast beef mixture on each bun. Place in the prepared baking dish. Top each bun with 2 tablespoons of the cheese. Bake until the cheese has melted, 2 to 4 minutes.

Nutritional Analysis(per serving)
Serving size: 1 sandwich
Calories 354 Cholesterol 73 mg
Protein 33 g Sodium 262 mg
Carbohydrate 34 g Fiber 6 g
Total fat 11 g Potassium 445 mg
Saturated fat 4 g Calcium 264 mg
Monounsaturated fat 3 g

Avocado Dip

By Mayo Clinic staff

Serves 6
Ingredients
1/2 cup fat-free sour cream
2 teaspoons chopped onion
1/8 teaspoon hot sauce
1 ripe avocado, peeled, pitted and mashed

Directions
In a small bowl, combine the sour cream, onion, hot sauce and avocado. Mix to blend the ingredients evenly. Serve with baked tortilla chips or sliced vegetables.

Nutritional Analysis(per serving) Serving size: 1/4 cup
Calories 65 Cholesterol 0 mg
Protein 2 g Sodium 27 mg
Carbohydrate 4 g Fiber 2 g
Total fat 5 g Potassium 172 mg
Saturated fat 1 g Calcium 31 mg
Monounsaturated fat 3 g

Cheesy Chicken and Rice Casserole

1 can (10 3/4 oz) Cream of Chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp onion powder
1/4 tsp ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded cheddar cheese

1. Stir soup, water, rice, onion powder, black pepper, and vegetables in 11x8" (2-qt) shallow baking dish.
2. Top with chicken. Season chicken as desired. Cover.
3. Bake at 375 F. for 50 min or until chicken and rice are done. Top with cheese. Let casserole stand for 10 min. Stir rice before serving.