Clam Chowder

Get 1 quart of clams and broth from clams plus 4 cups of water.
Strain broth many times to get rid of sand.
Keep clams aside to clean (most time consuming part).
Add to claim broth and water:
2 large stalks of celery cleaned and diced and put leaf part of celery in whole.
2 cups of diced baby carrots.
1-1/2 cups of diced potatoes rinsed.
3 - 8oz cans of tomato sauce
1 teaspoon of salt
1/4 teaspoon of pepper
Bring broth and water to a simmer with vegetables, salt, pepper and sauce.  Let simmer (do not boil as you lose some of your liquid) until vegetables are tender.  Approximately 1/2 hour and then add cleaned clams into broth and vegetables for approximately 10-15 minutes.

Clams have  pocket of dark brown stuff, I remove that part and clean the rest very good.

Chicken Murphy

3-4 chicken breasts (cut into bite size pieces)
1-1/2 lbs. sweet sausage (cut into bite sized pieces) (easy to slice if slightly frozen)
1 large onion sliced
3 tablespoons minched garlic
1 cubed potato per person
1 lb sliced mushrooms
salt, pepper, adobe (blue lid)
1/2 - 1 cup goya olive oil
1-2 to 1 cup of water
optional hot pepper (last 10 minutes of cooking)

Combine all ingredients and mix in large baking dish
Bake at 400 for 1-1/2 hours or until cooked thoroughly
Serve over white rice or noodles.

Cole Slaw

1/2 cup mayo
3 tablespoons of sugar
3 tablespoons of milk
4 tablespoons of white vinegar
salt and pepper to taste

Mix above in medium bowl until smooth.  Add 1 package of coleslaw and for best taste, let sit for a few hours before serving.

Lady and Sons' Chicken in Wine Sauce

Recipe courtesy Paula Deen

Prep Time: 10 min

Inactive Prep Time: --

Cook Time: 45 min

Level: Easy

Serves: 4 servings

Ingredients

• 4 large skinless boneless chicken breasts
• 4 tablespoons butter, melted, plus more for casserole
• Kosher salt and freshly ground black pepper
• 6 ounces (about 8 slices) Swiss cheese
• 1 (10 3/4-ounce) can condensed cream of chicken soup
• 1/4 cup white wine
• 1 cup herb-flavored stuffing mix, crushed

Directions

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole and season with salt and pepper, to taste. Layer the cheese slices on top.
In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.* Bake for 45 minutes. Remove from the oven and serve.
*Cook's Note: If desired use more butter. \

NOTE: 
I use shredded mozzarella and no butter, I also use cream of mushroom and one package of fresh mushrooms, but have made it like the recipe says too (swapping the cheese, as I don't like swiss and the butter is just not necessary)

Chicken and Brocolli

What You Need:

·        ½ lb. angel hair pasta, uncooked

·        2 cups fresh broccoli florets

·        1 lb. boneless, skinless chicken breast, cut into chunks

·        ½ c. Kraft Asian Toasted Sesame Dressing

·        2 Tbps. Soy Sauce

·        ¼ tsp. ground ginger

·        ¼ tsp. garlic powder

·        ¼ tsp. crushed red pepper

How You Do It:

1.       Cook pasta in large pot, according to package directions, without salt.  Add broccoli to the boiling water the last 3 minutes.

2.      Spray a large skillet with cooking spray, cook chicken 6-8 minutes until done.

3.      Stir in dressing, soy sauce, and seasonings.  Cook additional 1 minute, stirring occasionally.

4.      Drain pasta and broccoli.  Add to chicken mixture and toss to coat.

Lemon Chicken

What You Need:

·         1 package sugar-free lemon JELL-O

·         1 Tbsp. cornstarch

·         ½ cup chicken broth

·         2 Tbsp.  Kraft Zesty Italian dressing

·         2 cloves garlic, minced

·         1 Tbsp. oil

·         1 lb. boneless, skinless chicken breasts, cut into chunks

·         2 cups snow peas

·         1 red bell pepper, cut into strips

How You Do It:

1.       Mix dry gelatin and cornstarch in small bowl.  Add broth, dressing, and garlic – stir until gelatin is dissolved.

2.      Heat oil in large skillet.  Add chicken and cook 4 minutes, or until done. 

3.      Add snow peas and peppers, cook and stir 2 minutes.

4.      Stir gelatin mixture and add to skillet.  Cook on medium-high heat 3 minutes or until thickened, stirring frequently.

Cheddar Bacon Ranch Dip

16 oz sour cream 1 packet Ranch dressing mix 3 oz bacon bits (in the bag not jar) 1 cup shredded cheddar cheese Mix together and refrigerate 24 hours. Serve with chips and/or veggies.