Two recipes for this cold that will warm you right up.

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SAVORY CHICKEN VEGETABLE STRUDEL

2 c. cooked, cubed chicken

½ c. shredded carrots

½ c. finely chopped fresh broccoli

1/3 c. finely chopped sweet red pepper

1 c. shredded cheddar cheese

½ c. mayonnaise

2 garlic cloves, minced

½ t. dill weed

¼ t. salt

¼ t. pepper

2 tubes (8 oz. each) refrigerated crescent rolls

1 egg white, beaten

2 T. slivered almonds

In a bowl, combine first 10 ingredients; mix well.

Unroll crescent dough and place in a greased 15x10-inch baking pan.

Press seams and perforations together, forming a rectangle (dough will hang over

edges of pan).

Spread filling lengthwise down the center of dough.

On each long side, cut 1½-inch wide strips 3½-inches into center.

Starting at one end, alternate strips, twisting twice and layering at an angle

across filling.

Seal ends.

Brush dough with egg white; sprinkle with almonds.

Bake at 375º for 30 to 35 minutes or until golden brown.

Cut into slices; serve warm.

Hearty Bean Soup

1 teaspoon vegetable oil

1 medium onion, chopped

1 medium carrot, chopped

1 medium zucchini, chopped

1 can (11.5 ounces) condensed bean with bacon soup

1 1/2 cups beef or chicken broth

Chopped fresh cilantro to taste

1 can (14.5 ounces) petite diced tomatoes with garlic and onion, undrained

Salt and ground black pepper to taste (optional)

Heat oil in saucepan over medium-high heat.

Add onion and carrot.

Cook and stir until onion is transparent, about 2-3 minutes.

Stir in zucchini, soup, broth, cilantro and tomatoes.

Bring to a boil; reduce heat and simmer 5 minutes.

Season with salt and black pepper, if desired.

Ladle soup into bowls.

Yield: 4 servings

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~ ~ " If I could reach up and hold a star for

every time you've made me smile, the entire evening sky would be in the palm of

my hand. " ~