Recipes

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1 pkg. flavored gelatin

1 phg. Kool Aid

Add 2 cups boiling water

Stir till dissolved

Add 2 cups cold water

Pour into paper cups, place in the freezer compartment.

When mushy stick in sticks or plastic spoons.

When froozen tear off the cups to eat.

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Creamed Chicken by Lawrence Welk

1 medium fryer, cut up

salt and pepper

1 tbsp butter

1 sm onion

2 tbsp water

1/2 pt. cream

Salt and pepper chicken. Melt the butter in frying pan and add chicken.

Stir to sear, but not brown. Add chopped onion; simmer 1 minute.

Add water, cover and simmer slowly for 30 minutes. Add more water as

needed to keep meat stewing. Remove cover after 30 minutes and add

cream. Simmer 5 minutes and serve.

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Bob Hope's Favorite Chicken Hash

2 chicken breast, broiled

2 strips of crisp bacon

1/2 sm onion, sauteed

2 tbsp butter

1/2 tsp lemon juice

2 tbsp sour cream

1 tsp dry sherry wine

salt and pepper

Cut chicken into fine strips, crumble bacon and combine with onion,

butter, lemon juice and seasonings. Saute until thoroughly heated

in butter. Shorthly before serving, add sherry and sour cream.

Do not allow to cook after adding last two ingredients;

heat through gently.

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Chicken Casaladera

2 fryers, cut up

dalt

paprika

1 lb chicken liver

1 cup chicken broth

1 cup white wine

1 lb fresh mushrooms

2 tbsp flour ( thickener-cream, egg yolks, Xanthan gum ?)

butter

Dust chicken parts with salt and paprika; brown in 1/4 lb butter.

Place in casserole with chicken broth and white wine. Cook 40 minutes

at 300 F until tender. Cover while cooking. Saute mushrooms in butter.

In another pan saute chicken livers. Combine liquid from both pans and

add flour. Arrange mushrooms and chicken livers on top of chicken in

casserole, cover with liquid and sprinkle with chives.

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Summer Squash by Harper

3 tbsp butter

1 sm onion

1 clove garlic, minced

1 green pepper, chopped

4 medium tomatoes, peeled and chopped

1 1/2 lb summer squash

1/2 tsp salt

pepper to taste

1 cup grated Parmesan cheese

Saute onion, garlic, and green pepper in butter until tender and

light brown. Add tomatoes, salt and pepper; cook, stirring

occasionally. Peel squash if skin is not tender. Cut into pieces or

cubes. Add 1/2 cup boiling water, cover tightly and cook until

squash is just tender; drain. Preheat oven to 350F. Turn half of

the squash into a deep pie pan or casserole. Cover with half of

the tomato sauce and half of the cheese; repeat layers. Bake until

cheese topping is bubbly and beginning to brown.

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Chocolate Mousse by Tom Landry

1/2 cup butter

1 cup powdered sugar, sifted (1/2 splenda 1/2 twin sugar)

2 eggs

1 1/2 tsp vanilla

Mix butter and sugar with electric mixer until fluffy. Add eggs,

beating constantly; add vanilla. Pour into four dessert dishes,

cover with waxed paper and freeze. When ready to serve, remove

from freezer, top with whipped cream and crushed pecans.

Since it does not freeze hard, there is no need to thaw the dessert.

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Ratatouille Nicoise by Princess Grace of Monaco

1 sm onion

1 lb zucchini squash

2 eggplant

6 fresh tomatoes

1 red pepper

1 yellow pepper

2 cloves of garlic

1 bay leaf

1 laurel leaf

bit of thyme

salt and pepper

olive oil

Heat oil in pan and stew all vegetables together.

Simmer until well cooked. Serve hot or cold. Serve 4

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Chocolate Mousse by Carol Burnett

1/4 cup sugar (splenda)

1/3 cup water

1 1/2 cup heavy cream

1 - 6oz pkg semi-sweet chocolate pieces (cocoa)

3 tbsp dark rum or Grand Marnier

3 egg yolks

1/2 cup toasted almonds

Combine water, sugar, and chocolate in small saucepan and

cook 3-5 minutes. Place in blender and add egg yolks abd almonds.

Process by turning on/off until almonds are coarsely chopped.

Place in lg. bowl and carefully fold in whipped cream.

Freeze or chill before serving.