Ingredients

• 2 (10-oz.) pkgs. frozen broccoli spears OR about 3 heads fresh broccoli
• 1 (12-oz.) pkg. bow tie pasta
• 3 pods garlic, chopped
• 1/4 cup olive oil
• Black pepper, to taste
• Romano cheese, to taste

Directions

1. Boil broccoli according to package directions or steam fresh broccoli spears in a little salted water for 3 to 5 minutes or until just tender. Immediately drain and cool in ice bath; set aside.

2. Boil pasta according to package directions. Drain thoroughly.

3. In large skillet, brown garlic in olive oil, stirring frequently. Do not let it burn.

4. Immediately add the drained broccoli and drained pasta to the garlic and oil. Stir over heat until warm. Add black pepper.

5. Transfer to serving dish and top with Romano cheese.

Ingredients

• 24 Chicken Wings
• 1 tsp Salt
• 1-1/2 tsp Pepper Sauce
• 1/3 cup Flour
• 3/4 cup Vegetable Oil
• 1/4 cup Chopped Onion
• 3 tbs Tomato Paste
• 1/2 tsp Thyme
• 1/4 cup Peanut Butter

Directions

Rub each chicken wing with salt and 1 tsp of pepper sauce. Flour each piece and brown in skillet using vegetable oil. Remove chicken. Remove oil except 1 tbs, saute onion and stir in 1 tbs of flour. Put tomato paste in 2 cup measure, add water to make 1/2 cup of liquid. Stir in thyme and 1/2 tsp pepper sauce. Blend in peanut butter. Add chicken wings. Simmer 30 minutes. Serve warm.

Ingredients

• 2-4 boneless, skinless chicken breasts
• 2 – 10oz cans Cream of Chicken Soup
• 1 cup sour cream
• 1 pkg onion soup mix
• strips of bacon
• ham
• thyme, basil or dill (pick one)
• a bit of garlic

Directions

Wash your chicken and pat dry.

Wrap ham and bacon around each piece. Secure with a toothpick. Place in casserole dish.

In a separate bowl, mix soup, soup mix, sour cream, dill/basil/thyme, and garlic.

Pour over chicken.

Bake at 375 for 45 minutes to an hour when the chicken is cooked through and the gravy bubbly.

Serve over rice or egg noodles.

*This recipe was given to me by my friend, Anne, in Canada:)

Ingredients

• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 1 tablespoon dried onion flakes
• 1/4 cup mayonnaise
• 1/4 cup light corn syrup
• 1/2 cup honey
• 1/2 cup prepared mustard
• 6 slices bacon, cut in half
• 2 teaspoons seasoning salt
• 4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
• 2 cups shredded Colby-Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

Directions

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Ingredients

• 1 tablespoon olive or salad oil
• 3 tablespoons lemon juice
• salt
• 1/2 teaspoon dried oregano leaves
• 4 medium-size chicken-breast halves (about 2 1/2 pounds)
• 4 large plum tomatoes
• 2 medium-size zucchini (about 10 ounces each)
• 4 medium-size ears of corn
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper

Directions

Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.

Place chicken breasts in large roasting pan (17″ by 11 1/2″); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.

Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.

Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)