Cherry Pie

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 1 Pkg 8 oz Cream Cheese Softened
  • 1 Tbsp Milk
  • 1 Tbsp Sugar
  • 1 Container Whipped Cream
  • 2 Cans Cherry Pie Filling
  • 2 Graham Cracker Pie Shell

Directions

  1. Mix cream cheese with milk and sugar.
  2. Divide mixture between the two pie shells.
  3. Pour cherry pie filling on top of mixture.
  4. Place in fridge 30-45 minutes.

Chicken Divan

Recipe From: Robin Irene Sanford Belhumeur

Prep time:15 minutes

Cook time:30-45 minutes

Ingredients

  • 2 10 oz Pkgs Frozen Broccoli
  • 6 Cups Shredded Chicken, Cooked
  • 1 8 oz Can Sliced Mushrooms
  • 2 10 3/4 oz Cans Condensed Cream of Mushroom Soup
  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • 1 Cup Grated Sharp Cheddar
  • 1 Tbs Fresh Lemon Juice
  • 1 Tsp Curry Powder
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Freshly Grated Parmesan
  • 1/2 Cup Soft Breadcrumbs

Directions

  1. Preheat oven to 350°F.
  2. Thaw the broccoli. Drain excess liquid. Add cooked shredded chicken and mushrooms.
  3. In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, wine, salt and pepper to taste. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with spatula.
  4. Place the mixture in an 11×7 inch casserole dish sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
  5. Combine the parmesan, breadcrumbs, and butter and sprinkle over top.
  6. Bake for about 30 to 45 minutes.

Chicken Picatta

Ingredients

  • 2 Skinless Boneless Chicken Breasts or Chicken Tenders
  • 1/2 Cup Flour with Salt, Pepper, & Red Pepper
  • 2 Tbsp Oil
  • 1 Tsp Minced Garlic
  • 1/4 Cup Dry White Wine
  • 1/4 Cup Chicken Broth
  • 2 Lemons
  • 1 Tbsp Capers
  • 1 Cup Sliced White Button Mushrooms
  • 1 Cup Artichoke Hearts
  • 1 Roma Tomato Diced
  • Green Onions (Optional)
  • One Box Spaghetti (Optional)

Directions

  1. Using plastic wrap flatten chicken.
  2. In skillet heat oil over medium heat.
  3. Dredge chicken in seasoned flour. Place in medium hot skillet.
  4. Cook approximately 5 minutes or until cooked through. Place aside on plate.
  5. Deglaze pan with the white wine.
  6. Add broth, lemon juice, mushrooms, artichoke, capers & garlic. Cook until mushrooms become tender.
  7. Add tomatoes and optional green onions.  Cook until heated through.
  8. In a seperate pot, cook optional spaghetti according to directions.
  9. Add pasta, chicken and sauce to plate.

Stew Provençal

Recipe From: www.beyond.fr/indexprov.html  www.provencebeyond.com

Ingredients

  • 2 Cans (14 oz) Beef Broth, Divided
  • 1/3 Cup All-Purpose Flour
  • 1 1/2 Lbs Pork Tenderloin, Trimmed and Diced
  • 4 Red Potatoes, Unpeeled and Cut Into Cubes
  • 2 Cups Frozen Cut Green Beans
  • 1 Medium Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1 Tsp Salt
  • 1 Tsp Dried Thyme Leaves

Directions

  1. Combine 3/4 cup beef broth and flour in small bowl. Set aside.
  2. Add remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; stir.
  3. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.
  4. If cooking on low, turn high last 30 minutes.
  5. Stir in flour mixture when done.
  6. Cook 30 more minutes to thicken.

Rice and Chili

Recipe From: Nathan Belhumeur

Ingredients

  • 1 lbs Ground Beef
  • 1 Cup Diced Onion
  • 1 Cup Diced Green Pepper
  • 2 Can 16 oz Undrained Red Kidney Beans
  • 1 Can 15.5 oz Diced Tomatoes Undrained
  • 1 Can 11 oz Whole Kernel Corn Drained
  • 1 Can 6 oz Tomato Paste
  • 1 Can 6 oz Water Using Tomato Paste Can
  • 2 Tbs Chile Powder
  • 3 Beef Bouillon Cubes
  • 1 Tsp Coriander
  • 1 Tsp Cumin
  • 1/2 Tsp Chipotle Chile Pepper Powder
  • 3 Tsp Garlic (Powder?/Minced?)

Directions

  1. Cook rice according to directions.
  2. In large pan cook beef, onion, green pepper, garlic until meat is browned.
  3. Add all the rest of the ingredients listed and blend.
  4. Bring pot to a boil, stirring occasionally so contents will not stick to bottom.
  5. Reduce heat to a simmer, cover, and let sit for 40 minutes.

Tomato Basil Soup

Recipe From: Patty Hass

Ingredients

  • 2 Cans 28 oz Each Crushed Tomatoes
  • 1 Can 14 1/2 oz Progresso Chicken Broth
  • 18-20 Fresh Basil Leaves, Minced
  • 1 Tsp Sugar
  • 1 Cup Heavy Whipping Cream

Directions

  1. In large pot bring tomatoes & broth to a boil.
  2. Stir in basil & sugar and let simmer for 10 minutes.
  3. Stir in heavy cream and butter and cook until melted.

Potato Candy

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 2 Tbsp Mashed Cooked Potatoes
  • 1 Tbsp Butter
  • 1 Tsp Milk
  • 1/2 Cup Confectioners’ Sugar
  • 1 Cup Peanut Butter

Directions

  1. Mix together potatoes, butter, and milk. Add enough confectioners’ sugar to make a stiff dough.
  2. Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up.
  3. Chill and slice.

Creamy Rigatoni

Prep time:10 minutes

Cook time:20 minutes

Ingredients

  • 1 Tbsp Olive or Vegetable Oil
  • 1 lb Boneless, Skinless Chicken Breast Halves, Cut Into 1-Inch Pieces
  • 2 Cloves Garlic, Finely Chopped
  • 2 Tsp Dried Oregano Leaves
  • 2 Tsp Dried Basil Leaves
  • 28oz Can Diced Tomatoes
  • 2 Cups (Heavy) Whipping Cream
  • 1/2 Tsp Salt
  • 1/2 Tsp Freshly Ground Pepper
  • 1/4 Tsp Ground Red Pepper
  • 2 1/2 Cups Rigatoni Pasta (8 Ounces)
  • 1 8oz Can Sliced Mushrooms, Well Drained or Fresh Mushrooms
  • 1 Medium Onion Diced
  • 1 Package (16 Ounces) Frozen Broccoli, Thawed and Well Drained or Fresh Broccoli

Directions

  1. Heat over medium-high heat chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
  2. Stir in tomatoes, whipping cream, salt, pepper, and red pepper. Add fresh broccoli and mushrooms if not using frozen broccoli and canned mushrooms.
  3. Heat to boiling, reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
  4. Cook rigatoni as directed on package and drain. Stir rigatoni and vegetables into chicken mixture. Cook until hot. Serve with Parmesan cheese, if desired.

3 Bean Salad (No Beans Necessary)

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 15 1/4 oz Sweet Corn Drained
  • 14 1/2 oz French Cut Green Beans Drained
  • 15 oz Peas Drained (Not Sweet)
  • 1 Pkg Italian Dressing Mix
  • 1 Garlic Clove Minced (Optional)

Directions

  1. Add the first three ingredients to large bowl.
  2. Make the Italian dressing according to directions.
  3. Add Italian dressing to the bowl, salt and pepper to taste.
  4. Mix everything together and place in fridge for at leas an hour to marinate.

Deviled Eggs

Recipe From: Robin Irene Sanford Belhumeur

Ingredients

  • 6-8 Large Eggs
  • 1/4 Cup Mastard
  • 1 Cup Mayonnaise
  • 2 Tsp Pepper
  • 2 Tsp Salt
  • Paprika (Optional)

Directions

  1. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  2. Cut egg horizontally and put yoke in a mixing bowl.
  3. Blend yoke, mustard, mayonnaise, salt & pepper until smooth with hand blender or fork.
  4. Place mixture into a zip lock bag, seal and cut corner of the bag.  Use to fill in egg whites.
  5. Sprinkle optional paprika on eggs.