1/2 lb. cold sliced chicken
1 lb. frozen broccoli florets

3 tbsp. grated parmesan cheese
2 tbsp. unsalted butter plus 1 tbsp. olive oil
2 cloves finely minced garlic
1/2 cup Italian seasoned bread crumbs or crushed Ritz crackers
1/2 tsp. paprika
3 tbsp. fresh parsley, minced

Preheat oven to 350°F.

Steam or briefly boil broccoli for about 5 minutes until almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.

In a 2 1/2 quart casserole, melt butter and olive oil in microwave with minced garlic until butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mixture, to coat; stir in parsley.

Scoop most of the bread crumb mixture onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).

Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or crushed Ritz crackers. Top with grated parmesan cheese. Sprinkle with paprika for extra color and a piquant flavor.

Brown on the top third shelf in a 350°F. oven for about 15 minutes or until nicely golden.

Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.

Sauce:

1 cup milk or cream
1/2 tsp. salt
2 tbsp. butter
2 tbsp. flour
1 egg yolk
1/2 cup sharp Cheddar cheese
1/2 tsp. mustard

In a microwavable bowl, melt butter; whisk in flour and when blended, slowly stir in milk. Heat for 3-5 minutes, stirring occasionally until mixture thickens. Beat a few tablespoons of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add sharp Cheddar cheese and dry mustard. Microwave for another 1 or 2 minutes or until cheese has melted.

Lima Bean Casserole with Corn Chip Topping

Cook Time: 35 minutes

Ingredients:

• 10 ounces frozen baby Lima beans
• 2 medium carrots, thinly sliced
• 1 rib celery, thinly sliced
• 1 small zucchini, peeled, quartered lengthwise, and cubed
• 2 to 3 cups cooked diced ham
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 can (10 3/4 ounces) condensed cream of mushroom soup or cream of celery soup
• 2/3 cup milk
• 1/4 teaspoon pepper
• 4 ounces corn chips, crushed

Preparation:

Cook Lima beans with carrots and celery; add zucchini for last 2 minutes of cooking. Drain vegetables well.

In a large skillet over medium-low heat, sauté ham and onion in butter until onion is tender. Stir in soup, milk, and pepper; heat, stirring constantly, just until blended and hot.

Pour ham mixture into a buttered 1 1/2-quart casserole; stir in cooked drained vegetables. Sprinkle casserole with crushed corn chips. Bake at 350° for 30 to 35 minutes, until hot and bubbly.
Lima bean casserole serves 4 to 6.

Old Fashioned Vegetable Beef Soup

Ingredients

• 1 lb beef stew meat
• 1 onion
• 3 celery ribs
• 10 baby carrots (or a couple regular carrot)
• 2 potatoes (peeled if you like)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 (14 ounce) cans diced tomatoes (I use salt-free)
• 3 1/2 cups beef broth (or 2 14-oz cans)
• 2 small bay leaves
• 2 teaspoons garlic powder (or garlic powder)
• 2 tablespoons olive oil (any cooking oil)
• 4 cups water
• 2 teaspoons hot pepper sauce

Directions

1. Cut meat into small, bite-size (1/2") pieces.
2. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
3. Set aside on a plate.
4. Chop celery, onion, potatoes, and carrots into bite-size pieces.
5. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
6. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
7. Bring to a boil.
8. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
9. Add peas and hot sauce to soup.
10. Cover and simmer until beef is tender, about 30 minutes longer.
11. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Avocado-Corn Salsa

2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons fresh-squeezed lime juice
1 tablespoon finely chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chili peppers
1/2 teaspoon salt

In a medium bowl, gently combine avocado, corn kernels, tomatoes, lime juice, cilantro, chili peppers, and salt. Cover and refrigerate until ready to be served. Yields 1 1/2 cups.

Green Bean Salad with Red Wine Vinegar and Crispy Crumbled Bacon

Ingredients:

• 4 to 5 cups frozen French cut green beans, about 20 ounces
• 1/2 cup vegetable oil
• 1/4 cup red wine vinegar
• salt and pepper
• salad greens
• 4 to 6 slices bacon, cooked and crumbled

Preparation:

Cook green beans; drain and let cool. Combine green beans with oil, vinegar, and seasonings. Serve green bean salad on salad greens and sprinkle with crumbled bacon. This green bean salad serves 6 to 8.