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Chicken and Salsa:
Ingredients needed:
4 boneless skinless chicken breasts
1 tbs. Dijon mustard
1.5 cups salsa
3 cups hot cooked rice
3 tbs. brown sugar
Mix together salsa, sugar and mustard. Pour over chicken. Cook in oven at 400 degrees for 20 minutes or until chicken is done! Serve over cooked rice. by Jane Almond.
Note: This is delicious. I have tried this and it is truly a tasty dish. Quick and easy! Jane is a dear friend. She and her husband, Milton, have helped me so much in my real estate business. They know so many people, they recommend me to everybody they can!
Nancy Little Hucks- from "A Southern Lady Cooks" cookbook.
Milk Chocolate Cake
I remember this cake as a child watching my mother make it. Daddy and I loved it, it was our favorite cake. He enjoyed it always with a glass of milk. We were all three chocolate lovers.
Ingredients needed:
2 eggs
1 cup sugar
1 stick butter
2 squares melted chocolate
2/3 cup milk
1 1/2 cup flour
1 teaspoon soda
1 teaspoon vanilla
Directions:
Cream butter and sugar in mixer- add eggs. Mix flour and soda together. Set aside. Add flour/soda mixture alternately with milk into mixer. Add melted chocolate and vanilla- mix well. Pour into 3 greased 8 inch round cake pans or 2- 9 inch pans and bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Turn out onto wire racks and cool before frosting.
Icing:
1/2 stick of butter
3 ounce pack of cream cheese- softened
5 tablespoons cocoa (heaping)
1 box 10X confectioners sugar
1/4 cup milk (or more if needed for consistency)
1 teaspoon vanilla
More Directions:
Beat cream cheese in mixer- melt butter and cocoa together and add to cream cheese mixture. Add confectioners sugar, milk and vanilla. Beat with mixer and add milk for spreading consistency. Frost cooled layers.
Winter Recipe
Cream of Broccoli Soup:
Ingredients needed:
2- 10 oz packages of frozen, chopped broccoli
2- 10 ounce cans of cream of 
mushroom soup- undiluted
1 1/3 cups whole milk
1 1/3 cups half and half
3 tablespoons butter
1/2 teaspoon tarragon
1 chicken bouillon cube
1 tablespoon grated lemon rind
1 cup grated cheddar cheese
Boil broccoli according to package, drain well.
Add remaining ingredients, cook over low heat until thoroughly heated.
Sprinkle grated cheese on top of each serving. Salt and pepper to taste.
November's Recipe
Fresh Cranberry Orange Relish:
I love cranberry sauce- especially during the fall season of the year. This relish recipe is great with any chicken or pork dish and especially great on the holidays like Thanksgiving time and Christmas. Great for leftovers with chicken or turkey sandwiches. This recipe has a little tart taste and is delicious!
Ingredients needed:
1 medium orange
1- 12 ounce package fresh cranberries
3/4- 1 cup sugar
Slice unpeeled orange into 8 sections and remove seeds. Place 1/2 cranberries and 1/2 of the orange slices in a food processor and process until evenly chopped. Put in a bowl. Repeat with remaining cranberries and orange slices and stir in sugar. Refrigerate. Makes 3 cups.
October's Recipe
Dora Blaine's Chicken Tetrazini
Mother served this for years in the first restaurant we owned. Men and women alike loved this casserole. Great with a salad topped with our bleu cheese or thousand island dressing.
Ingredients needed:
1 chicken fryer or 4 chicken breasts
1/2 stick of butter
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1 small box vermicelli spaghetti
3 cups grated cheddar cheese
1 can mushroom soup
Directions:
Cook chicken in water, salt and pepper (just cover chicken with water). Bone chicken into chunks and set aside. Saute celery, onion and green pepper in the butter. Cook spaghetti in leftover broth. Drain spaghetti and mix with vegetables, chicken, soup and 1 1/2 cups of cheese. Pour into large casserole or 2 small casserole dishes. Top with rest of cheese and bake at 350 degrees for 35-40 minutes. Freezes well.
