CREAMY CHICKEN NOODLE SOUP

1 T. Butter                                                                                                                      1 Large Onion, chopped

3 Cups Chopped Cooked Chicken                                                                                3-4 (14 1/2 oz.) Cans Chicken Broth 

1 can Cream of Chicken Soup, undiluted                                                                     1 can Cream of Mushroom Soup 1 (8 oz.) Pkg. Spaghetti,

                                                                                                                                                broken into 2" pieces or 2 cups Egg Noodles (dry)

4-5 Celery Ribs, diced 4-5 Medium Carrots, diced                                                     1 tsp. Poultry Seasoning 1 tsp. Pepper 

2 Cups Milk Shredded Sharp Cheddar Cheese    

Saute onion in butter until tender.  Stir in chicken and remaining ingredients except milk and cheese. 

Bring to a boil.  Reduce heat, and simmer 45 minutes.  Stir in milk (can add a little cream to richen the taste); return to simmer. 

Remove from heat; let stand for 10 minutes.  Sprinkle with cheese.  

Hint:  May adjust the chicken broth and/or milk to get the consistency you like.      

From the Kitchen of: Kay Martin  

COCONUT CAKE

1 box yellow cake mix                                            1  can Eagle Brand Milk

1   - 20 oz. can crushed pineapple (drained)         1 – 8 oz. Cool Whip

1 can coconut                                                         1 c. chopped pecans  

Bake cake by directions in 9 x 13 pan.  While hot, punch holes in top of cake and pour Eagle Brand milk over it.  Let cool. 

Add pineapple, then Cool Whip.  Put coconut on top, then nuts.  

GREEN SALAD WITH APPLE AND FETA CHEESE  

1 head of romaine lettuce washed, dried and chopped               1 big apple cut into slices (like Granny Smith)

1/3 cup of crumbled feta cheese                                                  3 tbsp of dried cranberries or raisins 3 tbsp of chopped almonds

3 tbsp olive oil                                                                                1 1/2 tbsp honey

Juice of 1/2 lemon  

In a bowl, mix the romaine, sliced apple, cheese, cranberries, nuts.

Whisk together the olive oil, honey and lemon. Pour over the salad when ready to serve.

If you like a sweeter dressing, add a tbsp sugar or sugar subsitutue.    

QUICK ROLLS

2 ¼ Cups biscuit mix, divided (I used Bisquick)        1 (8 oz) carton sour cream

½ Cup butter, melted      

Combine 2 cups biscuit mix, sour cream, and butter, stirring well.

Sprinkle remaining ¼ cup biscuit mix on a flat surface. 

Drop dough by level tablespoonful onto biscuit mix and roll into balls. 

Place 3 balls into each of 12 greased muffin cups.

Bake at 350° for 15-20 minutes or until rolls are golden brown.  

Yield:  1 dozen.