Bacon-wrapped Water Chestnuts

Submitted by Sister Pitman

Lean Bacon slices cut into 2-3 Inch strips
Whole water chestnuts
BBQ Sauce: 3/4 C Ketchup
4 TBSP Butter
1/4 C Water
Worcestershire Sauce (To Taste)
3 TBSP Brown Sugar
Vinegar (To Taste)
Salt & Pepper
Fresh minced garlic

1. Combine and simmer on the stove (If you do not want to make the BBQ sauce sweet Baby Ray's brand is the next best!)
2. Wrap bacon around water chestnut and insert toothpick.
3. Broil until bacon is almost done.
4. Take it out and drain the grease. Then dip it into the BBQ sauce and broil again until sauce is thick and sticks to the bacon.

Taboulli Egg Salad

Submitted by Sister Smith

1 cup chicken broth (1 teaspoon chicken soup powder + 1 c. hot water is fine)
4 eggs, lightly beaten
1/3 cup Italian salad dressing
1 1/2 teaspoons chili powder
1 cup whole wheat couscous
3 cups mixed diced fresh veggies (e.g. tomato, cucumber, carrot, green onion, bell pepper)
2 tablespoons each of diced fresh mint and parsley
3 tablespoons lemon or lime juice

1. Dice 3 cups veggies and set aside.
2. Beat 4 eggs lightly in a separate bowl.
3. Combine salad dressing, lemon/lime juice and chili powder in another small bowl.
4. Bring broth to a boil in a large pot. Whisk in eggs in a steady stream. Stir & cook 1 minute until eggs are set (looks a bit like scrambled eggs). Remove from heat.
5. Stir in couscous. Cover and let stand for 5 minutes.
6. Stir in diced veggies.
7. Stir in salad dressing mixture. Refrigerate, covered. Enjoy!

Notes: This nutritious salad for 6 is inexpensive, wholesome and easy to make ahead for a picnic. Add 1/8 teaspoon of cayenne if you like it spicier. Deli turkey, green salad, and watermelon turns it into a full meal deal.
I first tasted this recipe at a Branch picnic in Nelson, BC, Canada courtesy of Brenda Strom.

Fettuccine Pasta

Submitted by Sister Barney

1/4 c. butter
8 oz. Cream cheese
1/4 c. flour
pinch of salt
2 c. milk

1. Cream butter and cream cheese together with hand mixer. Add flour and salt to mixture. Mix in milk.
2. Heat and stir until thick. 
3. Serve over cooked fettuccine noodles. Add chicken breast or shrimp if you want!

Italian Subs

Submitted by Sister Barney

Take one loaf of french bread and slice in half. Brush thin layer of olive oil on one side of bread. Sprinkle Italian seasoning and sliced of cheddar cheese on top. Add meat (turkey or ham and Pastrami) onto other side of loaf. In the middle add any of the following:
red or green peppers
cucumber
red onion
tomatoes
black olives
chopped lettuce

Great for serving large crowds! Just slice sub and serve on platter.

Broccoli Lasagna

Submitted by Sister Barney

2 cans cream of broccoli soup
1 10 oz. package frozen chopped broccoli
3 carrots, very thinly sliced
1 large onion, diced
3/4 lb. mushrooms, sliced
12 lasagne noodles
16 oz. shredded mozzarella cheese
1 15 oz. container cottage cheese
2 large eggs

1. Over med-low heat, heat undiluted broccoli soup and frozen broccoli until broccoli is thawed.
2. In skillet, cook carrots and onion until brown. Reduce heat, add 1/4 c. water. Cook and simmer 15 minutes until vegetables are tender.
3. In same skillet, saute mushrooms, then add carrots and onion.
4. Prepare noodles.
5. Preheat oven to 375.
6. In bowl, mix cheeses.
7. In 9 x 13 pan, 1 c. broccoli mixture, half lasagne noodles, 1/2 cheese mixture, all carrot mixture, 1/2 of remaining sauce, noodles, cheese, then sauce.
8. Bake lasagne on 375 for 45 minutes (Carrots may need longer).

Rolled Chicken and Asparagus

Submitted by Sister Barney

1 lb. Boneless, skinless chicken breasts
24 to 30 asparagus spears (tough ends removed)
2 T. lemon juice
6 green onions, chopped
1/2 t. salt
1/2 t. pepper

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into 8 or 10 strips, each about 1 inch by 5 inches long.
3. Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears. Fasten with toothpicks (I don’t!)
4. Place in a covered baking dish that has been sprayed with a non-stick coating. Sprinkle with lemon juice, green onions, salt and pepper.
5. Cover and bake 25 to 30 minutes. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.

Chicken Breasts in Mushroom Sauce

Submitted by Sister Barney

2 c. sliced mushrooms
1/4 c. chopped gr. Onions
2 T. flour
1/2 c. water
1/2 c. plain nonfat yogurt
1/4 t. salt
1/8 c. pepper
1 t. instant chicken bouillon
1 lb. Skinless, boneless chicken breasts
1/4 t. paprika

1. Preheat oven to 350.
2. Saute mushrooms and onion in skillet that has been sprayed with a non-stick coating.
3. Shake flour with water to prevent lumps. Add to mushrooms along with next four ingredients. Cook, stirring constantly until thickened.
4. Arrange chicken in a 9 x 9 baking dish that has been sprayed with non-stick coating. Pour sauce over chicken and sprinkle with paprika. Bake for 30 minutes or until chicken is no longer pink.