2 skinless, boneless chicken breasts
10 oz fresh spinach; washed, dried and stems removed
1 pint strawberries; hulled and cut in half
1 small red onion, sliced thin
2 Tbs cider vinegar
1 Tbs sugar
1 tsp poppy seeds
2 Tbs oil
1/4 tsp salt

Cut chicken into bite-size cubes. In large skillet over medium heat, saute chicken in oil until lightly browned and cooked through, about 5 minutes; season with salt and pepper. With a slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan drippings in skillet. Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In a small bowl, stir together cider vinegar, sugar, poppy seeds, oil, salt and the reserved pan drippings until well blended. Pour over salad and toss lightly to combine. Serve immediately.

Cheddar Chowder (May 14)

2 cups water
2 cups peeled, diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 tsp salt
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups cheddar cheese, grated
1 cup diced ham

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, melt the butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to sauce; stir until melted. Add sauce and ham to vegetables and heat through, but do not boil.
Makes 6 servings

Luncheon Chicken Salad (May 14)

1/2 cup butter
2 cups mayonnaise
1/4 cup minced parsley
1/2 tsp curry powder
1 garlic clove, minced
pinch of marjoram
4 cups shredded, cooked chicken
2 cups seedless green grapes
1/2 cup toasted slivered almonds

Melt the butter and allow to cool slightly. Mix together butter, mayonnaise, parsley, curry powder, garlic and marjoram; season with salt and pepper, set aside. In a large bowl, combine the chicken, grapes and almonds; stir in mayonnaise mixture. Serve the chicken salad on a bed of lettuce. Sprinkle with paprika and garnish with additional almonds if desired.
Makes 4 servings

Fruit & Pasta Salad (May 21)

7 oz pkg small shell pasta
15 oz can fruit cocktail, drained
1 med banana, sliced
1 med apple, cored and chopped
1/4 cup chopped nuts
2 cups whipped cream or Cool Whip
1/4 tsp cinnamon

Cook pasta according to package directions; drain well. In medium bowl, combine shells, fruit cocktail, banana, apple and nuts. In small bowl, blend whipped cream and cinnamon. Stir into fruit mixture. Cover, chill thoroughly. Stir gently before serving.

Wild Rice and Mushroom Soup (May 21)

3 cups chicken broth
1/3 cup wild rice
1/2 cup sliced green onions
1 cup half-and-half or light cream
2 Tbs flour
1/4 tsp dried thyme, crushed
1/8 tsp pepper
1/2 cup sliced fresh mushrooms
1 Tbs dry sherry

In a medium saucepan combine chicken broth and wild rice. Bring to a boil; reduce heat and simmer, covered, for 40 minutes. Stir in green onions and cook for 5-10 minutes more or until rice is tender. Combine half-and-half, flour, thyme, and pepper. Stir into rice mixture along with mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in sherry and heat through.
Makes 4 servings

French Onion Soup (May 28)

2 cups sliced onions
2 tsp butter
2-3/4 cups water
2 beef bouillon cubes
1 chicken bouillon cube
1/8 tsp pepper
Salt to taste
1/4 tsp garlic powder
1 Tbs dry sherry
French bread, sliced 1 inch thick and toasted
Swiss cheese slices

Saute onions in butter over medium heat in a heavy 6-cup saucepan until golden brown, stirring often. Add water, bouillon cubes, pepper, salt if needed, and garlic powder. Bring to a boil and simmer, covered, 10-15 minutes. Add sherry and cook 2 minutes longer. Serve topped with French bread and a slice of Swiss cheese. Place under broiler for 1-2 minutes to melt cheese.

Coleslaw (May 28)

1 small head of cabbage, shredded
1 small onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 carrot, grated
3 Tbs fresh minced parsley

Dressing:
1/2 cup cider vinegar
3 Tbs sugar
1/2 tsp salt
1/4 tsp pepper
1/2 cup vegetable oil

Combine salad ingredients; toss to mix. Combine all dressing ingredients in a jar or shaker. Shake to blend well. Pour dressing over salad; cover and refrigerate until well chilled. Stir to mix just before serving.