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Presented for your dining pleasure by the United Church Women. Please feel free to submit your favorite recipes to Donna Kane and we will try to include them. Click on a recipe under the headlings such as "Main Dishes" and you will go immediately to the recipe details. To print an individual recipe highlight the recipe using the left mouse button, edit copy, open Word to a new document, select edit paste.....et voila..... print the recipe.    Main Dishes Parmesan Chicken    submitted by Debbie Trickey Chicken and Rice    submitted by Helen Bushell Company Seafood Casserole    submitted by Lorna Curtis    Salads Broccoli Salad    submitted by Janet Brown Chicken Salad    submitted by Erna Shepard Chinese Rice Salad    submitted by Lorna Curtis    Soups Broccoli Soup    submitted by Debbie Trickey Cabbage Soup    submitted by Lorraine Ritchie    Desserts Blonde Brownies    submitted by Jocelyn Tingley Lemon Squares    submitted by Evelyn J. Stewart Tutti Fruit Squares    submitted by Isobel Lewis Date-Bran Muffins    submitted by Fran Crawford Receipts Parmesan Chicken 3/4 cup freah grated Parmesan 1/2 cup fresh bread crumbs 1 1/2 tsps. finely chopped fresh thyme (or 1/2 tsp. dried bottled) 1/3 cup Dijon mustard 2 tbsps. lemon juice 3 lbs. chicken pieces (6 boneless breasts) In a sturdy plastic bag; combine cheese, bread crumbs and thyme. Stir together mustard and lemon juice; brush over chicken. Add chicken to bag and shake to coat. Place chicken, skin side up, on greased foil-lined baking sheet Chcken can be prepared to this point, covered and refrigerated up to 8 hours. Bake in 375 degree F. oven for 35-45 minutes. Makes about 4 servings. Chicken and Rice 1/2 cup of rice 1 onion 2 stalks of celery 10 mushrooms 8 pieces of chicken 1 pkg. Shake & Bake 1 tin of chicken or mushroom soup. Grease 9 x 13 pan well. Place first 4 ingredients into pan one at a time. Pour the soup over the ingredients. Place chicken coated with Shake & Bake on top. Bake at 525 F. for 10 minutes, then at 350 F. for 1 hour. Company Seafood Casserole 1 can cream of mushroom soup 1 can cream of chicken soup 1 can shrimp soup 3 cups seafood - shrimp, scallops, white fish, lobster, white tuna 2 - 2 1/2 cups chow mein noodles Put all the ingredients in a large casserole pan in hot water. Bake at 275 degree F. oven for 1 1/2 hours, then 350 degree F. oven for 30 minutes. Liquid can be absorbed Following can be used: mushrooms, chopped green peppers, chopped celery, frozen peas or carrots, 1 can of pimento chopped for color. Serve over rice with a green salad. Serves 6. Broccoli Salad 2 heads of broccoli - bite size pieces 1 1/2 cups grated cheddar cheese (strong) 10 strips crispy bacon made into bits 1 cup finely diced onion Mix together 3/4 cup of mayonnaise, 4 Tbsps. white vinegar and 1/2 cup sugar. Blend well to dissolve sugar. Toss with broccoli, etc, just before serving. Makes 8 - 10 servings. Chicken Salad 1 Tbsp. oil 1 Tbsp. lemon juice or vinegar 1 Tbsp. 'Light' mayonnaise 1 tsp. chopped fresh ginger 1/4 tsp. garlic powder Pepper and salt to taste 1 tsp. liquid honey (optional) 1 cup cubed cooked chicken 1/2 cup sliced celery 1 grated carrot 2 Tbsps. raisins (optional) 1 minced shallot 4 cups torn lettuce Whisk together first 7 ingredients. Add chicken and tossed vegetables and mix well. Serve immediately. Chinese Rice Salad 2 - 3 cups cooked rice (any type) 2 cups bean sprouts 1 bag raw spinach Add parsley, green onions, mushrooms to taste. Dressing 1/2 cup Soya sauce 1 cup oil (any type) 3 - 4 cloves garlic Note: Just before serving add dressing & 1/2 pounds of cashews Broccoli Soup 1 head broccoli 1 large onion, chopped 2 carrots, diced 2 cloves of garlic 2 Tbsps. vegetable oil 5 cups chicken broth (10 tsps. Chef or 5 cubes Oxo. 1/2 cup low fat milk Salt and pepper to taste. Thinly slice broccoli srems. Chop flowerets; set both aside. In a skillet, saute onions, carrots and garlic in oil for 10 minutes or until carrots are softened. Add broth and broccoli; bring to a boil. Reduce heat, cover and simmer 25 minutes. Reserve 1 cup of cooked vegetables and liquid in food processor. Blend until smooth. Return to saucepan with reserved vegetables. Stir in milk and salt and pepper to taste. Cook 5 minutes or until heated through. Cabbage Soup 1 lb. ground beef 1 med. onion chopped 1/2 cup diced celery 1/2 green pepper chopped 2 Tbsps. oil 2 tsps. salt 2 Tbsps. sugar 1/4 tsp. pepper 1/2 tsp. paprika 1 - 28oz. canned tomatoes 1 or 2 - 5 1/2 cans of tomato paste 4 cups hot water (scant) 2 beef bouillon cubes 3 Tbsps. parsley chopped 1 cup raw carrot doced 2 cups raw potatoes diced 6 - 7 cups coarsely chopped cabbage In a large pot saute ground beef, onion, celery and green pepper in oil until redness is gone from meat. Chop meat up. Add remaining ingredients EXCEPT cabbage. Combine thoroughly. Simmer uncovered for one hour. Add cabbage and simmer covered on hour longer. Blonde Brownies 1/2 cup butter or margarine (softened) 1/2 cup brown sugar packed 1/4 cup white sugar 1 egg 1 tsp. vanilla 1 cup flour 1/2 tsp. baking soda 1/2 tsp. salt 1 cup semi-sweet chocolate chips In medium size bowl, cream butter with brown sugar. Add white sugar and cream again. Add egg & vanilla and beat well. Measure baking soda, flour and salt. Sir until blended. Add chips; stirring to complete. Scrape into greased 9x9" pan. Bake 350 F. for 25 - 30 minutes - or until set and a nice brown color. Cool, then cut into 36 squares. Lemon Squares Top and bottom - Do not pat down too hard in pan. 1/2 cup butter 1 cup brown sugar 1 cup coconut (fine) 1 cup flour 1/2 tsp. baking powder 8-10 single soda crackers, crushed Mix all dry ingredients & cut in butter. Mix with fingers until crumbly. Place 3/4 of above in bottom of pan; saving remainder for top. Make your own favorite pie filling or as follows: 5 Tbsps. cornstarch or (use 1/2 flour & 1/2 cornstarch) 1 cup sugar 2 cups boiling water - stirring the ingredients above all the time until it thickens. Beat two egg yolks; add some of the above mixture to the egg yolks, then gradually add all the eggs, stirring constantly. Cook 10 minutes over boiling water (double boiler); then add 1 1/2 tsps. lemon rind & 5 Tbsps. lemon juice. Makes it very tart. Add a little salt & butter if desired. Put filling on top of base and cover with remainder of crumbs. Bake in oven at 350 degrees F. for 25-30 minutes. 7 Tutti Fruit Squares Base: 1 cup margarine (room temperature) 1 cup light brown sugar 2 1/4 cups unsifted all-purpose flour Topping: 1 1/2 cups light brown sugar 4 eggs 1 cup flaked coconut 2 cups raisins, or red and green cherries or candied pineapple, or any other combination. 2 tsp. vanilla 1/4 tsp. salt To make base: Cream together margarine and brown sugar, then add flour and mix well. Press evenly on large cookie sheet. Cook at 350 degrees F. for 12 minutes. Topping: Beat eggs and add all ingredients; spread over base. Bake at 350 degrees F. for about 25 minutes. It should be golden brown on top. Do not over-bake as it burns easily Cut into 2 inch squares while warm. Date-Bran Muffins 1/2 Cup brown sugar 1 egg 1 tsp. salt 1 tbsp. melted shortening 1 cup date filling (see below) 1 1/2 cups bran 1 cup sifted flour 1 tsp. baking soda 1 up sour milk Date Filling: 1 cup chopped dates 1 cup hot water 1/2 cup brown sugar 1 tsp. lemon juice Simmer until thick Mix brown sugar, egg, salt and shortening and date filling in a bowl. Beat until smooth, add bran, then add flour and baking soda sifted together, add sour milk. Stir to moisten Bake 375 degrees F. for 20 minutes.