Ingredient	Quantity
Chicken breast	A lot
Cream of chicken soup	5 cans
Sour Cream	5 cups
Ritz crackers	1 box
Margarine	1 lb.
Poppy seeds (separated)	10 tablespoons

PREHEAT oven to 350^oF. Boil chicken breasts for about 25 minutes (until cooked through) and cut into cubes. In a bowl, combine cream of chicken soup, sour cream, and five tablespoons of poppy seeds. Combine melted margarine, Ritz cracker crumbs, and remaining poppy seeds.

LINE pan with chicken cubes and then cover them with the soup mixture. Next, sprinkle with cracker crumb mixture. Bake for 30 minutes. Serve over rice.

Side: Apple/Pear/Cashew Salad Dressing

Ingredient	Quantity
Sugar	1.5 cups and 2 tablespoons
Cider vinegar	2/3 cups and 2 teaspoons
Grated onion	3 tablespoons and 3/4 teaspoons
Ground mustard	2 tablespoons and 1/2 teaspoons
Poppy seeds	2.25 teaspoons
Salt	1 teaspoon
Vegetable oil	2 cups and 2 tablespoons

MIX the above ingredients for the salad dressing.

WASH lettuce and rip/cut it into small pieces. Sprinkle with cubed apples, pears, Swiss cheese, cashews, and craisins.

Dessert: Peanut Butter Brownie Cookies

Ingredient	Quantity
Pillsbury Brownie fudge brownie mix	1 box
Butter, melted	1/4 cup
Cream cheese, softened	4 ounces
Egg	1
Powdered sugar	1 cup
Creamy peanut butter	1 cup
Chocolate frosting	1 container

PREHEAT over to 350^oF. In a medium-sized bowl, beat brownie mix, melted butter, cream cheese, and egg. Drop dough by rounded tablespoon onto ungreased cookie sheet. Smooth each to form a round cookie. In a small bowl, mix powdered sugar and peanut butter until mixture forms a ball, roll rounded teaspoonful into balls (one for each cookie).

PRESS lightly into the center of each cookie. Bake 10-14 minutes or until edges are set. Cool cookies for 30 minutes.

SPREAD thin layer of frosting over the peanut butter portion of each cookie. Enjoy!

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Menu: Friday, September 26, 2008