Fresh Spinach & Chicken Alfredo##
2 Tablespoon Butter Or Margarine
2 Lb Boneless Skinless Chicken Breasts, Cut Into 1-Inch Pieces
2 Cups Half n Half
1/2 Cup Hot Water
2 Cans (4 Oz) Mushroom Pieces And Stems, Drained
3 Cups Washed Fresh Spinach Leaves, Torn Into Pieces
1/2 Cup Grated Parmesan Cheese
2 Stir in half n’ half, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
3 Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese and fold into mixture to melt.
2 Teaspoons White Vinegar
2 Teaspoons Lemon Juice
1/4 Cup Sweet Pickle Relish
1 1/ Teaspoon Sugar
1/2 Teaspoon Dijon Mustard
1/4 Teaspoon Dry Mustard
1 Cup Mayonnaise
2 Tablespoons Chopped Flat Leaf Parsley
1 Hard Cooked Egg Diced
Salt and Pepper to Taste
Place in Blender and pulse lightly until blended
14 Oz Ham Diced
14 Oz Turkey Breast Diced
14 Oz Swiss Cheese Diced
1 Head of Lettuce Shredded
1/2 Cup Salad Cut Green Olives
7 Green Onions Diced
In a large bowl place Salad Ingredients and drizzle dressing over top and toss. Serve Immediately
Boston Cream Cake
1 Yellow Cake Mix According To Directions. Or 1 Store Bought Pound Cake Cut Cross Wise to layer.
1 Cup Cold Milk
1 (3.4 Ounce) Pkg. Instant Vanilla Pudding
1 1/2 Cups Cool Whip
2 (1 Ounce) Squares Unsweetened Baking Chocolate
2 Tablespoons Butter
1 1/2 Cup Powdered Sugar
4 Tablespoons Cream
Preheat oven and prepare cake mix according to package directions.
Spray two 9-inch round pans with cooking spray then lightly flour.
Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
For the Filling:
Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes. Place one if cake layer on serving plate, spread pudding mixture on top, then top off with second cake.
For the glaze:
Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.