Poppy Seed Chicken and Yellow Rice

2 small packages yellow rice (with saffron), cooked as directed*
3 pounds chicken (mixed white and dark), cooked and cut in cubes
1 can cream of celery soup
1 can cream of chicken soup
8 ounces sour cream
8 ounces nonfat plain yogurt (not vanilla)
2 Tablespoons poppy seeds
1 stack Ritz crackers, crumbled
1 stick of butter, melted

1. Spray a 9 X 13 or two 8 X 8 pans with cooking spray and put cooked rice on the bottom.
   
2. Mix the chicken, soups, sour cream, yogurt, and poppy seeds and pour over the rice.
   
3. Sprinkle crackers over top and drizzle butter over all. *
   
4. Cover and bake at 350 for 30 to 45 minutes or until bubbly. Remove cover for last 15 minutes of baking.
   

Because this recipe freezes well, I usually make it for all of my friends who are new moms. When I make it for our family, I prepare one small pan to cook and one or two more small tinfoil pans to freeze. An 8 X 8 pan needs about 1/2 or 2/3 a stack of crackers and 1/2 to 2/3 stick of butter.

*If cooking for the freezer, use about half the water and cook only until water is absorbed. Follow only steps 1-2 before freezing. Thaw for 24 hours in refrigerator, add crackers and butter, and bake. Baking time may be a good bit longer for a previously frozen casserole.

Baked Ziti with Tomato, Mozzarella and Sausage

Olive oil
1 large onion, cut in small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled (works just as good with turkey sausage too)
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat-leaf parsley
1 lb. dried ziti
1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away

Hot Artichoke Dip

1 can artichoke hearts (13 ounces chopped)
1 cup Hellman’s mayonnaise (regular, not light or nonfat)
garlic powder to taste
1 cup grated Parmesan cheese

1. Drain artichoke hearts.
   
2. Mix all ingredients together, mashing the artichoke hearts as you mix.
   
3. Place in a shallow dish, such as a tart pan.
4. Bake at 350 for 20 minutes or until lightly browned and bubbly.

Serve with wheat thins or other crackers.

Here at last is the recipe for Sherry's delicious dip. This is a favorite at home group. --Sarah

Mexi-Chicken

2 cups onion, chopped
2 cloves garlic (or more), minced or pressed
2 Tablespoons vegetable oil
4 cups water
2 cups quick cooking barley*
2 (16-ounce) cans chopped tomatoes, undrained
2 (16-ounce) cans tomato sauce
3 cups chicken broth
2 (16-ounce) cans whole kernel corn, drained
6 cups cooked chicken, chopped or shredded (good with a mix of breasts and thighs)
2 packages taco seasoning
Optional toppings: grated cheese, sour cream, avocado, taco sauce

1. In a large Dutch oven, cook onion and garlic in oil until tender.
2. Add all ingredients except chicken.
   
3. Bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally.
4. Add cooked chicken and continue simmering for another 10 minutes, or until chicken is heated through and barley is tender.
   
5. Cool, spoon into freezer bags, label, and freeze.
   

To serve, thaw and heat in a skillet until hot. Serve over tortilla chips or in tortillas (burrito style) with cheese, sour cream, taco sauce and/or avocados. Makes about five large freezer bags, each enough to feed a family of four.

*If you use regular barley instead of quick barley, cook it ahead of time according to instructions on package.

When I eat this, it reminds me of mass cooking days in my friend Jenny's kitchen. It was fun to work together, but I've never been that exhausted in my life. We made so much of this that I didn't want to look at it after the first four times we had it. It's been several years, though, and when we ate it this week I thought it was wonderful.
--Sarah

Crescent Rolls

3/4 cup milk
6 tablespoons sugar
1 teaspoon salt
5 tablespoons shortening
1/2 cup warm water
2 packages yeast
1 egg
4 to 4-1/2 cups flour

1. Scald the milk in saucepan. (Bring just to a boil.)
2. Stir in the sugar, salt, and shortening. Let cool until lukewarm.
3. Put the warm water into a bowl. Sprinkle or crumble the yeast into the water and stir until dissolved.
4. Stir in the lukewarm milk mixture.
5. Beat the egg; add to the mixture.
6. Add 2 cups sifted flour; beat until smooth.
7. Stir in the additional 2 to 2-1/2 cups flour.
8. Work dough into a smooth ball. It may be turned out on a floured board and kneaded until smooth and elastic.
9. Place in a greased bowl; brush top with soft shortening. Cover tightly with wax paper or aluminum foil and store in refrigerator at least 2 hours or until needed. (May be kept 2 to 3 days in refrigerator.)
10. When ready to shape rolls, punch dough down and turn out onto a lightly floured board.
11. Divide the dough into three equal parts. Roll out each piece into a circle about nine inches in diameter. (It will spring back as you roll it.)
12. Brush lightly with melted margarine or butter. Cut each circle into eight pie-shaped pieces.
13. Roll each piece up tightly beginning at the wide end. Seal points firmly.
14. Place on greased baking sheet with points underneath, about 2 inches apart. Curve to form crescents. Brush lightly with melted margarine or butter.
15. Cover with wax paper or cloth and let the dough rise in a warm place, free from drafts, until doubled in bulk--about 1 hour.
16. Bake at 400 degrees for about 15 minutes. Remove and rub lightly with butter.

To serve rolls, tuck a napkin in a basket and put the rolls in, covering them with the corners of the napkin.

I don't think I've gotten to try these yet. Aunt Judy makes them for holidays. Too bad we live so far apart! --Sarah

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1-1/3 cup peanut butter
7 ounces marshmallow cream

1. Boil the sugar and milk for about 3-6 minutes; remove from heat.
   
2. Add peanut butter and marshmallow cream.
3. Pour in a 9-inch pan and allow to cool.
   
4. Cut into squares.
   

You can double the recipe and pour it onto a cookie sheet.

Western Beans

2 cans red beans
2 cans pinto beans
2 cans Great Northern beans
2 cans kidney beans
2 (4 ounce) cans chopped green chilies (mild)
4 cups sharp cheddar cheese, grated

1. Combine all ingredients in slow cooker. Do not drain liquid from cans.
2. Cook on high until bubbly--about two hours--then on low until ready to serve. Total cook time should be three hours or longer.
   
3. Serve over tortilla chips or corn chips. Top with avocado and sour cream if desired.

This recipe doesn't sound like much, but it is incredibly good and so easy to make. It's enough to feed twelve or so, (as long as they are bean lovers).