Chicken Florentine

4 Tbsp butter
3 scallions, chopped
1 clove minced garlic
2 large chicken breasts, cute into pieces & salted & peppered
1 cup sliced mushrooms (or more)
1/2 cup chicken broth
1 cup sour cream
1 Tbsp flour
Parmesan cheese

Heat oven to 350.  In a large skillet saute scallions and garlic in 1 Tbsp until soft; remove & set aside.  Add 1 Tbsp butter & saute mushrooms just until tender.  Remove & set aside.  Add 2 Tbsp butter & brown chicken; remove & set aside.  Add chicken broth to pan and cook for about 2 minutes.  Mix flour thoroughly with sour cream; add sour cream to pan & mix.  Add scallions, garlic, mushrooms, and chicken and heat through. 

Pour into casserole dish & sprinkle with Parmesan cheese.  Bake for 20-30 minutes.  Serve over rice or pasta. 

Dill Chicken Stroganoff

4 chicken breasts, cubed
1/2 tsp dill
1 can cream of mushroom
1/2 cup butter
3 green onions, chopped
1 can cream of chicken

Saute onions and dill in butter.  Add chicken & cook through.  Add soups, simmer, & serve over pasta.

Crock Pot Corn

2 lbs frozen corn
4 oz cream cheese, cubed
1/3 c. butter, cubed
1/2 t. garlic powder
1/2 tsp salt
1/4 tsp pepper
vegetable supreme (seasoning)- sprinkle to taste

Crock pot 4 hrs on low. 

Easy Baked Fish

1 lb fish fillets
1/2 tsp salt
dash of pepper
2 Tbsp margarine or butter melted
1 Tbsp lemon juice
1 tsp finely chopped onion

Heat oven to 400 degrees.  If fish fillets are large, cut into 3 serving pieces.  Arrange fish in un-greased square baking dish 8x8x2 or 9x12x2; sprinkle with salt & pepper.  Mix margarine, lemon juice, & onion; drizzle over fish.  Bake uncovered until fish flakes very easily with fork and is opaque in center; 15-30 minutes.  Sprinkle with paprika if desired.

Fluffy Pudding Frosting

1 c cold milk
1 (3 1/2 oz) pkg instant pudding mix (any flavor)
1/2 c. powdered sugar
3 1/2 c Cool Whip

With a whisk beat the pudding, sugar, & milk together in a bowl.  Fold in the Cool Whip.  Keep this in the refrigerator until ready to use.  Eat immediately after frosting. 

Green Bean Casserole

2- 15 oz cans green beans, drained
1 can cream of mushroom soup
1/2 soup can of milk
1 2.8 oz can french fried onions

Combine beans, soup, milk, & 1/2 can of the onions.  Mix well.  Pour into 1 1/2 qt. casserole dish.  Bake uncovered at 3350 for 30 minutes.  Top with remaining onions.  Bake 5 minutes longer.  Yields 6-8 servings. 

Kool-Aid Play Dough

2 c flour
1/2 c salt
1 pkg Kool-aid
2 Tbsp Cream of Tartar
2 Tbsp vegetable oil
2 c water

Combine dry ingredients in a large pot.  Mix well & add the oil & water.  Stir over medium heat until the mixture is almost too hard to stir.  Allow to cool for a few minutes, then knead until smooth & pliable.  Refrigerate in airtight container between uses.