This page has been developed for those that may want to share their favorite recipes with others.

Please e-mail your recipes to lafriend@adelphia.net and I will add them to the page.

BAKED POTATO SOUP

By: Judy Swanson

4 large baking potatoes (bake about 1 hour or until done)

2/3 cup butter or margarine

2/3 cup flour

6 cups milk, plus more if needed (I always use more)

ž tsp salt

˝ tsp pepper

12 slices bacon, cooked and crumbled or 1 cup hot sausage, cooked and crumpled ( I use breakfast sausage)

1 onion, diced and cooked in a little fat from the bacon or sausage

1 ˝ cups cheddar cheese

8 ounces sour cream

1. Let the potatoes cool and scoop out the pulp. Set aside.

2. Melt butter in heavy pan (large) over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

3. Gradually add milk. Cook over medium heat, continuing to stir constantly until mixture is thickened and bubbly.

4. Add all of the other ingredients - except sour cream.

5. Cook until thoroughly heated.

6. Stir in sour cream. Add extra milk if necessary for desired consistency.

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WARM PIZZA DIP

By: Arlene Storm

1 - 8oz container whipped cream cheese

1 cup pizza sauce ( in a jar)

1/2 cup chopped onion

8 oz mozzarella cheese shredded

1 - 2 1/2 oz pkg sliced pepperoni coarsley chopped

1 can of sliced olives

1 tsp Italian seasoning

Crackers, bread rounds or bagel chips

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CHINESE CHICKEN SALAD

By: Meredith (A Friend from Parker Hannifin)

SALAD:

4 chicken breasts (cooked, cooled and cut into small pieces)

(I use Costco's frozen cooked Teriyaki Chicken Breasts)

2 small heads of Napa Cabbage thinly sliced

1 green pepper thinly sliced

1-2 cups fresh bean sprouts

1 bunch green onions sliced

1 can water chestnuts sliced

1 large can Mandarin oranges rinsed and drained

4 celery stalks peeled and thinly sliced

1/2 pound snow peas blanched (or 1 box frozen thawed)

Mix and toss well

TOPPING:

Melt 1/3 cup of butter in large fry pan

Take noodles from 2 packages of Chicken Top Ramen (save seasoning packets)

and break them up into small pieces and saute

add 1/2 cup sliced almond and saute until everything is golden

toss in 1 package of seasoning from the Top Ramen package

Cool and keep airtight until ready to serve

DRESSING:

In a jar or blender add:

1 cup salad oil

1/2 cup rice vinegar

1/2 cup sugar

2 tbsp soy sauce

1/2 tsp garlic powder

1/2 tsp pepper

1 package Top Ramen Seasoning

optional 1 tbsp toasted sesame seeds

Blend well

TO SERVE:

Toss salad with dressing until well blended, then toss in the topping and serve immediately

Serves 8 and easy to double and keeps well.