Cherry Angel food cake dessert

1 angel food cake, cubed

2 lb can cherry pie filling

1 pkg. instant vanilla pudding

1 C sour cream

1 1/2 C milk

Place cubed cake pieces in a 9x13 pan. Mix pudding, milk and sour cream. Beat until smooth. Spoon over cake. Put cherry filling over the top. Chill until set.

Broccoli Chowder

1 10oz. pkg. frozen broccoli
1 medium onion, chopped
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. cheddar cheese
1/8 tsp. ground red pepper
Bring ½ c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until flour is cooked and soup is thoroughly heated.

Wisconsin Chowder

3 Tbsp. butter
4 Tbsp. flour
4 c. chicken broth
2 c. milk
1 c. cheddar cheese
1 c. pepperjack cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne pepper
1 c. pureed cauliflower

Melt butter and flour to make a rou. Add chicken broth, milk, cream, salt, pepper, and cauliflower. Heat through. Add cheese. Heat until cheeses are melted.

Tortilla Soup

1 can chicken broth
2 cans French onion soup
1 -12 oz. can Tomato juice
2 c. water
1 06 oz. can green chili salsa or regular salsa
1 small can of corn
6 carrots, peeled and sliced
1 green pepper, chopped
3 potatoes, peeled and chopped
3-4 chicken breasts

Boil chicken in water 15 minutes and shred. Dice all vegetables. Add all ingredients to large soup kettle. Simmer 1 ½ -2 hours. Top with cheese and tortilla chips/strips.

Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian bacon
4 cloves garlic, minced
1 c. celery
1 c. carrots
1 c. zucchini
2 ½ c. water
2 c. tomato juice
12 oz. drained kidney beans
3 Tbsp. fresh basil (1 ½ tsp. dried)
2 pkgs. Instant beef broth
¼ tsp. oregano
¼ tsp. pepper
1 c. cooked small macaroni noodles
¼ c. fresh parsley

In a 2-quart saucepan heat oil over medium heat. Add bacon and garlic, sauté briefly. Add celery, carrots and zucchini. Cook, stirring until veggies are tender-about 5 minutes. Add remaining ingredients except macaroni noodles and parsley and bring to a boil. Reduce heat and let simmer, stirring occasionally; for about 15 minutes. Add pasta and parsley. Let simmer until heated.

> GRILLLED BRUSCHETTA CHICKEN
> 1/3 c. Sun-dried tomato vinaigrette dressing, divided
> 4 small boneless skinless chicken breasts
> 1 medium tomato, finely chopped
>1 c. shredded mozzarella cheese
> 1/8 c. chopped fresh basil or 1 tsp. dried basil leaves (I like fresh the best)
>
> Place large sheet of heavy-duty foil over half of grill grate; preheat grill
> to medium heat. Pour 2 Tbsp. of the dressing over the chicken in a resealable
> plastic bag; seal bag. Turn bag over several times to evenly coat chicken
> with the dressing. Refrigerate 10 minutes to marinate. Remove chicken from
> marinade; discard bag and marinade.
> Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes,
> cheese, basil and remaining 2 Tbsp. dressing.
> Turn chicken over; place, cooked-side up, on foil on the grill. Top evenly
> with tomato mixture. Close lid. Grill an additional 8 min. or until chicken
> is cooked through.