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May Recipes


3    qt. Water

1    (12 oz.) Package Broccoli Florets

4    (6 oz.) Skinless, Boneless Chicken Breast Halves

1    (12 oz.) Can Evaporated Milk

1/4 Cup All-purpose Flour

1/4 tsp. Salt

1/4 tsp. Freshly Ground

      Black Pepper

      Dash Nutmeg

1    Cup Mayonnaise

1/2 Cup Sour Cream

1/4 Cup Dry Sherry

1    tsp. Worcestershire Sauce

1    (10.75 oz.) Can Condensed Cream of Mushroom 

      Soup (undiluted)

1    Cup Grated Fresh Parmesan Cheese (divided)

      Cooking spray

Preheat oven to 400 degrees. Bring water to a boil in a large kettle oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Yield: 8 servings (serving size: About 1 cup)


4    to 5 Pieces Chicken (bone in or out)

1    Cup Dried Bread Crumbs (Italian or Regular)

1    tsp. Garlic Powder 

1    tsp. Salt  

1    tsp. Ground Black Pepper  

1    tsp. Dried Thyme 

1/2 tsp. Paprika 

1    Cup Mayonnaise (I use a mixture of 1/2 cup mayonnaise and 1/2 cup milk**)

      Cooking Spray

Preheat over to 350 degrees. In a medium bowl or gallon size re-sealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme, and paprika.

Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumbs and seasonings.  Coat/shake until well coated.   Place pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear. 

**I mixed the Mayo and milk in a bowl and then put the chicken into the bowl to coat them thoroughly. Then I put them into a gallon bag.   I used a glass baking dish sprayed with Pam.

Recipe From: Wendy Reinert


1       Cup Butter (softened)

2       Cups Sugar

2       Large Eggs

2       tsp. Fresh Lemon Juice

1       tsp. Vanilla Extract

2 1/2 Cups Cake Flour

2       Tbsp. Strawberry-

         flavored Gelatin

1/2    tsp. Baking Soda

1/4    tsp. Salt

1       Cup Buttermilk

2/3    Cup Fresh Strawberries (chopped)


         Parchment Paper

         Vegetable Cooking Spray

         Strawberry Frosting (below)

         Garnish: Fresh Strawberries

Preheat oven to 350 degrees. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.

Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.

Grease (with shortening) and flour a 13 x 9 inch pan; line with parchment paper, allowing 2 to 3 inches to extend over long sides. Lightly grease paper with cooking spray. Spread batter in prepared pan.

Bake at 350 degrees for 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake. Yield: Makes 10 to 12 servings


1       (8 oz.) Package Cream Cheese (softened)

2/3    Cup Sugar (divided)

2/3    Cup Fresh Strawberries (chopped)

1       Drop Pink Food Coloring Gel (optional)

1 1/2 Cups Heavy Cream

2       Tbsp. Fresh Lemon Juice

Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.

Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately. Yield: Makes about 5 cups

Strawberry Buying Tips:

When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones. Strawberries taste best at room temperature.

Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. Mold on berries spreads quickly - Never leave a moldy berry next to a good one. 


3/4 Cup Chicken (cooked), Shrimp or Tuna Fish

4    oz. Can Mushrooms (drained)

1    Cup Celery (sauté ed)

2    Cups Chow Mein Noodles

1/2 Cup Slivered Almonds

1    Can Cream of Chicken Soup

1    Can Cream of Mushroom Soup

2    Tbsp. Pimentos (chopped)

1/2 Cup Evaporated Milk or Cream

Butter a casserole dish, mix the chicken or shrimp or tuna with the soup, mushrooms, celery, pimentos and milk. Place 1/3 of the mixture in the casserole dish, add a layer of 1 cup of the chow mein noodles, a layer of 1/3 of the mixture and the last cup of chow mein noodles. Top with the remaining 1/3 mixture and sprinkle with the almonds. Bake at 350 degrees for about 1 hour.

Recipe From: J.M. 


Shredded carrots add color and flavor to this downsized ham loaf.

1    Egg

1    Small Carrot (shredded)

1/4 Cup Onion (chopped)

1/3 Cup Seasoned Bread Crumbs

1    Tbsp. Dried Parsley Flakes

1    tsp. Prepared Mustard

1/2 lb. Ground Fully Cooked Ham

1    Can (8 oz.) Unsweetened 

      Sliced Pineapple

1    Tbsp. Brown Sugar

1    tsp. Cornstarch

1    Tbsp. Butter

1    Tbsp. Lemon Juice


  In a small bowl, combine the first six ingredients. Crumble ham over mixture and mix well. Shape into a loaf and place in a greased baking dish. Bake at 350 degrees for 20 minutes.

  Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine the brown sugar, cornstarch and reserved juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter and lemon juice.

  Brush over ham loaf; top with three pineapple slices. (Save remaining pineapple for another use.) Bake 10 to 15 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing. Yield: 2 servings.


1 1/4 Cup Fresh Strawberries (diced)

2       Ripe Bananas (sliced)

3/4    Cup Milk 

1/2    Cup Ice Cubes

         Sprigs of Mint

Prepare strawberries, wash thoroughly and dice into pieces. Cut bananas into 1 inch slices. Place strawberries and bananas into a blender. Note: Reserve a few strawberries for garnish.

Add ice cubes and milk. Mix ingredients on low until well blended. If needed, stop the blender and stir mixture away from the sides and near the blade.

Serve immediately. Garnish with a sprig of mint and a slice of strawberry. Goes well with cookies, a muffin or a favorite sandwich. Servings: 2


No ice needed. Just pour out what you need and put the rest back in the freezer for next time.

6    oz.  Blueberries, Fresh or Frozen

6    oz. Vanilla, Blueberry or Plain Yogurt

1    Tbsp. Honey (if plain yogurt is used)

   1/2 Cup Ice (3 Ice Cubes)

Blend well at high speed. Serve immediately. Blueberry Smoothie serves 2.



2    Cups All-purpose Flour

1    Tbsp. Baking Powder

     1/2 tsp. Salt

3    Tbsp. Sugar

1    Stick Butter (chilled)

2/3 to 3/4 Cup Half and Half, Milk, or Cream


1      Quart Strawberries

1/3   Cup Sugar

1 1/2 Cups Whipping Cream for topping
(or Non-
Dairy Whipped Topping)

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar, if desired) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12 inch rectangle about 3/4-inch thick and cut into 8 (3 inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.

Serves 8.