Strawberry and Feta Spinach Salad

Ingredients

• 1 cup slivered almonds
• 2 cloves garlic, minced
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup raspberry vinegar
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• 1 cup vegetable oil
• Baby spinach
  
• 1 pint fresh strawberries, sliced
• 1 cup crumbled feta cheese

Directions

1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, spinach, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Chicken & Hashbrown Bake

Ingredients

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups diced cooked chicken
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup (8 ounces) sour cream
• 2 cups chicken broth or stock
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 teaspoons chicken bouillon granules
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped sweet red pepper
• 1 garlic clove, minced
• Paprika
• 1-2 sleeves Ritz crackers
• 1/4 to 1/2 C melted butter
  

Directions

• Spread potatoes in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over the top. Combine the sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over mushrooms.
• Melt butter and mix in crushed Ritz crackers. Sprinkle with paprika and butter coated cracker topping. Bake, uncovered, at 350° for 50-60 minutes or until heated through. Yield: 8-10 servings.

Creamy Hollandaise Sauce

2 egg yolks
1 3-oz package cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt

In small saucepan, blend egg yolks, one at a time, into cream cheese, beating vigorously after each addition. Blend in lemon juice and salt. Cook over low heat, stirring vigorously, until sauce thickens.

I usually use and 8-oz package and 4-5 large egg yolks. Sometimes it needs to be thinned with a little milk.