This is a new recipe. I hope you will try it!

Ingredients:

• 1 (5oz.) package of baby spinach, thoroughly washed
• 1&1/2 cups vegetable broth
• 1 cup quick cooking grits
• 1 cup 2% reduced fat milk
• 1/2  tsp. salt
• 1/8 tsp. garlic powder
• 1/2 (8 oz.) package shredded mozzarella-provolone cheese blend

Directions:

Coarsely chop spinach. Bring grits to a boil in a medium saucepan over medium-high heat;  reduce heat to low, and simmer, stirring accasionally, 10 to 12 minutes or until thickened. Stir in spinach and cheese until well blended and cheese is melted. Serve immediately.

Makes 4 to 6 servings. Prep: 10 minutes. Cook: 15 minutes.

My Late sister Dot “Sis” (as we called her) brought this recipe to me when she lived in Atlanta. It is really good!

Ingredients:

• 6-8 pork chops, 1 – thick.
• 1/2 cup of flour
• 1 Tbsp. salt
• 1 1/2 tsp. dry mustard
• 1/2 tsp. garlic powder
• 2 Tbsp.oil
• 1 can chicken and rice soup

Directions:

Dredge pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on Low for 6-8 hours or on High for 3-1/2 hours.
Delicious!

• 4 Skinless Chicken Breasts
• 1 cup Dukes Mayonnaise
• 1/4 cup mustard
• 1 pkg. Pepperidge Farm dressing Mix

Directions:

Make a mixture of mayonnaise and mustard.Roll chicken breasts into mayonnaise and mustard mixture. Then roll chicken into dressing mix.

Place breasts on pan lined with aluminum foil. Bake at 325 degrees for 30 – 60 minutes depending on size of chicken breasts.

note: Moist and tender chicken dish.

• 1 Large Hen or 4 large Chicken Breasts
• 2 cans Campbells cream of chicken soup
• 1 large pkg. of Mueller’s dumplings
• 3 or 4 eggs (Boiled and sliced)
• 1 stick of margarine

Directions:

Cook chicken or chicken breasts in pot, covered with water. Salt and pepper to taste. Cook until done and dip chicken out. Cool chicken and then shred. Strain broth and put back into pot. Add two cans of Cream of Chicken soup and margarine. Then add shredded chicken. Stir and bring to rolling boil. Then stir in dumplings. Turn off heat. Close lid tightly. Do not be tempted to check on them. Let sit for about an hour, Then add boiled and sliced eggs.

(None of our customers seemed to care that the dumplings were made with pasta dumplings. In fact we sold the heck out of those dumplings. On Fridays we had standing room only. I would not let anything that I prepared go out of that kitchen until it tasted JUST right to me. Of course, we won’t talk about the problem I had keeping my weight under control!!!!!!!). The pot I used held 12 chickens so you can imagine how much I prepared for the cafe. WHEW!!!!!!

• I Hen or 4 large Chicken Breasts (do not remove skin)
• 1 stick of margarine
• Seasoning;salt and pepper
• 4 Cups plain flour, sifted

Directions:

Cook chicken in large pot (cover chicken with water) until well done. Let cool.

Remove chicken from pot. Shred and save until later.

Pour 2 cups cooled broth into bed of flour to form dough. Divide dough into several pieces and roll out with rolling pin. Cut dough into strips. Reheat broth in pot to rolling boil. Drop dumplings into boiling broth. Let boil 5 to 10 minutes. Put shredded chicken back into pot and boil 5 minutes more.

Note: I love boiled, sliced eggs in mine, added last, before serving

• 1 can (14.75 oz.) Double Q Alaskan Salmon
• 2 cups soft bread crumbs
• 1/3 cup finely minced onions
• 1/4 cup milk
• 2 eggs
• 2 Tablespoons minced parsley
• 1 Tablespoon lemon juice
• 1/4 teaspoon Each salt and dill weed
• dash pepper

Directions:Drain Salmon, reserve 2 tablespoons liquid; flake. Combine all ingredients. Place in well-greased 8 1/2 by 4 1/2 by 2 1/2 loaf pan or shape into loaf on greased baking pan. Bake at 350 degrees for 45 minutes.

Salmon Patties:

Prepare salmon mixture as above. Shape into eight 1- inch thick patties. Pan fry on both sides in 2 Tablespoons oil or butter until golden brown.