Ingredients

• 6 lasagna noodles, uncooked
• 1 (10-12 ounce) package frozen, chopped spinach, thawed and pressed dry between paper towels.
• Sometimes I add more spinach.
• 2 cups cooked, chopped chicken. ( I use a rotisserie chicken)
• 2 cups shredded sharp cheddar cheese
• 1/3 cup finely diced onion
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch or flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon low sodium soy sauce
• 1 can cream of mushroom soup
• 1 (8 ounce) carton sour cream
• 1 (8 ounce) can sliced mushrooms
• 1/3 cup mayonnaise
• 1 cup freshly grated parmesan cheese

For the Topping

• 4 tablespoons butter
• 1 cup chopped pecans

Instructions

1. Cook noodles according to package directions. Drain and set aside.
2. Drain thawed spinach and squeeze out as much water as possible, using paper towels.
3. Combine spinach, chicken and next 11 ingredients in a large bowl. Stir well.
4. Arrange 2 noodles in a lightly greased large rectangular baking dish.
5. Spread 1/3  of chicken mixture over noodles.
6. Layer 2 noodles on top and spread with 1/3 chicken mixture.
7. Repeat with last 2 noodles and chicken mixture.
8. Sprinkle with parmesan cheese and Butter- Pecan topping.

For the Topping

1. Melt butter in a skillet over medium heat.
2. Add pecans and cook for 3 minutes.
3. Cool completely.
4. Sprinkle on casserole over parmesan cheese.
5. Bake, covered, at 350 degrees for 55-60 minutes or until hot and bubbly
6. Let stand 15 minutes before cutting.

Notes

This is delicious and a crowd pleaser. It is wonderful as a tailgating main course. To keep warm at a tailgate, cut and wrap in foil. Transport with a Pyrex microwaveable Hot Pack in a Pyrex Portable Container.

By KathyMillerTime

Ingredients

• 1/2 head iceberg lettuce or romaine lettuce
• 2 ripe tomatoes, cut in eighths
• 2 stalks celery, sliced
• 1/2 cup Swiss cheese, cut in julienne strips
• 1/2 cup ham, cut in juilienne strips (I add ham if using as a main course)
• 1/4 cup green Spanish olives, pitted
• 2 teaspoons Romano or Parmesean cheese, freshly grated

Dressing

• 1/8 cup white wine vinegar
• 1/2 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon worcestershire sauce
• Salt and pepper to taste
• 1 teaspoon oregano
• 2 teaspoons lemon juice

Instructions

1. Toss together all salad ingredients except cheese.
2. Mix garlic, oregano, and worcestershire sauce in a bowl.
3. Beat until smooth with a wire whisk.
4. Add olive oil gradually to form an emulsion.
5. Stir in vinegar and season with salt and pepper.
6. Pour dressing on salad to your liking and toss.
7. Add lemon and Parmesean cheese and toss one more time.

Note

I like to add the lemon last just before the cheese. The Columbia Restaurant in St. Augustine tosses this salad tableside which always makes it taste better!

By KathyMillerTime via The Columbia Restaurant, St, Augustine, Fl

INGREDIENTS

• loaf of French bread
• 1 stick of butter
• 2 tablespoons Dijon mustard
• 10 ounces Monterey Jack cheese, sliced
• poppy seeds

INSTRUCTIONS

1. Melt stick of butter.  Cut loaf of French bread diagonally, then crisscrossed.  Do not cut through.
2.  Mix melted butter and Dijon mustard.
3. Drizzle butter and mustard on top.
4. Press cheese into cuts of bread.
5. Sprinkle with poppy seeds.
6. Bake 350 degrees for 30 minutes.

Kathy Notes... how many recipes do you have in your recipe file that has someone's name associated with the recipe?   And you don't know who they are....This is one of those, but I sure like Deanni's bread! Yikes!  

By KathyMillerTime

Ingredients

• 4 pints fresh blueberries
• 1 1/2 cups sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup water
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 15 ounce package refrigerated pie crusts, divided
• 1/2 cup chopped pecans
• Vanilla ice cream

Instructions

1. Preheat oven to 450 degrees.
2. Bring first 7 ingredients to a boil in a saucepan over medium heat; stir until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes.
3. Spoon half of blueberry mixture into a lightly greased 8-inch square pan. Roll 1 piecrust to 1/8 inch thickness on a lightly floured surface; cut an 8 inch square. Place over blueberry mixture; sprinkle with pecans.
4. Bake at 450 for 10 minutes. Spoon remaining blueberry mixture over baked crust.
5. Roll remaining pie crust to 1/8 inch thickness, and cut into 1 inch strips. Place in lattice design over blueberry mixture. Place pan on a baking sheet on middle oven rack. Bake at 450 degrees for 10 minutes or until golden.
6. Serve with ice cream.

Notes

I made this in a souffle dish. Turned out perfectly. The pecans and center pie crust give this cobbler a unique twist.

By KathyMillerTime
Adapted from from a long ago Southern Living