Angel Chicken Pasta:
* 8 skinless, boneless chicken breast halves
* 1/3 cup butter
* 1-1/3 (.7 ounce) packages dry Italian-style salad dressing mix
* 2/3 cup white wine
* 1-1/3 (10.75 ounce) cans condensed golden mushroom soup
* 5 ounces cream cheese with chives
* 1-1/4 pounds angel hair pasta

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

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Oven Parmesan Chips - this one is great for the family...

No one will believe these crisp delights are really low calorie.

4 potatoes, (about 1 1/3 pounds)
1/4 cup butter
1 tablespoon grated onions
salt and pepper
dash paprika
2 tablespoons grated Parmesan cheese

1. Preheat oven to 425 degrees F. Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in a single layer on lightly buttered baking sheets.
2. Melt butter in a small saucepan and add onion, salt and pepper to taste and paprika. Brush butter mixture on potatoes and bake for 15 to 20 minutes or until potatoes are crisp and golden.
3. Sprinkle with Parmesan cheese and serve at once.

Makes 4 to 6 servings.

CrockPot - All Day Beef - excellent beef dish for dinner

Ingredients
2 pounds beef roast 2 teaspoons black pepper
2 each garlic cloves, minced 2 each soup, onion, mix package
2 teaspoons worcestershire sauce 1 teaspoon steak sauce
3 each carrots sliced 2 each celery stalks, diced
1 each sweet bell pepper green, chopped 1 each onion yellow
1/2 cup water 1/2 cup tomato juice

Directions
Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.

Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.

Turn the crockpot to High for 30 minutes, or, if you're in a hurry, skip this step. Turn to Low, cover and cook for 7-9 hours.

Keep the crockpot covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. One or two hours either way usually makes no difference.

When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to High and thicken liquid with a little flour or cornstarch.

Whipped Shortbread - easy and great shortbread recipe ...

2 cups butter
3 cups flour
1 cup icing sugar

combine all ingredients and beat fo 10 minutes - drop on cookie sheet and decorate with merachino cherries - bake at 350 for about 17 minutes (until bottom appears slightly brownish)

Mexican Roll Ups - appetizer - strong flavor

1 oz. package ranch dip mix
8 oz. box cream cheese - softened, low-fat okay
4.25 oz. can chopped black olives - drained
4 oz. can green chili peppers - drained, minced
1/4 cup minced green bell pepper
(4-6) 12" flour tortillas

-Combine all ingredients, except tortillas, in a bowl.
-Spread mixture, about 1/8" thick, onto tortillas.
-Roll up tortillas tightly.
-Slice into 1" sections.
-Refrigerate before serving.

Notes: I use dental floss to pinch off the 1" sections.