Ranch Deviled Eggs

6 eggs


2 teaspoons dry ranch salad dressing mix

3 tablespoons mayonnaise

1/2 teaspoon Dijon mustard

Paprika



1. Place eggs in medium saucepan; cover with cold water. Bring to a

boil. Reduce heat; simmer about 15 minutes. Immediately drain; run

cold water over eggs to stop cooking. Peel eggs; rinse.

2. Cut eggs in half lengthwise. With tip of knife, carefully lift out

yolks; place in medium bowl. Mash yolks with fork. Add salad dressing

mix, mayonnaise, and mustard; mix well.

3. Spoon or pipe yolk mixture into egg white halves. Sprinkle with

paprika.

Refrigerate 30 minutes or until chilled.

* Makes 12 deviled eggs



MAKE-AHEAD TIP: Prepare these eggs up to 12 hours ahead; cover and

refrigerate.



KITCHEN TIP: Cut a very thin slice off the bottom of each egg white

half so that the filled eggs stay in place on the serving plate.

Recipe for sage dressing I use

Recipe for sage dressing I use




1 1/2 loafs of bread ripped apart

2 eggs

2 Tble sage

2 cans of chicken broth

1 cup water

salt and pepper

1 small onion chopped

2 ribs celery cut

Heat the chicken broth and water, add to the bread and add all the

other ingredients. Bake for 1-1 1/2 hours. very good. You can make

it the night before.

Linda

ANGEL CHICKEN PASTA

ANGEL CHICKEN PASTA




6 boneless, skinless chicken breast

4 tablespoons butter or margarine

1 (.7 ounce) package dry Italian salad dressing mix

1/2 cup white wine

1 (10.75) ounce condensed golden mushroom soup

1 (4 ounce) package cream cheese with chives

1 (16 ounce) package angel hair pasta



In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat

through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings

ANGEL CHICKEN PASTA

ANGEL CHICKEN PASTA




6 boneless, skinless chicken breast

4 tablespoons butter or margarine

1 (.7 ounce) package dry Italian salad dressing mix

1/2 cup white wine

1 (10.75) ounce condensed golden mushroom soup

1 (4 ounce) package cream cheese with chives

1 (16 ounce) package angel hair pasta



In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth. Heat

through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325 degree F (165 degree C) oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until al dente. Drain well. Serve chicken dish over warm angel hair pasta. Makes 6 servings

Sausage Mozzarella Supper

Sausage Mozzarella Supper




20 lbs. link or bulk Italian sausage, sliced or crumbled

3 gallons spaghetti sauce

16 cups sliced fresh mushrooms

1-1/2 quarts tomato juice

3 large onions, chopped

3 Tbs. Italian seasoning

2 Tbs. salt

1 Tbs. pepper

12 lbs. corkscrew noodles, cooked and drained

5 lbs. mozzarella cheese, sliced

8 lbs. mozzarella cheese, shredded



Brown sausage; drain fat. Mix with the spaghetti sauce, mushrooms, tomato juice,

onions, Italian seasoning, salt and pepper. Grease eight 6-quart baking pans.

Layer half of the noodles, sliced cheese and meat sauce in pans. Repeat layers.

Sprinkle shredded cheese equally over each pan. Cover and bake at 350' for 1

hour. Uncover and bake 15 minutes longer or until cheese is melted.