Spinach Salad

From: Sharon Busby...

18 oz fresh baby spinach, stems removed
2 medium tart apples, chopped
2/3 cup peanuts
1/4 cup thinly sliced green onions
2/3 cup vegetable oil
1/4 cup vinegar
1 t salt
1 t ground mustard
1/2 cup raisins
2 T sesame seeds, toasted
1/3 cup honey
1 T grated orange peel
1 t curry powder

In a large bowl, combine the spinach, apples, peanuts, raisins, onions, and sesame seeds.  In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over the salad and toss to coat; serve immediately.

Chicken Wild Rice Soup

From:  Taste of Homes...

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme

1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken

In a large saucepan combine the first nine ingredients.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  In a soup kettle or Dutch oven, melt butter.  Stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and additional broth.  Add rice and chicken; heat through. Yields 3 1/2 quarts

Turkey Breast-crock pot/Kneaders Focaccia sandwich

From: Alison Chapman...

1 5-6 turkey breast, fresh or thawed
2 T butter
1/4 cup garden veg flavored whipped cream cheese
1 T soy sauce
1 T parsley
1/2 t dry basil leaves
1/2 t rubbed sage
1/2 t dried thyme leaves
1/4 t pepper
1/4 t garlic powder
Place turkey in a crock pot.  Combine remaining ingredients and brush over turkey.  Cook on low for 8-10 hours, or on high for 4-6 hours.  Shred with fork using broth from pot. Makes about 8 cups shredded turkey. 
To make Kneaders style Focaccia sandwiches, add about 1 cup shredded turkey to one half of focaccia square, top with Casear Vinaigrette dressing.  Layer provolone cheese, green leaf lettuce, red onion, pickles, and tomatoes on the other half.  Put both sides together, and serve:)

Chicken Diane

From: Marci Wentz...

4 boneless chicken breasts-pound thin
1/4 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 T oil
2 T butter
3 T green onions
juice from 1/2 lime
3 T parsley
2 tsp. dijon mustard

Cook chicken in oil & butter for 4 minutes, or until done, on each side.  Remove from pan and keep warm. Add remaining ingredients to the pan and stir well.  Pour over chicken and serve.