CHICKEN SALAD PANINI

2-1/2cups chopped cooked chicken breast 1/4cup Mayonnaise 2Tbsp. Bacon Bits (OPTIONAL) 1 green onion, thinly sliced 2Tbsp. Ranch Dressing (OPTIONAL) 8slices multi-grain bread 1 tomato, cut into 8 thin slices 4 Cheese Slices Salt and pepper MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread. COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Chicken Salad
INGREDIENTS 2 cups chopped, cooked chicken meat 1 stalk celery, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise Salt and pepper to taste 2 cups cooked salad macaroni METHOD Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Tuna Macaroni Salad Recipe

4 cup cooked elbow macaroni 1 teaspoon salt 1/2 cup chopped green onion 1 cup chopped red, orange, and or yellow bell peppers, seeded and de-stemmed 1/4 cup chopped fresh parsley, packed 2 cans of tuna, packed in olive oil (do not drain), 2 stalks of celery, chopped Juice of 1/2 lemon, freshly squeezed

1/4-1/3 a head of lettuce (preferably iceberg lettuce), sliced first and roughly chopped into 2 inch long strips 1/2 cup mayonnaise Fresh ground pepper METHOD 1 In a saucepan, add 1 cup of elbow macaroni to 1 quart of boiling water with an added teaspoon of salt. Simmer either covered or uncovered for about 10 minutes until the macaroni is just a little more cooked than al dente. When ready, remove from heat, drain and rinse with cold water. 2 While the macaroni is cooking, assemble the other ingredients. In a large bowl mix the green onion, bell peppers, parsley, tuna, celery and lemon. Add the cooked and drained macaroni. Fold in the iceberg lettuce and mayonnaise until well mixed. Add the paprika. Add fresh ground pepper to taste.

Tuna Sandwich
2Tbsp. Mayonnaise 1/2tsp. lemon zest 1 can tuna big bread, toasted 4 lettuce leaves MIX first 2 ingredients in medium bowl until well blended. ADD tuna ; mix lightly.

Egg salad sandwich

1 hard-boiled* egg (large), peeled and chopped 1-2 Tbsp mayonnaise (to taste) 2 Tbsp chopped celery 1 Tbsp chopped green onion Salt and pepper (to taste) 1 leaf of lettuce bread, toasted

METHOD 1 Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and onion. Sprinkle with salt and pepper to taste. Mix with a spoon. 2 Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, put another slice of toasted bread on top.

Butterscotch
Ingredients 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 butter or margarine, softened 2 cups packed brown sugar 1 tablespoon vanilla extract 2 large eggs 1 cup chopped nuts Directions PREHEAT oven to 350 F. COMBINE flour, baking powder and salt in a medium bowl. Beat butter, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup nuts. Spread into ungreased 13x9-inch baking pan. Sprinkle with remaining morsels. BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.