Strawberry Shortcake - Julie Mitchell

Strawberry Shortcake

Custard:
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
1 12 oz container frozen whipped topping, thawed
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

Glaze:
1 cup sugar
3 Tbs cornstarch
3 Tbs strawberry jell-o
1 cup water
2 cups fresh strawberries, cut to desired size

In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely.

Assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Apricot Chicket - Becky Belnap

Mine is really easy and soooo yummy.   It's kind of a chinese food main dish.

1 cup apricot preserves
1 cup Russian salad dressing
1 packet Litpon onion soup mix
2 teaspoons curry, optional
4-6 chicken breasts
Rice, cooked

1. Mix first three ingredients (or 4 if you use the curry) in a medium-size bowl. Place the chicken breasts in a greased 9 x 13-inch pan (if only using four, you can use a 9-inch square). Pour apricot mixture over chicken. Bake at 350° for 45-55 minutes. Serve over rice.

Vegetable Fetticuni Alfredo - Sylvia Peterson

Here is my recipe for the week I hope you enjoy it!(Sylvia Peterson)

Whisk together below ingredients until smooth in a pan.
8 oz. Cream cheese, cubed
1 C grated parmesan cheese
½ C butter, cubed
¾ C skim milk

Boil 12 oz. Fetticuni noodles

Cut & steam 2 zuchinni, 2 yellow squash, 1 pckg. sliced mushrooms.
Drain noodles & add sauce &/or veggies. If your kids don't like veggies just give them sauce & you & your hubby enjoy! This can also be halfed! Serve with french bread & salad.