Amy’s Baked Chicken Salad Ingredients: 3 chicken breasts cooked and shredded 2 cups mayonnaise 1 can (8 ounces) diced water chestnuts, drained 1 tablespoon lemon juice 1 jar (2 ounce) pimentos, drained 1 packet dry Knorr Vegetable Soup mix 2 to 3 cups celery, finely chopped 2 cups shredded Swiss Cheese 1 (10 ounce) can cream of chicken soup 3 cups crushed potato chips Direc&ons: Preheat oven to 350 degrees. Combine first 8 ingredients in a large bowl and mix well. Spoon into a 9 x 13-­‐inch baking dish that has been sprayed with cooking spray. Bake covered with foil for 25 to 35 minutes. Uncover and sprinkle cheese and crushed chips on top. Bake another 10 to 20 minutes or unJl warm, bubbly and golden. Amy’s Pasta Primavera Ingredients: 1 pint heavy cream 1 sJck or 8 tablespoons of buTer 2 to 3 cloves garlic, minced 1 1/2 cups fresh grated Parmesan cheese 1/2 teaspoon fresh ground black pepper 3 to 4 cup steamed assorted veggies (broccoli, sliced carrots, zucchini, summer squash, etc) 16 ounces hot cooked feTuccini Fresh basil or chopped parsley for garnish Direc&ons: In a non-­‐sJck large skillet heat the cream. Don’t boil it! Add the buTer. When the buTer is melted, whisk in cheese and pepper unJl smooth. Add pasta and veggies. Toss to coat. Serve with fresh basil or parsley on top. Amy’s Cheesy Potato and Bacon Brunch Bake Ingredients: 2 tablespoons buTer 1/4 finely diced onion 6 eggs 1 1/4 cups milk 1 teaspoon Lawry’s seasoning salt 1 bag (2 pound) frozen hash brown potatoes, slightly thawed 2 cups sour cream 1 can cream of chicken or cream of celery soup 1 pound bacon, cooked and crumbled 4 cups grated sharp cheddar cheese 1 cup shredded mozzarella cheese 2 cups crushed cornflakes Direc&ons: In a skillet cook onions in buTer for a few minutes unJl so]. In a large bowl beat together eggs and milk. SJr in seasoning salt, potatoes, cooked onions, soup, sour cream, bacon, and 2 cups cheddar cheese. Spoon mixture into a 9 x 13 inch casserole dish that’s been sprayed with cooking spray. Sprinkle remaining cheeses over the casserole. Top with cornflakes. Bake covered loosely with foil in a preheated 350° for 30 to 40 minutes, uncover and bake another 15 to 30 minutes or unJl heated through and golden on top. Let it rest for 5 minutes before cuang into squares and serve. Amy’s Shrimp FeTuccine Alfredo Ingredients: 1 pint heavy cream 1 sJck buTer 1 1/2 cups fresh grated Parmesan cheese 1/2 teaspoon fresh ground black pepper 1/4 to 1/2 lb uncooked medium-­‐sized shrimp (peeled and deveined) 2 to 3 tablespoons chopped scallions or Italian parsley 1 box (16 ounces) hot cooked feTuccini Direc&ons: In a sauce pan heat the cream. Don’t boil it! Add the buTer. When the buTer is melted, whisk in cheese and pepper unJl smooth. SJr in shrimp and conJnue to cook on low for a minute or two unJl the shrimp turns pink. Serve over hot pasta with scallions or parsley on top.