Chicken in Bearnaise Sauce
Submitted by:   Patricia Grabelle, Holy Spirit Parish, Winfield

Brown chicken breasts in olive oil until golden brown.
Mix sauce:
2 Cans Cream of Chicken Soup
2 Cans Cream of Mushroom Soup
2 Cups Milk
2 Cans Mushrooms
2 Packages of Bearnaise Sauce

Add sauce to chicken breasts in skillet. 
Keep stirring and cooking for 45 minutes in large skillet. 
Serve over wide noodles.


Sufffed Chicken
Submitted by:   Michelle Krol, Pastoral Center, St. Michael Parish, Schererville

6 Boneless, Skinless Chicken Breast (Flattened)
1 pkg. Swiss Cheese (diced)
1 Tblsp. of Parsley
3 Tblsp. of Bread Crumbs
2 cartons Egg Beaters
1 Jar Ragu Garden Style spaghetti sauce

   Pound the chicken breast flat.
   Mix together in bowl diced Swiss cheese, parsley, breadcrumbs, and eggbeaters.
   Put this mixture in middle of each chicken breast and bring up two ends of chicken breast and place toothpick through them.
   Place them in a baking disk.
   Pour Ragu sauce over all chicken breasts.
   Cover and bak at 350° for 50 minutes.
"Quick" Mexican Rice
Submitted by:  Gina Maul, Pastoral Center, Chancery
Prep time:  15 minutes
Cooling time:  20 minutes

2 Cups of Long Grain White Rice
2 Tablespoons Cooking Oil
6 small Chicken Bouillon Cubes
2 Cups of Salsa (whatever brand/flavor desired)
2 Cups Water
 Brown the rice in skillet using just enough oil to coat the rice then set aside.  NOTE:  To keep from burning, brown only about 1/2 cup of rice at a time.
   Bring to a boil 2 cups water and 6 bouillon cubes. 
Make sure the bouillon cubes are completely dissolved.
   Then pour the 2 cups of bouillon water, 2 cups of salsa,
and 2 cups of browned rice into a larger pot that has a snug fitting lid.
   Bring to a boil then cover and reduce the heat to a simmer then cover with the lid.
   Cook for 20 minutes. 
DO NOT REMOVE the lid until the entire 20 minutes has lapsed. 
Turn off and let sit for 5 minutes, then remove lid and fluff rice with a fork.
Serves 3-5

Vegetable Pizza
Submitted by:   Michelle Krol, Pastoral Center, St. Michael Parish, Schererville

2 Each:  Crescent Roll (8 count)
1 Each:  Philadelphia Cream Cheese (8 oz. bars)
1 Each:  Package of Ranch Home-Style Dressing
1/2 Cup Mayonnaise
1 Green Onion, finely chopped (optional)
3/4 Cup grated Cheddar Cheese (or more)
3/4 Cup fine chopped Broccoli
3/4 Cup fine chopped Carrots
3/4 Cup fine chopped Mushrooms
3/4 Cup fine chopped Green Peppers
3/4 Cup fine chopped Tomato (optional)

     Spread the crescent rolls flat on a cooie sheet with each package side by side.  Pinch the seams so as to make the dough look like a flat solid square.  Follow the directions for cooking the dough on the package.  Cook and allow to cool.
     In a mixing bowl, mix to an even consistency the mayonnaise, cream cheese, ranch dressing mix and green onions.  Once the bread has had a chance to cool sufficiently, spread the mix evenly across the top of the break.  Be careful so as to not separate the layers of the bread.  it is best to put the cheese mix in each corner and try to spread evenly towards the middle.
     In another mixing bowl, mix all of the remaining ingredients (except the grated ceddar cheese) and spread them evenly over the cheese spread and bread.  Taking a piece of wax paper, spread over the top, gently smush the vegetables into the cheese/bread mixture.  Store in the refrigerator until ready and cut and serve.
    Remove from the refrigerator and spread the cheese (may take more than 3/4 cup depending upon personal taste) evenly over the vegetables.  Cut into squares and serve.