Topping:
2-3 sleeves Ritz crackers, crushed
2 pkg. sliced almonds
1 1/2 stick butter

Prepare 9×13-inch casserole dish by spraying with non-stick cooking spray.

Boil chicken breasts until done (no pink inside). Tear cooked chicken into bite-sized pieces. Put into large mixing bowl. Add other ingredients and mix thoroughly. Pour into prepared 9×13-inch casserole dish.

Melt butter, add crackers and almonds. mix thoroughly. Spread on top of casserole.

Bake at 350 degrees for 30 minutes or until bubbly.

In a bowl, cream the butter, sugar and egg until will blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add the chopped almonds. Cover and refrigerate the dough several hours or overnight.

Roll dough into 1 inch balls. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (not brown on top).

Remove from oven and place immediately on wire racks to cool for about 5 minutes, then roll in powdered sugar. Makes about 3 dozen.

Spread cream cheese onto a small serving plate (less than 9 inches in diameter).

Mix together the cranberry sauce, orange marmalade, and red pepper. Spoon mixture over the cream cheese; top with almonds.

Serve with crackers (Ritz).

Crust:
1/2 cup butter, softened
1/3 cup sugar
1 1/2 cups all-purpose flour

Topping:
3 (8-ounce) packages cream cheese,
softened
1 cup sugar
2 tablespoons cornstarch
3 eggs
3/4 teaspoon almond extract
1 cup fresh or frozen red raspberries
1/4 cup sliced almonds

Heat oven to 350°F. Combine butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed.

Press mixture onto bottom of ungreased 13×9-inch baking pan. Bake for 12 to 16 minutes or until edges are very lightly browned.

Meanwhile, combine cream cheese, 1 cup sugar and cornstarch in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating until well mixed.

Sprinkle raspberries over hot, partially baked crust. Pour cream cheese mixture over berries; sprinkle with almonds. Bake for 20 to 25 minutes or until set and edges are lightly browned. Run knife around outside edge of bars. Cool completely (at least 1 hour). Refrigerate bars at least 2 hours before cutting. Store refrigerated.

This freezes well, for making ahead of time.

Preheat oven to 350°.

Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.

Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.

Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.

- From Nana’s Recipe Collection

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon prepared mustard
1 1/2 tablespoon honey
Salt and pepper

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve.

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.

Pour dressing over slaw just before serving. Stir well.

Notes: You can purchase already shredded cabbage in bags in the produce section at the grocery store. This really cuts down on time and effort, without adding too much extra expense (which is worth it).