THURSDAY JANUARY 28

THURSDAY JANUARY 28

. MAKING DEVILED EGGS Carefully remove yolks and place in a ziptop bag. Add mayonnaise, yogurt, mustard, carrot and celery. Seal bag and mash ingredients together until well combined.

3. Snip one corner off bag and pipe mixture into egg white halves. Garnish with chives.

TIP OF THE DAY: Bar cookies will be easier to handle if you line your lightly greased METAL baking pan with foil. After baking, the foil will easily peel off before cutting the bars.

Crispy Parmesan Chicken

1 (1.5-ounce) envelope dry spaghetti sauce mix

1-1/3 cups bread crumbs

1/3 cup grated Parmesan cheese

(8-ounce) can tomato sauce

(3- to 4-pound) chicken, cut into 8 pieces

2 tablespoons olive oil

Preheat oven to 400 degrees F. Line a 9" x 13" baking dish with foil. In a shallow dish, combine spaghetti sauce mix, bread crumbs, and cheese. Place tomato sauce in another shallow dish. Dip chicken pieces in tomato sauce then into bread crumb mixture, coating completely.

Place chicken in baking dish and drizzle with oil.

Bake 50 to 55 minutes, or until no pink remains in chicken.

BILLIE OAKLEY'S CHEEZ WHIZ

2 CUPS VELVEETA

6 OZ. EVAP. MILK

1 TBP VINEGAR

1/2 TSP MUSTARD

1/2 TSP WORSTERCHIRE

COMBINE IN DOUBLE BOILER AND MELT

ADD 1 JAR DICED PIMENTO

PIMENTO CHEESE

16 OZ. VELVEETA

1 1/2 STICK OLEO

COMBINE AND MELT

ADD 1/2 CUP MIRACLE SHIP

1 JAR PIMENTO PEPPERS

NORMAS PIMENTO

2 CUPS SHREDDED CHEDDAR CHEESE OR 8 OZ. VELVEETA AND 8 OZ. CREAM CHEESE

3 TBP MAYO OR SALAD DRESSING

1 CAN GREEN CHILIES

2 OZ. JAR DICED PIMENTOS UNDRAINED

1/8 TSP GARLIC POWDER

1/8 TSP CAYENNE PEPPER

BLEND WELL AND REFRIGERATE

WHITE CHEESE CHICKEN LASAGNE

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon basil

1 teaspoon oregano

1/2 teaspoon black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.