Stir all ingredients in bowl.Pour into popsicle molds or ice trays.Cover with foil.Insert sticks or toothpicks through foil and freeze. ...
Boil chicken breasts in pot until cooked. Reserve broth. Cut into bite-size pieces. ...
Chop all vegetables finely; drain well.Add lemon juice and cream cheese.Add a little mayonnaise to make it easier to spread.These are better fresh. ...
Heat in a nonstick skillet; add the chicken and sprinkle with chili powder and cumin.Add 1/4 cup water, the green onions, and garlic.Saute until the chicken is no longer pinkStir in the tomatoes, co ...
Cook broccoli just to thaw.Drain.Combine soup, mayonnaise, onion, cheese and egg.Blend in broccoli; pour in bottom of buttered 9 x 12-inch baking dish.Top with crumbled croutons. Melt margarine and ...
Pierce the eggplants in several spots; set them on a baking sheet and bake in a preheated oven 375\u00b0 until very soft when pierced, approx. one hour.Half the eggplants lengthwise; scoop out the p ...
Slice squash and then boil in salted water until done.Drain and mash.Saute onion, cream and crackers in 2 tablespoons butter and add to squash.Pour into greased casserole and top with butter dots an ...
Arrange cooked asparagus in baking dish.Place chicken on top.Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over chicken.Top with cheese and bread crumbs.Bake at 35 ...
Mix together and put into an ungreased 8 x 8-inch pan.Bake in oven at 350\u00b0 for 10 to 15 minutes.Set aside to cool and prepare topping. ...