Crab Rangoon

Get This:

- 8 oz. Cream Cheese - softened

- 6 oz. Canned Crab Meat - drained, minced

- 1/2 tsp. Soy Sauce (I use a little more, about 3/4tsp)

- 1/4 tsp. Garlic Powder

- 12 oz. Package Wonton Wrappers

- 1 egg yolk - beaten *optional

Do This:

- Cream together cream cheese, crab, soy sauce, and garlic powder.

- Place a scant tablespoonful of filling onto the center of each wonton wrapper.

- Brush egg yolk (I prefer to use water, not as messy and seems to work better) on the edges of the wrappers, fold over in a triangle shape, and seal edges.

- Place filled rangoons in a single layer on a baking sheet lined with waxed paper.

- Freeze rangoons completely, takes approximately 1 hour. If you do not have time to freeze the rangoons, they still taste fine.

- Deep-Fry rangoons in 375 degree oil, turning once, until golden brown.

- Drain on cooling racks.

*I like to serve it with simple cocktail sauce. It would also be good with sweet and sour sauce.

Spicy Pineapple Chicken Tacos

Get This:

- Boneless Skinless Chicken Breasts - boiled and shredded

- Cumin

- Mexican Oregano

- Salt

- Peppet

- Chili Powder

- Onion

- Garlic

- Jalepeno

- Tomato Paste

- Crushed Pineapple

- Corn Tortilla Shells

For Pineapple Salsa:

- 2 Cups diced Pineapple

- 1/2 Cup Red Onion

- 2 Tbsp Chopped Cilantro

- Juice of lime to taste

- Optional: Ass a little jalepeno to spice it up.

Do This:

- Boil some chicken and shred

- Spice it up with cumin, mexican oregano, salt, pepper, chili powder, onion, garlic, jalepeno, just a spoonful of tomato paste, and crushed pineapple... all to taste.

- Add chicken stock if needed for moisture.

- Put in a corn shell and top with pineapple salsa.

Creamy Italian Chicken and Orzo Skillet

Get This:

- 1 pound Boneless, Skinless Chicken Breasts Cut in Bite size pieces

- 1 Small Zucchini

- 1 10oz. Tub Philadelphia Italian Cheese and Herb Flavored Cooking Creme

- 1/2 Cup Chopped Tomatoes

- 2 Cups Hot Cooked Orzo Pasta (You can substitute rice)

Do This:

- Cook chicken and zucchini in large non-stick skillet on medium heat 6-7 minutes until chicken is done.

- Add cooking creme and tomatoes, cook and stir 2 minutes.

- Serve over pasta or rice.

Shrimp Dip

Get This:

- 1 8oz package of cream cheese

- 2 Tbsp Lemon Juice

- 2 Tbsp Finely Chopped Celery

- 1/2 Cup Salad Dressing

- 1 Tbsp finely chopped onions

- 1 Small can shrimp (drained and rinsed)

Do This:

Mix all ingredients together and put in the fridge for 6-8 hours before servings. Serve with plain potato chips. I prefer Ruffles!

Chicken Salad

Get This:

- 5 Chicken Breasts

- 3 Cups Red Grapes

- 3 Tbsp Onion

- 1.5 Tbsp Pimento

- 1 Tbsp Lemon Juice

- Dash Curry Powder

- 1 Tsp Salad Supreme

- 1/2 Tsp Salt

- Pepper to Taste

- 1 1/3 Cup Mayo

- 2 Cups Celery

- Almonds (optional)

Do This:

- Boil Chicken with celery stock and 1tsp salt. Cut cooked chicken into cubes.

- Slice grapes in half, chop onion and celery finely and add to chicken.

- Add Pimento, lemon juice, curry powder, salad supreme, salt, mayo, and pepper and mix well with a spoon.

- Refrigerate for a couple of hours (or overnight) and enjoy!