Carrot-Pineapple Salad

Ready for chilling in the refrigerator

INGREDIENTS
1 envelope unflavored gelatin
1/2 cup reserved pineapple juice
1/3 cup sugar
1/4 teaspoon salt
1 cup boiling water
1/4 cup lemon juice
1/2 cup chopped pecans
8-ounce can crushed pineapple, well drained, reserving juice
2 carrots, coarsely grated

DIRECTIONS
In a large bowl, sprinkle gelatin over reserved pineapple juice and let stand 2-3 minutes. Then pour sugar and salt on top of gelatin. Pour boiling water over all and stir utnil sugar and gelatin are dissloved. Add lemon juice and stir to blend. Add pecans, pineapple, and grated carrot. Pour into an 8-inch square glass baking dish. Cover and chill 4 hours until firm. Cut into squares. Serve topped with a bit of mayonnaise, if desired. Makes 9 servings

Slow Cooker Chicken and Dumplings

INGREDIENTS
4 skinless boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS
Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


*Note from Ranae - If using pre-cooked chicken, cook time would not need to be as long or even on HIGH. It would need to be turned to HIGH to cook the biscuits in the last 30 minutes or so. I have used chicken broth instead of water. I also use homemade biscuit dough cut into pieces. Vegetables add more nutrition to the meal and turns it into a one-pot meal.

Shrimp Toss

INGREDIENTS:

1 pound spaghetti

1 pound uncooked shrimp, peeled and deveined

6 - 8 tablespoons butter

2 garlic cloves, minced

8 ounces mushrooms, sliced

5 tablespoons sour cream

1 cup Parmesan or Romano cheese, grated

Salt and Pepper

DIRECTIONS:

Cook spaghetti according to package directions. Saute mushrooms, garlic and shrimp in butter 5-8 minutes until shrimp are pink. Stir in sour cream and cheese. Season with salt and pepper to taste. Mix until blended and pour over hot pasta.