Peg Mason – Association Governance Chair

I absolutely love to cook, especially when someone will come along behind me and clean up! It also helps that I have a husband who loves to eat!

Chicken Casserole

3 to 3 ½ lbs. Chicken (I prefer Chicken Breasts)
1 small package of frozen French Style Cut Green Beans
Onions and Celery (for stewing chicken)
2 cans Cream of Chicken Soup
2 T. lemon juice
¼ - ½ c. mayonnaise (Miracle Whip is okay, just gives a little more tang)
1 ½ c. sharp cheddar cheese, shredded
½ c. slivered almonds
Paprika to taste

Stew chicken with onions (peels and all) and celery until tender (can cook in a crock pot all day). Drain the broth (save for soup at a later date). Cook frozen green beans in a little broth for half of the regular cooking time. Lightly spray or grease a 9 x 13 casserole dish. Put drained green beans on the bottom. Break up the chicken into bite size pieces and place on top of beans. Mix soup, lemon juice, and mayonnaise together and pour over chicken and beans. Sprinkle with cheese, almonds and paprika.

Janet Riis – Summer Institute Chair

This is similar to the California Pizza Kitchen salad that is sooo yummy...I only get it when I travel through the airport to Golden for Summer Institute meetings so I have to make up my own recipe for home.

Jicama Salad

One bag of iceberg lettuce
1 can of sweet white corn
1 can of black beans
1 jicama diced
1 bag of sante fe seasoned chicken breasts (found by the lunch meat usually), chopped (or about 2 chicken breasts chopped up, but seasoned is best)
3 diced roma tomatoes
white corn tortilla chips
1 lime sliced
1 C shredded colby jack cheese
1/4 C BBQ sauce
1/2 C jalapeno ranch (Litehouse) dressing

Toss together everything through the tomatoes then just before you are ready to serve, break up chips, add cheese and toss BBQ sauce and dressing together. Garnish top with lime wedges.

Anthony Lyons – Vice President

When your family and friends rave about YOUR chili, if you are a person of integrity, you will tell them it's ANTHONY'S CHILI!

Anthony's Chili

3lbs Ground Round
1 cn Diced Tomatoes (Delmonte)
1 cn Chili Beans (Bush)
1 btl Catsup (Heinz 15 oz)
1 lg Green Bell Pepper
1 lg Yellow Onion
1 tbl sp Chili Powder (McCormick)
1 stk Real Butter
3 cloves Garlic

Melt 1 stick of Real Butter in a large crock pot with the temperature set to high. Chop 1 large Green Bell Pepper, 1 Yellow Onion, and 3 cloves of Garlct and add to the Butter until the Onion begins to brown slightly. Crumble up 3 lbs of Ground Round and add to the crock pot. Keep it stirred up and chopped up so it cooks evenly. When the Ground Round begins to turn from red to a gray color, add 1 can of Diced Tomatoes, 1 can of Chili Beans, 1 bottle of Catsup, and 1 table spoon of Chili Powder. Keep it stirred up as it cooks for about 3 to 4 hours from the time the Butter melts.

Jeff Gregory – Electronic Initiatives Chair

This was a favorite recipe for me when I was a single guy.

Single Guy's Chicken Delight

Place two chicken boneless chicken breasts in a small glass baking dish on a bed of Minute Rice. Pour in one can of Cream of Chicken soup with the corresponding amount of water and cover with foil. Bake at 350 degrees until the chicken is done and the rice is ready. I'm not really sure how long that is. A single guy just keeps checking it by cutting into the chicken several times until it looks like it's done or at least not pink anymore. Oh yeah, the rice shouldn't be hard enough to crack your teeth but also shoudn't be soft enough that it turns into mush. That said, and since we've been married now for 17 years, it's probably been, you guessed it, about 17 years since I've actually made this. Per Jim Harris, and I never actually did this, but a side of pork rinds probably would have been a nice addition! Enjoy!