EASTER SALAD FROM PARADISE

Growing up I never had food like this. Our family was more meat and potatoes. I had this dish at my mother-law's house for the first time when I was dating my husband yet to be.

Children will love this salad as

 let's just say- it's more like dessert!

You will need: 1 15-20 oz size can of crushed pineapple, 1 10 1/4 oz bag of colored marshmellows, 1 8 oz cream cheese and 2 cups of whipped cream - 1 1/4 cups of heavy whipping cream will whip to 2 cups (original recipe called for cool whip if you prefer)

Drain the pineapple and mix with the marshmellows in a large bowl. Refrigerate several hours. Meanwhile allow cream cheese to soften at room temperature.

When soft, blend together cream cheese and whipping cream and mix with other items in bowl (on low with blender) Spoon all into pyrex dish and refrigerate until ready to eat.

This salad is fun for Easter decorated with some of those Peeps on top! Even though it is snowing today in Colorado- spring is coming!

CHICKEN MARSALA

Chicken Marsala is a wonderful 

dish for a lovely dinner:

You will need: 3 whole chicken breast which have been split, skinned and boned, 1 egg beaten, 1/4 cup of milk, 1/2 cup of flour, 1 1/2 tsp salt, 1/4 tsp pepper, 2 Tb olive oil, 3 tb. butter

Also: 1 green pepper, cut into small strips, 1 bunch of green onions chopped, 1/2 pound of mushrooms cleaned and sliced, 1clove garlic mashed, 1 cup of Marsala Cooking Wine, 1 cup of chicken broth

Begin this preparation about 2 hours before your meal because you will be refrigerating the battered chicken for 2 hours:

1. Flatten the chicken with a mallet between pieces of wax paper

2. Combine the egg and milk in a shallow dish. Combine flour, salt and pepper on wax paper.

Dip chicken pieces into egg mix, then flour mix, coat all sides. Now refrigerate for 2 hours!

(If you are out of time skip the refrigeration process and keep going)

3. Heat oil and butter in large skillet. Brown chicken pieces on both sides. Remove to platter.

4. Saute green pepper, onion, mushrooms, and garlic in skillet until barely tender. Remove to a small bowl.

5. Add the wine and chicken broth to pan and boil uncovered for 5 minutes.

6. Put chicken and vegetables in the pan and heat all through.

7. Serve over buttered noodles made according to package instructions.