Shitake Mushroom and Spinach Risotto from Carol Jensen

.
7 cups organic chicken broth
4 Tbls good olive oil
1 tsp chipped garlic
1/4 pound shitake mushrooms
salt
1/3 cup chopped shallots
2 cups arborio rice
1/2 cup dry white wine
1/4 pound fresh spinach, washed and torn into small pieces
1 Tbl unsalted soft butter
1 oz slivered Parmesan cheese
sprigs of thyme for garnish

Heat 2 Tbls of oil in kettle and brown garlic.
Add the mushrooms and shallots and saute until brown.
Set aside.

Heat the rest of the oil in a kettle and add the rice, stirring until well coated. Add the wine. Stir. Add alternately the broth and rice, stirring after each addition as the rice soaks up the broth, this shouldd take between 20-30 minutes.
Stir in the spinach until it wilts. Fold in the mushrooms and butter.
Serve with slivered Parmesan cheese.

Caesar Salad Dressing from Julie Cantrell

This is one of my all time favorites and I think it is the best Caesar dressing I've ever eaten. I much prefer it to the creamy ones. I got the recipe from my daughter Maggie about 12 years ago.

Mix together:

1 clove garlic, or more
2 tsp anchovy paste or 8 anchovy fillets
1/3 cup olive oil
3 Tbl lemon juice
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp dry mustard
freshly ground pepper

Toss with 1 large or 2 small bunches Romain lettuce, croutons, and freshly grated Parmesan cheese.

Eat as a side, or top with grilled chicken, salmon, shrimp, or whatever suites your fancy.

Margaret's Chicken Rice from Julie Cantrell

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of cream of celery coup

1 cup of uncooked rice

chicken (quantity not specified, nor whether or not it was cooked chicken, or raw chicken, or boneless chicken. So ask Julie for specifics.)

Parmesan cheese to sprinkle on top

Preheat oven to 300 degrees.

Grease a 9x13 baking pan or dish.

Combine all but the chicken, mixing well.

Pour into the pan or dish.

Place the chicken pieces on top of the mixture and sprinkle with parmesan cheese.

Cover the pan or dish with tin foil.

Bake for 2 hours.