STEFEN'S PHILY CREAM PASTA DISH

1 Box Garlic and Herb Philadelphia Cooking Cream
1/4 Cup milk
1 Box Fettuccine Noodles
2 Boneless Chicken Breasts, cut in bite size pieces
2 Cloves Garlic, chopped or minced
2 Tablespoons Oil
3 Bacon Strips, chopped

Take and mince garlic. Put the noodles in some salt water and cook. Drain. May not need the whole box. Cut up the chicken in bite sized pieces. Put the oil in a skillet and add the garlic. Put the chicken in and let cook by stir frying until done. Add the philadelphia cooking cream and about 1/4 cup milk. Stir good. Add the fettuccine noodles and crumbled bacon. Serve with a salad and garlic bread. Can use any about any type of noodle with this.

PORTOBELLO MUSHROOMS

Portobello mushrooms have dark gill that look like fish gills on the under side of them. These can cause dishes made with these mushrooms to turn dark. To keep this from happening take a edge of a spoon and scrape  off the gills before cutting them up.

FUDGE STRIPE COOKIE BARS

30 Fudge Shop Fudge Stripe Cookie, crushed
1/4 Cup Marg. melted and then cooled
1 Cup Flaked Coconut
1 Cup White Chocolate Morsels

1 Cup Semi-sweet Chocolate Morsels
1/2 Cup Chopped Pecans or Walnuts
1 Can(14oz.) Sweetened Condensed Milk

In a small bowl toss the cookies and butter together and then press in the bottom of a sprayed 13 x 9 glass dish. Sprinkle coconut, white choc. morsels, semi-sweet  chocolate morsels and pecans over top. Then drizzle the sweetened condensed milk over all the top. Bake on 350 for 25 to 30 minutes. Or until brown around the edges. Let cool. Then cut into small squares.

RASPBERRY MARSHMALLOW PIE

1 Cup Cool Whip, (16oz.) bowl
1 Jar (7oz.) Marshmallow Creme
1 Cup Rasberry Sherbet, softened

1 (6oz.) Container Low-fat Raspberry Yogurt
1 Cup Fresh or Frozen Red Raspberries
1 Ready-Crust Shortbread crust
In a medium bowl wisk the cool whip amd marshmallow creme together. Stir in the sherbet and yogurt. Place raspberries in crust and then spoon the whipped topping mixture over raspberries. Freeze at least 4 hours until this is firm. Take out of ref. and let stand at room temp. for 15 minutes before cutting. Store in freezer.

DORA L. WILTED SPINACH AND ONIONS

1 Bag Fresh Spinach, washed good and dried
1 Large Onion
1/2 Cup Wesson Oil

Put the spinach in a overproof bowl that wont break. Chop up the onion and add to the spinach. Take a skillet and put the oil in and  get it hot but not smoking. Pour the oil over the spinach and onions. Do not put the spinach and onion in the skillet as it will cause it to wilt to much and taste bitter. Stir good and salt it. Very good. You can also do lettuce like this. I chop up iceburg lettuce if I do not have leaf lettuce. Best with a big piece of cornbread.

DORA L. SPINACH

2 Cans Spinach, drained good
1 Tablespoon Butter
Salt and Pepper

Drain the spinach good and put in a skillet. Add the butter and salt and some pepper. Let fry for around 10 minutes. Can put hot sauce over it.

DORA L. CREAMED CORNBREAD

1 Box Jiff Corn Bread Mix
1 Can Cream Style Corn

Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake  by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.