That sounds yummy. Which reminds me I had Chicken Marasala for the first time yesterday at lunch. Yummo! I rarely eat the entire dish at a restaurant, but I ate every bit of this. Well, not so much on the mushrooms just a couple. Mine was served with sauted Spinach and Pine Nuts. Although I wasn't at Olive Garden this is their recipe. Olive Garden's Chicken Marsala 4 ea Chicken half-breast, boneless & skinless 1/4 cup(s) Flour ("Wondra" preferably) 1/2 tsp Salt Pepper to taste 1/2 tsp Oregano, dried 4 Tbsp Oil 4 Tbsp Butter (or margarine) 1 cup(s) Fresh Mushrooms, sliced 1/2 cup(s) Marsala wine Procedures Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness Combine flour, salt, pepper and oregano, blend Dredge chicken pieces in the flour, shake off excess Heat oil and butter in frying pan over medium heat. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown Turn breasts over to second side to cook, add the mushrooms around the chicken breasts Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes Transfer to serving plate.

No it's not Rachael Ray I don't think. I'm positive it came out of a Real Simple magazine. I've got R.R's Big Orange Book that I'm trying to sell on Kijiji. Hubs gave it to me for a gift, but I'm not going to get the use out of it that I want. No takers yet though, and it's been up there for a while!

Hmm my GW looks right. Weird is right Patti! Celery, Zucchini and Apple Salad (Dairy Farmers of Ontario) I think broccoli would be awesome in this too, or instead of the zucchini. One reviewer put cauliflower in, and she loved it. Dressing: 1 cup (250 ml) 35% real whipping cream 2 tbsp (30 ml) yogurt 2 tsp (10 ml) prepared sweet mustard 1 tbsp (15 ml) lemon juice 1 tsp (5 ml) grated lemon peel 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried parsley 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) pepper Salad: 2 medium zucchini, cut into thin strips 4 stalks celery, sliced 1 red apple, cored and diced 1 green apple, cored and diced 2 cups (500 ml) finely chopped red leaf romaine 2 tbsp (30 ml) pinenuts, toasted instructions In measuring cup mix together cream, yogurt, mustard, lemon juice and peel, herbs, salt and pepper. Refrigerate for 30 min. In large bowl mix together zucchini, celery and apple and toss gently with dressing. Serve over lettuce and sprinkle with nuts.

Caesar salad (I had caesar salad every night on cruise) 1 head romaine lettuce, cut into bite-sized pieces 2 cups croutons 1 cup mayonnaise 1/2 cup milk 2 tablespoons fresh lemon juice 1/2 cup plus 1 tablespoon grated Parmesan cheese, divided 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (2-ounce) can anchovies in oil, drained Instructions 1.In a large bowl, combine romaine and croutons; set aside. 2.In a medium bowl, combine mayonnaise, milk, lemon juice, 1/2 cup Parmesan cheese, the garlic, salt, and pepper; whisk until smooth and creamy. 3.Add dressing to lettuce and croutons; toss to coat well. 4.Top with anchovies and sprinkle with remaining Parmesan cheese. Serve immediately