I hope I haven't posted this recently. It's on my desk-top as a salad to try. I would use leftover roasted chicken, instead of buying frozen strips. Summer Layered Chicken (recipe.com) 7 cups torn romaine lettuce (from 1 head) 2 packages frozen fully cooked chicken breast strips (not breaded), thawed (9 ounces each; 4 cups) 1 cup crumbled Gorgonzola cheese (about 4 ounces) 1 cup pecan halves (4 ounces) 1 quart fresh strawberries, quartered (3 cups) Dressing 1/3 cup olive or vegetable oil 2 tablespoons sugar 1/2 teaspoon salt 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped 1. In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries. 2. In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

New potato and green bean salad 1 (3-pound) bag new potatoes, quartered 1 pound fresh green beans, cut into bite-sized pieces 1/3 cup olive oil 2 1/2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1/4 teaspoon dried dill 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil and cook for 2 minutes. Drain and cool slightly. Place potatoes and green beans in a serving bowl. In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato and green beans, tossing gently to coat. Cover and chill.

I want to try every recipe posted today. Georgysmom, your white gazpacho sounds good. The recipes I've read have white grapes added, which seems odd to me, but maybe it's good. I think I like yours best. Jude, I had the Parade magazine in front of me ready to post the wild rice recipe. Doesn't it sound good? Luckygardnr, I've never made polenta because I've heard it's just like grits (which I love). But I'm going to make your recipe when our granddaughter and her DH come next month. In fact, I think I'll make all three recipes. Thanks for the menu help, guys!! This is more of a cool weather dish, at least for us. CREAMY CROCKPOT SPAGHETTI (Picky Palate) 1 pound lean ground beef 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder or salt 3 jars 26 ounce pasta sauce 1 pound spaghetti noodles 1/2 cup Parmesan Cheese 4 ounces cream cheese 1-2 cups chicken broth 1. Cook/brown beef into a medium skillet over medium heat until crumbled and browned Season with salt, pepper and garlic powder. Drain fat from pan if necessary. 2. Pour one jar of pasta sauce into bottom of crock pot on high heat. Break spaghetti noodles in half and place noodles over sauce. Pour cooked beef over noodles, sprinkle with Parmesan cheese and top with cubes of cream cheese. Pour another jar of pasta over cream cheese, close lid and let cook on high for 3 hours. After 3 hours, give a good stir (will be thick) and add last jar of pasta sauce and 1-2 cups of chicken broth (more if you want a thinner sauce). Close lid and let cook another hour or until ready to serve. Makes 10-12 servings

This looks good and easy. Chicken and Bow Ties (BH&G) 8 ounces dried bow tie pasta 2 cloves garlic, minced 2 tablespoons olive oil 1 lb.skinless, boneless chicken breast halves, cut into thin bite-size strips 1 teaspoon dried basil, crushed 1/8 teaspoon crushed red pepper 3/4 cup chicken broth 1/2 cup oil-packed dried tomatoes, drained and cut into thin strips 1/4 cup dry white wine 1/2 cup whipping cream 1/4 cup grated Parmesan cheese Grated Parmesan cheese (optional) 1. Cook pasta according to package directions; drain. 2. Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes or until browned. Add chicken broth, dried tomatoes, and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink. Stir in whipping cream and the 1/4 cup Parmesan cheese; simmer for 2 minutes more. Stir pasta into chicken mixture. Heat through. Pass additional Parmesan cheese, if desired. Makes 4-main dish servings.