I appreciate it too, Joanne. I can't imagine how much work that must be for you. Jasdip--LOL! It does seem odd, because after the first time my post didn't post, I've made a point of making sure I hit "Submit". (Now pretend we're hearing "Twilight Zone" music.)

Love this stuff! Gnocchi Chicken 1 pound potato gnocchi 1 (1.8-ounce) packet white sauce mix 2 1/4 cups milk 6 roasted garlic cloves, minced or pressed 6 ounces Gorgonzola crumbles 1 store-bought roasted chicken (approximately 2 pounds), shredded 2 tablespoons chopped fresh parsley leaves To a large pot of boiling salted water, add gnocchi and cook for 3 to 4 minutes or until they float to the surface. Drain and return to pot; cover to keep warm. In a medium saucepan, over medium-high heat, whisk together white sauce mix and milk. Bring to a boil stirring constantly. Reduce heat to simmer and add minced garlic and Gorgonzola crumbles. Continue to simmer, stirring occasionally for 2 to 3 minutes as sauce thickens; remove from heat. Add shredded chicken to gnocchi. Pour sauce over warm gnocchi and chicken, and toss to combine. Serve warm and garnish with chopped fresh parsley.

Now, THAT sounds yummy!!!

Here's a great slaw to go with the salmon! Alaska Cole Slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well