Superior Whitefish Dish

1 - 16 oz. jar marinated artichokes with liquid

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1/2 jar of 3.5 oz. jar of capers with liquid

1 medium onion

4 medium sized firm whitefish filets, cut into 2 x 2 inch squares

1 c. white wine

1 T. olive oil

Thinly slice the onion and brown. Add the white wine, capers, artichokes and fish; simmer for 20 minutes. Season with salt and pepper to taste. Serve over rice or pasta.

Jen Baumann


Easy Chicken Alfredo Sauce

2 boneless, skinless chicken breasts

1 pint heavy cream

1/2 c. butter

1 - 8 oz. pkg. cream cheese

1 c. Parmesan cheese, divided

2 cloves garlic

Brown the chicken in a frying pan with 2 cloves of garlic, salt and pepper. When the chicken is done, take 1/4 cup of Parmesan and sprinkle over the chicken and allow to melt. Slice into 1/4 inch strips. In a medium saucepan, melt the butter. Mix in the heavy cream, cream cheese and remaining Parmesan. Stir, constantly until the sauce is well-blended and uniformly creamy. Stir in chicken. Serve over pasta.

David Westerberg


White Out Lasagna

20 oz. boneless, skinless chicken breasts or tenders

1 tsp. roasted garlic in a jar

1 to 2 T. olive oil

16 oz. box lasagna noodles

2 jars Alfredo sauce

1 can of cream of chicken soup

1/2 tsp. pepper

Sauté the chicken strips and garlic in olive oil until done; about 4 minutes. Combine the alfredo sauce, cream of chicken soup and pepper. Boil lasagna noodles per package instructions. Layer in a 9 x 13 inch greased glass or aluminum baking pan the noodles, chicken strips and sauce mixture; repeat the layers. Bake at 350 degrees, uncovered, for 35 to 45 minutes or until golden brown on top.

Sue Rauschenfels