The first document provides recipes for 4 different chicken dishes - chicken cordon bleu, taco chicken, pasta recipes with chicken and vegetables. The second document describes recipes for beef wellington, pasta bakes and desserts including a fudge brownie trifle and ice cream sandwiches. The final document provides a recipe for a simple iced tea made with Earl Grey tea, orange slices, sugar and optional rose water.

1. Welcome to

4. Ingredients
6 skinless, boneless chicken breast
halves
 6 slices Swiss cheese
 6 slices ham
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1/2 cup dry white wine
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream warm.

5. Procedure
1. Pound chicken breasts if they are too thick.
Place a cheese and ham slice on each breast
within 1/2 inch of the edges. Fold the edges of
the chicken over the filling, and secure with
toothpicks. Mix the flour and paprika in a small
bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-
high heat, and cook the chicken until browned
on all sides. Add the wine and bouillon.
Reduce heat to low, cover, and simmer for 30
minutes, until chicken is no longer pink and
juices run clear.
3. Remove the toothpicks, and transfer the
breasts to a warm platter. Blend the
cornstarch with the cream in a small bowl,
and whisk slowly into the skillet. Cook, stirring
until thickened, and pour over the chicken.
Serve warm.

7. Ingredients
4 skinless, boneless
chicken breast halves
 4 teaspoons taco seasoning mix
 1 cup salsa
 1 cup shredded Cheddar cheese
 2 tablespoons sour cream (optional)

8. Procedure
1. Preheat oven to 375 degrees F (190
degrees C)
2. Place chicken breasts in a lightly greased
9x13 inch baking dish. Sprinkle taco
seasoning on both sides of chicken
breasts, and pour salsa over all.
3. Bake at 375 degrees F (190 degrees C) for
25 to 35 minutes, or until chicken is tender
and juicy and its juices run clear.
4. Sprinkle chicken evenly with cheese, and
continue baking for an additional 3 to 5
minutes, or until cheese is melted and
bubbly. Top with sour cream if
desired, and serve.

9. Ingredients
 2 1/2 pounds beef
tenderloin
 2 tablespoons butter, softened
 2 tablespoons butter
 1 onion, chopped
 1/2 cup sliced fresh mushrooms
 2 ounces liver pate
 2 tablespoons butter, softened
 salt and pepper to taste
 1 (17.5 ounce) package frozen puff pastry, thawed
 1 egg yolk, beaten
 1 (10.5 ounce) can beef broth
 2 tablespoons red wine

10. Ingredients
 2 1/2 pounds beef
tenderloin
 2 tablespoons butter, softened
 2 tablespoons butter
 1 onion, chopped
 1/2 cup sliced fresh mushrooms
 2 ounces liver pate
 2 tablespoons butter, softened
 salt and pepper to taste
 1 (17.5 ounce) package frozen puff pastry, thawed
 1 egg yolk, beaten
 1 (10.5 ounce) can beef broth
 2 tablespoons red wine

11. Procedure
1. Preheat oven to 425 degrees F (220 degrees C). Place beef in
a small baking dish, and spread with 2 tablespoons softened
butter. Bake for 10 to 15 minutes, or until browned. Remove
from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over medium heat.
Saute onion and mushrooms in butter for 5 minutes. Remove
from heat, and let cool.
3. Mix together pate and 2 tablespoons softened butter, and
season with salt and pepper. Spread pate over beef. Top with
onion and mushroom mixture.
4. Roll out the puff pastry dough, and place beef in the center.
Fold up, and seal all the edges, making sure the seams are
not too thick. Place beef in a 9x13 inch baking dish, cut a few
slits in the top of the dough, and brush with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then
reduce heat to 425 degrees F (220 degrees C) for 10 to 15
more minutes, or until pastry is a rich, golden brown. Set
aside, and keep warm.
6. Place all reserved juices in a small saucepan over high heat.
Stir in beef stock and red wine; boil for 10 to 15 minutes, or
until slightly reduced. Strain, and serve with beef.

14. Ingredients
1 (8 ounce) package
 linguine pasta
 3 slices bacon
 1 pound boneless chicken
breast half, cooked and diced
 salt to taste
 1 (14.5 ounce) can peeled and diced tomatoes
with juice
 1/4 teaspoon dried rosemary
 1/3 cup crumbled feta cheese
 2/3 cup pitted black olives
 1 (6 ounce) can artichoke hearts, drained

15. Procedure
1. Bring a large pot of lightly salted water to
a boil. Add linguine and cook for 8 to 10
minutes or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook
over medium-high heat until evenly brown.
Drain, crumble and set aside.
3. Season chicken with salt. Stir chicken with
bacon in a large skillet or saucepan. Add
tomatoes and rosemary, and simmer 20
minutes. Stir in feta cheese, olives and
artichoke hearts and cook until heated
through. Toss with fresh cooked pasta
and serve warm. Garnished with extra feta
if desired.

17. Ingredients
1 pound farfalle
(bow tie) pasta
 1/3 cup olive oil
 1 clove garlic, chopped
 1/4 cup butter
 2 small zucchini,
quartered and sliced
 1 onion, chopped
 1 tomato, chopped
 1 (8 ounce) package mushrooms, sliced
 1 tablespoon dried oregano
 1 tablespoon paprika
 salt and pepper to taste

18. Procedure
1. Bring a large pot of lightly salted water to
a boil. Add farfalle pasta and cook for 8 to
10 minutes or until al dente; drain.
2. In a large skillet over medium heat, melt
the butter with the olive oil and saute the
garlic, zucchini, onion tomato,
mushrooms, oregano, paprika, salt and
pepper for 15 to 20 minutes. Combine the
pasta and sauteed vegetables and toss.

20. Ingredients
1 (8 ounce) package dry
pasta
 1/4 cup margarine
 1 envelope dry vegetable
soup mix
 1 1/2 teaspoons all-purpose flour
 1 1/2 cups milk
 2 tablespoons grated Parmesan cheese

21. Procedure
1. Bring a large pot of lightly salted water to
a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain.
2. In a saucepan melt margarine. Blend soup
mix with flour and milk and add to skillet;
stir. Bring to a boil. Reduce heat and
simmer 10 minutes. Stir in cheese. Toss
with cooked pasta.

24. Ingredients
1 (1.4 ounce) bar
chocolate covered toffee
 1 (1.6 ounce) bar chocolate
covered crispy peanut butter flavored candy
 1 cup crushed saltine crackers
 2 cups crushed graham crackers
 1/2 cup butter, melted
 1 (5.1 ounce) package instant vanilla pudding
mix
 1 (5.9 ounce) package instant chocolate pudding
mix
 2 cups milk
 1 (12 ounce) container frozen whipped topping,
thawed
 1 (8 ounce) container frozen whipped topping,
thawed

25. Procedure
1. Place the chocolate covered toffee bar and
chocolate covered crispy peanut butter flavored
candy bar in the freezer and let freeze 8 hours or
overnight.
2. In a medium bowl, mix together the saltine
crackers, graham crackers, and melted butter.
Press the mixture into the bottom of a 9x13 inch
pan to make a crust. Chill crust in the refrigerator
while you make the filling.
3. In a large bowl, beat together the instant vanilla
pudding mix, instant chocolate pudding mix, and
milk. Fold in 12 ounces frozen whipped topping.
Spread the filling over the prepared crust. Cover
the filling with the remaining frozen whipped
topping.
4. Crush the frozen chocolate covered toffee bar
and chocolate-covered crispy peanut butter
flavored candy bar. Sprinkle the dessert with the
crushed candy bars. Cover and refrigerate until
ready to serve.

27. Ingredients
2 individual packages graham crackers
 2 (3 ounce) packages instant vanilla pudding
mix
 3 cups milk
 1 (8 ounce) container frozen whipped
topping, thawed
 1 (16 ounce) package prepared chocolate
frosting

28. Procedure
1. Line the bottom of a 9x13-inch pan with
graham crackers. In a large
bowl, combine pudding mix and milk.
Stir well. Stir in whipped topping to
pudding mixture. Spread half of mixture
over graham cracker layer. Top with
another layer of graham crackers and
the remaining pudding. Top all with a
final layer of graham crackers and frost
with chocolate frosting. Refrigerate until
serving.

29. Ingredients
 1 1/2 cups evaporated
milk
 2/3 cup chocolate chips
 1/2 cup butter
 2 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 pound chocolate sandwich cookies, crushed
 1/2 cup melted butter
 1/2 gallon vanilla ice cream, softened
 1 1/2 cups roasted Spanish peanuts
 1 (12 ounce) container frozen whipped
topping, thawed

30. Ingredients
1 1/2 cups evaporated
milk
 2/3 cup chocolate chips
 1/2 cup butter
 2 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 pound chocolate sandwich cookies, crushed
 1/2 cup melted butter
 1/2 gallon vanilla ice cream, softened
 1 1/2 cups roasted Spanish peanuts
 1 (12 ounce) container frozen whipped
topping, thawed

31. Procedure
1. In a saucepan over medium
heat, combine evaporated milk, 1/2 cup
butter, chocolate chips, and
confectioners' sugar. Bring to a boil, and
cook 8 minutes, stirring constantly.
Remove from heat, and stir in vanilla
extract. Allow to cool thoroughly.
2. In a large bowl, mix together crushed
chocolate sandwich cookies and 1/2 cup
melted butter. Press onto the bottom of a
9x13 inch pan; freeze until firm. Spread
softened ice cream over crust, then
freeze until firm. Spread top with cooled
fudge sauce, and sprinkle with peanuts;
freeze until firm. Spread with whipped
topping, and freeze until firm, or
overnight.

33. Ingredient
1 Earl Grey tea bag
 1 medium orange, thinly sliced
 3 tablespoons white sugar
 1 teaspoon rose water(optional)

34. Ingredient
1 Earl Grey tea bag
 1 medium orange, thinly sliced
 3 tablespoons white sugar
 1 teaspoon rose water(optional)

35. Procedure
1. Prepare a strong cup of tea with the Earl
Grey, letting the bag steep for 5 minutes.
Place the orange slices, sugar, rose
water, and tea into a 1/2 gallon pitcher.
Fill with cold water, and stir to dissolve
the sugar.

36. By: