Martha Stewart Salad

2 bags Romaine Lettuce
1 red onion, chopped
1 pkg. fresh bacon bits
1 green pepper chopped
1 pkg Craisins
1 pkg Gorgonzola cheese
1 lg Cheddar French Fried Onions
1 Bottle Briana's Poppy seed dressing

Mix all together except FF onions & dressing. May be done ahead of time and refrigerated. Right before serving, toss with onions and dressing. Serve and enjoy!

From Terry Pohlman 
(not from Martha Stewart :) )

Terry P's Hot Chicken Salad

3 cups cooked chicken (I used canned)
1 can mushrooms
1 T minced onion
½ cup slivered almonds
1 cup diced celery
1 t salt
1 can diced water chestnuts
1 t pepper
1 jar (2 oz) chopped pimentos
Shredded cheese to cover casserole
2 T lemon juice
Bread Crumbs to cover casserole
1 cup mayonnaise
½ to 1 can fried onion rings crumbled
1 can Cream of Chicken Soup

Directions:
Mix all ingredients except cheese, bread crumbs and onion rings (I used cheddar but any are good).  Place in well-greased 3 quart casserole or 11 x 9 baking dish.  Cover with cheese, then bread crumbs, then crumbled onion rings.
Bake ½ hour at 350.  Enjoy!

From Terry Pohlman

Terry P’s White Chicken Chili

Ingredients
1 ½ T butter 2 (4 oz) cans chopped green chiles
1 c chopped onion 1 pkg White Chicken Chili seasoning mix
2 stalks celery, sliced 4 t ground cumin
4 c cooked chopped chicken or turkey ½ t hot pepper sauce, or to taste
2 (15 oz) cans cannellini beans, drained & rinsed Shredded Monterey Jack cheese
2 (14.5 oz) cans chicken broth Sour cream or Greek Yogurt
1 (11 oz) can white corn, drained Chopped fresh parsley

Directions
1. In large saucepan over medium heat, melt butter.  Add onion and celery, cook until onion is translucent.
2. Add all other ingredients, cover and cook for 20 minutes.
3. Ladle into bowls and garnish with cheese, sour cream and parsley.

From Terry Pohlman

Pierogi Casserole

9 x 12 baking dish or your favorite casserole dish – spray lightly with cooking oil (unless it is a non-stick pan)

INGREDIENTS:
1 box Farfella (bow ties or the mini-bow ties)
2 stick of butter (or butter light, not margarine or sub)
2 onions (I like Vidalia or the white onions)
1 box 4 cheese instant mashed potatoes

PREPARATION:
Slice the onions and sauté in the butter until tender/translucent

Cook pasta according to the al’dente directions

Make mashed potatoes (both packages) according to directions

ASSEMBLY:
Layer the noodles on the bottom of the pan
Layer 1/3 of the butter and onion mixture on top of noodles
Layer the mashed potatoes
Layer the remainder of the butter/onions on top

BAKE:  350o  for 35 minutes (until bubbly), then turn on the broiler and brown the top for about 10 minutes (until just golden brown).

Remove from oven and let sit for 20

From Terry Pohlman

Titmuss Glup

Preheat oven to 200 degrees

Melt 1 ½ sticks butter in cookie sheet pan with sides
Sprinkle with garlic powder
Chex Mix – 1 bag
Oyster Crackers – 1 cup
Cheese-Its – 1 cup
Large can of cashews (or try mixed nuts, pecans, walnuts, almonds etc)
Honey pretzel twists – broken in half (or skip since pretzels are in the chex mix too)

Stir to coat all pieces.  Bake 45 minutes to 1 hour at 200 degrees.
Stir every 15 minutes.


From Terry Pohlman

Terry P's Artichoke Dip

2 cans artichokes in water (drain, squeeze and chop)
2 cans green chilies chopped
2 cups mayo
2 cups parmesan cheese
8 cloves crushed garlic
Crushed red pepper

Mix all ingredients except red pepper.  Place in deep pie plate, sprinkle with crushed red pepper for looks and taste.  Bake at 350 for 30-40 minutes until golden and bubbly.  Serve with crackers.

From Terry Pohlman

Terry P's Raspberry Brie

Filo Dough
1 lb brie
1 8oz jar raspberry preserves (or flavor of choice)
1 3oz package sliced almonds
½ stick melted butter

Place several sheets of filo dough - enough to cover brie completely - in greased round ovenproof dish.  Place brie in middle.  Generously spread preserves on top of brie and sprinkle with almonds.  Carefully fold filo dough up and around top of brie.  Pour melted butter over entire crust.  Bake at 350 for 25 minutes.  Let stand 10 minutes before serving with crackers.

From Terry Pohlman