Home of Jim's Recipes

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      Title: Chicken Florentine
 Categories: Calphalon recipes (from), main dish, poultry
      Yield: 4 servings

      2 c  cubed chicken; cooked
      2 pk Frozen Chopped Spinach;
           -thawed and well drained
    1/4 c  butter or margarine
    1/4 c  flour
      2 c  milk
    1/4 ts ground nutmeg
      4 tb parmesan cheese; grated
      2 tb bread crumbs
           salt and white pepper; to taste

In a small saucepan melt butter and whisk in flour to make a roux. Whisk in milk until mixture is thick and creamy. Set aside. Spread chicken over the bottom of a 2 QT pan. Next arrange spinach on top of chicken. Season with nutmeg, salt and pepper. Pour milk mixture over chicken and finish by sprinkling cheese and then bread crumbs over the top. Bake at 350 degrees F for 30 minutes, then broil about 3 minutes or until the top is brown. Original Source: Calphalon (Taste of the Nation Pan Recipes)

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      Title: Hearty Tuna Casserole
 Categories: main dish
      Yield: 6 servings

      3 cans tuna; (chunk style)
      6 oz uncooked egg noodles; (I use no yoke noodles)
    1/2 c  celery; chopped
    1/3 c  scallions (green onion); chopped
    2/3 c  sour cream
    1/2 c  Mayonnaise
      1 tb Dijon Mustard
    1/4 ts Salt
    1/2 ts Dried thyme leaves
    1/2 ts Dried basil
      2 tb Dried dill weed; (I love dill weed)
      1 c  Monterey jack cheese; shredded
      1 md tomato; chopped

Preheat oven to 350 degrees. Drain and flake the tuna. Set aside. Cook egg noodles according to directions; drain and rinse with cold water. Combine noodles and tuna in a large bowl with the celery and scallions. Mix together the sour cream, mayonnaise and mustard, then add to the tuna-noodle mixture. Mix together the thyme, basil, dill weed and salt then combine with the other ingredients. Prepare a 2 quart casserole with cooking spray and spoon half of the mixture into it. Top this with half of the cheese and half of the tomato. Add the remaining mixture and, once again, top with the rest of the cheese and then tomato. Bake for 30 minutes or until bubbles come up from the sides of the casserole. This is just as good cold the next day, (if there is any leftover)! Originally from a Great American Recipes card modified by Jim Gill.