Chicken Salad Habenera

2 chicken breasts, cooked and sliced into strips (I marinate mine with Italian dressing)
1 avocado cut in crescents
½ c green pepper, cut in strips
¼ c red onion, finely chopped
Green or red lettuce

Dressing:

½ c salad oil
¼ c red wine vinegar
¼ c lemon juice
1 Tbsp sugar
1tsp salt
½ tsp pepper
¼ tsp minced garlic

Italian Crock-Pot Chicken

4-6 boneless chicken breasts

1 can cream of chicken soup

1 8-oz package cream cheese

1 package of Good Seasons Italian Dressing mix

Combine soup, cream cheese, dressing mix. Pour over chicken in crock pot. Cook all day over low heat. Serve over rice or noodles.

Variation by Christine B.:

Combine 2 packets Good Seasons dressing mix and 2 cans chicken broth in crockpot. Add chicken (thawed) and cook on low for 4 hours. After 4 hours, take chicken out and shred with a fork. Add 2 cans cream of chicken soup, cream cheese and shredded chicken to the crockpot mixture and cook on low for 1 more hour.

Cucumber Canapes

3 tablespoons mayonnaise
1/2 teaspoon hot sauce
1 (8-ounce) package cream cheese, softened
1 (.7-ounce) envelope Italian dressing mix
1 (12-ounce) loaf cocktail rye bread
1 large cucumber, thinly sliced into 36 slices
Garnish, fresh dill sprigs

Beat first four ingredients at medium speed with an electric mixer until smooth. Spread cream cheese mixture over bread slices. Top each with a cucumber slice. Garnish, if desired. Makes 3 dozen.

Submitted by Christine B.