Cook of the Week recipes from Jeff Schneider

Chicken Divan

2-3 pounds of boneless chicken breasts

1 can of cream of chicken soup

Small can evaporated milk

2 bunches of broccoli

½ cup to 1 cup (depending on taste) mayonnaise

8 ounces grated cheddar cheese

Juice of 1 lemon

Preheat oven to 350. Cook chicken breasts in oven until just done. Cut up enough broccoli to generously cover bottom of a baking dish and microwave until just softened. Put cooked chicken on top of cooked broccoli in baking dish.

For the sauce, blend together soup, lemon juice, mayo, cheese and evaporated milk. Pour mixture over chicken and broccoli. Bake for 35 minutes. Serve with rice.

Jeff's Twice Baked Potatoes (a family favorite)

Russet potatoes, one per person

For filling (amounts depend on overall number of potatoes)

Bacon, cooked and crumbled

Broccoli, chopped and steamed

Chives, chopped fine

Yellow onion, chopped fine

Butter or margarine, to taste

Shredded cheese of your choice

Salt and pepper to taste

Preheat oven to 350. Microwave russet potatoes one at a time until soft (about 8 minutes). Cut potatoes in half, lengthwise and scoop the flesh out with a spoon, leaving skins.

In a bowl, add the following to the soft potatoes; bacon, small pieces of broccoli, chives to taste, salt and pepper to taste, chopped yellow onion, butter or margarine, shredded cheese. Mash the mixture up, but leave chunky. Put mixture back into potato skins and bake till brown on top for about 25 minutes.

Marinara Sauce

2-3 green peppers, chopped

2-3 red peppers, chopped

1-2 Vidalia onion, chopped

1 medium sized red onion, chopped

1 whole bulb of garlic, peeled and diced

1 102-ounce can of Italian Whole Tomatoes

1 102-ounce can of Crushed Italian Tomatoes

2-3 12-ounce cans of tomato paste

Italian olive oil

3 ounces of Dell'Alpe brand Italian Seasoning for Spaghetti Sauce

Black pepper and salt

1 cup red wine

1 cup brown sugar

Crushed red pepper to taste

In a large spaghetti pot sauté peppers, onion and garlic in olive oil (enough to cover the mixture) till they are soft. Into the mixture add pepper, salt and crushed red pepper to taste.

Stir in a cup of red wine and a cup of brown sugar. Add ½ of Dell'Alpe spice mix. Cook until the ingredients are soft and blended about 15-20 minutes. Add the crushed tomatoes and the whole tomatoes (break with a spatula but leave chunky) and tomato paste. Simmer sauce for 1-5 hours based on how much time you have. Place in canning jars and share with friends and family.

Beer-Steamed Shrimp

1-2 pounds fresh uncooked, unshelled shrimp

Good quality beer, enough to cover shrimp, 1-2 bottles depending on size

Heavy-duty aluminum foil

Heat grill. Take heavy duty foil and form it around something like a 32-ounce Gatorade bottle to make a foil bowl. Remove and recycle bottle. Place uncooked, unshelled shrimp into foil bowl, Pour in enough beer to cover the shrimp - different beers make the shrimp taste differently so you'll want to experiment. Close the foil. Double the foil to make sure it doesn't leak. Cook on grill until shrimp boils. Serve with cocktail sauce of your choice.