This week’s column is dedicated to our new paper. May we live long and prosper!

Chicken Lasagna

2 cups (16 ounces) 2 percent cottage cheese

1 package (3 ounces) cream cheese, softened

4 cups cubed cooked chicken

1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted

1 can (10 3/4 ounce) condensed cream of celery soup, undiluted

2/3 cup 2 percent milk

1/2 cup chopped onion

1/2 teaspoon salt

6 lasagna noodles, cooked and drained

1 package (6 ounce) stuffing mix

1/2 cup butter, melted

In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt.

Spread half of the chicken mixture into a greased 13 by 9 inch baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole.

Bake, uncovered, at 350 degrees for 30 to 40 minutes or bubbly and golden brown. Let stand for 10 minutes.

Golden Sunrise French Toast

2 large eggs

1 can evaporated (12 fluid ounces) Low-fat 2 percent milk

2 teaspoons vanilla extract

2 tablespoons granulated sugar

1 tablespoons plus 1 1/2 teaspoons flour

1/4 teaspoon salt

8 to 10 slices (3/4 inch thick) firm, day-old French bread

Unsalted butter

Maple syrup

Fresh seasonal berries or sliced fruit

Heat large skillet over medium heat for 3 to 4 minutes. Beat eggs in a shallow pan or large pie plate; whisk in evaporated milk and vanilla extract. Whisk in sugar, flour and salt. Add several slices of bread; soak without over saturating. Swirl 1 tablespoon butter in hot skillet. Remove bread from batter, allowing excess batter to drip off; transfer prepared bread to skillet in single layer. Cook for 2 minutes or until golden brown. Turn over; cook for an additional 2 minutes or until golden. Serve immediately with syrup and berries. Continue with remaining bread slices, adding 1 tablespoon butter to skillet for each new batch.

Decadent Chocolate Satin Pie

1 prepared 9 inch (6 ounces) graham cracker crust

1 1/4 cups evaporated milk

2 large egg yolks

1 2/3 cups (10 ounce package) dark chocolate morsels

Sweetened whipped cream

Chopped nuts (optional)

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place morsels in food processor fitted with metal blade. With processor running slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth. Pour into crust. Refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.

Our thought for the week: “Treat yourself like someone special. That’s what you are!”