Moroccan Cucumber Salad

4 Servings

2 cucumbers,peeled, seeded &

-- grate,d

1 T sugar

1 t vinegar

1 T olive oil

1/4 t salt

1/8 t za'atar*

1 cured black olives

Drain off excess liquid from the cucumbers & combine with the sugar,

vinegar, oil & salt. Crush the za'atar between your fingertips &

sprinkle over the cucumbers. Mix well with two forks, then chill.

Decorate with olives before serving. *An herb found only in the

Mediteranean, similar to marjoram which may be sustituted for it. Or

use thyme or oregano or a mixture of all three.

CHICKEN CASSEROLE

6 chicken breasts

2 onions

8 c. water (approximately)

3/4 loaf bread

Celery

Poultry seasoning

2 tbsp. melted butter

1 can cream of mushroom soup

1 can cream of chicken soup

Sharp cheese, sliced

Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done.