Almond Bark

* 1/2 cup chopped almonds
* 2 cups white chocolate chips
* 1 tablespoon shortening

DIRECTIONS

1. Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
2. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Peach, Raspberry, and Almond Brown Betty

1/2 cup slivered almonds
2 tablespoons butter, melted
1 1/2 cups stale angel food cake, pound cake, or spongecake crumbs
1/4 cup granulated sugar
1/4 cup firmly paced light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 medium-size ripe peaches, peeled, pitted, and cut into thin wedges
1 pint fresh raspberries, picked over and rinsed
1/3 cup water
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2-quart casserole.

2. On a baking sheet, toss the almonds with the melted butter, toast till golden in the oven, about 10 minutes, and set aside.

3. meanwhile, combine the cake crumbs, two sugars, spices, and salt in a medium-size mixing bowl, toss to blend well, and set aside.

4. Scatter a few tablespoons of the crumb mixture over the bottom of the top. Pour the water over the fruit, scatter about half the almonds and half the remaining crumbs over the top, and dot with half the cold butter pieces. Layer the remaining fruit over the top, scatter the remaining almonds and crumbs over the fruit, dot with the remaining butter, and bake till the casserole is bubbly and browned on top, 40 to 45 minutes. Serve warm with scoops of ice cream.

Serves 6

Baked Chicken Salad Casserole

Two 10 3/4-ounce cans Campbell's condensed cream of chicken soup
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3 medium-size whole chicken breasts, cooked, boned, skinned and cut into 1 inch dice
2 celery ribs, finely chopped
4 scallions (white part and some of the green), finely chopped
6 large hard-boiled eggs, coarsely chopped
Black pepper to taste
1 cup slivered almonds

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. In a medium-size mixing bowl, combine the soup, mayonnaise, and lemon juice and stir till well blended.

3. In a large mixing bowl, combine the chicken, celery, scallions, and eggs, season with pepper, and toss till well blended. Add the soup mixture to the chicken mixture, stir till well blended, and scrape into a prepared casserole. Sprinkle the almonds evenly over the to and bake till golden brown, 30 to 35 minutes.

Easy California Artichoke and Almond Casserole Dip

One 6-ounce jar artichoke hearts, drained
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
1/2 cup almonds

1. Preheat the oven to 350 degrees. Butter a 1-quart casserole or good-sized ramekin and set aside.

2. Place the artichoke hearts in a medium-size mixing bowl and mash well with a heavy fork. Add the mayonnaise, lemon juice, cheese, and pepper and continue mashing till the mixture is well blended and smooth.

3. Scrape the mixture into the prepared casserole or ramekin, sprinkle the almonds over the top, and bake till bubbly, about 20 minutes.