By Paula Dream (AKA Kale Haygood)
Once again, it’s me, bringing you another set of yummy recipes as I sit here a little “nipply†in this cool fall, sunshiny day. Finally, we have some cooler weather on the downhill slide to holidays. 
The recipes I bring you this issue are just basically good ol’ tummy warming comfort food, plus a little dip for snacking. I think next issue you will see some good tummy warming soup recipes.
See you next issue!
BAKED ORANGE CHICKEN
1/2 cup orange juice
1 tablespoon soy sauce
2 boneless skinless chicken breasts
2 tablespoons orange marmalade
In a small bowl combine orange juice and soy sauce. Pour 1/4 cup marinade in a shallow dish; add chicken. Coat and cover chicken. Cover and refrigerate for one hour, and then drain and discard marinade. Place chicken and reserve marinade 8″ square baking dish.
Spoon marmalade over chicken. Bake uncovered at 350 degrees for 25 to 30 minutes, or until done.
CREAMY CHICKEN CASSEROLE
4 cups uncooked egg noodles
1 package (16 ounces) frozen peas and carrots
2 cups 2% milk
2 cans (10 ounces) cream of celery soup
2 cans (10 ounces) cream of chicken soup
1 cup onions, chopped
2 tablespoons butter, melted
1/2 teaspoon salt and pepper
Preheat oven to 350 degrees. Cook noodles according to package instructions. In a large bowl, combine all other ingredients. Drain noodles and add to mixture and combine. 
Transfer two 8″x8″ baking dishes and cover with foil. Bake for 30 minutes.
Uncover, and then bake another 10 to 15 minutes.
AVOCADO SPINACH DIP
1 cup diced avocado
2 cups fresh spinach
1/2 cup reduced fat sour cream
1/4 cup chopped red onion
1 tablespoon fresh lime juice
1 tablespoon seeded and chopped jalapeno
1 large garlic clove, diced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Hot sauce to taste
Process spinach, avocado, sour cream, red onion, lime juice, jalapeno, garlic, salt and pepper, and hot sauce until smooth. Refrigerate until chilled.
Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.