Sunday Dinner

Anne's Chicken Stew
Cheese Wafers
Leafy Salad
Cream Cheese Swirl Brownies
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Anne's Chicken Stew

3 or 4 chicken breast halves cut into bite sized chunks
4 or 5 medium potatoes peeled and cut into bite sized pieces
2 or 3 medium carrots peeled and cut into bite sized pieces
1 medium onion peeled and cut into chunks
1 tsp. thyme
1 bay leaf
2 garlic cloves-halved
salt and pepper to taste
flour for dredging

Dredge chicken pieces in flour seasoned with salt and pepper-in small batches-and brown in a small amount of oil. Do this in a large heavy pot. When all chicken is browned add the remaining ingredients and water to cover everything by 1/2 to 1 inch.

Bring to a boil, reduce to a simmer and cook until veggies are tender. This should thicken on its own. Remove bay leaf before serving.
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Cheese Wafers

1 c flour
1/2 lb sharp cheddar cheese-grated
1/2 c softened butter or margarine

Mix all ingredients and shape in 1-inch balls. Roll in sesame seeds if desired.
Arrange about 2 inches apart on baking sheet and bake 450F about 6 minutes.
Serve hot or cool. Makes about 4 dozen
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Cream Cheese Swirl Brownies

3/4 c all-purpose flour
3/4 c sugar
1/4 c unsweetened cocoa
1/2 t baking powder
3 T oil
2 T water
2 large egg whites
2 oz light cream cheese, softened (about 3 1/2 Tbsp)
2 Tbsp sugar
1/4 tsp vanilla extract

Preheat oven to 350: F. Coat an 8-inch square pan with cooking
spray. Combine flour, 3/4 cup of sugar, cocoa and baking powder
in a medium-size bowl; mix well. Add oil, water and egg
whites; mix just until dry ingredients are moistened. Spoon and
spread batter evenly into prepared pan. Combine cream cheese,
remaining sugar and vanilla in a small bowl; blend well. Drop
small spoonfuls of cream cheese mixture over brownie batter;
swirl gently with a knife to create a decorative pattern. Bake
until toothpick inserted in center comes out clean, about 20
minutes. Allow to cool for 20 minutes before cutting into 16
bars.