This is a wee bit different from my Dump Recipe and is a FULL-COURSE MEAL! It's the perfect budget menu for a anniversary, birthday, or any reason that you need to whip up a special meal. As always, you can pick and choose any of the following to make any meal that you need!

Chicken Dinner II
Cayenne French Bread:
1 cup olive oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp white pepper
1 to 1 1/2 tsp cayenne pepper
1 tsp sugar
16-oz loaf, day-old French bread (large slices may be cut in half if desired)

Preheat the oven to 250║F. Combine all ingredients, except French bread, in a small bowl and blend thoroughly.
Slice the French bread in 1/4-inch slices with a serrated knife.

Brush the topping onto the French bread slices (top side only). Divide half the bread slices between two baking sheets, without overlapping the slices.
Place in oven and bake for 25 minutes. Repeat with the remaining French bread slices.

Creamy Tomato Soup:

4 tbs butter
1/4 cup chopped onion
1/4 cup chopped celery
3 tbs all-purpose flour
3 cups milk
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
2-14.5 oz diced tomatoes, undrained
chopped basil leaves or fresh grated Parmesan, optional

In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery. Cook, stirring, until tender.
Stir flour into the vegetable mixture, stirring until well incorporated. Continue cooking, stirring constantly, for 2 minutes.

Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil. Remove from the heat and set aside.
Dice tomatoes smaller or puree in a blender or processor, if a smoother soup is desired. Heat tomatoes in a separate saucepan. Put the thickened sauce back on medium low heat and gradually add the tomatoes, stirring constantly. Heat through.

If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves. Serves 6

Garlic Roasted Chicken Leg Quarters:
4 cloves garlic, finely minced
1 tsp dried leaf oregano
1/2 tsp salt
1 tsp chili powder
1/4 tsp ground cumin
dash freshly ground black pepper

2 tbs olive oil
4 chicken leg quarters
1/2 cup chicken broth (part dry white wine, if desired)
Heat oven to 425░.

Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.

Bake for 40 to 50 minutes, or until juices run clear. Serves 4

Cheddar Mashed Potatoes
2 lb Yukon gold potatoes, cut in 1-inch cubes
2/3 cup shredded white sharp Cheddar cheese
4 tbs butter
1/2 cup milk
1/2 tsp salt, or to taste
1/4 tsp ground black pepper
Put potato cubes in a medium saucepan and cover with water. Bring to a boil. Cover and reduce heat to a gentle boil and boil for about 15 minutes, or until potatoes are tender. Drain and transfer to a bowl. Add the remaining ingredients and mash well. Taste and adjust seasonings. Serves 4 to 6.

Green Beans:
1 lb green beans, washed and trimmed (about 3 cups trimmed)
1 tbs olive oil
1 tbs butter
1 clove garlic, cut in half
1 tbs chopped onion
1 1/2 tsp salt
1 tsp dried leaf basil, crumbled
1/2 tsp sugar
1/8 tsp pepper
1/4 cup boiling water

Cut green beans in halves. Heat oil and butter in a skillet. SautÚ onion and garlic until softened. Remove garlic from the skillet. Add green beans, salt, basil, sugar, pepper, and boiling water. Cover and cook over medium heat until tender, about 20 minutes. Add a little more water, if necessary. Serves 4.

Tomatoes With Sour Cream and Dill Dressing:
3/4 cup mayonnaise
1/4 cup sour cream, light or full fat
1/4 tsp dried dill weed
dash freshly ground black pepper
1/4 tsp sea salt
1 tbs grated red onion or sweet onion
3 to 4 large tomatoes, thinly sliced

Combine the mayonnaise, sour cream, dried dill, salt, pepper, and onion. Stir to blend and serve with the sliced tomatoes. Serves 6.

Country White Bread :

1 1/2 cups water, lukewarm
2 1/2 cups all-purpose flour
1 cup bread flour
1/4 tsp baking soda
2 1/2 tsp bread machine yeast
1 tbs plus 1 tsp olive oil
1 1/2 tsp sugar
1 tsp salt

Add all ingredients to your bread machine pan in the order recommended by your bread machine manufacturer. Use the quick or rapid setting and medium crust. Push start. Cool on a rack. Slice and enjoy! Makes 1 loaf. Tip: When your bread machine has been kneading for a few minutes, check the dough. If it seems too stiff, add a little bit of water and continue checking until it seems soft enough. If too wet, add more flour in small amounts until it seems to be soft yet not sticky.

Spiced Apple Betty:
2 cups coarse soft bread crumbs, fresh or day-old
2/3 cup granulated sugar
1 tsp finely grated lemon or orange zest
1 tsp ground cinnamon
4 large apples, thinly sliced
3 tbs melted butter
1/4 cup orange juice
Heat oven to 350░. Butter a 1 1/2-quart baking dish or spray with a baking spray.
Combine bread crumbs, sugar, lemon zest, and cinnamon in a bowl. Set aside.

Arrange half of the apple slices in the prepared baking dish. Top with half of the bread crumb mixture. Repeat layers, ending with the remaining bread crumb mixture.
Combine the melted butter with orange juice. Drizzle evenly over the casserole. Bake for 45 to 55 minutes, until nicely browned and apples are tender.
Serve with a dollop of freshly whipped cream or whipped topping, or with a big scoop of vanilla or butter pecan ice cream. Serves 6