Super Chicken Divan

aka One Amazing Cholesterol Trip

1 lb chicken, cubed
2 cups broccoli
2 tbsp butter
1 cup onion, chopped
2 cans cream of mushroom soup
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1/4 cup white wine
1 tsp lemon juice
1 tsp curry powder
1/2 cup shredded cheese
1 cup bread crumbs
1 tsp ground nutmeg

Cook chicken in butter and olive oil. Cut broccoli into 1/2 inch spears. In 2-quart saucepan, heat 1 inch salted water to boiling. Add broccoli. Boil uncovered 5 minutes; drain and keep warm.

In the same saucepan, melt butter over medium heat. Saute onions until soft. Add remaining ingredients, stirring constantly, until smooth and bubbly. Add chicken pieces. Serve over rice or noodles.

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Sort of based on two Betty Crocker recipes, one for Turkey Divan, one for Chicken Divan. I couldn't decide which one I had more ingredients for, so I just combined them. I got an all-star approval!

Cranberry Meatballs

makes 3-4 dozen

Meatballs:
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/2 cup fine dry bread crumbs
2 large eggs
1 tbsp hot sauce
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, finely chopped
1 clove garlic, finely minced
1/2 red or green bell pepper, finely chopped

Sauce:
1 can (approx. 15 ounces) whole berry cranberry sauce
1/2 tbsp hot sauce
1 tablespoon prepared mustard
2 tablespoons brown sugar

Line 2 large baking dishes with nonstick foil or regular foil sprayed with nonstick cooking spray. Heat oven to 325°.

Combine meatball ingredients, blending well. Form mixture into 1-inch meatballs and arrange in a single layer in the two prepared baking dishes. Bake for 45 to 50 minutes. Drain well on paper towels. Put the meatballs in a slow cooker or large saucepan. Combine the sauce ingredients and pour over the meatballs, stirring gently. Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. If using a crock pot, cover and cook on low for 2 to 4 hours. Bring to a simmer over medium heat; reduce heat to low, cover, and simmer for 15 to 20 minutes. Serve with toothpicks from a slow cooker on low setting or serve warm from a chafing dish.