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2 (16-ounce) containers shucked oysters, drained, liquor reserved 6 tablespoons butter 1 cups chopped onion cup chopped green onion 1 cup chopped celery 1 cup chopped green bell pepper 2 tablespoons chopped fresh sage 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 12 ounces day-old French bread, cut into 1-inch cubes cup Italian-seasoned bread crumbs 1 tablespoon fresh lemon juice 1 teaspoons Creole seasoning teaspoon kosher salt teaspoon ground black pepper Preheat oven to 350

cream cheese 1 (10.5 oz.) can condensed cream of chicken soup 1 (0.7 oz) package Italian Dressing Mix cup Italian salad dressing 1 cup milk 1 (16 oz.) box pasta (penne or rigatoni work well) Instructions In a slow cooker, combine raw chicken, cream cheese, condensed cream of chicken soup, Itialian dressing mix, and your favorite brand of Italian salad dressing

Spring and summer use cotton, linen, and chiffon-cotton blends