About Maureen: Maureen has been an activity-girl since before it was a "thing" to be active. Swimming, swimming and more swimming is how she spent her youth, swimming competitively in school during the year and then back and forth, back and forth, back and forth between piers at Green Lake during the summer. Explains Maureen, "I think the only piece of clothing I owned was a bathing suit."

When she wasn't swimming, Maureen was sailing, which, if memory serves, also involved some swimming from time to time. She was an energetic and strong crew member for Green Lake's E-Scow fleet, and the first person a captain would call on a choppy day. These days, Maureen's love of sailing is taking her through to the winter months, and her new favorite place to sail is on the ice, where she loves to skipper an iceboat, clipping along at speeds of more than 50 miles per hour.

With boats and water in her blood, she works at Windward Boatworks, building and repairing fiberglass boats. In her spare time, she enjoys substitute teaching at St. John's Baptist Church in Princeton and at the Ripon School District. 

Although Maureen still considers herself a tomboy, she can really handle herself in the kitchen, and you'll frequently find her delivering packages of her fantastic chocolate chip cookies to friends...for no particular reason...just because she's nice. Today, she's sharing a recipe that's perfect after you've spent the day swimming, sailing and building boats, and you're both tired and hungry: It's both easy and delicious.

POPPY CHICKEN
From the kitchen of Maureen Krueger Bohleber

You will need:

• 2 Pounds Boneless Chicken Breast, bite size

• 1 Can Cream of Chicken

• 1 8-Ounce Sour Cream

• 1 Normal Size Package of Ritz Crackers

• 1 Stick Melted Butter

• 2 Tbsp. Poppy Seeds

Making the Dish:

1. Preheat oven to 375 degrees.

2. Mix the chicken, soup and sour cream together. Place in a 7 x 11 inch pan sprayed with Pam.

3. Crush the entire package of Ritz crackers over the top of the chicken.

4. Sprinkle the poppy seeds on top, and then pour the butter on top.

5. Bake for 45 minutes.