April 14th, 2007 by alice
Tags: Chicken, Crumbed, Parmesan
INGREDIENTS
- 6boneless skinless chicken breast halves(about 6 oz. each)
- 6tablespoonsdijon-style mustard
- 1tablespoonwhite wineor water
- 3/4teaspoonsalt
- 1/4teaspoonfresh ground black pepper
- 1cup freshly gratedparmesan cheese
- 1cup freshEnglish muffins, crumbs(or sandwich bread)
- fresh ground black pepper
- 4tablespoons meltedbutter
DIRECTIONS
- Rinse the breasts and pat them dry.
- In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken.
- The chicken can be coated immediately or held in the refrigerator for up to 2 hour In a large, shallow dish, mix the cheese, breadcrumbs, and pepper.
- Drizzle the melted butter over the crumb mixture and toss until well combined.
- Heat the oven to 450°F and butter a baking sheet or rack.
- Coat Chicken with bread crumb/cheese mixture.
- Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 min.
- Check after 15 min.
- If the chicken is getting too brown, reduce the heat to 400° and add 5 min.
- to the total cooking time.
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April 14th, 2007 by alice
Tags: Chowder, Corn
INGREDIENTS
- 1/2lbbacon
- 2cupsfrozen corn
- 2stalkscelery, chopped
- 5cupschicken broth
- 1mediumonion, diced
- 2cupsmilk
- 2tablespoonsmargarine
- 7potatoes, peeled & cubed
- 3teaspoonschicken base
- 1/2cup shreddedcarrots
- 1red pepper, chopped
- 2tablespoonspimientos, chopped (optional)
- 1 (14 3/4 ounce)cancreamed corn
- shreddedcheddar cheese (optional)
- 2tablespoonsflour
DIRECTIONS
- Fry bacon in pan, crumble and set aside.
- Add onions and celery to bacon grease, sauté’ until lightly browned.
- Transfer onion/celery mixture to a large soup pan.
- Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
- Cook for 30 – 45 minutes or until potatoes are tender.
- Mix together flour and a little water to form a paste.
- Add flour paste to soup add milk.
- You may want to add more flour paste, depending on how thick you like your chowder.
- Simmer for 30 minutes or until you are ready to eat.
- Add salt and pepper to taste.
- Prior to serving I like to add shredded cheese and sprinkle bacon on top.
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April 14th, 2007 by alice
Tags: Chicken, Ritzy
INGREDIENTS
- 2packagesRitz crackers
- 1cancream of chicken soup
- 8ouncessour cream
- 1/2-1cupchicken broth
- 4-6boneless skinless chicken breasts, cooked
- 1/2cupmargarine, melted
- muenster cheese (optional)
- 10-12Ritz crackers, crushed (optional)
DIRECTIONS
- Crumble one sleeve of Ritz crackers in the bottom of a 2-1/2qt.
- Casserole dish.
- Drizzle ½ of the melted margarine over the crackers.
- Mix the soup, sour cream and broth Place the chicken breast on top of the crackers and pour the soup mixture over top of the Chicken.
- Crush the remaining sleeve of crackers overtop of the chicken mixture.
- Drizzle the remaining melted margarine over the crackers.
- Bake 300 degrees for 30 – 45 minutes.
- Place Cheese and cracker crumbs over cooked chicken- bake 10 more minutes until cheese is melted.
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April 14th, 2007 by alice
Tags: Dill, Dip
INGREDIENTS
- 1cupsour cream
- 1cup hellmannsmayonnaise
- 2teaspoonsseasoning salt
- 2tablespoons mincedonion flakes
- 2-3teaspoonsdill weed
- 2tablespoonsparsley flakes
DIRECTIONS
- Mix ingredients together, until well blended.
- Chill several hours or overnight.
- Serve with chips or raw vegetables.
- NOTE: I am a mixer and taster cook – I mix and taste – sometimes I add more seasonings to fit my taste.
- The longer it sits- the better it gets!
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April 14th, 2007 by alice
Tags: Cake, Freshpple
INGREDIENTS
- 1cupdark raisins or golden raisins(85 grams or 3 ounces)
- 1/2cupbourbon(could substitute rum)
- 1 1/2cupscanola oil(198.6 grams or 7 ounces)
- 2largeeggs
- 2cupsgranulated sugar(198.6 grams or 7 ounces)
- 3wholegranny smith apples, cored,unpeeled
- 1teaspoonbaking soda
- 1teaspoonground nutmeg
- 1teaspoonsalt
- 1teaspooncinnamon
- 1cup choppedpecans
- 3cupsall-purpose flour, sifted(120.6 grams or 4-1/4 ounces)
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 350 degrees.
- Spray tube pan with Baker’s Joy ™ or grease and flour pan.
- Place raisins in bourbon and micowave on High 25 seconds.
- Set aside to let raisins plump up.
- Put all dry ingredients into a bowl.
- In a large mixing bowl, combine egg and oil.
- Add sugar and apples.
- Mix well.
- Gradually add dry ingredients to make a batter.
- Then add nuts, vanulla, and the raisins with bourbon.
- Mix, but do not over-mix.
- Pour into prepared pan.
- Bake 1 1/2 hours or until toothpick inserted in center of cake comes out clean.
- Cool 10 minutes or so.
- Remove from tube pan and let cool completely.
- NOTE: You can substitute Bosc pears for the apples, if you like.
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