Crispy Baked Chicken
1/2 cup skim milk 1 tsp. poultry seasoning 1 cup cornflakes, crushed 1-1/2 Tbsps. onion powder 1-1/2 Tbsps. garlic powder 2 tsps. pepper 2 tsps. crushed red pepper 1 tsp. ground ginger 8 bone-in chicken breasts aluminum foil Preheat oven to temperature 350°F. In a bowl, combine the milk and poultry seasoning. In a sealable plastic bag, combine next 6 ingredients. Dip chicken breasts into milk, then shake in bag to coat. Remove chicken, cover, and refrigerate for 45-60 minutes. Take out chicken and place on greased baking pan. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 35 to 40 minutes, or until meat easily pulls away from bone. Crescent Ground Beef Bake 2 pkg. crescent rolls 1 1/2 lb. ground beef Salt and pepper to taste 1 medium onion chopped 6 oz. can tomato paste 1 pkg. Sloppy Joe mix 1 1/4 C. hot water 4 oz. pkg. Mozzarella cheese 4 oz. pkg. cheddar cheese Brown ground beef and onion. Add salt and pepper. Add tomato paste, Sloppy Joe mix and hot water. Simmer a few minutes and set aside. Place 1 pkg. crescent rolls in bottom of 9x13 baking dish. Cover with ground beef mixture. Top with cheese. Place second pkg. of crescent rolls on top of cheese. Bake at 350 for 30 minutes. Crunchy Granola 1 1/2 C. brown sugar 1/2 C. water 4 t. vanilla extract 1 t. salt 8 C. rolled oats 2 C. chopped pecans or walnuts Preheat oven to 275. Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4 cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla and salt. In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to an hour or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. You may choose to add dried fruit as well. Tomato Chicken Risotto 1 (3-lb.) fryer, cut into serving pieces 1/2 lb. pork link sausage, cut into chunks 1 small green pepper, seeded and chopped 1/3 cup chopped onion 1 clove garlic, minced 2 cans (8 ozs. each) tomato sauce 1/2 cup water 1 tsp. salt 1 cup raw long-grain converted rice Grated Parmesan cheese Rinse chicken pieces and pat dry; set aside. In skillet, brown sausage. Remove with slotted spoon and drain on absorbent towels. Brown chicken pieces in sausage drippings, drain well. Place chicken in slow cooker. Combine drained sausage with remaining ingredients, except cheese, and pour over chicken. Cover and cook on Low setting for 8-10 hours. Just before serving, sprinkle with Parmesan cheese. Makes 6 servings Beef and Gravy 1 onion, chopped 1 T. butter 3 to 4 lbs. beef roast, cubed 1 t. salt 1/4 t. pepper 2 cups water 3 beef bouillon cubes 1/2 cup flour Saute onion in skillet in butter until brown. Place onion in slow cooker, but reserve drippings. Brown meat in skillet in drippings. Combine salt, pepper, water, bouillon and flour. Add to meat drippings. Cook until thickened. pour over meat. Cover. Cook on low 6 to 8 hours. Serve over noodles. Makes 8 servings. Autumn Pork Chops 1 tablespoon vegetable oil 4 pork chops, 3/4" thick 1 can Campbell's Cream of Celery or 98% Fat Free Cream of Celery Soup 1/2 cup apple juice or water 2 tablespoons spicy-brown mustard 1 tablespoon honey Generous dash pepper 4 cups hot cooked medium egg noodles Heat oil in skillet. Add pork chops and cook until browned. Add soup, apple juice, mustard, honey and pepper. Bring to a boil. Cover and cook over low heat 5 minutes or until done. Serve with noodles. Fried Carrots with Nuts & Lime Heat oven to 350 degrees. Bake 1/4 cup unsalted peanuts in pan 10 min. Let cool, then chop. Coarsely grate 1 pound carrots. Heat 1 tbs oil and 2 tsp butter in wok or skillet until hot but not smoking. Add carrots, cook stirring until heated through, 5 min. Stir in peanuts, 1/4 tsp hot red pepper flakes, and salt and pepper to taste. Squeeze lime juice on top. MAKES 4 SERVINGS. Apple Peanut Crumble 4 cooking apples peeled and sliced 2/3 C. brown sugar, packed 1/2 C. flour 1/2 C. quick cooking rolled oats 1/2 t. cinnamon 1/2 t. nutmeg 1/3 C. butter softened 2 T. peanut butter Place apple slices in slow cooker. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg. Mix in butter and peanut butter with pastry blender or fork. Sprinkle over apples. Cover pot and cook on low 5-6 hours. Serve warm; plain or with ice cream. Craem Cheese Pound Cake 1 1/2 c. butter, softened 1 (8 oz.) pkg. cream cheese, softened 3 c. sugar 6 large eggs 3 c. flour Dash salt 1 1/2 t. vanilla extract Preheat oven to 325 degrees. Grease and flour a tube pan. Beat together butter and cream cheese on medium speed on an electric mixer about 2 minutes. Gradually add sugar, beating 5-7 minutes. Beat in eggs one at a time, beating just until yellow disappears. Gradually add flour and salt, mixing on low speed, just until blended. Blend in vanilla. Turn batter into pan and bake about 1 1/2 hours, or until a wooden skewer inserted in center of cake comes out clean. Let cake cool in pan about 10 minutes, remove and cool completely on a wire rack. Lemon Loaves 1 1/2 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1/2 cup milk 1/2 cup vegetable oil 1 1/2 teaspoon lemon peel -- grated 4 1/2 tablespoon lemon juice 1/3 cup sugar In large bowl, stir together flour, sugar, baking powder, and salt. In small bowl, beat eggs lightly then beat in milk, oil and lemon peel. Add liquid to flour mixture and stir to blend. Pour into greased and floured 8x5" loaf pan. Bake in preheated 350F oven for 40-45 minutes or till toothpick inserted in center comes out clean. Prepare lemon glaze. When bread finishes baking, use a long wooden skewer and poke holes into the bread. Let cool in pan about 15 minutes; then turn out on rack to finish cooling. Lemon Glaze: Combine lemon juice and sugar in small saucepan. Place over medium heat and cook, stirring till sugar dissolve. [Non-text portions of this message have been removed]
