4
1 cup
2 cups

• Preheat oven to 350 F.
• Dredge chicken breasts in salad dressing and then coat completely with the bread crumbs.
• Place coated chicken in lightly greased 8x8 inch baking dish or if you have large pieces of chicken use a 9x13 in.
• Bake for 30 minutes or until juices run clear.
  

3
1 cup
1/2 cup
1 tsp.
1 tsp.
1 Tbsp.
1/2 cup

Boneless, skinless chicken breasts
Seasoned bread crumbs
Parmesan cheese
Salt
Dried thyme
Dried basil
Melted butter

• Preheat oven to 400 F.
• Cut chicken breasts into strips 1" wide.
• In a medium bowl mix the bread crumbs, cheese, salt, thyme, and basil.
• Put the melted butter into another bowl to dip the chicken strips into.
• Dip the chicken into the butter and then coat it with the dry mixture.
• Put on a lightly greased cookie sheet and bake for 20 minutes or until juices run clear.

• In a large skillet over medium heat, brown hamburger and onions. Drain.
• In skillet with the meat and onion, mix the flour, salt, paprika, and soup.
• Simmer uncovered for 20 minutes.
• While simmering, in another pot cook noodles by package directions.
• Reduce the meat mixtures heat to low and add the sour cream. Stir in well.
• Cover meat and set it aside.
• Drain noodles when done cooking and pour the meat mixture over it.

• Preheat oven to 350° F.
• Place half of the mushrooms in a lightly greased 9x13 inch pan.
• Dip chicken into the eggs and then dredge through the crumbs.
  
• In a skillet, heat oil on medium heat. Brown chicken on both sides.
  
• Arrange chicken on top of the mushrooms, then cover with remaining mushrooms.
  
• Sprinkle cheese on top and then pour broth over everything.
  
• Bake for 30 to 35 minutes or until juices run clear.
  

• Preheat oven to 350 degrees F (175 degrees C).
  
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
  

Skinless, boneless chicken breasts
Dry bread crumbs
All-purpose flour
Dried oregano
Salt
Ground black pepper
Vegetable oil
Packed brown sugar
Prepared mustard
Ketchup
Worcestershire sauce
Soy sauce
Minced onion
Salt
Water
Pineapple rings

• Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
  
• Preheat oven to 350 degrees F (175 degrees C).
  
• In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
  
• Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Let cool, garnish with pineapple rings and serve.
  

• Preheat oven to 450° F.
  
• Wrap shrimp with ½ piece of bacon, secure with a toothpick.
  
• Line a jelly roll pan with aluminum foil and place baking rack in pan.
  
• Place shrimp on the rack and sprinkle heavily with the seasonings on both sides. Let sit for 15 minutes. The bacon will turn opaque as the seasonings soak in.
  
• Cook for 10 to 15 minutes.
  

Boneless pork loin, pounded thin
All-purpose flour for coating
Salt and pepper to taste
Butter
Honey
Chopped pecans

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
  
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
  
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
  

• Preheat oven to 350° Fahrenheit (175° Celsius).
  
• In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
  
• Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.
  

• Preheat oven to 350° Fahrenheit (175° Celsius).
  
• Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
  
• Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350° Fahrenheit (175° Celsius) for 30 minutes (or freeze for baking at another time).
  

• Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  
• Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
  

• Place beef chuck roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
  
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
  

• Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
  
• Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil.
  
• Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
  

1

1

3
2 cups
2 tsp.
1 tsp.
1/2 tsp.
2

• In a large pot combine the cream of chicken soup, cream of mushroom soup, chicken broth, chicken meat, onion powder, salt and garlic powder.
• Stir all together, and heat until boiling.
• Stir in the noodles, reduce heat to low, and simmer for 20 to 30 minutes.

• Preheat oven to 350° Fahrenheit (175° Celsius). Lightly butter one 9x13 inch baking dish.
  
• In a cup, combine salad dressing mix, water and lemon juice.
  
• Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.
  
• Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids.
  

• Sautee chicken in olive oil and lemon juice until lightly browned.
  
• In a bowl make a salad with the spinach leaves, cheddar, olives, and tomatoes.
  
• Add cooked chicken to the salad, along with the dressing of your choice (ranch is best)
  

• Mix together chicken, cream cheese, and
  margarine to make a paste.
  
• Roll out crescent rolls and flatten slightly.
  
• Drop 1 T. chicken paste onto wide end of the roll.
  
• Roll up and dip the roll into the melted butter and then coat with the bread crumbs.
  
• Put onto cookie sheet and bake for 15 minutes at 350 degrees.
  
• Top with gravy by mixing the soup and the broth, heating thoroughly.
  
• Use only enough broth to make the gravy the
  desired consistency.
  
  

• Mix all ingredients together.
  
• Chill and serve.
  
• Could be side dish or even excellent as a main dish.
  
  

• Line the bottom of a 9x13 inch baking pan with one layer of graham crackers.
  
• In a large bowl, combine the milk and the pudding mix. Stir well.
  
• Add to the pudding mix the whipped cream.
  
• Spread half of mixture over graham crackers.
  
• Repeat graham cracker layer and pudding layer.
  
• Layer graham crackers once more and then spread the chocolate frosting over it all.
  
• Refrigerate until ready to serve.
  

• Mix the first 4 ingredients together.
  
• Spread ½ of the mixture into a greased 9x13 inch pan.
  
• Bake 8 minutes at 350 degrees.
  
• While baking, combine and melt down the caramels and evaporated milk.
  
• After the eight minutes, take the brownies out of the oven and top with 12 ounces milk chocolate chips and caramel sauce.
  
• Add remaining brownie mixture.
  
• Bake 20 minutes at 350 degrees.
  
• Cut while warm but not hot.
  

• Preheat oven to 325 degrees F (165 degrees C).
  
• Pour pie filling into 9x13 inch baking dish. Top with pineapple. Do not stir. Sprinkle cake mix over pineapple. Sprinkle coconut over cake mix. Sprinkle nuts over coconut and pour melted margarine over all.
  
• Bake 40 minutes, until top is golden brown.
  

• Melt chocolate chips and add the peanuts and the peanut butter to the chocolate chips.
  
• Spread ½ of the chocolate mixture in a greased 9x13 inch pan.
  
• Melt the marshmallows and stir in the cherry frosting.
  
• Spread the pink stuff over the chocolate stuff.
  
• Let that cool.
  
• After it has cooled, spread the rest of the chocolate mixture over all. Let cool.
  

• Heat oven to 375° F. Separate dough into 8 triangles. Remove wrappers from chocolate pieces.
  
• Place 2 chocolate pieces at wide end of each triangle; place an additional chocolate piece on top of other two pieces.
  
• Starting at wide end, roll to opposite point; pinch edges to seal.
  
• Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
  
• Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
  

• Mix cake mix according to package directions. (Most cake mixes will require eggs, water, and oil.)
• Pour into a greased and lightly floured 9x13-inch baking dish and bake according to directions on package. Remove from oven when done and let cool.
  
• When cake is cool, poke holes randomly into the cake using the handle of a wooden spoon.
  
• Spread the can of sweetened condensed milk (not evaporated milk) over the top of the cake.
  
• Spread the butterscotch caramel fudge topping over the sweetened condensed milk.
  
• Spread the whipped topping over the caramel.
  
• Sprinkle the crushed candy bar over the whipped topping.
  
• Garnish with fresh raspberries and serve immediately.
  
• Serves approximately 20. Keep refrigerated.
  

• Soften butter and cream cheese and cream together. Cut in the flour with a pastry cutter or a fork. Form mixture into a ball. Roll out as you would a pie crust approximately 1/8 inch thick onto a lightly floured surface.
  
• Cut rolled-out pastry into approximately 5-inch circles for turnovers. Place about one tablespoon of fruit filling on 1/2 of each circle. Fold over, crimping edges with a fork to seal.
  
• To make tarts, press pieces of rolled out pastry into small tart pans.
  
• Place turnovers or pastry lined tart pans onto an ungreased cookie sheet. Bake at 375° degrees or until delicate brown, about 15 to 20 minutes. Cool slightly.
  
• Drizzle turnovers with a thin icing made with confectioners sugar, margarine, vanilla, and milk. Serve warm with ice cream if desired. Makes approximately 10 turnovers.
  
• To make tarts, remove the pastry shells from the tart pans and fill with fruit filling. Serve with a dollop of whipped cream. Makes approximately 15 tarts.
  

• In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
  
• Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
  
• In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
  
• To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
  

• Place thawed berries in a blender and mix until fruit is still slightly chunky.
  
• Stir in the yogurt and sugar and pour into six 3-oz. paper cups.
  
• Place wooden sticks (you can find these in hobby stores or grocery stores) in the middle of each cup and freeze until solid.
  

• Line a 9x9 inch dish with waxed paper.
  
• Combine white chocolate, chocolate chips and peanut butter in a 2 quart microwave safe dish and microwave on low one minute.
  
• Stir until smooth.
  
• Stir in the rice cereal and spread into prepared pan.
  
• Let cool completely before cutting into squares.