Saturday, January 9, 2010
Thursday, December 31, 2009
20 Minute Chicken Parmesan (Prego)
4 boneless and skinless chicken breast haves (about 1 pound)
1 egg, slightly beaten
1/2 c seasoned bread crumbs
2 T butter or margarine
1 3/4 c Prego spaghetti sauce
1 T grated Parmesan cheese (I added slightly more)
1/4 c chopped fresh parsley (optional)
Using palms of hands, flatten chicken to even thickness. Dip into egg and then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. Add spaghetti sauce, reduce heat, cover and simmer 10 minutes. Sprinkle with cheese and parsley. Recover and simmer another 5 minutes or cheese melts.
Serves 4
1 egg, slightly beaten
1/2 c seasoned bread crumbs
2 T butter or margarine
1 3/4 c Prego spaghetti sauce
1 T grated Parmesan cheese (I added slightly more)
1/4 c chopped fresh parsley (optional)
Using palms of hands, flatten chicken to even thickness. Dip into egg and then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. Add spaghetti sauce, reduce heat, cover and simmer 10 minutes. Sprinkle with cheese and parsley. Recover and simmer another 5 minutes or cheese melts.
Serves 4
Tuesday, December 29, 2009
OLD FASHIONED RAISIN BARS
Preheat over to 350 degrees
1 c raisins
1 c. water
1/2 c shortening
1 egg, slightly beaten
1 3/4 c flour
1 cup sugar
1/4 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1 t allspice
1/2 cloves
1/2 c walnuts
Combine raisins and water. Bring to boil and remove from heat. Stir in shortening, cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients. Beat into raisin mixture. Stir in nuts and pour into greased 13X9 pan.
Bake 20 minutes. Cool completely and cut into bars. Dust with powdered sugar.
1 c raisins
1 c. water
1/2 c shortening
1 egg, slightly beaten
1 3/4 c flour
1 cup sugar
1/4 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1 t allspice
1/2 cloves
1/2 c walnuts
Combine raisins and water. Bring to boil and remove from heat. Stir in shortening, cool to lukewarm. Stir in sugar and egg. Sift together dry ingredients. Beat into raisin mixture. Stir in nuts and pour into greased 13X9 pan.
Bake 20 minutes. Cool completely and cut into bars. Dust with powdered sugar.
LEMON SQUARES
Preheat oven to 350 degrees
1 c. flour
1/2 c. softened butter
1/4 c. powered sugar
2 eggs
1 c. sugar
1/4 t. baking power
1/4 t. salt
2 T. lemon juice
Mix flour, butter and powdered sugar. Press evenly in ungreased 8X8 inch baking pan, building up 1/2 inch at the edges. Bake 20 minutes.
With mixer beat remaining ingredients until and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer, until the center is firm. When cool cut into squares and sprinkle with powdered sugar.
Option: Add 2 T. grated lemon peel to the lemon batter
1 c. flour
1/2 c. softened butter
1/4 c. powered sugar
2 eggs
1 c. sugar
1/4 t. baking power
1/4 t. salt
2 T. lemon juice
Mix flour, butter and powdered sugar. Press evenly in ungreased 8X8 inch baking pan, building up 1/2 inch at the edges. Bake 20 minutes.
With mixer beat remaining ingredients until and fluffy, about 3 minutes. Pour over hot crust. Bake about 25 minutes longer, until the center is firm. When cool cut into squares and sprinkle with powdered sugar.
Option: Add 2 T. grated lemon peel to the lemon batter
Tuna Noodle Bake
In 1942, this recipe was first printed in Goodhousekeeping Magazine .5-oz. wide Noodles (2 cups broken up)
1-7 oz. can tuna, flaked
pepper
1-can condensed cream of mushroom soup
1-cup milk
1-cup crushed potato chips
Cook noodles as label directs. Pour into greased 13X9X2 inch baking dish. Arrange tuna on top. Sprinkle lightly with pepper. Mix soup and milk; pour over all. Cover with potato chips.
Makes 4 servings.
I used 2 cans of tuna, drained, and 2 cans of cream of mushroom with one can of milk. I also covered the top with chips.
THIS IS A GOOD BASE RECIPE...PLAY WITH IT AND ADD WHAT YOU WANT! CHANGE OUT THE TUNA FOR SHRIMP!
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