BRUSCHETTA CHICKEN
I just wanted to share an excellent bruschetta chicken recipe with everyone. It's out of a
new cookbook my Mom gave me at Christmastime. I made it for dinner when we had
company over, and we had it when Ben and Joan Larson (Jon's parents) were here the
other night too. It's sooo easy but looks like you made a big fuss.
1/2 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (about 6 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, diced (I liked it with Roma tomatoes.)
2 tablespoons minced fresh basil (I just used basil from my spice rack--tasted just fine.)
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs.
Place in a greased 13 x 9" baking dish. Combine Parmesan cheese, bread crumbs, and
melted butter; sprinkle over chicken.
2. Loosely cover baking dish with foil. Bake at 375' for 20 minutes. Uncover; bake 5-10
minutes longer or until top is browned.
3. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken.
Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Submitted by Betsy
I just wanted to share an excellent bruschetta chicken recipe with everyone. It's out of a
new cookbook my Mom gave me at Christmastime. I made it for dinner when we had
company over, and we had it when Ben and Joan Larson (Jon's parents) were here the
other night too. It's sooo easy but looks like you made a big fuss.
1/2 cup flour
2 eggs, lightly beaten
4 boneless skinless chicken breast halves (about 6 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, diced (I liked it with Roma tomatoes.)
2 tablespoons minced fresh basil (I just used basil from my spice rack--tasted just fine.)
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs.
Place in a greased 13 x 9" baking dish. Combine Parmesan cheese, bread crumbs, and
melted butter; sprinkle over chicken.
2. Loosely cover baking dish with foil. Bake at 375' for 20 minutes. Uncover; bake 5-10
minutes longer or until top is browned.
3. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken.
Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Submitted by Betsy
MINT OREO ICE CREAM CAKE
1 bag of mint or regular Oreos
1 pint of mint ice cream
¾ stick of butter
fudge topping
Set ice cream on counter to thaw
Crush Oreos
Melt butter and mix with Oreos
Put Oreos in bottom of cake pan
Once ice cream is soft spread it over Oreos
Put in freezer for 2 hours or overnight if not in hurry. When ready to serve, warm up
fudge topping and drizzle it over cake. The amount of calories, fat, and fructose corn
syrup are not to be of concern.
Submitted by Crystal
SYLVIA'S HOTDISH
This is a Blanshan family favorite. It got its name from Uncle Al's first wife Sylvia who
introduced it to us.
One pound ground beef
One onion, chopped
Two stalks celery, sliced thin
One can Alphabet soup
One can Cream of Mushroom soup
One can Cream of Celery soup
One can peas
7 Tbsp. Soy Sauce
1 1/2 c. rice, uncooked
3 c. water
Brown the hamburger, onion and celery. Add the rest of the ingredients, mix well, and
bake at 375 in a casserole dish until all the water is absorbed. The smallest dark blue
spatterware pan works well and is the traditional vehicle for this hotdish. Serve on your
finest china. Submitted by Auntie Becca
CHICKEN POT PIE
This is a great recipe I got from Jesse Simenson. You can use your Tony Downs cans
of turkey and chicken!
2 big cans chicken or turkey
2 bags broccoli stir-fry (frozen)
1 big can cream of chicken or cream or mushroom soup
2 cans biscuits (Grands)
Mix first three ingredients and spread on bottom of large blue speckled roasting pan.
Pat biscuit dough over the entire top of the meat and vegetables. Cover and bake at
375 degrees for 40 to 60 minutes.
Submitted by Auntie Becca
1 bag of mint or regular Oreos
1 pint of mint ice cream
¾ stick of butter
fudge topping
Set ice cream on counter to thaw
Crush Oreos
Melt butter and mix with Oreos
Put Oreos in bottom of cake pan
Once ice cream is soft spread it over Oreos
Put in freezer for 2 hours or overnight if not in hurry. When ready to serve, warm up
fudge topping and drizzle it over cake. The amount of calories, fat, and fructose corn
syrup are not to be of concern.
Submitted by Crystal
SYLVIA'S HOTDISH
This is a Blanshan family favorite. It got its name from Uncle Al's first wife Sylvia who
introduced it to us.
One pound ground beef
One onion, chopped
Two stalks celery, sliced thin
One can Alphabet soup
One can Cream of Mushroom soup
One can Cream of Celery soup
One can peas
7 Tbsp. Soy Sauce
1 1/2 c. rice, uncooked
3 c. water
Brown the hamburger, onion and celery. Add the rest of the ingredients, mix well, and
bake at 375 in a casserole dish until all the water is absorbed. The smallest dark blue
spatterware pan works well and is the traditional vehicle for this hotdish. Serve on your
finest china. Submitted by Auntie Becca
CHICKEN POT PIE
This is a great recipe I got from Jesse Simenson. You can use your Tony Downs cans
of turkey and chicken!
2 big cans chicken or turkey
2 bags broccoli stir-fry (frozen)
1 big can cream of chicken or cream or mushroom soup
2 cans biscuits (Grands)
Mix first three ingredients and spread on bottom of large blue speckled roasting pan.
Pat biscuit dough over the entire top of the meat and vegetables. Cover and bake at
375 degrees for 40 to 60 minutes.
Submitted by Auntie Becca
| RECIPES |
Here's a yummy tuna recipe that I made on Saturday night. My latest goal is to try one
new recipe every couple of weeks, experimenting with ingredients that we don't usually
take the time to try. The fennel and kalamata olives in this dish were new to us, and it
really was mouth-watering:
TUNA WITH PROVENCAL VEGETABLES
- Total Time: 40 min.
- Serves: 4
1/2 cup extra-virgin olive oil
1 pound zucchini, halved lengthwise and thinly sliced
1 red bell pepper, cut into thin strips
1/2 small red onion, thinly sliced
4 thyme sprigs
4 garlic cloves—2 thinly sliced, 2 halved
Salt and freshly ground pepper
1 tomato, coarsely chopped
1 small fennel bulb—halved, cored and sliced paper-thin
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon drained capers
Four 5-ounce tuna steaks, cut 1 inch thick
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the zucchini, bell pepper,
onion, thyme and sliced garlic and season with salt and pepper. Cook over high heat,
stirring occasionally, until the vegetables are crisp-tender, about 7 minutes. Add the
tomato, fennel, olives and capers, season with salt and pepper and cook, stirring, until
the vegetables are tender, 2 to 3 minutes longer. Discard the thyme.
In a medium skillet, heat the remaining 1/4 cup of oil with the halved garlic cloves.
Season the tuna with salt and pepper, add it to the skillet and cook over moderate heat
for 3 minutes, turning once. Cover the skillet and cook the tuna over very low heat for 2
minutes longer; the tuna should still be slightly rare in the center.
Spoon the vegetables onto plates. Top with the tuna steaks and the browned garlic
halves and serve.
Enjoy!
- Betsy
new recipe every couple of weeks, experimenting with ingredients that we don't usually
take the time to try. The fennel and kalamata olives in this dish were new to us, and it
really was mouth-watering:
TUNA WITH PROVENCAL VEGETABLES
- Total Time: 40 min.
- Serves: 4
1/2 cup extra-virgin olive oil
1 pound zucchini, halved lengthwise and thinly sliced
1 red bell pepper, cut into thin strips
1/2 small red onion, thinly sliced
4 thyme sprigs
4 garlic cloves—2 thinly sliced, 2 halved
Salt and freshly ground pepper
1 tomato, coarsely chopped
1 small fennel bulb—halved, cored and sliced paper-thin
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon drained capers
Four 5-ounce tuna steaks, cut 1 inch thick
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the zucchini, bell pepper,
onion, thyme and sliced garlic and season with salt and pepper. Cook over high heat,
stirring occasionally, until the vegetables are crisp-tender, about 7 minutes. Add the
tomato, fennel, olives and capers, season with salt and pepper and cook, stirring, until
the vegetables are tender, 2 to 3 minutes longer. Discard the thyme.
In a medium skillet, heat the remaining 1/4 cup of oil with the halved garlic cloves.
Season the tuna with salt and pepper, add it to the skillet and cook over moderate heat
for 3 minutes, turning once. Cover the skillet and cook the tuna over very low heat for 2
minutes longer; the tuna should still be slightly rare in the center.
Spoon the vegetables onto plates. Top with the tuna steaks and the browned garlic
halves and serve.
Enjoy!
- Betsy
SINFUL CHICKEN
6 boneless/skinless chicken breasts
1 bag of Swiss cheese
2 cans of Cream of Chicken soup
1 box of herb stuffing mix
1 stick of butter
2 tablespoons of water
Layer in order in greased 9 x 13 pan.
Bake at 300 for 2 hours. 1 hour covered, and 1 hour uncovered.
--Crystal
6 boneless/skinless chicken breasts
1 bag of Swiss cheese
2 cans of Cream of Chicken soup
1 box of herb stuffing mix
1 stick of butter
2 tablespoons of water
Layer in order in greased 9 x 13 pan.
Bake at 300 for 2 hours. 1 hour covered, and 1 hour uncovered.
--Crystal
BANANA SOUR CREAM BREAD
Gillian got this recipe in a recipe exchange and neither one of us have tried it yet--but
we thought it looked good.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7 x 3 inch loaf pans. In
a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans
lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups
sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt,
baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a
toothpick inserted in center comes out clean.
--Submitted by Auntie Becca
Gillian got this recipe in a recipe exchange and neither one of us have tried it yet--but
we thought it looked good.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7 x 3 inch loaf pans. In
a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans
lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups
sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt,
baking soda and flour. Stir in nuts. Divide into prepared pans. Bake for 1 hour, until a
toothpick inserted in center comes out clean.
--Submitted by Auntie Becca
| To go to Recipes Page 2 Click HERE |