Chicken Kiev
6 Chicken Breasts
1 Lightly Beaten Egg
Italian-Style Bread Crumbs
1 T. Parsley
1/2 tsp. Taragon
Salt and Pepper to Taste
1/2 C. Butter
1 tsp. Chopped Onion
1 clove Garlic, crushed
Cream butter, parsley, onion, tarragon, garlic, salt and pepper. Drop mixture by rounded spoonfuls onto waxed paper and freeze for 15-20 minutes. Take chicken and cut in half length wise so you have two long thin pieces of chicken. Dip chicken breasts in egg and roll in bread crumbs to coat. Place butter mixture in the center of chicken breast and roll up. Place chicken in a buttered casserole, seam side down and bake at 375 for 45 minutes.
Stuffed Potatoes
6 Large Potatoes
1/2 lb. Bacon, cooked
3-4 Green Onions, chopped
1 C. Cheddar Cheese
1 Cube Butter
1 1/2 C. Sour Cream
1 T. Parsley
Salt and Pepper
Peel and dice potatoes. Boil potatoes until tender, drain and return to pan. Add butter, sour cream, salt and pepper. Mash thoroughly. Add 2/3 cup of cheese and mash until cheese melts. Fold in bacon and green onions, reserving a small amount for garnish. Spoon potatoes into medium casserole dish and top with remaining bacon, green onions and parsley. Top with remaining cheese and bake at 350 for 20 minutes or until cheese melts.
Marinated Salad
Broccoli
Cauliflower
4 Roma Tomatoes
Red Onion
Sliced Mushrooms
Zesty Italian Dressing
Cut vegetables into bite sized pieces and cover with dressing (don't drench). Chill in refrigerator.
Cheesecake for a Crowd
One box white cake made as directed (egg whites)
Bake on cookie sheet for about 15 min or a clean toothpick
Place in Freezer
Frosting
One block cream cheese (room temp)
One cup powdered sugar
mix
Fold in one tub coolwhip
Frost and chill cake
Top with favorite pie filling (raspberry)
I hope you enjoy!
No comments:
Post a Comment