By Pat Mills
It’s always nice to find a recipe that serves one or two people and is very tasty. This creamy chocolate pudding satisfies a sweet tooth without any fuss. – Pat
Creamy chocolate pudding
6 tablespoons sugar
¼ cup baking cocoa
2 tablespoons cornstarch
1-1/2 cup milk
½ teaspoon vanilla extract
whipped topping, optional
In a saucepan, combine the sugar, cocoa, and cornstarch. Gradually stir in milk until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into two serving dishes. Cover and refrigerate until chilled. Garnish with whipped topping if desired. Yield: 2 servings.
Bacon jack chicken
2 boneless skinless chicken breast halves (4 oz each)
¼ teaspoon seasoned salt
2 tablespoons butter
3 bacon strips, halved
¼ cup sliced onion
¼ cup sliced fresh mushrooms
3 ounces pepper jack cheese, shredded
1 tablespoon grated Parmesan cheese
Sprinkle chicken with seasoned salt. in a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170 degrees, drain. Remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Sauté onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.
Crunchy macaroni salad
1 cup cooked elbow macaroni
1 hard-cooked egg, chopped
2 tablespoons chopped celery
2 tablespoons chopped onion
3 tablespoons mayonnaise or salad dressing
1 teaspoon sugar
1 teaspoon vinegar
½ teaspoon prepared mustard
1/4 teaspoon salt
In a bowl, combine the macaroni, egg, celery and onion. In another bowl, combine the remaining ingredients. Pour over macaroni mixture and toss gently. Cover and chill for 2 hours before serving. Yield: 2 servings.
½ cup crushed butter-flavored crackers (about 13)
½ teaspoon salt
¼ teaspoon pepper
1 medium tomato, cut into 1/4-in slices
1 egg, beaten
2 tablespoons butter or margarine
In a shallow bowl, combine the cracker crumbs, salt and pepper. Dip tomato slices into egg, then into crumbs. In a skillet, cook tomatoes in butter for 2 minutes on each side or until golden brown. Serve immediately. Yield: 2 servings.
• If you will add a small piece of horseradish to the pickle jar, it will keep the vinegar active while keeping the pickles from becoming soft.
• The greener leaves on the outside of lettuce contain more nutrients than the inner leaves. Try to save as much as possible.