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Impress guests and family with this special yet simple meal. This chicken dinner takes little time to prepare, but looks and taste like you’ve been cooking all day. – Pat

Swiss mushroom chicken 4 boneless skinless chicken breast halves, (about 1¼ pounds)1 egg, lightly beaten

1 cup crushed butter-flavored crackers (about 25 crackers)

¾ teaspoon salt

½ pound fresh mushrooms, sliced

2 tablespoons butter or margarine, divided

4 slices ham or salami

4 slices Swiss cheese

Flatten chicken to ¼-in thickness. Place egg in a shallow bowl. Dip chicken in egg, then in crumbs; set aside.  In a large ovenproof skillet, sauté mushrooms in 1 tablespoon of butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

 

Parsley potatoes

1½ pounds small red potatoes

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon canola oil

1-½ cups chicken broth

1 cup minced fresh parsley, divided

½ teaspoon salt, optional

½ teaspoon pepper

Cut a strip of peel from around the middle of each potato if desired; set potatoes aside. In a large skillet, sauté onion and garlic in oil until tender. Stir in broth and ¾ cup parsley; bring to a boil. Add the potatoes. Reduce heat; cover and simmer for 20 minutes or until the potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley.

 

Pantry salad dressing

1 cup sugar

1 cup ketchup

¾ cup white vinegar

¾ cup vegetable oil

½ small onion, cut into wedges

½ teaspoon salt

½ teaspoon garlic salt

¼ teaspoon pepper

torn salad greens

In a blender, combine the first eight ingredients; cover and process until the sugar is dissolved. Serve over salad greens. Refrigerate any leftover dressing. Yield: 3 cups.

 

Broccoli casserole

2 pounds fresh broccoli, cut into florets

1 can (10¾ oz) condensed cream of mushroom soup, undiluted

½ cup mayonnaise

½ cup shredded cheddar cheese

1 tablespoon lemon juice

1 cup crushed cheese-flavored snack crackers 

Place 1-in of water and broccoli in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or just until crisp-tender. Drain and place in a greased 2-qt baking dish. In a bowl, combine the soup, mayonnaise, cheese and lemon juice. Pour over broccoli. Sprinkle with crushed crackers. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield 6 servings.

 

FOOD FACTS

• When cooking chicken parts, remember that dark meat takes longer to cook than white meat does because of its higher fat content.

• If you wash your hands in cold water before handling fish your hands won’t smell fishy.

I’ll see you next week in the kitchen.

E-mail Pat at patrogermills@embarqmail.com.

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