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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
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.
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.
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.
• 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 firstname.lastname@example.org.