Parmesan Crusted Chicken... 2 Lemon Pie Layered... 2 Hot Lemon Pie... 2 Celery Salad... 3 Potato Chip Crusted Chicken Breasts Recipe...

Transcription

1 Parmesan Crusted Chicken... 2 Lemon Pie Layered... 2 Hot Lemon Pie... 2 Celery Salad... 3 Potato Chip Crusted Chicken Breasts Recipe... 3 BBLTA Salad... 4 Potato Salad... 4

2 Parmesan Crusted Chicken 1/2 cup Hellmann's or Best Foods Real Mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.) 4 tsp. Italian seasoned dry bread crumbs 1. Preheat oven to In medium bowl, combine Hellmann's or Best Foods Real Mayonnaise and cheese. On baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. 3. Bake 20 minutes or until chicken is thoroughly cooked. Lemon Pie Layered 1 package (8 ounces) cream cheese, softened ½ cup sugar 1 can (15 ¾ ounces) lemon pie filling, divided 1 carton (8 ounces) frozen whipped topping, thawed 1 graham cracker crust (9 inches) In a small bowl, beat cream cheese and sugar until smooth. Beat in half of the pie filling. Fold in the whipped topping. Spoon into crust. Spread remaining pie filling over cream cheese layer. Refrigerate for at least 15 minutes before serving. Yield: 8 servings. Hot Lemon Pie Preheat oven to 350. Put in food processor: 1 large lemon, a cut in pieces, seeds removed, but peel intact 4 eggs 1 1/2 cups sugar 1 stick butter, softened 2

3 1 teaspoon vanilla Whirl like crazy. Keep whirling until smooth with no lumps of butter. Pour into unbaked 9-inch pie shell. Bake 40 minutes. Will set up like custard. Serve warm. Also good chilled. Refrigerate leftovers. Celery Salad 2 bunches of Celery 1 cup Sugar 2 caps Vinegar Miracle Whip Mayo Salt & Pepper Cut celery into narrow strips and then chop as small as needed. Add the sugar, vinegar, salt, pepper and allow to sit for a few hours in the refrigerator. Add the Miracle Whip and mix well. This dish is best if made the day before. You can add more sugar and vinegar To your taste. I use a lot of sugar for this recipe. Potato Chip Crusted Chicken Breasts Recipe Crunchy potato chips are a natural coating to create a crispy crust for baked chicken breasts everyone in the family will love. Serves: serves skinless, boneless chicken breasts Kosher salt ounce bag Kettle Brand Potato Chips, any flavor, or a mix of flavors to equal 4 cups of crushed chips 2 eggs Preheat the oven to 400 degrees F. 3

4 Trim any excess fat from the chicken breasts and split lengthwise to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer. Season both sides with kosher salt. Prepare a baking sheet with aluminum foil and place a cooling rack on top to create a baking rack. Add about 2 cups of potato chips to a gallon freezer bag and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable. Pour the crushed chips into a shallow bowl. In another shallow bowl, whisk the two eggs until smooth. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts. Bake for minutes or until the chicken has an internal temperature of 165 degrees F. Serve on its own or with dipping sauces of your choice. Note *** Etta used butter instead of eggs. And spread the chicken with a little cream cheese. BBLTA Salad BBLTA = Bacon, Bleu Cheese, Lettuce, Tomato, Avocado 1 pound bacon, cooked, drained, chopped 4 ounces fresh bleu cheese, crumbled Lettuce, rinsed and drained (or use your favorite bag) 1 container of cherry tomatoes, rinsed and halved 1 ripe avocado, peeled, de-seeded, and sliced Place lettuce in bowl, group remaining ingredients on top. *Serve with favorite dressing. *At January 2018 luncheon, Walden Farms Bleu Cheese dressing was served. Potato Salad 4-5 lbs Russet Potatoes Salt & Pepper ¼-½ Cup Apple Cider Vinegar 1 to 1 ½ Cups Best Foods Mayo 4

5 8-10 Large Hard Boiled Eggs Boil potatoes whole skins on until soft all the way to center. Remove from water with tongs to rack, cool until easy to handle, but still warm. Peel with a butter knife. Quarter and then cube potatoes in to ½ to 1 in chunks. Salt and pepper potatoes to taste. Add ¼ cup of apple cider vinegar and toss to coat the potatoes. Add about 1 cup of mayo and mix gently, keep potatoes as intact as you can. Chop 6-8 hard boiled eggs to desired size. Add them to salad and gently mixed to try and keep yolk visible. Add additional mayo and vinegar if needed to taste. My family really likes the vinegar flavor. Use additional hard boiled eggs sliced to decorate top of salad if desired. Refrigerate and enjoy! 5