Cooking - for a new lifestyle (Our Test Kitchen)

The first good thing about this recipe is that it is easy. It's made in the slow cooker, so once you do the initial prep you don't need to do anything else until about three hours later, at which time you just puree and store. Anyway, the next good thing about this recipe is that it makes your house smell AWESOME while it's cooking. Imagine the best, cinnamon-y-est apple pie you've ever had, and then imagine that smell wafting through your house all day. Delicous! And the final good thing about this recipe is that it makes delicious apple butter. Since it's apple season, you probably already have all of the ingredients in the house to make this. OK, so here goes: 14 cooking apples, peeled, cored and roughly chopped (it doesn't matter how you chop them, they turn to mush in the slow cooker anyway) 2 cups sugar (I used brown sugar because I think it tastes better) 1/2 tsp cloves (ground, not the kind you stick in a ham!) 1/2 tsp allspice 1 1/2 tsp cinnamon

I found this recipe in the Company's Coming Easy Entertaining Hardcover 1998 edition page 59. 1/3 cup oil 1 cup brown sugar 1 large egg 1 tsp vanilla 2/3 cup sour milk (milk plus 1 tbsp lemon juice) 2 1/2 cup fresh rhubarb cut to 1/4" (if frozen thaw completely and drain) OPTIONAL: 1/3 cup walnuts 1 2/3 cup flour 3/4 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt Beat together oil, brown sugar and vanilla. Add egg and milk. Mix. Stir in flour, soda, powder and salt. Stir just to moisten. Add rhubarb and nuts. Stir lightly to mix. Fill paper lined cups to almost full. Bake at 350 for 20 minutes. As soon as removed from oven, sprinkle with baking sugar crystals (decor only). Let stand for 5 minutes. Remove from pan and cool on a rack. Makes 2 doz medium size muffins. Judy and I liked them. They are light and fluffy. Not a lot of rhubarb flavour, but the rhubarb was the last picking of the year. (a lot of green) 1 muffin= 238 calories, 3g proten, 9.6g total fat, 35g carbohydr

This is a great freezer recipe.....because I can NEVER just cook small, I have given in and accepted my overcooking issues. So now I prepare one to eat and one to freeze. Step #1 2 flank steaks (fast fry is fine) cut into small bite size pieces 6 (breakfast) sausages cut into small pieces flour salt and pepper garlic powder Mix dry ingredients in a large ziploc bag. After the meat is cut up, dredge in flour mixture, remove from bag and set aside. Step #2 Prepare these items and set aside, ready for step #4 6 medium potatoes peeled and diced 1 red onion sliced into pieces appropriate to family tastes 1 cooking onion sliced into pieces appropriate to family tastes 1 cup corn (frozen or canned) **creamed corn will work in a pinch 1 cup green beans (frozen) or peas (frozen) 2 cups of thinly sliced carrots 1 cup of diced turnip 1/2 of a diced green pepper 2 celery stalks sliced into pieces appropriate to family tastes OPTIONAL: 1 cup mushrooms (fresh or canned) Make this stew your own...ad

First this could be chicken tortilla soup just as easy. I made our tortilla soup with leftover turkey breast from our weekend meals. Shred or dice up turkey 1 can corn 1 quart tomatoes (canned by me) 1 can tomato paste plus 3/4c water 1/2 quart jarred salsa (or small jar) 2 cups beans (I used navy beans but you can use canned ones too) I put in all ingredients in the slowcooker added some cumin and garlic to taste. Cooked on high for 5 hour. I served it with shredded cheese, dollop of sour cream on top with tortilla chips (homemade) but you can use store bought. UPDATE: Since I am getting asked about the chips in the soup... I thought I would let you all know how I did them... I took a tortilla and cut it into slices with my pizza cutter... put some oil in a pan... and put the tortilla in the oil to brown them up... I think it might be easier to brown the tortilla up first before cutting next time... but is turned out well and EVERYONE at my house loved this soup! it was even better t

If you peel and core an apple too early for a recipe, put it cut up in a bowl of 7up, canada dry or any clear pop and it will not GO BROWN!

This recipe is perfect to use up damaged, aged or over ripe apples. (or fresh!) (Base recipe that can be doubled if you'd like! We always double the topping.) 6-8 apples 1/2 tsp cinnamon 1/2 tsp nutmeg 3 tbsp soft margarine/butter 1/2 cup rolled oats (oatmeal) 1/4 cup flour 1/2 cup brown sugar **1/2 cup raisins are optional Step #1 Grease one casserole dish (according to how much you want) Step #2 Peel, core and slice apples and drop into greased dish. Step #3 In a bowl mix the rest of the items until crumbly. Pour over top of the apples. Step #4 Bake at 350 for 30-35 minutes. Until apples are tender and topping is golden brown. Serve this dish warm with whip cream or ice cream. Farm kids will remember being served this with milk over it! (John) Again Judy(12) made this dish for us. It was awesome! We used about 8 Ginger Gold apples and we doubled the topping. The result was delicious. "Bon Appetit!"

Judy(12) wanted to try making breaded raviolli. We had an abundance of chinese eggplant and zuchinni as well. 2 eggs milk bread crumbs flour salt & pepper seasonings assorted veggies or raviolli Using 2 eggs with a bit of milk, whisk together a base coat. Mix together 1 cup flour, 2tbsp flour, salt & pepper, and Italian seasoning. Dip thin slices of veggies into egg mixture and then into bread crumbs. Set aside. Throw pasta (in bulk) into egg mixture that is left. Pour leftover breadcrumb mixture into a plastic bag. Drop coated pasta into bag and then shake until all bread crumbs are used up. (shake and bake) Drop items into deep fryer, leaving room for them to move a bit. (Not too many at once) Remove when golden brown. Serve with spaghetti sauce or marinara sauce. This is a nice appetizer and a good use for leftover pasta (we never cook the whole bag of raviolli/tortellini anymore, so we can make these with any italian meal). John, Judy and I liked the deep fried eggplant and

This started out as plain stuffed shells, then we spotted all the veggies in the drawer and came up with this version of a classic in our house. Step #1 2 tbsp oil 2 tsp minced garlic 1 cup of liquid (tj or consomme or soup mix or water) 1 tsp sugar 2 tsp Italian seasonings (oregano, basil) salt & pepper 6 diced tomatoes 1 diced eggplant 2 small diced zuchinni 1 cup thin strips of green pepper 2 med size wedges of onion 2 stalks celeriac or celery pieces **add mushrooms if desired In a large pot brown garlic in oil. Add liquids and spices. and bring back to boil. Mix, in the rest of the items as listed. Boil down to a thick sauce. Stirring regularly. **Not too long! You don't want mush. Pour into a large lightly greased lasagna dish. Step #2 1 box jumbo shells Bring a large pot of salted water to a boil. Add 1 box of jumbo shells. Reduce heat and cook until JUST tender. Drain and set aside individually to cool. Step #3 2lb ground beef (or pork or turkey or chicken) small amount

Do not store with onions, the gas given off by onions accelerate the decay of potatoes.

I stole a recipe off an online site and modified it to suit what I wanted to use up! So, In a large bowl mix: 3 large eggs 1/2 cup of sugar 3/4 cup of oil 2-3 cups of applesauce (sweetened) 1 tsp baking soda Sift together 2 cups flour 1/2 tsp salt 1 1/2 tsp cinnamon ****if your applesauce has none 1/2-1 cup of raisins Fold into egg mixture. Stir until blended well. Pour into a greased cake pan. I used a 9x12. Bake at 350 for 1 hour or until cooked thoroughly in the center. (use toothpick to check) While cake is baking, In a small saucepan: 1/2 cup white sugar 1/4 cup water Bring to a boil. DO NOT STIR! you can swirl the liquid but not stir. Allow it to continue to boil. The sugar will eventually start to turn golden brown. Turn down heat and let it continue to boil down. Add a bit of milk or cream as you begin to whisk the mixture. Add 3 tbsp of applesauce, whisk bring back to a boil and turn heat off. This will seperate slightly. Let this cool, stirring occasionally while cake bakes.

These are the "BEST" chocolate chip muffins EVER!!! That coming from a girl who routinely DOES NOT eat chocolate chip muffins often. Because neither of my children like anything in resemblance to a sandwich subs, excluded , it has been customary to send them muffins in their lunch. Only problem, Dalton will not venture out of the norm and relies on the old standby... a CHOCOLATE CHIP MUFFIN. I soooo hate the taste of grocery store muffins and looked to searching out a respectable version Dalton would love. Within minutes I happened apon the blog by Poornima Nair called Tasty Treats . Here in all it's glory, is the recipe for the best Chocolate Chip Muffins ever... CHOCOLATE CHIP MUFFINS Ingredients: 1 1/2 cups flour 1/3 cup granulated sugar 1/4 cup dark brown sugar, tightly packed 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs 1/2 cup butter, melted and slightly cooled 1/2 cup milk 1 tsp vanilla extract 1 cup chocolate chips (at Dalton's request I used

I had some leftover homemade applesauce. I wanted to make something creative and found a recipe for an apple galette (which means flat cake). I do not make a good pastry, never have...thats John's job! I went ahead and tried it anyway..... original recipe taken from Country Woman Sept/Oct 2006 pg 51. The crust: 2 cups flour 1/2 tsp sugar 1/2 tsp salt 3/4 cup of cold butter 2 tbsp of shortening 5-7 tbsp of cold water Combine flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water tossing with fork until a dough ball forms. ***To eliminate my usual errors, I used my breadmaker to make the dough...very successful. I started with the liquids and butter and added the rest of the items and let the machine mix it till dough ball formed! Roll out on floured surface, into a semi round shape...perfection is not necessary! When it is a thickness you are happy with (not too thin), transfer onto a parchment lined baking sheet. Next...glaze! 1/2 cup apricot jam (I

Started as a food event by Nicole from For the Love of Food , this is the fourth time I've participated in Taste and Create . It’s whole purpose was, and has been, to create a community of bloggers who test each others’ recipes and share links. The participants of the event are paired together and have to try a recipe from each other's blogs. The blog partner given to me this month was ..... Veronica, from La Recette du Jour who resides in France. Unknown to me, cooks in Europe measure dry ingredients by weight, not volume (i.e. cups). so many of her recipes use European standards for measurement; weights are in grams or kilos, volumes are in litres, centilitres, or millilitres, and oven temperatures are in Celsius. Fortunate for me, Ivy from Little Ivy Cakes had used the same recipe in a previous Taste and Create and converted the measurements to American standards...THANK YOU!!! I had previously posted a poll asking of which you would choose: Cheesecake Re-Arranged or Lemon

This was a fun site to look at too! http://100mile.foodtv.ca/community/recipes

Okay so I actually made this for work, but when I sent over a sample to my official taste-tester around the corner, she literally yelled at me on the computer to post the recipe! So, Deb, here it is: Loaded Baked Potato Soup 1 Tbsp. butter 1/4 cup chopped white onion 1 tbsp chopped garlic (from a jar is fine) 14 ounces chicken stock 1 cup plus 1/4 cup milk, cream, or some combination of the two (use cream! It makes it sooo yummy) salt and pepper to taste (go heavy on pepper, it makes it!) 2-3 large baking potatoes, cut into 1/2-inch chunks 8 slices bacon, fried crisp and crumbled 1 cup shredded cheddar cheese 3 green onions, diced 1/4 cup sour cream Directions; Melt butter in small saucepan. Add onions and cook for 5 minutes, or until crisp but tender. Add broth, milk or cream, and about 2/3 of the chopped potatoes. Season with salt and pepper. Bring to a boil, stirring constantly. Slightly mush up the potatoes with the back of a spoon. Reduce the heat and simmer until potatoes are ve

So I am a planner! Whenever I am baking a whole chicken or turkey I always have this pot of goodies on the backburner of the stove just waiting! NOT hard, and uses all the bits of stuff you use for cooking whole birds!!! What you will need is: 3 cups of chicken soup base/boullion 1 1/2 cups of water 3 tbsp curry powder salt and pepper 2 tbsp of soya sauce/worchestershire sauce leftover chicken/turkey (we use whatever dark meat/drumsticks/wing meat is left) 1 cup med cut slices of celery 1 cup med wedges of onions leftover gravy if there is any OK. Boil soup and water. Mix in curry, S&P and soya sauce. Add veggies and chicken. Simmer and boil down. Add gravy if you have it. Thicken with whatever you would normally make gravy with if necessary. This will have a dark mustard yellow colour. Serve on rice or egg noodles. Judy called this green chicken as a child! She loves this and it is sooooo easy. NOTE: cheap curry from the $ store is not a bargain, I have learnt. Cheap curry will

This was from a cookbook called Blue Ribbon Recipes, a book from which I will be making a few more recipes in the very near future. Ingredients: 2 apples, cored, peeled and quartered 1 tube refrigerated crescent rolls 1 cup water 1 cup sugar 3/4 cup brown sugar 1/2 cup butter Cinnamon Directions: Preheat oven to 350F. Wrap each apple quarter in one triangle of crescent roll dough. Continue until all 8 quarters are wrapped. Place dumplings in a round baking dish. Meanwhile, in medium saucepan, bring sugars, water, and butter to a boil. Pour over dumplings. Sprinkle cinnamon over top. Cook for 30 to 40 minutes and serve warm with cream, if desired. Notes: The original recipe, as written, called for 2 tubes of crescent rolls. To my calculations, that equals 16 triangles of dough for 8 pieces of apple. I'm assuming it's a typo, because I used only 1 tube of dough and it worked out great. Also, this makes a LOT of sauce, which makes me wonder whether the typo was in the num

Just received an email from a friend, Tim McNulty, who swears by this recipe. "Hi Pam, I see that your are into trying new recipes you might want to try this one. Medium size roast in slow cooker, add 2 can's Coca Cola or Pepsi, 1 large package Onion Soup Powder. Cook on high until done (left mine for 5 hour's on high then set to keep warm). As a side I prepared 2 cup's white rice and 2 cup's brown rice like you normally would and then mixed in 1 can each peas, mushroom's, corn and 1 can drained dice tomatoes. Season to taste with Soy Sauce, Parsley, Basil and Thyme. Bake in Caserole dish for 30 to 45 minutes at 350. At first I thought the Recipe for the Roast was a joke but it is actually good, being single I am always looking for new easy recipes that have left over's to get me through a few day's. " "Had the roast for supper tonight, it was sweet but very tender. Next time I think I will cut back on the Cola and try 1 can and a equal part w

Here's a new post courtesy of heather....re: apples http://allrecipes.com/Newsletters/Archive/Detail.aspx?ms=1&year=2009&month=09&nid=2&eid=455&prop25=23775782&prop26=WhatsCooking&prop27=2009-09-17&prop28=TopNav&prop29=Archive&me=1

This was decadent! A very small piece is enough. Mix together: 1 Devil's Food Cake Mix 3 eggs 1/4 cup oil 3/4 cup water Beat on low until mixed and on high for 2 FULL minutes. Pour 1/2 of the cake mix into a greased rectangular cake pan. Bake at 350 for 15 minutes. On low in a saucepan, melt: 1/2 cup butter 1/2 - 3/4 cup pecan pieces 1 can sweetened condensed milk 1/2 bag of chocolate chips (real not simulated) 1 bag of Kraft caramels This takes time, but it does melt eventually. Pour over the baked portion of the cake and spread evenly. Pour the rest of the cake batter over the caramel mixture. Sprinkle the other 1/2 of the bag of chocolate chips on top. Bake for another 15 - 20 minutes. This cake is sticky on the sides (obviously) so it is a little hard to get out when it cools, but it is well worth the effort.....I would add more nuts next time, John said he would like vanilla ice cream with it! Judy couldn't talk, her mouth was full of cake! LOL This was an expensive cake t

This vegetable definitely tastes like celery with a hint of parsley. We tried it raw, and it tases like celery. It would be a conversation piece on a veggie tray with dip. On its own, a small amount is enough. Mixed into mashed potatoes was nice. We boiled the celery root which had been diced into cubes exactly like the potatoes. We mashed them with the potatoes and added milk butter and onions just like we always do. They add a very faint flavour to the potatoes. HINT: when shopping for one, look for hard bulbs, no soft spots. We found ours at The Superstore. "Bon Appetit!"

I had a whole chicken, made my favourite stuffing and stuffed it. This is the glaze that we topped it with. 1/2 cup apple jelly (WalMart $2.97) 1 tbsp lemon juice 1/2 tsp cinnamon Mix the three items in a small bowl and place on stove while the bird cooks. Roast chicken for one hour at 350. Cover the bird with the jelly, and bake uncovered for 1/2 hour. Turn off oven, and let the bird rest for a minimum of 15 minutes in the oven. Serve. The juices from the chicken mixed with the drippings from the jelly, actually gave a faint hint of apple to the gravy. Our opinion was this glaze was wasted on a whole chicken. The drumstick was the only place the flavour permeated the chicken. We think this would be nice on a pork roast, chicken drumsticks/pieces. John believes it would be nice on duck as well. So, for use of the leftovers, look at Judy's favourite Curry Chicken. "Bon Appetit!"

I dug this out of an online site and they turned out well. 1 1/4 cup cornmeal 1 cup flour 1/3 cup sugar 2 tsp baking powder 1/2 tsp salt 1 beaten egg 1/4 oil 1 cup milk In a large bowl, mix together dry ingredients. Add egg, oil and milk. Stir gently to combine. Spoon batter into greased cake pan or muffin cups. Bake at 350 for 15 minutes. We used a cake pan. Almost all of the cake was eaten. "Bon Appetit!"

As requested, here is the lasagna recipe I developed by blending two recipes I found online and my own intuition: Roasted Veggie Lasagna 2-3 onions, sliced 1/2 lb mushrooms, sliced (I used crimini) 3 zucchini sliced 2 red or green sweet peppers, cut into 6 pcs and slice up any other veggies you think might be interesting in your lasagna. In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, 1/2 tsp pepper. Place veggies in large baking dish. Brush both sides of veggies with the oil mixture. Put veggies in 400F oven for 15 minutes. Turn over and cook for an additional 15 minutes. Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan and 1 beaten egg. You will also need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil lasagna noodles, and 2 cups grated mozzarella. In a 9 x 13" pan pour 1/4 of the sauce. Place 4 noodles. Spoon 1/2 of the cheese mixture over noodles. Place 1/2 of the roasted veggies over che

I invited a few of my favourite lady friends for lunch today to taste test some more recipes from No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola Orange Blossom Specials 3 cups orange juice 1 cup white wine 2 thin orange slices 4 mint sprigs (optional) Put ice cubes in 4 tall glasses. In pitcher, mix orange juice and white wine. Fill glasses. Garnish with half a slice of orange and a mint sprig if desired. Serves 4 This beverage is very enjoyable! Chicken and Peppers 1 green or red sweet pepper 2 tbsp butter 4 whole chicken breasts, halved ground cumin Cut pepper in half. Core and remove seeds and slice into thin strips. Heat butter in large skillet over medium-high heat. Sprinkle each brest half with a pinch of cumin. Saute breasts for about 3 minutes on each side, or until lightly browned. Turn breasts, add pepper stri

I had some lovely people send me links to wonderful sites full of awesome holiday ideas. Hope you like the links as much as me, and post any recipes that you try!!! http://www.pillsbury.com/recipes/recipelanding.htm and http://www.bettycrocker.com/recipes/ "Bon Appetit!"

Well, I have finally had the time to try and few new recipes. I did not have the time to really sit and study the book so I just opened it up and found a recipe I like on the page. My recipes are Saucy Cauliflower, David's Favourite Casserole and Sesame Sun Refrigerator Cookies. The book I am using this month is Whole Foods for the Whole Family from La Leche League International. Here we go: Saucy Cauliflower 1 whole head cauliflower, steamed 1 cup shredded sharp cheddar cheese 1 cup white sauce (2 T butter, 2 T flour, 1 cup milk) 1/2 cup dry bread crumbs 1 T. melted butter. Place cauliflower in greased 1 1/2 qt. casserole. Stir cheese into white sauce; poor over cauliflower. Toss bread crumbs with butter; sprinkle over top. Bake at 350 degrees for 30 minutes. Makes six servings. David's (don't ask who is he is, it is the just the name in the book) Favourite Casserole 1 lb. ground beef 1 onion, chopped 2 cups tomatoe sauce 1/2 tsp. salt dash of pepper 8 oz noodles cooked

This is a "meal" I enjoyed while working at VanPelt's. One of the employee's brought this to a pot luck luncheon. 1lb of ground beef and 1/2 onion, cooked, drained ***mix in 1 package of taco seasoning and set the frying pan in the refrigerator for about 10 minutes while you make the salad. 1 bag of mixed salad 1/2 cup thinly slice celery 1 cup diced tomatoes 1 cup sliced/diced cucumbers Optional: 1 cup sliced mushrooms 1 cup shredded cheese 1 cup crushed Doritos/nacho or tortilla chips ***mix ingredients well and add cooled beef/onion mixture to the salad, mix again and stir well. I top this with chives. Serve with ranch dressing on the side. We serve burritos with this and it is a quick inexpensive meal that is good for you! Thanks Colleen. "Bon Appetit!"

Curried Orange Chicken Parmesan Onions Potatoes Hannah French Bread Pineapple Perfect Curried Orange Chicken 1 cup orange marmalade 1 tbsp curry powder 1 chicken, cut up In medium bowl, combine marmalade, curry powder, 1 tsp salt and 1/2 cup water. Place chicken pieces, skin side up, in buttered baking dish. Spoon marmalade mixture over chicken. Bake, uncovered in 350F oven for 45-60 minutes, spooning sauce over chicken several times during baking. If sauce begins to stick to bottom or pan, add an additional 1/4 cup water. When tender, remove chicken from sauce. Skim fat from sauce and serve sauce over chicken. Serves 4 Notes: I just swirled a little olive oil in the bottom of the pan before baking instead of butter. I used 6 chicken quarters I found on sale. Fabulous. Juicy. Delicious. Parmesan Onions 2 large sweet Spanish onions 3 tbsp butter 1/4 cup freshly grated Parmesan cheese Peel and chop onions. In saucepan, cook in butter over low heat until onions are tender but not brown. T

I have made this for years, and consistently have kids think it is wonderful. So here it is: In a very large bowl mix together: 3/4 bag of boiled and cooled elbow macaronni 2-3 boiled eggs (peeled and diced) 1/2 cup diced onion (green, red, cooking...whatever) 1 cup chopped celery (or diced) 1/2 cup shredded carrots 1 green pepper (diced) 1 can tuna (optional) 1/2 cup of sunflower seeds 1 cup small diced brick cheese ***whipped SALAD DRESSING to taste (not mayo or miracle whip) Mix well and refrigerate. I top with chives. This recipe can be doubled. If you are bringing this to a party, it looks lovely in a nice bowl topped with deviled eggs..... The only thing I really do differently is add cheese and sunflower seeds. If there are picky eaters (onions and celery) I have diced them REALLY small in a food processor so they don't even realize the veggies are there! But I only use whipped dressing (which lasts better at a picnic). "Bon Appetit!"

This was an easy recipe for a bbq we were going to. I was not impressed... I had let it sit for 4 hours instead of overnight, but when I did let it sit overnight I found it tasted like it had spoiled. Company's Coming Potluck Dishes page 93 1 bag of shredded coleslaw 1 can mandarin oranges 1 cored and diced apple 1/2 tsp of celery seed 1/4 cup orange juice 1/2 - 3/4 bottle of coleslaw dressing Mix, refrigerate overnight. My suggestion: eliminate orange juice. Make coleslaw as you would normally and top with mandarin oranges and apple cubes just before serving. The mix of coleslaw and fruit was NOT the problem..... Wow eh? "Bon Appetit!"

This has been a chicken week, John chose this one and made it too, serving it alongside pizza. The single dip turned out fluffly like a fish and chip batter, and the double dip was crispy, and very yummy! 365 Quick, Easy & Inexpensive Dinner Menus Penny E. Stone page 57 2 boneless/skinless chicken/turkey breasts (pounded to med thickness) 1 can evaporated skim milk 2 eggs 2 cups corn flake crumbs 1 cup flour salt and pepper 2-3 tbsp oil Mix milk and eggs together. In a large ziploc bag, mix corn flakes, flour, salt and pepper. Cut chicken into strips suitable for individual servings. Dip chicken into egg mixture. Drop each chicken into bag of crumbs and shake well to cover. Note: Repeat if crumbs allow. Cover a baking sheet in oil. Place chicken on baking sheet. Bake chicken for 15 minutes. Turn over and bake another 15 minutes. Note: we deep fried ours as we were in a hurry and they were really good. Serve with dip. Recently we tried making this batter without the evaporated milk

John picked this one. Judy (12) made it..... and it was good.... 365 Qick, Easy & Inexpensive Dinner Menus Penny E. Stone page 132 4 cups of cooked diced chicken/turkey 2 cups diced celery 1 cup slivered almonds 2 tsp lemon juice 1 cup miracle whip (any kind) 2 cans of cream of chicken soup optional: onions 2 cups shredded cheese 2 cups crushed potato/nacho chips note: we used doritos In a large casserole dish, Combine chicken, celery, onion, almonds and lemon juice. Add miracle whip and soup. note: we added penne pasta (approx 3-4 cups cooked pasta) at this time too. Mix well. Cover casserole with cheese and chips. Bake at 350 for 30 minutes. Serve with salad. Judy commented it was like warm macarronni salad. Which was a pretty accurate description. I enjoyed it, but thought maybe a few diced tomatoes would be nice in it too. All in all, a success. "Bon Appetit!"