4 Boneless Chicken Breast

1/4 Cup Melted Butter
1 Cup Italian Seasoned Bread Crumbs
1/4 Cup Grated Parmesan Cheese (not in the green can)

Melt Butter in small skillet.  In a pie pan or similar dish, mix bread crumbs and parmesan cheese.  Dredge each chicken breast in the butter, then in the bread crumb mixture to coat both sides. Place in a baking dish prepared with non-stick spray.  Sprinkle the remaining bread crumb mixture over the breasts and then pour over the remaining butter (if any).  Bake for 20-25 minutes in a 350-deg. oven.

Easy Hamburger Stroganoff

1/2 pound Hamburger Meat

1/3 Cup Minced Onion

1 Cup Sour Cream

1/2 Cup White Wine

1/4 teaspoon Ground Nutmeg

4 Servings Egg Noodles (prepared per package instructions)

Garlic Powder

Salt and Pepper

Prepare Noodles.  Brown hamburger and minced onion seasoning with garlic powder until meat is cooked through.  Drain Noodles and add hamburger/onion mixture. Mix the sour cream, wine and nutmeg. Stir sour cream mixture into the noodle/meat mixture and add salt and pepper to taste.

2 Cups Zucchini, cubed

2 Cups Yellow Squash, cubed

2 Cups Onion, chopped

3 cloves Garlic, minced

3 Tablespoons Butter

1/2 Cup Flour

2 Cans Chicken Broth

2 Cups Frozen Corn

1 Cup Green Chile, chopped

2 Cans Evaporated Milk

2 Cups Cheddar Cheese, grated

1/2 Cup Parmesan Cheese, grated

Salt and Pepper, to taste

Melt the Butter in a large stock pot.  Saute Onions and Garlic until translucent.  Add Zucchini and Yellow Squash, stirring constantly, for 5 minutes. Stir in the Corn and Green Chile.  

Add Flour, stir to coat all the vegetables and then pour in the Chicken Broth. 

Return to a boil, then reduce heat to low and add Canned Milk.

Bring back to a simmer, add cheeses, a little at a time stirring to incorporate. (If the weather is especially humid, toss the cheese with a tablespoon of corn starch before adding to avoid clumping.)

Curried Coconut Chicken Soup

1/2 Medium Onion (chopped)

5 cloves Garlic (minced)

1 Tablespoon Ginger (minced)

1 Tablespoon Red Curry Paste

1 Tablespoon Yellow Curry Powder

2 Tablespoons All Purpose Flour

1 Can Chicken Broth

1 Can Coconut Milk

1 Cup Chopped Chicken

Salt to taste

Saute the onions and garlic in 2 tablespoons of oil until translucent. Stir in ginger, curry past and curry powder.  Add chopped chicken, sprinkle with flour and stir to incorporate.  Add dhicken broth and bring to a boil.  When boiling, add coconut milk and reduce heat to a simmer.  Add salt to taste.  Let simmer 20-30 minutes and serve.

Bacon Wrapped Candied Cherries

1 Pound Bacon

1 Large Container Candied Cherries used in fruitcakes


Remove bacon from package and cut all slices into 4 pieces.  Return to package and microwave on high for 1 minute.  Wrap each quarter of a slice around 1 cherry and secure with a toothpick.  Place on a rack on a cookie sheet.  Continue until all bacon is used.  Bake in a 400-deg. oven for 30-35 minutes or until bacon is cooked through.   Serve warm or at room temperature.  Can be made ahead and refrigerated for 4 days.