Juice lemon in shallow baking dish.
Pound chicken and place in dish.
Sprinkle chicken on one side with garlic and pepper.
In large skillet, melt butter.
Brown chicken over medium heat, until almost cooked.
Toss in vegetables and finish cooking.
When vegetables are crisp-tender, remove meat from skillet and drain liquid from vegetables.
Serve with saffron rice.
o the broth and cook for 4 minutes.
Thinly slice
Drain grease.
Microwave rice for 4 minutes as package directs
o a 13x9 baking dish (college students, if you don't have
ver medium heat, stirring frequently, for about 5 minutes.
Stir
bsp of seasoning. Use more for more spice.
Combine cajun
nd oyster sauce and saute for 30 seconds. Remove from the
Melt butter.
Pour in baking dish or pan (9 x 13 x 2-inch). Put chicken, skin side down, with seasonings.
Bake, uncovered, at 400\u00b0 for 25 minutes.
Remove chicken, put rice, onion and green pepper into pan over drippings.
Replace chicken, skin side up, pour chicken broth over chicken, rice, etc.
Bake, uncovered, for 45 minutes at 400\u00b0 or until rice has soaked up broth and chicken is tender.
Rinse chicken; pat dry.
Sprinkle with salt, pepper, garlic powder and flour.
Melt margarine in pan.
Saute chicken until lightly browned (2 minutes each side).
Remove chicken to oven dish.
Add following to frying pan:
Marsala wine, chicken soup and enough flour to thicken.
Add mushrooms; bring to boil for 1 minute.
Place over chicken and place in 325\u00b0 oven for 20 minutes. Makes 4 servings.
In a 13 x 9-inch pan, sprayed with Pam, layer chicken cutlets, ham, cheese and precooked Stove Top stuffing.
Pour chicken broth over top.
Bake in a 350\u00b0 oven for 1/2 hour or until bubbling. Serves 4 to 6.
alt and pepper.
Roast for 35 minutes until butternut squash
Saute onions in butter until brown; add broth and pepper. Cover and simmer for 30 minutes.
Put in soup bowls; top with toasted French bread and cheese.
Bake until cheese melts.
Rinse and drain the dry lentils.
In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
Mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to taste, and flour in crockpot or casserole dish.
Add chicken and make sure all pieces are coated with mixture. Sprinkle top with paprika.
Cover crockpot or casserole. Cook on low setting in crockpot for 6 hours (or you can start with frozen chicken and cook for 8 hours in crockpot) or about 1-1/2 hours in the oven at 375 degrees (deeper casserole dishes take longer than flat ones).
Serve with mashed potatoes or rice or noodles.
Nicole Schultheis Baltimore, MD.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
oil again (3rd boil).
FOR THE SOUP:
In large
n Roumalade sauce -- many recipes will call for Roumalade sauce instead of
n the flour and cook for 2 minutes more. Add the
ooker.
Cook on low for 8 to 10 hours.
yrex 2-cup measure makes for easy pouring; be sure the cup