Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
ups of a 6-cup popover pan with non-stick cooking
ith your favorite brined-turkey recipe, then follow the steps below
ot or warm.
Serve popover with a green salad or
1.\tADD THE ONION POWDER, GARLIC POWDER AND CAYENNE TO THE FLOUR IN A BOWL. MIX WELL.
2.\tADD THE HEAVY CREAM TO THE BEATEN EGGS. MIX WELL.
3.\tIN A HEAVY SKILLET, ADD ENOUGH OIL TO COVER THE BOTTOM BY A 1/2 INCH. HEAT TO 350 DEGREES.
4.\tDIP EACH PIECE OF BACON IN THE EGG MIXTURE THEN THE FLOUR THEN THE EGG AND FLOUR AGAIN. MAKE SURE EACH PIECE IS HEAVILY COATED.
5.\tFRY THE BACON IN THE OIL FOR 3 - 4 MINUTES TURNING ONCE UNTIL GOLDEN BROWN.
LET BACON DRAIN ON PAPER TOWEL.
TO ASSEMBLE THE SANDWICHES PUT A GENEROUS ...
In a large skillet, cook sausage until browned and pour off any excess fat.
Add onion and green pepper. Cook for a few minutes.
Stir in flour, basil, marjoram, and tomato sauce.
Heat well, then pour into 9x13\" baking pan. Arrange mozzarella slices on top.
POPOVER BATTER:
Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
Pour popover batter over all and sprinkle with Parmesan cheese.
Bake at 425 for 25 to 30 minutes or until well browned and serve at once.
Slice all vegetables lengthwise in thin strips.
Marinate in Herb Oil (save teaspoon for mayonnaise) for at least two hours. Season with salt and pepper to taste and grill lightly.
Warm tortillas; spread with jalapeno mayonnaise.
Spread grilled vegetables on tortillas evenly.
Roll tortillas tightly; trim ends and cut into 3 equal parts.
Garnish with chopped cilantro.
Combine water, Recipe Secrets and chicken in a 2-quart saucepan.
Cook until chicken is done.
While chicken is cooking, cook pasta according to package directions.
Drain and set aside. Add soup to chicken.
Simmer about 2 minutes.
Serve over cooked pasta.
eed 4 balls for this recipe. Refrigerate remaining balls.)
For
nd 3 tablespoons of the herb of your choosing.
Slowly
pproximately 2 teaspoons herb seasoning. I use Herb Seasoning recipe#84791.
Heat
dding the buttermilk. Proceed with recipe as directed.
2) Bacon
ll ingredients except lamb and Herb Mint Sauce. Blend and pour
Make the apple and herb stuffing: Melt the butter in
Pound chicken into thin cutlets.
Slightly beat egg with water.
Mix Herb Blend with bread crumbs or use Brownberry Herb stuffing mix.
Dip cutlets in egg mixture, then in seasoned bread crumbs.
Cover and chill 1 hour.
In nonstick baking dish, arrange chicken cutlets and drizzle each with melted margarine and lemon juice.
Bake at 350\u00b0 for 20 to 25 minutes or until golden.
Makes 6 servings.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Cook pasta according to package directions, except substitute chicken soup mix for the salt.
Drain and cool.
Add cucumbers, tomato, onion and green pepper.
Pour enough Sweet Herb Dressing over salad to moisten.
Refrigerate several hours.
Makes 5 quarts.
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Combine milk, sugar, shortening and salt in a saucepan. Place over low heat, stirring until shortening melts.
Cool to 105\u00b0 to 115\u00b0.
Stir into yeast mixture.
Add eggs and 1 cup flour, beating well at medium speed of an electric mixer.
Gradually stir in enough remaining flour to make a soft dough.
In a greased 2 quart casserole, mix together tomatoes and 2 cups of stuffing mix.
Stir in onion, sugar and seasoning mix. Dot with margarine; sprinkle remaining stuffing mix on top.
Bake at 375\u00b0 for 45 minutes.
Yield:
8 servings.
We have used this recipe at our church suppers.