Oregano
Lemon Juice
Pepper, Salt and Garlic Powder
Chicken Stock
Mix all together and put washed chicken in a ziploc bag and marinate it. Can also use this recipe for putting on potato wedges. Do not reuse marinate if chicken has been marinated in it.
Sunday, August 15, 2010
FRENCH TOAST
Butter
French Toast, sliced
Chocolate Syrup
Whipped Cream
Cream Cheese
Crushed Pineapple, drained
Butter the french toast and toast it. Let cream cheese be room temp. Take the toasted toast and put the cream cheese on on slice of the bread. Add some crushed pineapple. Then add the other slice of bread. Grill both sides with the butter. Put choc. syrup on top of the sandwich and then add some whipped cream and cherries to it.
French Toast, sliced
Chocolate Syrup
Whipped Cream
Cream Cheese
Crushed Pineapple, drained
Butter the french toast and toast it. Let cream cheese be room temp. Take the toasted toast and put the cream cheese on on slice of the bread. Add some crushed pineapple. Then add the other slice of bread. Grill both sides with the butter. Put choc. syrup on top of the sandwich and then add some whipped cream and cherries to it.
SANDRA H. POTATOES
Potatoes
1 Envelope Onion Soup MIx (Save-A-Lot Brand)
Cooking Oil or Olive Oil
Wash the potatoes and leave skins on. Take and quarter them. Take a ziplock bag and put some oil in it. Put the potatoes in the bag and scrunch or shake good. Then add the soup mix. Do not add the whole enevlope unless you are making a large amoutn. Pour into a sprayed baking dish. Bake at 350 for 20 mintues or until done.
1 Envelope Onion Soup MIx (Save-A-Lot Brand)
Cooking Oil or Olive Oil
Wash the potatoes and leave skins on. Take and quarter them. Take a ziplock bag and put some oil in it. Put the potatoes in the bag and scrunch or shake good. Then add the soup mix. Do not add the whole enevlope unless you are making a large amoutn. Pour into a sprayed baking dish. Bake at 350 for 20 mintues or until done.
GERMAN BUNT CAKE
1(10oz.) Jar Maraschino Cherries. chopped
1/2 Cup Brown Sugar
1 Cup Chopped Walnuts
1 Teaspoon Cinnamon
3 Cups Flour
1 Teaspoon Baking Soda
1/2 Lb.(1 cup) Butter or marg.
1 Teaspoon Vanilla Extract
2 Cups granulated Sugar
1 Pint Sour Cream
6 Eggs
Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon. Sift together the baking soda and flour. Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream. Beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well scraping sides. Pour 1/3 batter into the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat 2 or 3 times. Bake 350 for 1 hour and 15 minutes.
1/2 Cup Brown Sugar
1 Cup Chopped Walnuts
1 Teaspoon Cinnamon
3 Cups Flour
1 Teaspoon Baking Soda
1/2 Lb.(1 cup) Butter or marg.
1 Teaspoon Vanilla Extract
2 Cups granulated Sugar
1 Pint Sour Cream
6 Eggs
Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon. Sift together the baking soda and flour. Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream. Beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well scraping sides. Pour 1/3 batter into the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat 2 or 3 times. Bake 350 for 1 hour and 15 minutes.
BUTTERMILK SALAD
20oz. Can Crushed Pineapple, in it's own juice
2 Cups Buttermilk
1 Large Pack Orange Sugar-free Jello
8oz. Fat Free Whipped Topping
Place pineapple in saucepan and bring to a boil. Remove from heat, add jello and stir until dissolved. Stir in buttermilk and cool. Fold in whipped topping. Pour into a 9 x 13 pan and chill until firm. Cut into 12 squares.
2 Cups Buttermilk
1 Large Pack Orange Sugar-free Jello
8oz. Fat Free Whipped Topping
Place pineapple in saucepan and bring to a boil. Remove from heat, add jello and stir until dissolved. Stir in buttermilk and cool. Fold in whipped topping. Pour into a 9 x 13 pan and chill until firm. Cut into 12 squares.
WHITE CHICKEN CHILI
6 Boneless, Skinless Chicken Breasts (3oz.)each
2 Jars (16oz.) Picante Sauce
48oz. Box Chicken Broth
48oz. Northern White Beans
1 Teaspoon CUmin
1 Teaspoon Garlic Powder
Boil and shred chicken. Mix all ings. Bring to a boil. Boil 20 minutes. Reduce heat and simmer slowly till time to serve.
2 Points each 1 cup serving.
2 Jars (16oz.) Picante Sauce
48oz. Box Chicken Broth
48oz. Northern White Beans
1 Teaspoon CUmin
1 Teaspoon Garlic Powder
Boil and shred chicken. Mix all ings. Bring to a boil. Boil 20 minutes. Reduce heat and simmer slowly till time to serve.
2 Points each 1 cup serving.
WHAT A WATERMELON
Having never tried to grow a watermelon in my garden I sure was surprised when I got to grow three. One was ripe so we picked it and would you believe it weighed 34 1/2 lbs. It was so sweet. The other two are not ready yet but with the heat I sure don't believe they will get to grow that big.
I had searched everywhere for some of the ole time watermelon seeds called moon and stars. I found some down in Nashville, Tn. at the Home Depot I think. They are a old Indian watermelon that someone had told us about. They are green with yellow specks on them and yellow inside. I put them out late so I don't know if they will make it in or not. The heat is really working our garden over.
I can't wait for it to get fall so I can plant some more mustard and green onions. Maybe also some collard greens. Now those are a story in theirself. We went down to Flordia a few years back and stopped at a farmers market. They had some bunchs of collard greens there so I got two bunches. They were so big, not like the ones we get around here. I had put a new garden bathtub in and since it was new I had to wash them in it. Would you believe I had a bathtub full of collard greens. I did not think I would ever get those things washed clean. Cooking all those greens was some else. I had all kinds of kettles on the stove trying to get them cooked down. But in the long run it was some of the best eating I had for awhile. Nothing like collard greens with bacon in them for dinner. The secret for them not being so bitter is let them cook for awhile and then rinsing them off and cook them some more and then rinse them again. Then season them and finish cooking them. Just some good ole country eating with a big piece of cornbread and you got yourself a meal......
I had searched everywhere for some of the ole time watermelon seeds called moon and stars. I found some down in Nashville, Tn. at the Home Depot I think. They are a old Indian watermelon that someone had told us about. They are green with yellow specks on them and yellow inside. I put them out late so I don't know if they will make it in or not. The heat is really working our garden over.
I can't wait for it to get fall so I can plant some more mustard and green onions. Maybe also some collard greens. Now those are a story in theirself. We went down to Flordia a few years back and stopped at a farmers market. They had some bunchs of collard greens there so I got two bunches. They were so big, not like the ones we get around here. I had put a new garden bathtub in and since it was new I had to wash them in it. Would you believe I had a bathtub full of collard greens. I did not think I would ever get those things washed clean. Cooking all those greens was some else. I had all kinds of kettles on the stove trying to get them cooked down. But in the long run it was some of the best eating I had for awhile. Nothing like collard greens with bacon in them for dinner. The secret for them not being so bitter is let them cook for awhile and then rinsing them off and cook them some more and then rinse them again. Then season them and finish cooking them. Just some good ole country eating with a big piece of cornbread and you got yourself a meal......
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