This is a chicken breast variation of the classic Italian Veal Piccata. It is quicker to prepare and much more economical. For 4 servings you will need:

4 lg. halved chicken breasts, about 2 lb.
1/4 c. all-purpose flour
2 tbsp. oil
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. wine vinegar
2 tbsp. capers, drained
1/4 c. fresh lemon juice
3 tbsp. chopped fresh parsley
4 thin slices lemon for garnish
4 thin slices lime for garnish

1. Bone and skin chicken breasts. Cut each into 2 pieces, cutting crosswise so that each piece is 2 to 3 inches square.

2. Place between sheets of plastic wrap. With flat side of mallet, pound to about 1/4 inch thickness and double the diameter. Coat on all sides with flour.

3. Heat oil and butter in heavy skillet. Add chicken. Sprinkle with salt and black pepper. Brown quickly on both sides, cooking about 1 minute in all, sufficient time to cook meat through. Remove onto warm platter.

4. Pour off excess fat. Add wine, vinegar, capers and lemon juice to pan. Heat to a boil, scraping bottom of pan.

5. When about 4 tablespoons liquid remains, pour it over chicken on platter. Sprinkle with parsley. Garnish with lemon and lime slices. Serve immediately.

Tips: Chicken breasts may be pounded, coated with flour and stored in the refrigerator, well wrapped for cooking the next day.

Good served with: Buttered fresh pasta, broiled zucchini, tomato salad, if you like. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.

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by Beth Steindel

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

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1 (8 oz.) pkg. fresh mozzarella cheese, diced
2 cups cherry tomatoes, halved
6 large fresh basil leaves, cut into thin strips
1 Tbsp. extra-virgin olive oil
 

Gently toss cheese, tomatoes and basil in serving bowl.
Drizzle with oil and sprinkle with salt and pepper to taste

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10 pork chops
salt and pepper
honey barbecue sauce
one large onion finely chopped
water
large pan for baking

Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sizes. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.

Bake at 450°F about 1 hour. When nearly done, remove from oven and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.

Serves 8-10 people.

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1 bag (16 oz.) broccoli cole slaw
1 bag (3 oz.) Snack Ramen Oriental Noodle Soup (Oriental flavor)
1 c. cooking oil
6 tbsp. sugar
6 tbsp. vinegar
Salt and pepper to taste
1/4 c. chopped green onions may also be added

Place shredded broccoli into bowl with onions. Crush oriental noodles and add to salad. Mix oil, sugar, vinegar, salt, pepper, and flavor packet (from soup mix).

Right before serving pour dressing over salad and toss to coat.

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1 box lime Jello

1/4 cup water

2 - 8oz. containers Key Lime Pie Yogurt

1 - 8oz. Cool Whip

1 prepared graham cracker or shortbread crusts

Heat water in microwave in measuring cup until boiling.  Add

Jello, stirring with fork until dissolved.  Pour gelatin into large

bowl.  Add yogurt and whisk together until smooth.  Add Cool

Whip.  Stir until smooth.  Pour into crust.

Refrigerate 2 hours or overnight before serving.

Optional: Cover with a top layer of Cool Whip.

Really good……and easy.  Also works well with strawberry jello and yogurt.

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Prep: 20 mins
 Cook: 4 hr., 10 mins
 Ready in: 4 hr., 30 mins
 Serves 5

 
 Round steak
 2 pounds beef sirloin, cut into 2 inch strips
 garlic powder to taste
 
 Del Monte stewed tomatoes with garlic, celery, peppers
 3 tablespoons vegetable oil
 1 cube beef bouillon

served over rice
 1/4 cup hot water
 1 tablespoon cornstarch
 1/2 cup chopped onion
 2 large green bell peppers, roughly chopped
 1 (14.5 ounce) can stewed tomatoes, with liquid
 3 tablespoons soy sauce
 1 teaspoon white sugar
 1 teaspoon salt
 
 Cooking Instructions
 
Sprinkle strips of sirloin with garlic powder to taste. In a large
skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer  to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
 
Cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

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1 pkg. fat-free tortillas  
½ C. nonfat sour cream
1 Tbsp. margarine or butter
1 (10 3/4/ oz.) can fat-free condensed cream of chicken soup
½ C. chopped onion
1 garlic clove, minced
1 C. reduced fat shredded cheddar cheese, divided in half
1 ½ C. cubed, cooked chicken breast             
¼ C. skimmed milk
1 (4 oz.) can diced green chilies, drained
  
 
Heat oven to 350 degrees.  In nonstick skillet, melt margarine or butter.  Cook onion and garlic until tender.  Stir in green chilies, sour cream and soup.  Reserve ¾ cup of sauce; set aside.  Stir in chicken and ½ cup of cheese to remaining sauce in skillet.  Warm tortillas as directed on package.  Fill tortillas with chicken mixture.  Roll up; place seam side down in ungreased 12 x 8 inch baking dish.  In small bowl, combine reserved sauce and milk; spoon over rolled tortillas.  Top with remaining ½ cup of cheese.  Bake 30 to 35 minutes of until bubbly.  Makes 8 to 10 enchiladas.

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1 package (10 ozs) refrigerated pizza crust 
3 C. thinly sliced Romaine lettuce
2 C. diced cooked chicken
½ C. diced red bell pepper
1/3 C. sliced ripe olives, drained
¼ C. (1 oz) grated fresh Parmesan cheese, divided
½ C. light creamy Caesar salad dressing
1 garlic clove, pressed

Preheat oven to 425 degrees.  Lightly sprinkle large pizza stone with flour.  Unroll pizza crust on baking stone, shaping into a circle.  Roll into a 12” circle.  Bake 12-14 minutes or until light golden brown.  In the meantime, slice lettuce, dice chicken and bell pepper.  Place lettuce, chicken, bell pepper and olives in large bowl.  Grate Parmesan cheese.  Add half of cheese to salad dressing.  Press garlic through and add to dressing.  Mix well.  Spread half of dressing mixture evenly over crust.  Add remaining dressing to salad mixture and toss to coat.  Add mixture to top of crust and sprinkle with remaining cheese.  Cut into wedges and serve immediately.  8 servings.

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