Saturday, June 20, 2009

Breakfast Casserole

4 large potatoes washed and cut i nto small pieces or hash brown potatoes
sausage ground trukey or reg
one large onion peeled and diced small
4 cloves of garlic minced
4 to five eggs put aside
one deep baking dish
Grated Cheddar cheese

add baking spray or oil and brush it around
add the potatoes,onions and garlic and sausage
bake at 350% oven until it turns brown
beat the eggs after beating well
add 1 cup cheddar cheese cheese
bake until golden brown at 300
serves 4 to 5 people

Tuesday, June 2, 2009

Breakfast Awesomeness


1lb of chopped steak
4 potatoes peeled and fine chopped
1 large onion fine chopped
1 cloves of garlic fine chopped
5 large eggs
grated cheddar or cheddar jack cheese

In a large frying pan slowly brown the potatoes and steak. After about 5 minutes add in the onion and garlic. Once the mixture is completely cooked, take the eggs and beat them and then add in. Stir until the eggs are completely cooked. remove the pan from the heat, add the cheese liberally and cover for 5 minutes or until the cheese is completely melted.

Can be eaten as is or with tortillas and salsa.

Saturday, May 2, 2009

Hungarian Goulash


600 g beef sheen or shoulder, or any tender part of the beef cut into 2x2 cm cubes
2 tablespoons oil or lard
2 medium onions, chopped
2 cloves of garlic
1-2 carrots, diced
1 parsnip, diced
1-2 cellery leafes
2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
2 fresh green peppers
2-3 medium potatoes, sliced
1 tablespoon Hungarian paprika powder
1 teaspoon ground caraway seed
1 bayleaf
ground black pepper and salt according to taste

For csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):

1 small egg,
a pinch of salt,
cc. 1 teaspoon water
Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.


Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.

Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.

Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.

The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.

When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.

When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.

How to make the csipetke: beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).

Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

Breakfast Omellete for 2


1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper or slices
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped green onions (use tops & bottoms)
1/4 cup finely diced bell peppers
1/4 lb ground sausage
4 ounces extra-sharp Cheddar or cheese of your choice, diced, plus extra grated cheese, for garnish


Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon iover medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the sausage, potato yellow onion and bell pepper. Cook over medium-low heat for about 20 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.

Add the jalapeno pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.

Stir in the scallions and diced cheese.

When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.

Sprinkle with a handful of grated cheese and bake for another minute. Serve hot directly from the pan.

Friday, April 24, 2009

Triple Dipped Fried Chicken

3 cups all-purpose flour
1 1/2 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon poultry seasoning

1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks, beaten
1 1/2 cups beer or water

1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces


In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Sunday, April 19, 2009

Corned Beef Hash and Eggs

1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
1 c. corned beef
1 c. cooked potatoes, chopped
2/3 c. beef broth
Salt & pepper
4 eggs

In skillet cook onions and peppers until tender in butter (do not brown). Stir in corned beef, potato and beef broth. Cook and stir until heated through. Using back of spoon make 4 indentations in mixture. Break 1 egg into each hole. Cook over low heat, covered, about 4 minutes or until the eggs are as you desire. Slide from skillet onto serving plate.

Smothered Pork Chops

1 – 4 pork chops, 3/4 to 1 inch thick
1 – Vidalia or sweet onion, thinly sliced
2 - teaspoons seasoned salt
2 - teaspoons garlic powder or fresh crushed garlic(preferred)
1/2 - teaspoon black pepper
1/2 - teaspoon paprika
1/2 - cup self rising flour
1/2 – cup vegetable oil
2 – cups water


This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan. I recommend you double the recipe because smothered pork chops are so delicious that you will definitely want to eat leftovers.

Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.

In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.

Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.

Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.

Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.

Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it’s tender. Add additional season to taste if necessary.

Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.

Enjoy your meal.

Chorizo Con Huevos

8 large eggs
1 Tablespoon canola oil
1 pound chorizo sausage
1 medium onion - diced
2 Serrano chilies - finely chopped
1/2 bunch cilantro leaves - chopped
4 flour tortillas
1 large avocado - mashed
your favorite salsa

Heat the oil in a large skillet over medium heat. Fry the chorizo until browned - break up the sausage with a fork as it cooks. (Chorizo is darker in color than most sausages. It will look nearly burnt when browned, but if you look close it's a very deep brown hue.) Drain off any excess oil. I go so far as to pat down the cooked sausage with wadded paper towels as cooking chorizo produces a lot of grease.

Add the onion and cook about 2 minutes until soft and translucent. Add the chilies and cook one more minute.

Beat the eggs until frothy and add to the chorizo. Stir with a fork or spatula as you would to make scrambled eggs.

Fold the cilantro in just before eggs are completely set. Serve with flour tortillas, fresh salsa, and mashed avocado.

This recipe makes 4 large servings.

* A couple notes about this dish: chorizo is somewhat salty by nature so there's no need to add salt to the eggs as might be your habit; handle the Serrano chilies carefully - be sure to remove the seeds and pith and make sure you wash your hands after chopping; for the best flour tortilla experience, place tortillas, one at a time, flat in a large non-greased fry pan over medium heat for 20 seconds per side to warm and brown.

Chorizo is a spicy Mexican pork sausage that's available in most grocery stores. "Chorizo con Huevos" translates to "Chorizo with eggs". But after you add peppers, cilantro and avocado, the proper translation becomes "chorizo with eggs!!!" with three exclamation marks.

Thursday, April 16, 2009

Bez's Killer Potato Soup

12 large diced potatoes WITH the skins intact
4 small diced purple onions or vidalia will also work
5 cloves of garlic, pummeled to hell
1 cup fresh spinach
2 lbs of hamburger(or ground pork if you prefer)
salt, pepper, rosemary, sage, thyme to taste
I cup milk
1 tsp of flour

dice the potatoes and onions and cover them over with about an inch of water. Begin to cook on the stove top at about med heat setting(this takes a while to cook so be patient). After about an hour add the burger meat(UNCOOKED) to the other ingredients. also add the garlic at this time. Cover and reduce heat slightly. Return every 15 minutes or so to stir the pot and make sure the meat is not binding together, the goal is to have it completely break apart in the soup. About 2 hours into the cooking I add the salt, pepper and other seasonings to the mixture and stir thoroughly, then of course recover and let it continue to cook. After another 30 minutes or so, you can add the tsp of flour....add slowly and mix well or it will clump and become a problem. Check the texture of the potatoes..they should be done thoroughly by now and actually be breaking down into the soup itself, making the consistency almost that of a stew. The whole dinner should be done at about 3 hours. reduce to warm and let sit. The soup/stew will thicken even more and I guarantee you will never have a better potato soup in your lifetime. Some folks also add milk to the mixture, and I do as well, dependant on my mood of course.

Bon Apetit!!

Bez's Chili From Hell

Olive Oil (sans Popeye)
2-3 medium-sized onions
6 cloves of garlic
3 regular cans of beans (black, red kidney, pink, great northern,
whatever) or one bag of dried beans soaked overnight.
2 small cans or one large can of peeled whole tomatoes in their own
juice (organic if possible)
1 small can of tomato paste
Chili Powder
Ground Black Pepper
Cayenne Pepper
Ground Cumin
Balsamic or other vinegar
3-4 jalapeno peppers
2 whole Habaneros
1 package/bunch of fresh thyme
1 zucchini
3 bell Peppers(a green, red and yellow one for the presentation effect)
1 medium can of corn (not sweetened - in its own juice)
1-2 medium red peppers
Vegetable broth - in liquid form - or use broth from vegetable
1 cup of dried white or brown rice
Tabasco or other hot sauce (I prefer something like Ass in a Tub or A thai Hot Sauce I found I refer to as cock sauce)
Cheddar Cheese (let people add)
Sour Cream (let people add)

1) Pre-heat chili/stock/crock pot over medium-high heat. If you are
using a stock pot over the stove, add 2-3 tablespoons of olive oil to
the pot. If you are using a crock pot, you don't need the oil and you
can't adjust the heat.
Slice or dice 2 medium-sized onions and add to pot with hot oil. Add 4
Cloves of sliced (rather than diced) fresh garlic to the pot. Let the
mixture soften by browning the odiforous mixture for 5 minutes. Inhale
and clear your sinuses, baby!

2) If using a pot on the stove, reduce heat to medium-low. Add two
small cans of whole peeled tomatoes in their own juice - or one large
can. I've also made the chili using fresh tomatoes, but now that
summer's almost gone, the tomatoes pretty much suck - and you don't have to
peel the canned ones. Organic ones also taste much better if you can
find them (Muir Glen is a good brand).

3) Start spicing it up. Add 2-3 tablespoons of chili powder (or more
you like). Add 2 tablespoons of ground black pepper. Add 1 tablespoon
of salt. Add 1 teaspoon of cayenne pepper. Dice and add two of the
jalepeno peppers. Add 4-5 sprigs of fresh thyme.

4) Add 3 cans of beans (or the equivalent in dried beans that you have
soaked overnight in a pot in the fridge). If you use dried beans, one
bag is plenty. I've used a bag of "mixed beans" and I've also used the
dried kidney beans - watch out for stones, however, if you used dried
beans. The dried ones stay a little bit firmer over time, but if
you're going to simmer the chili for a while, everything pretty much
gets soft anyway. In the chili I made on Saturday, I used cans of
black beans, red kidney beans, and pink beans – so the beans were
pretty soft.

5) It may just be a psychological trick, but I put spices in-between
each layer/can of beans that I add. It all gets mixed up eventually
anyway, but since you're going to let it simmer without stirring for
the first two hours, it seems to me that this helps make the spice
even. I would add about a tablespoon of cumin per can of beans - and
maybe a total of 1 extra tablespoon of chili powder. You can also add
hot/tabasco sauce - but I like to let people add their own once it's
served - I think that adding hot sauce when you cook takes away from
the other flavors/spices.

5) Dice and add two more jalepeno peppers as well as the habaneros. Add 2 more cloves of
pressed/diced garlic - unless you like chunks of garlic - which is
also good. Add 1 more tablespoon (at least) of salt - you'll probably
have to keep adding more as you go - but you can do this over time -
just add a little bit at a time. Add 2-3 more sprigs of fresh thyme.
Dice or slice (if you like to eat slices) remaining onion.

6) Slice the green, red peppers and green peppers and add to pot.

7) Simmer over low heat (so that it's bubbling but not boiling over)
for 2 hours, stirring every half-hour or so.

7) Add 1 tablespoon of vinegar after two hours. Stir. Sprinkle in more
salt, pepper, and chili powder to taste. Stir. Slice and add zucchini.
Add corn.

8) Simmer for an additional hour. Add 1 cup of dried rice. Stir. If
need more liquid for the rice, add 2-3 tablespoons of vegetable broth
– but there should be enough liquid without it. The rice should take
about an hour to cook.

9) Taste and add 1-2 tablespoons of sugar to cut the spice and sweeten
the pot for all you lotto playas. Stir. Simmer for an additional hour
(or two if you have time). I would say that total simmering time
should be at least four hours if you are using a normal pot on the
stove - but more if you have time.

In terms of simmering time, this is where the crock pot is nice
you can add everything in before you go to work and then come home to
a pot of chili that's been simmering for at least 8 hours - so the
flavor is really in there. The crock pot makes things a little bit
mushier though - but I don't think that's necessarily a bad thing.

10) Add a bit more sugar if necessary and stir in to reduce spice.

11) Serve and top with cheddar cheese and/or sour cream.

You can also cook with browned ground beef or ground turkey - one-half
Pound is probably all you need(I use a whole pound usually). You should cook and spice the meat
before you add it to the chili - with salt, pepper, chili powder, Hot sauce, and garlic/garlic powder.

Chicken Tortilla Salad

3 6 inch corn or flour tortillas
3 small heads romaine lettuce, rinsed, dried, and torn into bite size pieces (about 8 cups)
2 cups shredded cooked chicken breast 1 small tomato, seeded and diced (about 3/4 cup)

1 tbsp olive oil
2 tbsp orange juice
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1/2 tsp dried oregano 1/8 tsp hot pepper sauce

preperation is fairly easy

Preheat oven to 450 F. Using a small, sharp knife or scissors, cut tortillas into 3/4 inch strips. Place strips in a single layer on a baking sheet. Bake until crisp, about 3 minutes. Place baking sheet on a wire rack and cool completely. While tortilla strips are cooling, prepare dressing. In a small bowl, whisk together dressing ingredients. Mix well. Place lettuce in a large bowl. Pour two thirds of dressing over lettuce. toss to coat. In a medium bowl, combine chicken with remaining dressing. Mix well. Divide lettuce evenly among serving plates, place chicken over lettuce. Top salad with tomato and tortilla strips. Serve immediately.

Wednesday, April 15, 2009

Thai Rice and Chicken/Thai Coffee


4 large skinless organic chicken breasts, chunked (about 1 1/4 lbs)
6 scallions finely diced
1 lb Jasmine Rice
1 purple onion, finely chopped
2 bell peppers, red and yellow
1 lime
4 Tbsp. chicken stock
2 cloves of fresh garlic
1/2 minced green or red chili
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas
1 egg
1/2 cup fresh coriander or basil
1/4 tsp. ginger

. Prepare the Jasmine rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.

2. Place remaining oil in a deep frying pan or wok. Add garlic, ginger, bell peppers, scallions/onions and chili. Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).

3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.

5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).

7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.

8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.

9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)


Thai Iced Coffee.....the perfect go-along beverage!!

4 cups hot, strongly brewed coffee - leftover coffee works well if reheated
1/3 to 1/2 cup canned sweetened condensed milk
1/4 tsp. cinnamon
optional: 1/4 tsp. cayenne pepper (this gives the coffee a little bit of a kick)
Optional Garnish: whole star anise, ice cubes

If using cold, leftover coffee, pour it into a pot or sauce pan and reheat. If using fresh coffee, pour it directly into a pitcher. Note that strong coffee works the best for this recipe.

Add the spices and sweetened condensed milk and stir well to incoporate. Taste-test to see how sweet you want it. The more condensed milk you add, the richer (and sweeter) it will be. Adjust according to your taste.

Pour or ladle coffee into a pitcher and refrigerator until cold. Or serve immediately over a glass of ice.

If serving from the pitcher, first stir the coffee well, then pour into glasses or mugs. If desired, decorate with whole star anise (this will also add another subtle layer of spice to the coffee) - simply "float" them on the surface. Ice cubes and straws can also be added. ENJOY

Zucchini Squash Omelette

1 fresh yellow squash(coined)
1 fresh zucchini(coined)
1 small onion finely chopped
1 clove garlic...pressed and diced
6 medium sized eggs
1 cup diced ham
cheese(i prefer jalapeno jack myself)

heat a large frying pan on medium. after the pan is nice and hot..add all the veggies and ham. cook slowly so the squash and zucchini do not get overly soft...once the ingredients are ready...add the eggs(scrambled) to the mixture and continue to slow cook. stirring the eggs so that they do not become stuck to the pan of course.

after eggs and other ingredients are done...remove from heat. Add cheese to your liking and cover for 3 minutes to allow the cheese to melt properly throughout the dish.

serves 2 - 3 depending on appetites

Quick Tuna Salad

Two cans of tuna
1 chopped onions or green onions
3 Cherry tomatoes
1 Cucumbers
2 tbsp mayo
1 hard boiled egg (optional)
Adobo season to taste

Flake tuna thoroughly. Finely chop the egg, onion, tomatoes and cucumber together. Add mayo and mix well. Makes enough for at least 4-5 sandwiches. I recommend a good italian roll.

Ginger Chicken and Vegetables


1 pound (16oz) boneless chicken breast cut into small pieces
1 inch of a ginger root diced small
3 cloves of garlic diced small
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
About 3 cups of fresh broccoli florets
About 2 cups snow peas
About 2 cups Zucchini
About 2 cups Yellow Summer Squash
½ cup of water (separated)
1 tbsp cornstarch
non-stick cooking spray
Put the chicken, ginger, garlic, soy sauce, vinegar and honey in a bowl and let marinate while preparing the veggies.

Heat a large skillet over high heat and spray with non-stick cooking spray. Add the chicken and marinade. Cook for a few minutes until chicken is brown.

Add 2 oz of the water (1/8 cup) to the skillet, and top with veggies. Lower to medium high, cover, allowing the veggies to steam. Stir occasionally but recover, cooking for a about 5 minutes.

Mix the cornstarch and remaining 2oz water.

Once the broccoli is just tender, uncover. Power the cornstarch water mixture on top. Stir and the sauce will immediately begin thickening. Continue to stir for 1 minute. Turn off heat and serve over your favorite brown rice.

Italian Meatloaf


2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup Bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce


Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

Grilled Chicken Salad


2 c. sm. fresh cauliflowerets
2 c. sliced yellow summer squash
1 c. Chopped Carrots
1 c. Chopped Onion
1/2 Sliced Cucumber
1/2 Sliced Tomato
2 tbsp. water
1 Hard Boiled Egg
2 boneless whole chicken breasts (8-10 oz. ea.), split in half, skin removed
4 c. mixed salad greens
1 c. shredded cheddar cheese

1/2 c. low fat buttermilk1 tbsp. reduced calorie mayonnaise
1/4 tsp. dried dill weed1/4 tsp. dried parsley flakes
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. pepper

In 2 quart casserole, place cauliflower, squash and water. Cover. Microwave at high for 5 to 8 minutes or until vegetables are very hot and tender-crisp, stirring once. Drain and set aside.
Grill chicken breasts conventionally over medium high heat for 18 to 20 minutes or until chicken is no longer pink and juices run clear, turning once. Arrange greens and vegetable mixture evenly on serving plates. Slice each breast half into 6 pieces and arrange 1 sliced breast half on each serving plate.

In 2 cup measure combine dressing ingredients. Blend with whisk. Top each serving with about 2 tablespoons dressing.

NOTE: If desired, arrange chicken breast halves in 8" square baking dish with thickest portions toward outside. Cover with wax paper. Microwave at high for 6 to 8 minutes or until chicken is no longer pink and juices run clear, arranging once or twice. 4 servings.

Banana Pancakes


1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Baked Apples

4 to 6 large apples- Cut out cores and be sure to remove all seeds
Add in it brown sugar
Apple juice

Preheat oven to 350 degrees F (175 degrees C).

Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon. Add a small amount of apple juice if needed.

Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Serve with Vanilla Ice Cream