FoodAskew |

Submitted by Marilyn Braunger
Serves 6

Ingredients

Directions

1. Dredge pieces of chicken with flour.  Heat oil in large skillet.  
2. Brown chicken on all sides in oil.  Add remaining ingredients.  
3. Cover; simmer 1 hour or until tender.  
4. Serve with hot cooked spaghetti & grated Parmesan cheese.

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Submitted by Monica Fawver
Serves 6-8

Ingredients

Directions

1. Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
2. In a large skillet, cook the meat over medium-high heat.  Drain fat from pan.  If using leftover meat, heat & add to the skillet.  Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through.  Pour into prepared baking dish; cover with mashed potatoes & dot with butter.  
3. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.

Chef’s Note: You can also use leftover chicken or any meat, really.  If using larger chunks, like chicken, cube the meat.

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Submitted by Monica Fawver
Serves 8

Ingredients

Directions

1. In a large frying pan, saute the garlic in the oil.  Add the chicken, 1 c. salsa, Spanish rice, & black beans.  Simmer for about 5 minutes or until filling is hot.  
2. Warm tortillas in the microwave for 1 minute.  Roll ¾ c. filling and ½ c. cheese in each tortilla. 
3. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. 
4. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.

Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.

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Submitted by Marilyn Braunger

Ingredients

Directions

1. Mix together the chicken, celery, grapes, salt, & pecans.
2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
3. Combine both mixes together.

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Submitted by Whim
Serves 2

Ingredients

Directions

1. Coarsely grind or crush the two cereals & set aside.  Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done.  Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level.  Don’t use olive oil for the frying; they don’t taste right.

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