I decided to create my page not only to store my recipes, but to also organize myself to one day put them all together in a book form as gifts for my kids (and other family members and friends).
So, without further ado, here are a few special recipes from my tried and true recipe page. Enjoy!!
Scalloped Potatoes
Ingredients:
1 Large Onion, cut in rings
3 T. Butter
3 T. Flour
Salt & Pepper
1 c. Milk
1 c. Chicken Broth (make a little with boullion)
Potatoes, washed
Directions:
Melt butter, add flour, mix till pasty, add broth and milk. Stir constantly until creamy and thick (cooking over medium heat).
Cut potatoes into slices and toss'em in a 9x13 pan. Place the onion (cut into rings) all over the potatoes. Pour the sauce over the potatoes and onions. Bake at 350º for 30-40 minutes.
Variations:
You can add chopped up leftover meat, veggies, etc to sauce before pouring.
Notes:
This was the first scalloped potato recipe I have ever made from scratch and I loved it.
20-Minute Chicken Parmesan
Ingredients:
4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine, melted
1-3/4 cups spaghetti sauce
1/2 cup (2 ounces) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions:
Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.
Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.
Notes:
This recipe really was simple to make and quick. It tasted awesome too! The only problem I have is that I have to use more than one skillet to cook the amount I have to cook or cook them in shifts.
Quick and Easy Chicken Pot Pie
Ingredients:
1 whole chicken, stewed and deboned, reserve broth
2 Cups chicken broth
1 (10 3/4-ounce) can cream of chicken soup
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