• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 egg
• 1/2 cup shredded Parmesan cheese
• 2 boneless skinless chicken breast halves (6 oz. each)
• 1 tablespoon olive oil
• 2 teaspoons lemon juice

In a shallow bowl, combine the flour, salt and garlic powder.  In another bowl, beat the egg.  Place the Parmesan cheese in a third bowl.  Coat chicken in flour mixture, then dip in egg and roll in cheese.

In a skillet, brown chicken in oil on both sides.  Transfer to a shallow 1 quart baking dish coated with cooking spray; drizzle with lemon juice.  Bake, uncovered, at 350 degrees for 18-20 minutes or until juices run clear.

YIELD:  2 servings

• 4 cups vegetable broth
• 2 cups water
• 2 onions, diced
• 2 cups celery, chopped into bite-size pieces
• 2 cups carrots, chopped into bite-size pieces
• 1 (14.5 oz.) can diced tomatoes
• 1 (15 oz.) can pinto beans
• 2 tablespoons garlic, minced
• 1 cup ditalini pasta
• 2 teaspoons basil
• salt and pepper, to taste

Pour the broth and water into the slow cooker.  Add the onion, carrots and celery in to the slow cooker.  Add the remaining ingredients.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours.

YIELD:  6 to 8 servings

• 2 lb. roast pork
• 2 tablespoons brown sugar
• 2 cups BBQ sauce
• 1 teaspoon garlic, minced
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• buns, for serving

Place the pork roast in a slow cooker.  In a medium-size bowl, mix the brown sugar, BBQ sauce, garlic, pepper, chili powder and cumin.  Pour the mixture over the pork roast.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.  Shred with a fork.

Serve on fresh buns

YIELD:  6 to 8 servings

• 1 cup sugar
• 1 package Jello (any flavor)
• 3/4 cup shortening
• 2 eggs
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Mix sugar and dry jello together.  Add shortening and eggs; blend well.  Sift flour, baking powder and salt and add to the mixture.  Roll 1/4″ thick on floured board.  Cut with 3″ cookie cutter of place a small ball of dough on cookie sheet and flatten with a glass dipped in sugar.  Bake at 375 degrees for 5 to 8 minutes.  Makes 4 dozen.

(Janice Brown)

• 6 large potatoes, peeled and cut into 1/2″ cubes
• 4 cups (16 oz.) shredded cheddar cheese
• 1 can (10.75 oz.) condensed cream of chicken soup, undiluted
• 1 cup (8 oz.) sour cream
• 1/4 cup butter, melted
• 8 green onions, chopped
• dash of salt and pepper

Place potatoes in a large saucepan and cover with water.  Bring to a boil.  Reduce the heat; cover and cook for 10-15 minutes or until tender.  Drain.

In a large bowl, combine remaining ingredients; gently stir in potatoes.  Transfer to a greased 13″ x 9″ baking dish (dish will be full).

Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.  Let stand for 10 minutes before serving.

YIELD:  12-14 servings

• 8 eggs
• 1/2 cup half and half cream
• 1 cup (4 oz.) shredded cheddar cheese
• 1 cup finely chopped fully cooked ham
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion

In a large bowl, whisk eggs and cream.  Stir in the cheese, ham, green pepper and the onion.  Pour into a greased 9″ square baking dish.

Bake at 400 degrees for 25 minutes or until golden brown.

YIELD:  6 servings

Ingredients

• 1 cup shortening
• 1 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2 3/4 cup flour
• 1 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 cup sour milk
• 1 cup mashed ripe bananas (about 3)
• 1 cup chopped nuts
• 2 cups semi-sweet or milk chocolate chips

Directions

Cream shortening and sugar in a large mixer bowl. Add eggs and vanilla; blend well. Combine flour, soda, and salt; add alternately with sour milk and mashed bananas to creamed mixture. Stir in nuts and chocolate chips. (Dough will be soft.) Drop by teaspoonful onto a greased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Makes about 7 dozen.

You can make sour milk by adding 1 tablespoon real lemon juice to sweet milk. Let stand a few minutes to curdle.

• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 3/4 cups flour
• 1 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 cup sour milk
• 1 cup mashed ripe bananas (about 3)
• 1 cup chopped nuts
• 2 cups semi-sweet or milk chocolate chips

Cream shortening and sugar in a large mixer bowl.  Add eggs and vanilla; blend well.  Combine flour, soda and salt; add alternately with sour milk and mashed bananas to creamed mixture.  Stir in nuts and chocolate chips.  (Dough will be soft) Drop by teaspoonful onto a greased baking sheet.  Bake at 375 degrees for 8 to 10 minutes or until lightly browned.  Makes about 7 dozen.

You can make sour milk by adding 1 tablespoon real lemon juice to sweet milk.  Let stand a few minutes to curdles.

(Bev Mendenhall from Eleanor Robson)

Ingredients

8 skinless, boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 tablespoons honey
1 teaspoon grated peeled fresh ginger
Chopped green onions (Optional)

Directions

1. Sprinkle chicken with salt, pepper, and garlic powder. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
2. Wile chicken cooks, grate rind and squeeze juice from orange to measure 1 teaspoon rind and 1/4 cup juice. Add orange rind, juice, honey, and ginger to chicken, scraping bottom of pan to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with chopped green onions, if desired.

Yield: 4 servings (serving size: 2 chicken thighs and about 1 1/2 tablespoons sauce).

• 1 package (18.25 oz.) lemon or yellow cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil

FILLING:

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup lemon juice
• 4 egg yolks, beaten
• 4 teaspoons butter
• 1 teaspoon grated lemon peel

MERINGUE:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

In a mixing bowl, combine cake mix, eggs, water and oil.  Beat on low until moistened.  Beat on high for 2 minutes or until blended.  pour into two greased and floured 9″ round baking pans.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for ten minutes; remove from pans to wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan.  Stir in water and juice until smooth.  Bring to a boil over medium heat; cook and stir 1-2 minutes or until thickened.  Remove from heat.  Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir for two minutes.  Remove from heat; stir in butter and lemon peel.  Cool completely.

For meringue, in a mixing bowl, beat egg whites and cream of tartar until foamy.  Gradually beat in sugar on high until stiff peaks form.

To assemble, split each cake into two layers.  Place bottom layer on an ovenproof serving plate; spread with a third of the filling.  Repeat layer twice.  Top with fourth cake layer.  Spread meringue over top and sides.  Bake at 350 degrees for 10-15 minutes or until meringue is lightly browned.  Store in the refrigerator.

YIELD:  12-14 servings