Lemon Chicken

submitted by Mandy Cecil

Chicken:
3/4 cup finely crushed corn flakes
1/2 teaspoon ginger
1/8 teaspoon pepper
1 egg white
1 teaspoon water
1 teaspoon soy sauce
4 boneless, skinless chicken breasts

Sauce:
1/2 cup chicken broth
1 tablespoon cornstarch
1/3 honey
3 tablespoons FRESH lemon juice
1 teaspoon ketchup
1/8 teaspoon garlic powder
1 teaspoon grated lemon peel

Line cookie sheet with foil, place in oven and preheat oven to 450 degrees. In gallon size baggie,combine crushed cereal, ginger and pepper, mix well. In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg white mixture. Place chicken in baggie and shake to coat evenly. Remove hot foil-lined cookie sheet from oven and arrange coated chicken on sheet. Bake at 450 degrees for 15 - 20 minutes or until chicken is fork tender. Meanwhile, in medium saucepan, combine broth and cornstarch: blend until smooth. Add honey, lemon juice, ketchup, and garlic powder: mix well. Bring to a boil over medium high heat, stirring constantly. Remove from heat, stir in lemon peel. To serve, cut each chicken breast half crosswise into 6 or 7 pieces, arrange on 4 individual plates. Spoon sauce over chicken. Serve with veggies and rice.

Caramel - Banana Ice Cream Dessert

submitted by - Mandy Cecil

1 1/2 quarts vanilla ice cream, slightly softened
4 ripe medium banana's, sliced
25 vanilla wafers, coarsely crushed
Caramel ice cream topping
Chocolate ice cream topping

Scoop ice cream into 13 x 9 inch baking dish, gently spread over bottom of dish. Top with banana slices. Evenly sprinkle crushed wafers on top of banana's. Drizzle the chocolate and caramel topping over the top of the crushed wafers. Cover and put in freezer for 2 hours. To serve, cut into squares.

Mrs. Miles' Green Chili Enchiladas

3 Boneless skinless chicken breast - boiled and cut up
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 cup of sour cream
1 can of chopped green chilies
2 cups of grated cheese
1 teaspoon of garlic powder
1 teaspoon of cumin powder
10 flour tortillas - regular burrito size

Mix all of your enchilada ingredients together - except for tortillas.
In a 9X13 pan spread enough sauce on the bottom of the pan to prevent sticking.
Roll up each tortilla with a good amount of filling in each. Lay side by side in pan - spreading the remaining mixture over the top once all are filled. I add extra cheese to the top!
Bake at 350 degrees for 30 minutes or until cheese is bubbling!

Dara's Notes:
I love this recipe and It freezes nice. (before the baking stage)