Roasted Chicken with Balsamic Vinaigrette

submitted by Dara Singleton
Recipe Courtesy of Giada De Laurentiis

Ingredients:
1/4 cup balsamic vinegar
2 T. Dijon Mustard
2 T. Fresh Lemon Juice
2 garlic cloves chopped
2 T. Olive oil
salt and freshly ground black pepper
1 (4 pound) whole chicken, cut into pieces
1/2 cup low salt chicken broth
1 tsp lemon zest
1 T chopped fresh parsley leaves

Instructions:
Whisk vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper, in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least two hours and up to one day.

Preheat oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly cover with foil for the remaining cooling time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and the pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Cream Wafers

submitted by Lanora Krenc - these are like what you get at Nan's Nummies in Valley Junction

This recipe was actually in a cookbook of Lanora's husband Phil's grandma - its an old recipe - can be trusted to please!!!

1 cup butter (no substitutes)
1/3 cup whipping cream
2 cups flour
granulated sugar
creamy butter filling (below)

Mix: Butter, whipping cream, and flour thoroughly.
CHILL ONE HOUR
Heat oven to 375

Roll dough 1/8" thick on lightly floured board. Cut into 1 1/2 " rounds. Sprinkle with sugar - turning to coat both sides.

Place on un-greased baking sheet. Prick with a fork 4 times. ( I use parchment paper for these and it makes for an easy removal)

Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with filling.

Creamy Butter Filling
Blend 1/4 cup soft butter,
3/4 cup sifted powdered sugar,
1 egg yolk,
1 tsp vanilla,
1 1/2 tsp almond flavoring.
If desired tint pink or green!

Parmesan Potatoes

 This is my Grandmother White's Recipe. Originally from Arkansas, they moved to be near our family in Missouri after they retired.  This is one classy lady who had an hourglass figure after all three kids - tiny little thing. How she stayed that way cooking this way - I don't really know - but at 85 she has been caught on the ladder cleaning out the gutters - so maybe that is how!
This recipe is a wonderful one that is easy and delicious.  We always wish there were more of it when we are through (leftovers are popular at our house!)

6 large potatoes
1/4 cup flour
1/4 cup Parmesan
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup melted butter
chopped parsley

Peel potatoes and cut into wedges.
Combine cheese, flour, salt, and pepper in a gallon ziplock.
Moisten potatoes with water and shake in "batter" until all of the potatoes are lightly coated.
Melt butter in 9X13 pan. Place potatoes in pan and bake at 375 for 1 hour, turning once after 30 minutes. After golden brown, remove and sprinkle with parsley.

Grape Salad

submitted by Dara Singleton

2 lbs. of green grapes
2 lbs. of red grapes

Mix together:
1 8oz. pkg of cream cheese
1/2 cup sugar
1 tsp. vanilla
1 8oz. sour cream

Add grapes to cream cheese mixture and put in a 9x13 pan. Sprinkle with 1 cup of brown sugar and 1 cup of pecans over the top. Refrigerate at least 6 hours.

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)