Baked Mushroom Chicken
4 boneless skinless chicken breast
halves, (1 pound)
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/3 cup shredded part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese
Flatten each chicken breast half to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cups. Spoon over chicken. Bake, uncovered, at 375º for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
Bread Pudding
1 1/2 cups water
3/4 cup powdered milk
2 eggs, well beaten
1/2 teaspoon salt
1 tablespoon vanilla
1 1/4 cups sugar
1/4 cup raisins
1/4 cup melted margarine
1 pound loaf (day old) bread
Tear bread into pieces. Blend together water and powdered milk. Add eggs. Blend salt, vanilla and sugar together and mix with first mixture. Add raisins and melted margarine to mixtures. Mix torn bread into liquid mixture until lightly moistened. Don’t overbeat mixture. Bake at 350º. in well greased 8x8x2 inch pan until brown. Test by sticking toothpick in center. If is comes out clean, pudding is done. Drizzle following sauce over warm bread pudding.
Bread pudding sauce:
1/4 cup sugar
2 Tablespoons cornstarch
1/4 cup powdered milk
1/3 teaspoon salt
1 1/2 cups water
1 teaspoon vanilla
2 drops yellow food coloring
Mix sugar, cornstarch, powdered milk and salt. Blend in 1/2 cup water, stirring until smooth. Add vanilla and food coloring mixed in remaining 1 cup water. Cook over medium heat until thickened. Drizzle over warm bread pudding.
Easy Lasagna
1 pound ground beef
1 teaspoon salt
1 teaspoon seasoned salt
1/4 cup sugar
1 8 ounce package lasagna noodles
2 cups tomato sauce
1 cup tomato catsup
3/4 pound sharp cheddar cheese
3/4 pound grated mozzarella cheese
Cook noodles in boiling salted water until tender.
Brown ground beef with salts. Add tomato sauce, catsup and sugar. Simmer for 10-15 minutes.
In a 9 x 13 inch baking dish, place a layer of cooked noodles, a layer of sauce and a layer of cheddar cheese. Make 3 layers of noodles, sauce and cheese, ending with mozzarella cheese on top.
Cover and bake at 350 degrees for 1 hour. Serves 10-12.