Parmesan Chicken
1/2 cup butter, melted
l cup dry bread crumbs
2 teaspoons Dijon mustard
1/2 cup grated Parmesan cheese
l teaspoon Worcestershire sauce
6 to 8 boneless skinless chicken breast halves
1/2 teaspoon salt
Combine butter, mustard, Worcestershire sauce and salt. In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumb mixture, a few pieces at a time.
Place in an ungreased 9 x 13 inch pan. Drizzle with any remaining butter mixture. Bake at 350º for 40-45 minutes until golden brown.
Overnight Coleslaw
12 cups shredded cabbage
l green pepper, chopped
l medium red onion, chopped
2 carrots, shredded
l cup sugar
Dressing:
2 teaspoons sugar
l teaspoon ground mustard
l teaspoon celery seed
l teaspoon salt
l cup white vinegar
3/4 cup canola oil
Combine vegetables. Sprinkle with sugar; set aside.
In a large saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir well before serving. Serve with slotted spoon. 12 servings.
Cream Cheese Pound Cake
3 cups Original Bisquick®
1/8 teaspoon salt
1 1/2 cups granulated sugar
6 eggs
3/4 cup margarine or butter
l package (8 ounces) cream
softened cheese, softened
1/2 cup all-purpose flour
Powdered sugar, if desired
1 teaspoon vanilla
Grease and flour 12 cup Bundt cake pan or 2 loaf pans, 9 x 5 x 3 inches.
Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan. Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Turn pan upside down onto wire rack or heat proof serving plate; remove pan. Cool cake completely; about l hour. Sprinkle with powdered sugar.
Left over cake? Make a Cream Cheese Trifle: cut the cake into large cubes, and place in a large bowl. Sprinkle with a little orange juice, cover with plastic wrap and refrigerate about 2 hours. Layer cake, whipped cream and fresh fruit in goblets. Cover and refrigerate at least l hour before serving.
