Wednesday, January 27, 2010

Fruit Cups

1-12oz. can frozen concentrated apple juice(not prepared)
1-12oz. can frozen concentrated orange juice (not prepared)
1-2 cans of water
16oz fresh or frozen strawberries, sliced
3-6 bananas, peeled and sliced
16oz. canned pineapple tidbits (undrained)
Add any frozen fruit examples: mango, cherries, blueberries, raspberries

Combine apple juice, OJ and water in a large bowl. Add fruit, spoon into serving dishes.

Freeze for at least 1 hr before serving.

Hashbrown & Egg Casserole

Melt 1 stick of butter or margarine in bottom of 9x13 pan. Place 8 (or enough to cover bottom of pan) frozen hash brown patties in pan.

Mix 2 cups of cooked sausage or cubed ham, 2-4 cups of shredded cheddar cheese, 12 eggs, green peppers and onions.

Pour egg mixture over hash browns. Refrigerate over night.

Bake 1 hour at 350 degrees.

**I only use 1/2 stick of butter and it tastes just great!

Sunday, January 3, 2010

Chicken Marsala


1/4 cup flour (white or wheat)
1/2 tsp. salt - optional
1/4 tsp. ground black pepper
1/2 tsp. dried oregano
Skinless, boneless chicken - pounded 1/4 in. thick
4 T. olive oil
1-3 cups fresh, sliced mushrooms  (or more depending on your preference)
3/4 - 1 cup Marsala wine  (or more depending on how strong of a flavor you want)

Combine first 4 ingredients in a gallon bag.  Place chicken pieces in the bag and shake to coat with the flour mixture.

Heat olive oil in a large skillet over medium heat.  Place chicken in the skillet and lightly brown on both sides, but do not fully cook.  Remove chicken, add mushrooms and wine to the skillet.  Let mushrooms cook in the wine for a little while.  Add chicken back to the skillet.  Cover and simmer for 10 minutes, turning chicken once or twice, until chicken is fully cooked.

Great served with mashed potatoes or rice!