WELCOME TO THE SIMPLER LIFESTYLE CLASSIC COMFORT FOODS SECTION!
Ultimate Chicken Fingers
3 boneless skinless chicken breasts (about 1 lb) cut crosswise into 1/2 inch strips
2/3 cup all-purpose baking mix
1/2 cup grated parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
1-2 eggs, slightly beaten
3 tablespoons butter or margarine, melted
1-gallon resealable food storage bag
Heat oven to 450 degrees.
Line a cookie sheet with foil and spray with cooking spray.
Mix baking mix, cheese, salt and paprika in a one gallon resealable food storage plastic bag.
Dip half the chicken strips into eggs.
Place in bag.
Shake to coat.
Place chicken on cookie sheet.
Repeat to use up remaining chicken.
Drizzle butter over chicken.
Bake 6 - 7 minutes.
Flip over with pancake turner.
Bake another 6 - 8 minutes until no longer pink in center.
Old Fashioned Macaroni N Cheese
elbow macaroni (8 ounce box)
shredded mild cheddar cheese or shredded cheese of choice (approximately 4 cups)
milk (approximately 2 cups)
butter or margarine
Cook elbow macaroni 3/4 of time listed on box.
Drain and cool.
Spray a baking pan with non stick spray.
Use 1/2 of macaroni to make a layer in bottom of pan.
Sprinkle lightly with black pepper and randomly add small pats of butter.
Add enough shredded cheese to totally cover the macaroni.
(If you can see macaroni, you have not used enough cheese!)
Repeat process to add a second layer.
Beat egg into 1 cup milk and evenly pour over top layer.
Then, add enough milk to bring the milk up to the bottom of the macaroni on the top layer.
Cover with a vented aluminum cover and cook at 350 degrees.
(Cooking time varies by number of layers and size of pan. Minimum cook time is usually 30-45 minutes.)
When most of the milk has cooked in, remove aluminum cover and bake until top of cheese has reached desired amount of brownness.
(10 to 15 minutes.)
Let stand for 15 to 20 minutes before serving.
Classic Potato Salad
There is no exact recipe. I add ingredients by sight and taste.
sweet relish (optional)
canned peas and carrots (optional)
Peel, wash, dice and cook potatoes.
Boil 3 to 6 eggs.(depends on amount of potatoes being cooked)
Mash potatoes to desired smooth or chunky consistency.
Peel, rinse, and chop eggs and add to mashed potatoes.
Add sweet relish if desired.
Add salt and/or pepper to taste.
Add can of peas and carrots if desired.
**Here is a short cut that I have tried that works pretty well.
Use 2 cans diced cooked potatoes.
Drain the fluid off them.
Mash them to desired consistency.
Add chopped eggs, mayonnaise, sweet pickles, salt, pepper, peas and carrots.
**Use a small can of peas and carrots if you use the 2 cans of potatoes.
**I use one large can of peas and carrots to 5 pounds of potatoes.