Cut chicken breasts lengthwise into 1-inch pieces. Sprinkle garlic salt
freely over chicken, turning pieces so each is coated. Continue with
red, then black pepper. Set aside for 1 hour to let chicken absorb
flavor. Dust chicken with flour, then deep fry in vegetable oil at 375
degrees F. for 3 minutes. Drain on paper towels. Serve warm or cold.
1 ten ounce package frozen chopped spinach, thawed and drained
1 8-ounce package cream cheese softened
1/2 cup chopped scallions
1/2 teaspoon garlic pepper
1 cup shredded cheddar cheese
1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and
drained water chestnuts
crackers and or cut-up assorted fresh vegetables for serving a
few shakes of tabasco sauce...it makes it sooooooooo good...
In a one quart mini electric slow cooker, mix together spinac and cream
cheese. Stir in the scallions and garlic pepper. Cover, plug in the
cooker and cook for 2 hours, stirring once or twice until very hot.
Reserve 2 tablespoons cheese for the top. Stir in the remaininng cheese
and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass
crackers and or vegetables for dipping.
1 1/2 lb.
mushrooms
1/2 lb. ground sausage
1/2 cup shredded mozzarella cheese
1/4 cup Italian seasoned dry bread crumbs
1 Tablespoon margarine
Remove
stems from mushrooms; chop finely and set aside.
Brown the sausage in a pan; remove from pan, cook chopped stems in
sausage drippings. Remove from heat; add sausage, bread crumbs, and
cheese. Fill the mushrooms with this mix.
Heat oven to 400 degrees.
In a 13 x 9 inch cooking dish, melt the margarine; set the filled
mushrooms in the dish and cook for about 15 minutes.
Ingredients:
- 1 8 oz. package of tri-colored pasta, cooked
- 3 ears of cooked corn, with the kernels cut from the cob
-1 bunch broccoli florets, cut small and steamed
- 15 large black olives, sliced
- 15 green olives with pimento, sliced
- 1 14 oz. can artichoke hearts, halved
- 1 red pepper, diced
- 1 8 oz. can water chestnuts
- 1 15 oz. can chickpeas, rinsed and drained
- 1/4 cup Italian dressing or more, to taste
Directions:
Combine all the ingredients, mix well, and refrigerate. Serve cold.
Brown the sausage in a pan; remove from pan, cook chopped stems in
sausage drippings. Remove from heat; add sausage, bread crumbs, and
cheese. Fill the mushrooms with this mix.
