Danita's Recipe Box

• 2/3 cup mashed potato flakes
• 1/3 cup grated parmesan cheese
• 3/4 to 1 teaspoon garlic salt
• 3 to 3 1/2 pounds cut frying chicken, skinned
• 1/3 cup melted butter or margarine

Heat oven to 375°F. Grease or line with foil 15x10x1 inch pan or 13×9 inch pan. In medium bowl, combine potato flakes, parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll into potato flakes mixture to coat. Place in greased pan. Bake at 375°F for 45 to 60 minutes or until chicken is tender and golden brown.

• 28 uncooked manicotti shells
• 4 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 3 eggs, slightly beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon finely shredded lemon peel
• spaghetti sauce
• 1 cup parmesan cheese

Cook shells, drain and pat dry. Mix ricotta cheese, mozzarella cheese, eggs, salt, pepper and lemon peel. Fill each shell with about 3 tablespoons cheese mixture. Divide shells between 2 ungreased 13x9x2 inch baking dishes. Cover with sauce. Sprinkle with parmesan cheese. Cook uncovered at 350°F for 40 minutes. If frozen, heat uncovered at 375°F for 1 hour.

• raw eggs

Put eggs in saucepan in cold water. Bring to boil, reduce heat, cover and simmer for 10 minutes. Place eggs in cold water immediately.

• 1 cup long-grain white rice, uncooked
• 1 pound boneless skinless chicken breasts, cut into thin strips
• PAM® Butter No-Stick Cooking Spray
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice

Cook rice according to package directions. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray. Sprinkle with salt and pepper; toss lightly.
Spray large skillet with additional cooking spray; heat over medium-high heat. Add chicken; stir-fry 4 to 5 minutes, or until chicken strips are no longer pink in centers.
Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes, or until sauce is thickened, stirring constantly. Stir in lemon juice. Serve over the rice.

• All Natural Pam Butter Flavor Seasoning Spray
• 3 pounds chicken wings (13 to 14 wings)
• 1/2 cup cayenne pepper sauce
• 1 bottle blue cheese dressing

Spray broiling pan with Pam. Cut off and discard chicken wing tips; cut each wing in half at joint. In large bowl, toss wings with pepper sauce until well coated. Place wings on rack, , reserving any sauce remaining in bowl. Spray wings with Pam for 5 seconds. Broil, close to souce of heat, for 15 to 20 minutes until well browned and crisp. Remove pan from oven. Turn wings; brush with remaining sauce and spray again with Pam for 5 seconds. Broil for 15 to 20 minutes longer until well-browned and crisp.

• 2 eggs
• 1/2 teaspoon salt
• 1/2 cup milk
• 6 slices bread

Mix eggs, salt and milk. Dip bread slices into mixture and fry until done.

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup (1 stick) butter or margarine, softened
• 4 eggs
• 1-1/2 cups HERSHEY’S Syrup*
• MINT CREAM CENTER(recipe follows)
• CHOCOLATE GLAZE(recipe follows)

1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.

2. Combine flour, sugar, butter, eggs and syrup in large bowl; beat until smooth. Pour batter into prepared pan.

3. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. Spread MINT CREAM CENTER on cake. Cover; refrigerate. Pour CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. About 12 servings.

MINT CREAM CENTER: Combine 2 cups powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons green creme de menthe (OR 1 tablespoon water plus 1/2 to 3/4 teaspoon mint extract and 3 drops green food color may be substituted for creme de menthe) in medium bowl; beat until smooth.

CHOCOLATE GLAZE: Melt 6 tablespoons butter or margarine and 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips in small saucepan over very low heat. Remove from heat; stir until smooth. Cool slightly.

CHOCOLATE MINT TRIANGLES: Cut dessert into about twelve 3-inch squares; cut each square diagonally into halves. About 24 triangles.

DOUBLE CHOCOLATE MINT DESSERT: HERSHEY’S Mint Chocolate Chips may be substituted for HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme de menthe in Mint Cream Center.

* One 16-oz. can HERSHEY’S Syrup contains 1-1/2 cups syrup.

• 2 pounds chicken wings
• 1/2 cup butter
• 2 teaspoons seasoned salt
• 2 cups instant potato flakes

Melt butter in small saucepan. Add 1 teaspoon seasoned salt. Put potato flakes in a bowl.
Dip wings in butter and roll in potato flakes until completely coated. Place on baking sheet. Sprinkle with remaining salt. Bake at 375°F for 35 minutes.

• 1 package blueberry muffin mix
• 1 3/4 cups water
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup maple-flavored syrup

Drain blueberries, reserving liquid. Rinse blueberries. Beat muffin mix (dry), water, oil and eggs in medium bowl, using wire whisk, until smooth. Gently stir in blueberries. Grease heated griddle if necessary. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 1 1/2 to 2 minutes or until golden. Turn; cook until golden. Mix blueberry liquid and syrup; heat. Serve with pancakes.

• 1 can (6 ounce) evaporated milk
• 1 2/3 cups sugar
• 1/2 teaspoon salt
• 1 1/2 cups miniature marshmallows
• 1 package (6 ounce) chocolate bits (1 cup)
• 2 teaspoons vanilla

In medium saucepan, stir together evaporated milk, sugar and salt. Bring to boiling point, reduce heat and stirring constantly, simmer for 5 minutes. Remove from heat. Add marshmallows, chocolate and vanilla. Beat with spoon until completely blended. Turn into buttered 8 inch saucepan. Store in refrigerator.