Danita's Recipe Box

• 1 tablespoon butter or margarine
• 4 boneless chicken breast halves
• 1 box (6 ounces) chicken stuffing mix
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup shredded chedder cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup sifted confectioners’ sugar
• 1 1/2 teaspoons almond extract
• 1 teaspoon mint extract
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 teaspoon red food coloring

Mix butter, shortening, confectioners’ sugar, egg and extracts thoroughly. Stir in flour and salt. Divide into halves; blend food coloring into one half. Roll 1 teaspoon each color dough into strips about 4 inches long; place strips side by side. Press together lightly; twist as for rope. Place on ungreased cookie sheet; curve top down to form handle of cane. Repeat with remaining dough. Bake in preheated 375°F oven for about 9 minutes. Remove from cookie sheet while warm.

• 1 pound butter or margarine, softened
• 1 pound brown sugar
• 1 1/2 teaspoons vanilla
• 4 1/2 cups flour

Mix ingredients into dough. Roll out on floured board, 1/4 inch thick. Cut out.
Bake on greased pan 15 minutes at 300°F.

• 1 cup butter
• 3/4 cup light brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla
• 4 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt

Combine butter and sugar. Add eggs, milk and vanilla; beat well. Combine the remaining ingredients and stir into the batter. Cover and chill for 3 to 4 hours. Roll dough 1/8 inch thick and cut into desired shapes. Bake on ungreased pan at 375°F for 8 to 10 minutes.

• 1/2 cup corn meal
• 1/4 cup all-purpose flour
• 2 tablespoons grated parmesan cheese
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• One 2 1/2 to 3-lb broiler-fryer chicken, cut up, skinned
• 1/2 cup milk
• 3 tablespoons margarine, melted

Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15 x 10 inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender. 5 servings.

Variation: Fish
Substitute 1 1/2 lb fresh or frozen, thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on rack in broiler pan. Broil 5 inches from heat 50 8 minutes or until fish flakes easily with fork and turns golden brown. 6 servings.

• 1 1/4 cup all-purpose flour
• 3/4 cup Quaker Enriched Corn Meal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt (optional)
• 1 cup of skim milk
• 1/4 cup of Vegetable oil
• 2 egg whites or 1 egg, beaten

Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve Warm.

Corn Muffins: Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15 to 20 minutes or until golden brown.

• 6 flour tortillas (8 inches in diameter)
• 1 cup Lloyd’s original barbeque sauce with shredded pork
• 3/4 cup shredded Mexican 4-cheese blend (3 ounces)
• 1/3 cup sour cream, if desired
• chopped tomato, if desired

Heat oven to 350°F. Place 2 tortillas on ungreased cookie sheet; spread about 1/3 cup sauce with pork on each tortilla to within 1/2 inch of edge. Top each with 1/4 cup cheese and 1 tortilla. Bake 8 to 10 minutes or until cheese is melted and filling is hot. Meanwhile, assemble third quesadilla, using up tortillas, sauce with pork and the cheese; bake. Cut into wedges; serve with sour cream and tomato.

• Beefstick, enough to distribute over a bagel half
• Two Eggs
• Two slices American Cheese
• Bagel

Fry Egg. Add Cheese to Egg, Melt Slightly. Toast Bagel. Remove Egg/Cheese and place on bagel. Fry beefstick to taste and place on bagel.

• 1 1/2 pounds ground beef
• 4 1/2 tablespoons A.1. Steak Sauce
• 1 cup soft white wheat bread crumbs (2 slices)
• 1 medium onion, finely chopped
• 1/4 cup chopped parsley
• 1 egg
• 1/4 cup milk

Mix beef lightly with A.1. Steak Sauce, bread crumbs, onion, parsley, egg and milk in a large bowl. Pack mixture into a 5-cup ring mold, then invert onto a 15x10x1-inch jelly-roll pan. Bake in moderate oven (375°F) 50 minutes, or until golden brown. Cool on pan.

• 5 medium pototoes, peeled and shredded (about 6 cups)
• 1/4 cup water
• 1 1/2 cups whole milk
• 1 teaspoon salt
• 1/4 cup chopped chives
• 1/4 cup butter or margarine cup up
• 1/4 cup grated Parmesan cheese
• paprika

Place potatoes in 2-quart microproof casserole with water. Cook, uncovered, on HI (max power) 10 to 12 minutes, or until steaming hot. Drain. Add milk, salt, chives, and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on 50 (simmer) 8 to 9 minutes, or until tender.