2 tablespoons each butter and olive oil 4 chicken breast cutlets 1/2 pound fresh mushrooms, diced 1 tablespoon diced fresh garlic 1 tablespoon dried onion flakes 1 tablespoon chicken bouillon 1/2 cup Marsala wine (or white wine) 3 cups milk 2 tablespoons flour salt and pepper 1/2 tsp dried Italian seasonings 8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm
In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.
This easy and delicious bar cookie recipe is a must try!
3/4 cup margarine 3 cups graham cracker crumbs 1 pkg (6 oz.) semi-sweet chocolate chips (1cup) 1 cup butterscotch chips 1 cup mini marshmallows 1 can (4 oz.) sweetened condensed milk
Preheat oven to 350F. In a 13×9″ baking pan, combine margarine with crumbs. Press to form an even layer. Evenly sprinkle with chocolate and butterscotch chips then mini marshmallows. Pour condensed milk evenly over mixture. Bake 25 minutes or until bubbly. On wire rack, let cool completely. To serve, cut into squares. For easier cutting, refrigerate 1 hour.
2 containers (1.5 qt. ea.) chocolate or vanilla ice cream 4 cups assorted sliced fresh fruit 1 can (7 oz.) whipped cream or 2 cups whipped cream 50 fresh blueberries 2 pints raspberries or 1 quart strawberries, sliced
1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.
2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.
3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry “stripes.”
This is an easy dessert which uses fresh berries and creamy pudding layered between slices of pound cake. Great dessert for a summertime gathering.
3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice
1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.
1 (3 oz.) package cherry gelatin 1 cup boiling water 1 (6 oz.) can frozen lemonade concentrate 3 cups cold water 1 quart cranberry juice cocktail, chilled 24 ice cubes 1 (12 oz.) bottle ginger ale, chilled
1. Dissolve gelatin in boiling water; stir in lemonade. Add cold water and cranberry juice. 2. Place ice cubes into a large punch bowl; pour punch over ice. Add the ginger-ale and serve.
Serves 6
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