Laura-Ranch fried chicken

4 Boneless Skinless chicken breasts

Ranch dressing

Italian-style bread crumbs

Olive oil

Dip chicken breasts into ranch dressing, then coat with crumbs. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest part are cut.

Laura-Parmesan Dijon Chicken

3/4 Cup Bread crumbs

1/4 Cup Grated parmesan cheese

1/4 Cup Butter or Margarine, melted

2 Tbs. Dijon mustard

6 boneless skinless chicken breasts

Heat oven to 375 degrees. Grease rectangular pan 13x9x2 inches

Mix bread crumbs and cheese in large resealable plastic food-storage bag. Mix butter and mustard in shallow dish. Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.

Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Laura-Citrus Balsamic glazed salmon

8 salmon fillets 3/4 inch thick

salt and pepper

1 1/2 Tbs. Olive oil

3 Tbs. Balsamic vinegar

1 1/2 Tbs. Cornstarch

1 Tbs. Brown sugar

1 tbs. Orange juice

1 can (14 oz) seasoned chicken broth, swanson

Preheat oven to 350 degrees F

Rub salmon with salt and pepper to taste. Place salmon in a shallow 2-quart baking dish. Drizzle with oil. Bake 15 minutes or until fish flakes easily when tested with a fork.

Meanwhile, in a medium saucepan, whisk together vinegar, cornstarch, brown sugar, and orange juice. Whisk in broth and bring to boil. Reduce heat to simmer, stirring until the mixture thickens.

Arrange salmon on serving platter and spoon sauce over top.

Laura-Fettuccine Alfredo

8 oz Fettuccine Alfredo noodles

Chopped fresh parsley

1/2 Cup butter or stick margarine

1/2 Cup Whipping cream (heavy cream)

3/4 Cup Grated Parmesan cheese

1/2 tsp. Salt

Cook Fettuccine as directed on the package. While Fettuccine is cooking make the Alfredo sauce. Drain

Heat the butter and whipping cream in a 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble.

Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt and pepper. Pour over the drained fettuccine noodles.

Laura-Caramelized Garlic Chicken

4 Garlic Cloves

1 Tbs. Butter or Margarine

2 tsp. Packed brown sugar

1/4 tsp. Salt

4 Boneless skinless chicken breasts

1/4 Cup Water

4 Slices tomato

4 oz. Havarti or Swiss (I used mozzarella)

1 Tbs. chopped fresh or 1/2 tsp. dried basil leaves

Cook garlic in butter in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn golden brown. Stir in brown sugar until melted

Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching.

Top each chicken piece with tomato slices, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.

Candace-Hashbrown Cassarole

BOUNTIFUL BRUNCH 6 SERVINGS

1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)

1/4 CUP MELTED BUTTER

1/2 CUP CHOPPED ONIONS

1 TEASPOON. SALT

1/4 TEASPOON PEPPER

1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)

1 PINT SOUR CREAM

1 CUP GRATED CHEDDAR CHEESE

1 PKG THAWED FROZEN CHOPPED SPINACH

SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN

LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.

Candace-"Crazy Cake"/Budget Cake

3 c. plain flour

2 c. sugar

2 tsp. salt

6 tbsp. cocoa

2 tsp. soda

1/2 c. oil

1 tbsp. vanilla

2 tbsp. vinegar

2 c. water

Combine dry ingredients in a bowl. While mixing by hand, add the oil,

vanilla, vinegar and water. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees for 30 minutes.

NOTE: There are no eggs.

FROSTING:

6 tbsp. margarine 6 tbsp. milk 6 tbsp. cocoa 1 tsp. vanilla 1 box powdered

sugar.

Blend until fluffy and spread on cake.

*Note* The recipe for the frosting I have never made. I usually just purchase store bought frosting.