I'll Share my Recipes if you Share Yours-Sat.Mar.6

16 years ago

Mustard Chicken Tenders with Buttermilk Potatoes

5 large russet potatoes, peeled and chopped into chunks

1/2 cup honey

1/2 cup dijon mustard

2 lb chicken tenders

2 cups bread crumbs

canola oil for frying

1/2 cup buttermilk

3 tbsp sour cream

hot sauce

2 tbsp parsley, chopped

1 tbsp chives, chopped

Preheat oven to 250*. Cook the potatoes until tender.

In a shallow dish, combine the honey and the dijon mustard. Add the chicken and season with salt and pepper. Turn the tenders to coat.

Place the bread crumbs in a second dish and coat the chicken completely. In a large skillet over medium-high heat, heat about 1" canola oil. Fry chicken until golden and cooked through. Place the cooked pieces on a cooling rack on a baking sheet and keep warm in the oven.

Mash potatoes with the buttermilk, sour cream, hot sauce to taste, parsley chives, and salt and pepper.

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Comments (4)

Marilyn Sue
16 years ago
Batty Cakes

1 cup white corn meal
1/2 teaspoon soda
1/2 teaspoon salt
1 egg beaten
1 1/4 cups sour milk or buttermilk

Sift together dry ingredients.
Add beaten egg and buttermilk or sour milk
to the dry ingredients, stirring until smooth.

Pour one tablespoon of batter for each cake into a well greased iron skillet. Bake until brown, turning only once. If batter gets too thick, add a little more sour milk

Serve with maple syrup or molasses.

I found this old recipe while looking though mine yesterday. It says bake until brown. Since it doesn't give an oven temperature I think this is done on top of the stove, like a pan cake. This was a recipe from Quaker corn meal in the 1950's.

Sue
luckygardnr
16 years ago
Lemon Pepper Shrimp with Fusilli
LifeÂs Ambrosia

Serves 2 Â 4

You will need:

Â 8 ounces dried fusilli pasta
Â 1 tablespoon olive oil
Â 1 shallot, diced
Â 2 cloves garlic, minced
Â 1/4 cup dry white wine
Â juice of 1/2 lemon
Â 1 teaspoon lemon pepper
Â 1 pound 51 Â 60 count prawns, peeled and deveined
Â 1/3 cup chopped fresh parsley
Â kosher salt

1. Bring a large pot of water to a boil and cook according to package directions. Drain.

2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook shallots and garlic until shallots are softened, about 2 -3 minutes. Stir in white wine, lemon juice and lemon pepper. Cook 5 minutes. Stir in prawns and cook until prawns are opaque.

3. Add cooked pasta to prawn mixture. Stir in fresh parsley. Toss to combine. Season to taste with kosher salt.

4. Serve.
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glenda_al
16 years ago
Donna OH made this for me when I went to visit her. I'm making it for luncheon on Monday.

Onion pie
20 Ritz crackers crushed--
5 TBL butter (melted)
2 1/2 cups thinly sliced onions (2 large)
2 TBL oil
2 eggs
3/4 cup milk
1/4 cup shredded cheese (more if needed)

preheat oven to 350-----combine cracker crumbs with butter & press into pie pan--bake 8 min (glass takes a little longer)---Saute onions in oil til tender--place in cracker crust shell---Mix remaining ingredients (except cheese)---pour over onions--top with cheese & bake 45 min--

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lilliepad
16 years ago
Sue-I use to make those all the time.My family loves them.I use yellow corn meal.They are really good with lots of butter and a big pot of pinto beans.The kids liked them for breakfast with butter and honey.

I'll Share my Recipes if you Share Yours-Sat.Mar.6

Comments (4)

Marilyn Sue

luckygardnr

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glenda_al

lilliepad

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