Hello! I hope you all have had a wonderful week! My week was boring. You can only do so much when you are snowed in!
As Maxine would say, “It has been so cold, I have been shaking as bad as a couple of jelly donuts at a Weight Watchers meeting!” That woman is quite a character. I love her quotes. She is hilarious. I just about fall out of my seat every time I see her in the newspapers or on Facebook. If she was a real person, I’d fight a circle saw to see her.
You all know how I am with the funnies. There is a bunch of women who comes on TV everyday. If I’m at home I will watch them. You remember “The Golden Girls” Dorothy, Rose, Blanche and Sophia. I can relate to all of them. I am sure some of you can, too.
There are certain foods I will buy the name brands rather than the off brands. You may think that it is crazy to spend a little more, however you get what you pay for. We all have our preferences and not everybody will like the same things.
I get Oscar Mayer thick cut bacon, Swaggerty sausage, Mary Jane Bread. The giant loaf lasts longer. I love the Ball Park Hamburger and Hot Dog Buns, too.
The hot dogs I get are the Oscar Mayer Cheese Dogs.
I also love Kellogg’s Frosted Mini Wheat’s, Kellogg’s Raisin Bran, General Mills Honey Nut Cheerios. There is Quaker Oats Oatmeal; I make it brown sugar and Parkay margarine, which is what I use for everything on a regular basis, plus Minute Maid rice. B&G foods makes Crème of Wheat There are several companies that make grits. I love all of these products. My favorite steak sauces are A1, Heinz 57, Lea and Perrin’s Worcestershire Sauce. I always use Texas Pete hot sauce I also use the La Choy Soy Sauce, and the Kikkomon Soy Sauce. I use the La Choy when I make my mushroom gravy. I use the Kikkomon when I make Asian dishes.
Well, I think that wraps up this segment of my column.
“And that’s the way I see it.”
Y’all have a blessed week now, y’hear! You are loved! Until next time!
Love and food is what makes the world go round. Let’s see what is cooking! Enjoy!
OVEN BAKED CHICKEN PARMESAN
4 chicken breast boneless, skinless
1 egg, slightly beaten
¾ cup Italian seasoned dry bread crumbs
1 jar Ragu Old World Style Pasta Sauce
1 to 1-1/2 cups shredded mozzarella cheese
Preheat oven to 400 degrees. Dip chicken in egg then turn in bread crumbs, coating well. In a 9x13 inch baking dish arrange chicken and bake uncovered for 20 minutes. Pour Ragu sauce over chicken and top with cheese. Bake an additional 30 minutes or until chicken is no longer pink. Serve with cooked pasta.
1 green bell pepper
2 garlic cloves
1-16 oz. jar dried tomatoes in oil
4 skinned chicken breast
1 T. dried Italian seasoning
salt and pepper to taste
Cut bell pepper into thin strips; thinly slice onion; add minced garlic. Drain tomatoes and chop. Place chicken, bell pepper, onion, garlic and tomato evenly in center of 4 12-inch squares of heavy-duty aluminum foil. Sprinkle evenly with Italian seasoning, salt and pepper. Fold foil to seal. Bake at 375 degrees for 35 minutes or until done.
SKILLET CHICKEN POT PIE
1 can cream of chicken soup
1-1/4 cups milk
1 can mixed vegetables, drained
2 cups diced chicken
½ t. black pepper
1 cup Bisquick mix
¼ t. sage
Heat soup, 1cup milk, vegetables, pepper and sage to boil. Reduce heat, mix Bisquick and ¼ cup milk and drop into hot mixture. Cover and simmer on low heat for 12 minutes.
TIP OF THE WEEK
Thaw all meats in the refrigerator for maximum safety.