Latest recipes (May 24th)...
"Parmesan Chicken"
1 and a half cup seasoned stuffing mix
half cup shredded Parmesan cheese
quarter tsp. garlic salt
1 and a quarter tsp. salt
one-eighth tsp. pepper
6 pieces chicken (breast, thighs or legs)
three-quarter cup butter
Roll stuffing mix until fine crumbs. Put in pie pan. Mix in cheese and seasoning. Melt half cup butter in shallow pan. Dip chicken pieces one at a time into butter and then roll in crumbs to coat. Arrange chicken pieces in large shallow baking pan lined with aluminum foil. Do not overlap pieces. Dot chicken with remaining butter broken into bits. Bake uncovered at 350 for one hour. Serves 8.
my wife got this from Nellie Ehrhardt, Moberly
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request, good fruit pie recipe
"Blueberry Pie"
(unbaked) crust, blueberries in it, sprinkle with corn starch mixed with sugar; cup of white cake mix (makes a crust on top); egg and little bit of water, mix it all together, bake 35-40 minutes.
Rozelma Mattice, Moberly
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"Strawberry Rhubarb Crunch"
2 cups of raw rhubarb cut in chunks
container of frozen, sweetened strawberries
put both in a pan, with a slow fire
when strawberries thaw, your rhubarb is cooked
Put in 8 by 8 baking pan.
Mix in a separate containers
Jiffy cake mix (yellow or white)
Cut in 2 tbsp of oleo (fork or pastry blender)
1/2 cup chopped pecans
Will be crumbly.
Sprinkle over top of fruit in baking pan.
Bake 20 to 30 minutes, until bubbly and cake is done.
Betty Underwood, Salisbury
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"Remembrance Strawberry Pie"
2 pints of strawberries, halved
1 cup of sugar
3 tbsp of corn starch
1 cup of water
3 tbsp strawberry flavored gelatin
1 pie crust, baked (9 inch)
whip cream, optional
Place strawberries in a large bowl and set aside, mix sugar, corn starch and water in a sauce pan and cook until thickened ... stirring constantly. Remove from heat, stir in gelatin until dissolved, pour over the berries and mix well, pour into pie shell. Refrigerate until set, top with whip cream if desired.
Dorothy Skinner, Moberly
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request, German style roast recipe (marinate for 2 or 3 days)
"German Sauerbraten"
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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).
