4 boneless, skinless chicken breasts
2 eggs
1/4 tsp pepper
1/2 tsp salt
1/2 tsp garlic salt
1/2 cup canola oil
3/4-1 cup flour
Use half of the pepper, salt, and garlic salt to season both sides of the chicken breasts. Put the other half of the pepper, salt, and garlic salt into two well-beaten eggs. Dredge the seasoned chicken breasts in the flour. Dip them in the egg wash and then recoat the chicken in flour. Heat the oil in a large skillet at medium heat. When the oil is hot, place the chicken in the skillet and turn the heat to low. Fry the chicken for 10 minutes uncovered on each side or until done.
As made by Ethel Skypala Hartmann
Tuesday, March 3, 2009
Copper Pennies
2-3 lbs carrots, sliced in rounds
1 small green pepper, thinly sliced
1/2 - 1 medium onion, thinly sliced
1 can tomato soup
1/2 cup oil
3/4 cup vinegar
1 tsp prepared mustard
1 tsp Worchestershire sauce
Salt
pepper
Cook carrots in salted water until tender. Layer the cooked carrots, bell pepper, and onion slices in a container. In a pot prepare the marinade of remaining ingredients and heat until thoroughly blended. Pour the marinade over the vegetables and refrigerate. Serve cold. Keeps for several days.
As made by Edna Pauler Skypala
1 small green pepper, thinly sliced
1/2 - 1 medium onion, thinly sliced
1 can tomato soup
1/2 cup oil
3/4 cup vinegar
1 tsp prepared mustard
1 tsp Worchestershire sauce
Salt
pepper
Cook carrots in salted water until tender. Layer the cooked carrots, bell pepper, and onion slices in a container. In a pot prepare the marinade of remaining ingredients and heat until thoroughly blended. Pour the marinade over the vegetables and refrigerate. Serve cold. Keeps for several days.
As made by Edna Pauler Skypala
Ham-Macaroni Salad
1 can cream of chicken soup
1/4 cup celery, chopped
1/4 cup onion, chopped
2 Tbsp green pepper, chopped
1/2 tsp prepared mustard
dash Tabasco sauce
dash pepper
2 cups cooked macaroni (4oz uncooked)
1 cup cooked ham, diced
Cook macaroni until tender, drain, and pour into a large bowl. Stir in the rest of the ingredients and chill.
As made by Edna Pauler Skypala
1/4 cup celery, chopped
1/4 cup onion, chopped
2 Tbsp green pepper, chopped
1/2 tsp prepared mustard
dash Tabasco sauce
dash pepper
2 cups cooked macaroni (4oz uncooked)
1 cup cooked ham, diced
Cook macaroni until tender, drain, and pour into a large bowl. Stir in the rest of the ingredients and chill.
As made by Edna Pauler Skypala
Peanut Butter Cookies
1 cup soft shortening
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp soda
1/2 tsp salt
Cream shortening, peanut butter, and sugars until light and fluffy. Add eggs and beat until smooth. Add baking powder, salt, and soda and mix thoroughly. Slowly blend in the four. Chill the dough 1 hour. Form into small (about 1 inch in diameter) balls and crisscross to flatten with a fork dipped in sugar.
Bake at 375o F for 10 to 12 minutes.
As made by Elvera Skypala Wright
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp soda
1/2 tsp salt
Cream shortening, peanut butter, and sugars until light and fluffy. Add eggs and beat until smooth. Add baking powder, salt, and soda and mix thoroughly. Slowly blend in the four. Chill the dough 1 hour. Form into small (about 1 inch in diameter) balls and crisscross to flatten with a fork dipped in sugar.
Bake at 375o F for 10 to 12 minutes.
As made by Elvera Skypala Wright
Fresh Fruit Dip
1 (8 oz) cream cheese
1 (7 oz) jar marshmallow crème
Soften cream cheese and beat together with marshmallow crème until smooth.
Dip fresh strawberries, bananas, apples, pears, cherries, and pineapple, or canned orange sections, or cookies. It is also good served with gingerbread.
NOTE: After slicing, soak bananas, apples, and pears in Sprite or ginger ale to keep them from turning brown.
As made by Elaine Skypala Spence
1 (7 oz) jar marshmallow crème
Soften cream cheese and beat together with marshmallow crème until smooth.
Dip fresh strawberries, bananas, apples, pears, cherries, and pineapple, or canned orange sections, or cookies. It is also good served with gingerbread.
NOTE: After slicing, soak bananas, apples, and pears in Sprite or ginger ale to keep them from turning brown.
As made by Elaine Skypala Spence
Pink Salad
1 can Eagle Brand sweetened condensed milk
1 tub (12 oz) Cool Whip
1 cup pecans, chopped
1 can (15 oz) crushed pineapple, drained
1 can cherry pie filling
Mix Eagle Brand, pineapple, cherry pie filling, and pecans. Fold in Cool Whip. Chill before serving.
As made by Elaine Skypala Spence
1 tub (12 oz) Cool Whip
1 cup pecans, chopped
1 can (15 oz) crushed pineapple, drained
1 can cherry pie filling
Mix Eagle Brand, pineapple, cherry pie filling, and pecans. Fold in Cool Whip. Chill before serving.
As made by Elaine Skypala Spence
CAULIFLOWER SALAD
3 ribs celery, chopped
1 head cauliflower (florets), chopped
1 pkg (10oz) frozen peas
1 cup buttermilk
1 pkg Hidden Valley
Cook peas for 1 minute and drain. Toss chopped celery, cauliflower, and peas with Hidden Valley dressing.
NOTE: Bottled Hidden Valley Ranch dressing can be used instead of mixing powdered Hidden Valley with buttermilk.
As made by Elaine Skypala Spence
1 head cauliflower (florets), chopped
1 pkg (10oz) frozen peas
1 cup buttermilk
1 pkg Hidden Valley
Cook peas for 1 minute and drain. Toss chopped celery, cauliflower, and peas with Hidden Valley dressing.
NOTE: Bottled Hidden Valley Ranch dressing can be used instead of mixing powdered Hidden Valley with buttermilk.
As made by Elaine Skypala Spence
Vegetable Soup
1 lb. stew meat, cut into 1 inch pieces
2 Tbsp oil
3 cups water
1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, chopped
1 can (15 oz) whole tomatoes
1 Tbsp seasoned salt
Brown the meat in oil in a large soup pot. Add water and simmer, covered, for one and a half hours. Add vegetables, tomatoes, and salt. Cook 30 to 40 minutes longer or until vegetables are tender. Makes 4-5 servings.
As made by Edna Pauler Skypala
2 Tbsp oil
3 cups water
1 medium onion, chopped
1 cup carrots, sliced
1 cup celery, chopped
1 can (15 oz) whole tomatoes
1 Tbsp seasoned salt
Brown the meat in oil in a large soup pot. Add water and simmer, covered, for one and a half hours. Add vegetables, tomatoes, and salt. Cook 30 to 40 minutes longer or until vegetables are tender. Makes 4-5 servings.
As made by Edna Pauler Skypala
Beef Rice Soup
1 soup bone or leftover roast, cut into 1 inch pieces
3 cups water
1 cup rice or 1 pkg Success rice
2 large carrots, sliced or cubed
2 cubes beef bouilion
salt, to taste
pepper to taste
If using a soup bone, put it in a large soup pot. Add water and simmer, covered, for half an hour. Add carrots, rice, and beef bouilion cubes. Salt and pepper to taste. Cook 30 to 40 minutes longer or until carrots and rice are tender. If using leftover roast (without gravy), mix all ingredients together and simmer for at least 30 to 40 minutes. Makes 4-5 servings.
As made by Edna Pauler Skypala
3 cups water
1 cup rice or 1 pkg Success rice
2 large carrots, sliced or cubed
2 cubes beef bouilion
salt, to taste
pepper to taste
If using a soup bone, put it in a large soup pot. Add water and simmer, covered, for half an hour. Add carrots, rice, and beef bouilion cubes. Salt and pepper to taste. Cook 30 to 40 minutes longer or until carrots and rice are tender. If using leftover roast (without gravy), mix all ingredients together and simmer for at least 30 to 40 minutes. Makes 4-5 servings.
As made by Edna Pauler Skypala
Red Beets
4-6 red beets
2 cups water
1 cup vinegar
1 cup sugar
1 whole black pepper
a few whole allspice
Cover and cook unpeeled red beets in water till tender. Cool, peel, slice, and set aside. Mix 2 cups of beet water with vinegar, sugar, whole pepper, and whole allspice. Heat to boiling. Then add sliced red beets to the liquid and cook for a few minutes.
As made by Edna Pauler Skypala
2 cups water
1 cup vinegar
1 cup sugar
1 whole black pepper
a few whole allspice
Cover and cook unpeeled red beets in water till tender. Cool, peel, slice, and set aside. Mix 2 cups of beet water with vinegar, sugar, whole pepper, and whole allspice. Heat to boiling. Then add sliced red beets to the liquid and cook for a few minutes.
As made by Edna Pauler Skypala
Saucy Apple Swirl Cake
½ cup sugar
4 tsp cinnamon
1 box yellow cake mix
1&2/3 cup (1can) applesauce
3 eggs
Heat oven to 350 F. Mix the sugar and cinnamon. Grease a Bundt or tube pan and dust with the sugar-cinnamon mixture. Blend the cake mix, applesauce and eggs until moistened. Then beat as directed on the package. Spoon half of the batter into pan. Sprinkle the sugar-cinnamon mixture on top of the batter. Then add the rest of the batter.
Bake at 350 F for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes and invert on plate.
As made by Ethel Skypala Hartmann
4 tsp cinnamon
1 box yellow cake mix
1&2/3 cup (1can) applesauce
3 eggs
Heat oven to 350 F. Mix the sugar and cinnamon. Grease a Bundt or tube pan and dust with the sugar-cinnamon mixture. Blend the cake mix, applesauce and eggs until moistened. Then beat as directed on the package. Spoon half of the batter into pan. Sprinkle the sugar-cinnamon mixture on top of the batter. Then add the rest of the batter.
Bake at 350 F for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes and invert on plate.
As made by Ethel Skypala Hartmann
Queso Chicken
2 chicken breasts
2 Tbsp butter
salt
pepper
garlic salt
1 small-medium tomato, chopped
2 green onions, chopped
1cup queso or Ro-tel cheese dip
1 pkg Success brown rice
Start the rice cooking. Season the chicken breasts with salt, pepper, and garlic salt to taste. Dot the chicken with butter and grill the seasoned chicken breasts eight to ten minutes on each side. (I use a small stove top grill.) Chop the tomato and the green onions. When the rice and chicken are cooked, place the rice on a plate. Put the chicken breasts on top of the rice. Sprinkle 2/3 of the chopped tomato and the chopped onions on top. Pour the hot queso over the chicken, vegetables, and rice. Top with the rest of the tomatoes and onions.
As made by Ethel Skypala Hartmann
2 Tbsp butter
salt
pepper
garlic salt
1 small-medium tomato, chopped
2 green onions, chopped
1cup queso or Ro-tel cheese dip
1 pkg Success brown rice
Start the rice cooking. Season the chicken breasts with salt, pepper, and garlic salt to taste. Dot the chicken with butter and grill the seasoned chicken breasts eight to ten minutes on each side. (I use a small stove top grill.) Chop the tomato and the green onions. When the rice and chicken are cooked, place the rice on a plate. Put the chicken breasts on top of the rice. Sprinkle 2/3 of the chopped tomato and the chopped onions on top. Pour the hot queso over the chicken, vegetables, and rice. Top with the rest of the tomatoes and onions.
As made by Ethel Skypala Hartmann
Pork Chop Bake
5 pork chops, salted, peppered,and dredged
in flour
2 Tbsp oil
1 can cream of mushroom soup
1/2 small onion, diced
1 clove garlic, minced
Brown pork chops in a little oil with onion and garlic. Place soup in a baking dish. Add pork chops, onion, and garlic. Cover with foil. Bake at 350 F for 1&1/2 to 2 hours.
As made by Elvera Skypala Wright
in flour
2 Tbsp oil
1 can cream of mushroom soup
1/2 small onion, diced
1 clove garlic, minced
Brown pork chops in a little oil with onion and garlic. Place soup in a baking dish. Add pork chops, onion, and garlic. Cover with foil. Bake at 350 F for 1&1/2 to 2 hours.
As made by Elvera Skypala Wright
Garlic Noodle Soup
10 -20 cloves garlic, sliced
1/2 tsp pepper
2 Tbsp olive oil
1 tsp dried parsley
1 can vegetable broth
1 cup water
1/4 tsp thyme
1/2 tsp basil
1/2 onion, chopped
very fine noodles
Saute onion and garlic in olive oil. Add broth and seasonings. Cook for 30 minutes. Let sit for 20 minutes. Drain liquid and cook with noodles about 10 minutes. Serve with garlic toast.
As made by Elvera Skypala Wright
1/2 tsp pepper
2 Tbsp olive oil
1 tsp dried parsley
1 can vegetable broth
1 cup water
1/4 tsp thyme
1/2 tsp basil
1/2 onion, chopped
very fine noodles
Saute onion and garlic in olive oil. Add broth and seasonings. Cook for 30 minutes. Let sit for 20 minutes. Drain liquid and cook with noodles about 10 minutes. Serve with garlic toast.
As made by Elvera Skypala Wright
Schnitzel
6 thin boneless pork chops
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
1/3 cup flour
1 egg, beaten
1 cup bread crumbs or finely crushed saltines
2 Tbsp oil
If pork chops are thicker than 1/8 inch, place between two sheets of waxed paper and pound. Do one at a time. Season the pork chops with salt, pepper, and garlic salt to taste. Coat each chop with flour, dip in beaten eggs, and then coat with cracker crumbs or bread crumbs. Heat oil to medium. Place the pork chops in the hot oil and reduce the heat to low. Cook 3 to 5 minutes on a side or until the pork chops are golden brown.
Serve with buttered noodles.
As made by Edna Pauler Skypala
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
1/3 cup flour
1 egg, beaten
1 cup bread crumbs or finely crushed saltines
2 Tbsp oil
If pork chops are thicker than 1/8 inch, place between two sheets of waxed paper and pound. Do one at a time. Season the pork chops with salt, pepper, and garlic salt to taste. Coat each chop with flour, dip in beaten eggs, and then coat with cracker crumbs or bread crumbs. Heat oil to medium. Place the pork chops in the hot oil and reduce the heat to low. Cook 3 to 5 minutes on a side or until the pork chops are golden brown.
Serve with buttered noodles.
As made by Edna Pauler Skypala
Pea Salad
Pea Salad
2 cans peas
2 boiled eggs, chopped
1 tsp onion, finely chopped
1/3 cup celery, finely chopped
1/2 cup cheese, diced
salt
pepper
2 Tbsp salad dressing or mayo
Green pepper, diced (optional)
Chop boiled eggs, onion, celery, and cheese. Place in a large bowl. Drain peas and add to chopped vegetables, eggs, and cheese. Salt and pepper to taste. Mix all ingredients together with mayo. Refrigerate until serving.
As made by Edna Pauler Skypala
2 cans peas
2 boiled eggs, chopped
1 tsp onion, finely chopped
1/3 cup celery, finely chopped
1/2 cup cheese, diced
salt
pepper
2 Tbsp salad dressing or mayo
Green pepper, diced (optional)
Chop boiled eggs, onion, celery, and cheese. Place in a large bowl. Drain peas and add to chopped vegetables, eggs, and cheese. Salt and pepper to taste. Mix all ingredients together with mayo. Refrigerate until serving.
As made by Edna Pauler Skypala
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