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Autine Gale's Choice Recipes July1st edition
Judy's Light Chicken Italiano




2 lbs. chicken breasts


1/2 onion, sliced


2 cloves fresh garlic, minced


1/2 cup Italian dressing


1-1/2 cups Italian-seasoned


   breadcrumbs


1 large tomato, sliced


 


Preheat oven to 375ºF. Baste the bottom of a baking pan with butter or cooking spray. Dip the chicken in the Italian dressing, and then dip into the Italian-seasoned breadcrumbs. Place chicken in pan with sliced tomatoes, sliced onion and minced garlic top. Also, drizzle extra Italian dressing lightly over the chicken. Bake for 35 to 40 minutes.





Ambrosia Salad





4 cups pineapple chunks


2-1/2 cups Mandarin oranges


3 cups fresh, red seedless


   grapes


2 cups rainbow-colored mini


   marshmallows


2 cups flaked coconut


   (optional)


3 cups fruit cocktail


1 cup maraschino cherries,


   halved


1-1/2 cups sour cream


2 tbsp. sugar


 


Drain all of the fruit and combine with grapes, marshmallows and coconut. In a separate bowl, mix together the sour cream and sugar until well blended. Add the fruit mixture and mix lightly but thoroughly. Chill at least 3 hours before serving.





unbelievable


chicken salad





4 boneless, skinless chicken


   breasts


1/2 cup craisins (dried


   cranberries)


Mayonnaise


1 small pkg. chopped


   walnuts


1 stalk celery, chopped


   small


Salt and pepper, to taste


 


Boil chicken breasts until tender; drain and cool completely. Dice chicken into small bits. Stir in craisins, walnuts and celery. Mix in enough mayonnaise to make salad spreadable, using 4 to 5 tbsp. Salt and pepper lightly. Refrigerate about 1 hour, stir again before serving with butter crackers.





easy cobbler





1/2 cup sugar


1/2 cup flour


1 tsp. baking powder


2 tbsp. sugar


2 cups drained, canned fruit


1/2 cup  juice from fruit


1/2 cup milk


1/2 stick butter


 


Grease a shallow baking pan with butter. In a small bowl, mix 1/2 cup sugar, flour and baking powder. Add milk and mix into batter. Don’t over-mix. Pour into buttered baking pan and add fruit and juice. Dot top with pieces of butter. Spinkle with the 2 tbsp. of sugar. Bake at 375ºF for 30 minutes.





pita chicken salad sandwich





2 cups cooked chicken breast


   shredded or cubed into


   1/2 inch pieces


1/2 cup chopped celery


2 or 3 radishes sliced


1/2 cup grapes cut in half


1/4 cup red onion, sliced


   thin


Juice of 1/2 lemon


3 tablespoons low-fat


   mayonnaise or yogurt


Salt and fresh ground black


   pepper to your taste


Alfalfa sprouts


Whole wheat pita pocket


   bread


 


In a medium size bowl combine, chicken, celery, radishes, grapes, onion, lemon juice, mayonnaise, and salt and pepper; stir to mix well. Slice pita bread in half and then stuff with alfalfa sprouts and chicken salad.




If you would like to share your recipes with the community, please send them to:


 



Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150



or you can email me at: gale@shelbyinfo.com



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