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Monday, July 11, 2011

Lemon Chicken

3/4 lb chickn breast
4 Tbsp cornstarch
3 Tbsp flour
1/2 Tbsp light soy sauce
1 Tbsp water
1 egg yolk
1/8 tsp pepper
3 Tbsp sugar
3 Tbsp lemon juice
3 Tbsp soup stock
1/8 tsp salt
1 tsp sesame oil
oil for cooking

slice skinless chicken breast meat into thin slices, about 1 inch wide and 2 inches long. combine the following for marinade: light soy sauce, 1 Tbsp cornstarch, cold water, egg yolk and pepper. marinate chicken pieces in the mixture. meanwhile combine the following for seasoning sauce in a bowl: sugar, lemon juice, soup stock, salt, 2 Tbsp cornstarch and sesame oil. set aside. mix 6 Tbsp cornstarch and 3 Tbsp flour on a plate. use this to coat each piece of marinated chicken. fry the chicken slices in oil over low heat until golden brown. drain and remove to a platter. heat the seasoning sauce in a small saucepan. when it boils and thickens pour the sauce over the cooked chicken and serve hot.

-Diann Landeen
Hidden Valley Cook's Book

Friday, July 8, 2011

Easy Swiss Steak

So dinner wasn't that great tonight...so out goes that recipe, but here is one we have liked in the past.

1 1/2 lbs round steak, cut into serving size pieces
1 lb baby carrots
1 envelope dry onion soup mix
1 can (8oz) tomato sauce
1/2 cup water

place carrots in bottom of greased slow cooker. top with steak. combine soup mix, tomato sauce, and water. pour over other ingredients. cover and cook on low heat 8-10 hours. to serve the steak, ladle over plain or garlic mashed potatoes.. makes 4-6 servings.

-101 things to do with a slow cooker

Thursday, July 7, 2011

Marie's Sweep Steak

2-3 lb round steak or pot roast (I used round steak)
1 pkg onion soup mix

place meat in aluminum foil. sprinkle soup on top. wrap tightly in foil. set in baking pan and bake at 300 for 3 hours.

I served this with mashed potatoes, gravy and corn (thought of rolls too late). I also set my oven at 200 and cooked for 11 hours instead.

Bonnie Jensen
Hidden Valley Cook's Book

Chicken Scaloppini with Lemon & Capers

This is super easy and quick!!!

4 boneless, skinless chicken breasts
1/2 tsp of salt
1/8 tsp pepper
2 tbsp butter
1 tbsp olive oil
1/3 cup dry white wine (I used chicken broth)
1/3 cup chicken broth
3 tbsp lemon juice
2 tbsp capers, rinsed and drained (I left these out)
2 tbsp parsley, finely chopped

pound chicken to 1/4" thickness between sheets of waxed paper or plastic wrap. season with salt and pepper. in large frying pan, melt butter with olive oil over med heat. add chicken and cook 2 min. turn and cook 2 min longer, or until white throughout. remove to a warmed platter; cover loosely with foil to keep warm. pour wine into pan. add stock and boil until reduced by half, about 2 min. add lemon juice, capers and parsley. pour over chicken and serve immediately.

-RushHour Recipes

New Blog

So I decided I wanted to start a recipe blog. Basically it is what we had for dinner the previous night. I am tired of all the recipe books I have so I am trying new recipes each night. If we don't like the meal then I throw away the recipe (and get pizza for dinner) if we like it, I will post it here and you can try it out yourself. I hope this helps with the daily grind of dinnertime and trying to figure out what to eat. Enjoy!