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

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

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!