Cajun Chicken Marinade

Ingredients

• MARINADE:
  

• 1/3 Cup oil
  
• 3 Tbsp. vinegar
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• 1/4 tsp. black pepper
• 1 & 1/2 Tbsp. Cajun Seasoning
• Dash of salt
• 1 - 2 pounds boneless Chicken breast

Directions

Place Chicken in a large self-closing plastic bag and pour in

marinade. Marinate Chicken for 10 - 20 minutes or for up to 3 hours

for stronger flavor.

Grill Chicken 10 - 14 minutes or until done. Serve.

Serves 3-6

Banana Bars

from: The Lion House cook book

1 C. butter, soften
2 C. sugar
4 eggs
4 ripe bananas, mashed
2 tsp lemon juice
3 C. Flour
1 tsp salt
1 tsp soda
1/2 C. buttermilk

Preheat oven to 350. In a large mixing bowl, cream sugar and butter until smooth. Add eggs and bananas and beat until smooth. Add lemon juice and mix breifly. Mix flour, salt and soda together in a seperate bowl; add to creamed mixture alternately with butter milk. DO NOT overmix. Pour into a greased and flour jelly-roll pan. Bake for 30 minuts. Allow to cool, then frost with Peter Pan Icing.

Peter Pan icing

1 C. butter
1 egg
5 C. powdered sugar
1 1/3 TBS half and half or evaporated milk

Beat butter until smotth. (this works best if butter is cold). Add egg and powdered sugar and beat just until combined. Add half-and-hald or evaporated milk, beat until smooth and creamy. Spread on bars.
This makes more frosting than needed, but half is not enough.

Artichoke Appetizers

3/4 C. chopped onion
1 clove garlic
4 eggs
1/4 C. brad crumbs
4 saltine crackers, crushed
1/8 tsp salt
1/8 tsp oregano
1/8 tsp Tabasco
1/8 tsp pepper
2 TBS chopped parsley
1 (8 oz)can marinated artichokes, finely cut up
2 green onions, finely chopped
2 cups shredded sharp cheddar cheese

mix all ingredients together. Bake in mini muffin tins @ 350 for about 20 minutes. Makes 18

Banana Bread

Diane Stewart

1 C. butter, soften
1 C. sugar
2 egg yolks
2 egg whites, whipped until stiff
1 c. mashed bananas
2 TBSP sour milk or butter milk (you can use milk)
2 C. Flour
1 tsp. baking soda

mix all ingredients except egg whites. Once mixed fold in stiff egg whites. Bake at 350.

Asparagus Pasta with Toasted Pecans

Linda Carlson

1 (16oz) package Penne pasta
1 bunch fresh asparagus (about 1 lb.)
2 TBS olive oil
1 red bell pepper, seeded and chopped (opt)
1 TBS minced garlic
1 cup low-sodium chicken broth
1 tsp salt
1/2 tsp pepper
3 TBS fresh chopped basil
3/4 C. shredded Parmesan cheese
2 TBS butter
1 cup pecan halves, toasted

Prepare pasta according to package directions. Snap off tough ends of asparagus and cut into 2 inch pieces. Saute asparagus in hot oil in a large skillet over medium heat for 4 minutes. Stir in red pepper and garlic; cook stirring occasionally, 2 minutes. Stir in chicken broth. Bring to boil. reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper. DO Not drain off and of the broth.
Toss together pasta, asparagus mixture with basil, 1/2 C cheese, butter, and 1/2 C pecans. Sprinkle evenly with remaining 1/4 C. cheese and 1/2 cup pecans.

Chicken Cordon Bleu

by: Jo Marshal

4 chicken breasts
4 slices swiss cheese
4 slices ham
CRUMB MIXTURE
1 C. fine bread crumbs
1 C. Parmesan cheese
1 T. dried parsley
1 env. Good seasons cheese garlic salad dressing
SAUCE:
1 can cream of mushroom soup
1/3-1/2 C. milk
1-8 oz. carton sour cream

Wash chicken breasts and flatten with a mallet. Place cheese and ham on top of chicken. Roll up and secure with a tooth pick.
CRUMB Mixture: Mix ingredients together. Roll chicken in flour, beaten egg and crumb mixture. Brown in frying pan with butter. Bake @ 375 for 25-35 minutes.

SAUCE: mix sauce ingredients and heat. Don't let it boil. Pour sauce over chicken to serve.

Flour Tortillas

by Debbie McAllister

4 cups Flour
2 tsp. sugar
2 tsp. salt
1 tsp baking powder
8 TBS Crisco
1 1/2 C. lukewarm water

Mix dry ingredients and then mix in Crisco. Add water. Cover with plastic and let stand for 15 minutes. Roll into egg shaped size balls. Ready to cook. I use a flat bread maker to cook.