This delicious and easy chicken recipe has always been a hit when I've made it for the family.
Ingredients:
8 chicken breast halves
3/4 cup crushed Lays potato chips
3/4 cup parmesan cheese (from a shaker)
1 packet of Hidden Valley Ranch dressing mix
melted butter
Preparation:
Combine crushed chips, parmesan cheese, and ranch mix.
Dip chicken halves in melted butter, and then roll in chip mix.
Place in greased 9x13 pan
Bake at 350 for 45 minutes.
Enjoy!
Thursday, December 8, 2016
Mimi's Dressing
This is the dressing recipe that I grew up eating!
My nanny (Helen Thames Wood) made it, and then when she passed away, my mom (Jane Wood Dodd) took over the special tradition.
It is delicious, and in my opinion...the best dressing EVER!
Ingredients:
- 2 recipes of cornbread, crumbled- use recipe on bag of white corn meal mix
- 15 slices of dry white bread, crumbled
- 1 quart (more or less) of homemade chicken or turkey broth or canned broth
- 2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 stick of butter
- 6 eggs
- 1 can cream of chicken soup
- 1 tsp. poultry seasoning, or to taste
- 1/2 to 1 tsp. sage, or to taste
- Salt and pepper to taste
Preparation:
- Mix together crumbled white and corn breads together in very large bowl
- Saute' vegetables in butter until they are translucent, then add to broth
- Add chicken soup to hot broth and simmer for 30 minutes
- Slowly add and stir broth mixture into bread mixture until thoroughly mixed and very moist, but not too soupy
- Add beaten eggs into broth mixture
- Add salt, pepper and spices to taste
- Divide mixture between 2 large pans (may be refrigerated or frozen at this stage- thaw completely before baking)
- Bake at 350 for 45 min. (a few minutes longer if mixture is cold) covered loosely with foil, then uncover and bake another 20-30 minutes or until lightly browned, and center is firm
My nanny (Helen Thames Wood) made it, and then when she passed away, my mom (Jane Wood Dodd) took over the special tradition.
It is delicious, and in my opinion...the best dressing EVER!
Ingredients:
- 2 recipes of cornbread, crumbled- use recipe on bag of white corn meal mix
- 15 slices of dry white bread, crumbled
- 1 quart (more or less) of homemade chicken or turkey broth or canned broth
- 2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 stick of butter
- 6 eggs
- 1 can cream of chicken soup
- 1 tsp. poultry seasoning, or to taste
- 1/2 to 1 tsp. sage, or to taste
- Salt and pepper to taste
Preparation:
- Mix together crumbled white and corn breads together in very large bowl
- Saute' vegetables in butter until they are translucent, then add to broth
- Add chicken soup to hot broth and simmer for 30 minutes
- Slowly add and stir broth mixture into bread mixture until thoroughly mixed and very moist, but not too soupy
- Add beaten eggs into broth mixture
- Add salt, pepper and spices to taste
- Divide mixture between 2 large pans (may be refrigerated or frozen at this stage- thaw completely before baking)
- Bake at 350 for 45 min. (a few minutes longer if mixture is cold) covered loosely with foil, then uncover and bake another 20-30 minutes or until lightly browned, and center is firm
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