Prep 10-15 minutes
Cooking time 25 minutes
Serving size 4-6

Ingredients
6 Chicken Breasts ( boneless skinless)
1 16 oz. bag California blend vegetables
2 stalks celery with leaves (diced)
1/2 cup mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 teaspoons vegetable oil or olive oil
1 16 oz bottle creamy Italian dressing

Directions
1. Pound chicken to half an inch thick.

2. Saute chicken and celery in medium skillet until lightly browned on both sides.

3.Pour Italian dressing over chicken in skillet and flip once; make sure both sides are coated. Simmer on low heat for 10 minutes.

4. After simmering 10 min, Salt and pepper then cook frozen vegetables and mushrooms until fork tender in same skillet.

Meal Suggestion:Serve with your favorite starch such as mash potatoes with sour cream or flavored rice.

1. Grapefruits with thinner skin have more flavor and juice. Thicker grapefruit have a pointed stems and wrinkled skin.

2. Lemons with smoother skin and smaller points have more juice and flavor

3. When trying to find sweet oranges chose the ones with larger wholes around the navel.

4. If you put peaches in a paper bag or a box covered with newspaper they will ripen sooner.

5. Place strawberries in a colander in refrigerator to keep them fresh, this allows the cold air to circulate.

6. Hulling strawberries prior to washing causes them to be mushy from absorbing water.

Not everyday you see a casserole made with carrots. Now your Mother can be proud that you ate your carrots and better yet your eye doctor will be happy with you too.

Preparation time: 25 minutes
Cooking time: 60 minutes
Serving size 6-8

Ingredients
2 Pounds carrots (washed)
1 1/2 Cups ritz cracker
1 Cup margarine or butter, softned
1 Small purple onion, cleaned, chopped
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Large eggs, beaten
1 Cup milk
1/2 Cup white sugar

Directions

1.Place peeled carrots into large saucepan and cover with water. Cook until fork tender for about 20 minutes, pour off water.

2. Preheat oven to 350 degrees

3. In a large bowl mash carrots with potatoe masher.Add 1 cup of crackers, margarine, onion, salt, beaten eggs,milk and sugar and mix well.

4. Pour mixture into a non-greased 2-3 quart casserole dish, sprinkle top with left over crackers and a dab remaining  margarine on top, Bake uncovered for 35-40 min.

Tip 1: Subsitute white onion for purple onion.
Tip 2: Substitute Regular saltine crackers for Ritz crackers.

Preparation time 10-15 minutes

Ingredients

3 pounds round steak
1 1/2 cup beef broth
1 can cream of mushroom soup
1/4 cup white wine (optional)
1/8 teaspoon black pepper
1 1/2 cups finely chopped onion
1/2 teaspoon thyme
1/2 teaspoon paprika
1 teaspoon minced garlic
3/4 cup margarine or butter
1 9 ounce pkg frozen chopped spinach, (thawed and well drained)
Meat Tenderizer (optional-sprinkle some on steak prior to cooking.)

Directions

1. Mix together garlic, onion and margarine in a 2-3 quart microwave safe dish and cook on high uncovered for 5 minutes or until onion is tender. Next, stir in thyme, drained spinach, and paprika cooking covered on high for 4 minutes.

2. Stir spinach mixture, then pound steak with a meat tenderizer mallet. Spread an even layer of the spinach mixture onto the steak. Fold long side over and roll up (similar to a burrito.) and tie up using unwaxed dental floss or kitchen twine, place back into 2-3 quart microwave safe dish.

3. Mix together in a medium bowl beef broth, wine and cream of mushroom soup and pour over steak. Cook on simmer covered for 10 minutes, then turn over and  cook for an additional 15 minute or until steak is done to your taste. (Microwave time may vary depending on wattage.)

Tip 1: If you don’t have a meat tenderizers use the edge of an unbreakable plate to tenderize meat.

Tip 2: Use large tooth picks instead of kitchen twine or dental floss to hold steak together.

Auntie E of Auntie E’s  Yard and Garden asked a question about cantaloupe and watermelon.

Reader Question:

Now the Watermelon. I can never hear the sound. it there anther way? I love cantaloupes but can never buy one that is sweet. My mother was very good at choosing one. any suggesting for Me?

Ms Recipe’s Answer:

Here are a few tips on choosing watermelon or cantaloupes:

A watermelon with a white bottom is not ready to be eaten.
A cantaloupe with a green tinge under the netting or green at all is not ready to eat.
A cantaloupe stem that smells like a cantaloupe is ready to eat. The stem is the end that has the deepest indention.
You should not buy a cantaloupe with multiple soft spots

Thanks for asking a Question.

2. Use baking soda to tenderize very tough meat by rubbing it into the meat. Let stand for 3-4 hours, rinsing thoroughly prior to cooking.

3. Flour chicken 1 hour prior to frying and it will stick to the chicken during frying.

4. I check watermelon for ripeness by flicking my thumb and forefinger against the watermelon and listen for either a punk or pink sound. A punk sound means it’s ready to eat.

5. Soak raisins in cold water prior to mixing them in a food processor or chopper and they won’t stick to the food processor or chopper blade.

Prep 15 min
Refrigerate over night
Cook 40 min
Serve 5-8
Ingredients

2-3 pounds chicken wings
1 1/4 cups white wine vinegar
10 green onions (cleaned and diced)
3 teaspoons salt or to taste
4 1/2 Tablespoons garlic powder
2 tablespoons Hot Sauce (adjust according to taste buds.)
3 tablespoons soy sauce
2 1/2 tablespoons thyme
1-Tablespoon cayenne pepper (adjust according to taste buds.)
Cooking spray or vegetable oil

Directions

1. Put honey, vinegar, soy sauce, thyme, salt, hot sauce, cayenne, garlic powder, and green onions into Ziploc bag or bowl with chicken. Mix contents of Ziploc bag or bowl together and refrigerate them overnight.
2. Preheat oven to 350 degrees prior to baking.
3. Cover a baking sheet with aluminum foil and spray with cooking spray or vegetable oil. Take chicken out of bag or bowl; place them on a baking sheet. Cook leftover marinate in a saucepan for 5-10 minutes or until reduced by fifty percent.
4. Bake for 25-30 minutes, turning them after 15 minutes. Baste them with marinate when you turn them.
Tip: You can substitute turkey for chicken.