108 S Douglas - PO Box 490
             Beaver, Oklahoma 73932

    Recipes

J


 

Food from the past and present

11-12-15

One neat meal made with squash had onions, celery and squash mixed with dressing then had chicken and low fat sausage added. Kinda a stir fry.

The mixture was baked for 20 mintes.

Left overs are very good.

***

From The Herald-Democrat, Beaver, Ok. Thursday, January 6, 1981.

(You can change the recipe to suit your diet or healthy needs!)

Danish Meat Balls

1 1/2 l. ground beef

1/2 lb ground pork

1 small onion, grated

1 egg

1/2 cup milk

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

Combine meat, egg, onion, salt and pepper in a large mixing bowl. With wooden spoon work in flour; add milk last, a little at a time. Let stand about 10 minutes

Form Meat balls with large tablespoon and brown in heavy skillet in melted three tablespoons butter or margarine.

Fill pan and cook over medium heat for 15 minutes or bake in over. 325 degrees for 30 minutes

These are really good meat balls and worth the extra trouble to assemble the ingredients.

I would add a nice green salad and vegetables.

***

From the OSU bood Scrumptious Summer Squash.

Muffin Tin Meatloaf

1 1/2 pound lean ground beef

1 1/2 cup shredded zucchini

1 cup soft bread crumbs

1 egg slightly beaten

1 tsp Italian seasoning

1/2 tsp salt

1/4 cup ketchup

1 Heat oven to 400 degrees F. In a large bowl, combine all ingredients except ketchup. Mix lightly but thoroughly. Place approximately 1/3 cup beef mixture into each 12 medium muffin cups, pressing lightly; spread ketchup over tops.

2. Bake at 400 degrees F for 20 minutes or until no longer pink and juices run clear. Remove meat loaves from pan and serve.

Note: To make soft bread crumbs, place torn bread slices in food processor fitted with steel blade or blender container. Cover, process for 30 seconds, pushing on and off uintil fine crumbs. One and a half slice will yield 1 cup soft bread crumbs.

 

11-5-15

recipe from Liz Gardner

McBee from the OSU book

Scrumptious Summer Squash.

Total time: Prep; 25 minutes,

Bake; 40 minutes. Yield; 12

servings.

Ingredients:

1 small onion, chopped

1 celery rib, chopped

3 tablespoons butter

1 cup all-purpose flour

2 tablespoons sugar (I would

use Stevia)

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

(Good for diabetics)

1 teaspoon poultry seasoning

1/2 cup canned pumpkin

2 eggs

1/3 cup 2% milk

1/4 cup butter, melted

4 cups day-old cubed bread

3 medium zucchini, chopped

1/2 cup shredded cheddar

cheese.

Directions:

1 In a small skillet, saute onion

and celery in butter until

tender; set aside.

2 In a large bowl, combine

the flour, sugar, baking powder,

salt, cinnamon and poultry seasoning.

In a small bowl, whisk

the pumpkin, eggs, milk and

butter; stir into dry ingredients

just until moistened. Fold in the

bread cubes, zucchini, cheese

and onion mixture.

3 Transfer to a greased 13x9

-in, baking dish. Cover and

bake at 325 degrees for 30 minutes.

Uncover; bake 10-15

minutes longer or until lightly

browned. Yield: 12 servings (3/

4 cup each).

Nutritional Facts: 3/4 cup

equals 182 calories, 10 g fat (6

g saturated fat), 58 mg cholesterol,

408 mg sodium, 20 g carbohydrate,

2 g fiber, 5 g protein.

10-29-15

Here is a recipe from my Mom’s and Cheley’s column back in the 1995s.

Cheley said she got a little carried away and had enough for two loaves of zucchini bread and enough carrots for a carrot cake.

Zucchini - Carrot Muffins

2 cups shredded carrots

1 cup shredded zucchini

1 cup chopped peeled apples (I would leave the peels on the apples once)

3/4 cup flaked coconut

1/2 chopped almonds or pecans

2 teaspoons grated orange peel

2 cups all-purpose flour\

1 1/4 cups sugar (Stevia to cut back on sugar

1 teaspoons ground cinnamon

2 teaspoons baking soda

1/2 teaspoons sale

3 eggs, lightly beaten

3/4 vegetable oil

1 teaspoons vanilla extract

Gently toss together carrots, zucchini, apple, coconut, almonds and orange peel. Set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture, Fill greased or paper-lined muffin cups two thirds full. Bake at 375 degrees for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Yield: 18 standard size muffins.

 

10-11-15

Here is another recipe from the OSU "Scrumptious Summer Squash" we received from the luncheon in September 2015 by Liz Gardner-McBee, Extension education.

Garden Turkey Burgers

Total prep time 25 minutes. 6 servings.

Ingredients:

1 cup old-fashioned oats

3/4 cup chopped onion

3/4 cup finely chopped sweet red or green pepper

1/2 cup shredded zucchini

1/4 cup ketchup

2 garlic cloves, minced

1/4 teaspoon salt, optional

1 pound ground turkey (maybe beef instead your choice)

6 whole wheat hamburger buns, split and toasted. (I would leave out the buns)

Directions

1. In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2 inch thick patties.

2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side until a thermometer reads 165 degrees and juices run clear. Serve on buns. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer gag; return to freezer. To us, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165 degrees.

Nutritional Facts: 1 burger (prepared with lean ground turkey and without salt; calculated without the bun) equals 188 calories, 7 g fat (2 g saturated fat), 60 mg cholesterol, 201 mg sodium. 15 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges; 2 lean meat, 1 starch.

 

10-01-15

Here is another recipe I took from the OSU summer squash book that was recently published.

Tortilla Wrapped Zucchini

1 tablespoon vegetable oil

1 teaspoon mustard seed (optional)

1 teaspoon cumin seeds

1 small red onion, thinly sliced

1 tablespoon grated fresh ginger

4 cups grated zucchini

1/2 teaspoon chili powder

1/4 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon cinnamon

salt to taste

4 (10 inch) flour tortillas

4 fresh chives

1/2 cup sour cream (optional)

In a medium size wok or saute pan, heat the oil over medium high hat. Add mustard and cumin seeds. As they begin to pop, lower the heat and add the onion and ginger. Saute until onions are soft and light pink in color.

Add the shredded zucchini, increase the heat slightly. Stir frequently until zucchini gets soft and well-cooked, approximately 50 to 10 minutes. Stir in the chili powder, pepper, clove, cinnamon and sale.

Warm the tortillas and place the tortillas on a flat surface. Place 1/4 of the zucchini filling in the center of each tortilla. Roll up each tortilla and tie it closed with a chive. You can serve the wrap with a dollop of sour cream on the side, it makes for a well rounded wrap!

 

9-24-15

Okra and Mixed Vegetables

Stir Fry

2 tablespoons vegetable oil

1 clove garlic

2 carrots, scrubbed and cut diagonally

2 ribs celery, sliced 1/4 inch thick

2 cups okra, cut diagonally thick 1/2 inch . Cook until tender, discard.

4 teaspoons soy sauce

2 medium yellow squash, sliced 1/4 inch thick

1 medium zucchini, sliced 1/4 inch thick

1 medium green pepper, chopped

1 cup mushrooms, sliced

1/2 cup medium onion, chopped

I wonder what would happen if you baked it instead?

Heat oil in electric skillet or wok. Add garlic. Add carrots and celery. Cook 3-4 minutes. Add okra, squash, zucchini, pepper, mushrooms and onion. Cook and stir 3-4 minutes more until vegetables are crisp and tender. Season with soy sauce.

Serves 8.

 

August 27, 2015

I thought that I had printed the recipe from my mom’s and Cheley’s column on Peach Cobbler, but I did not.
Here it is from The Herald- Democrat, Thursday, August 9, 1990.
I had a request recently for any recipes which use fresh peaches. I found the following one in the latest Heritage Cook Book, put out by the Beaver County Genealogy Society. It was submitted in memory of Lucille Anderson
Peach Cobbler
(Or Apples, Plum etc,)
Microwave
2 lbs. peaches, sliced
1/4 cup sugar (substitute Stevia)
2 tablespoons lemon juice
1/8 tsp. cinnamon
Pinch of cloves
2 tablespoons oleo (or butter)
1 cup flour
1 3/4 cup tsp. baking powder
1/4 tbs. salt
2 tsp. cornstarch
2 tablespoons water
1 tablespoons sugar (or Stevia)
3 tablespoons butter

Combine first 5 ingredients. Let stand 5 minutes. Dot with oleo (or butter) and microwave 10 minutes. Combine cornstarch and water; add to hot peaches. Mix all dough ingredients. Roll our 1/2 inch thick. Cut with biscuit cutter. Top peaches and sprinkle sugar (Stevia) and cinnamon over all. Microwave covered for 1 minutes, uncovered, for 10 minutes.

 

August 2015

From The Herald-Democrat, Beaver, Oklahoma, Thursday, November 27, 1986.

(From Cheley’s column)
The late Corean Beegle was another excellent cook. Both my mother and I have used this recipe. It keeps well and makes an excellent Christmas gift for a neighbor or friend.
Banana Bran Bread
1/2 cup shortening
1/2 cup white sugar (or Stevia)
1 egg
1 cup all bran
1 11/2 cups mashed ripe bananas
1 1/2 cups flour
1/2 cup nuts
2 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Vanilla
1/2 tsp salt
1/2 tsp soda
Cream shortening, sugar, egg. Add mashed bananas. Add other ingredients, which have been mixed together in a separate bowl. Mix well. Bake in a greased loaf pan, lined with waxed paper for one hour at 350 degrees. Nuts may be omitted.

When I made this recipe, I didn’t used the waxed paper, and it turned out OK.From The Herald-Democrat, Thursday, June 30 1983. From my mom and Cheley’s column.
Easy Muffins
Combine one cup softened ice cream, any flavor, with one cup Bisquick. Fill six well greased muffin tins about three-fourth full. (Do not use muffin liner as they will stick.)
Bake in 275 degree oven about 15 minutes until browned. Ovens vary.
My mom said, I tried the recipe using vanilla, making six and later doubled the recipe, making 12. The few leftover muffins were good, wrapped in waxed paper and re-heated one-half minute in microwave.

 

July 30, 2015

From The Herald-Democrat, Beaver, Oklahoma, Thursday, November 27, 1986.

(From Cheley’s column)

The late Corean Beegle was another excellent cook. Both my mother and I have used this recipe. It keeps well and makes an excellent Christmas gift for a neighbor or friend.
Banana Bran Bread
1/2 cup shortening
1/2 cup white sugar (or Stevia)
1 egg
1 cup all bran
1 1/2 cups mashed ripe bananas
1 1/2 cups flour
1/2 cup nuts
2 tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Vanilla
1/2 tsp salt
1/2 tsp soda
Cream shortening, sugar, egg. Add mashed bananas. Add other ingredients, which have been mixed together in a separate bowl. Mix well. Bake in a greased loaf pan, lined with waxed paper for one hour at 350 degrees. Nuts may be omitted.
When I made this recipe, I didn’t use the waxed paper.

July 16, 2015
 

From The Herald-Democrat, Thursday, June 30 1983. From my mom and Cheley’s column.
Easy Muffins
Combine one cup softened ice cream, any flavor, with one cup Bisquick. Fill six well greased muffin tins about three-fourth full. (Do not use muffin liner as they will stick.)
Bake in 275 degree oven about 15 minutes until browned. Ovens vary.
My mom said, I tried the recipe using vanilla, making six and later doubled the recipe, making 12. The few leftover muffins were good, wrapped in waxed paper and re-heated one-half minute in microwave.

July 2, 2015

From The Herald-Democrat, Thursday, December 1, 1994.
Here is a recipe from my mom’s and Cheley’s column of years past.
It seems to be a "healthy" recipe or you might be able to change to suit your needs.
It might be something to prepare during the weekend or a day off to have something you can "nuke" for a quick lunch during the week.
Turkey Tetrazzini
1 medium onion, chopped
1/4 cup margarine (I would use butter)
1 can (4 ozs.) sliced mushrooms
1/4 cup flour
2 cups turkey broth or chicken bouillon
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
2 tablespoons chopped pimiento
3 cups diced cooked turkey or chicken
1 pkg (8 ozs,) spaghetti, cooked (use whole wheat)
1/2 cup grated sharp cheese
Saute’ onion in Margarine until transparent. Add mushrooms and cook slightly; stir in flour. Add broth and milk and gradually bring to a boil, stirring constantly. Add seasonings and pimiento and blend; combine with turkey. In a well greased 4-quart casserole, place alternate layers of spaghetti and turkey, ending with a layer of spaghetti; sprinkle with grated cheese. Bake in a 400 degrees oven for 20 to 25 minutes. Makes 6 to 8 servings.
Note: May be prepared and frozen to use at a later date.
I wonder what would happen if one substituted beef or pork?
Sounds very good either way to me.

 

June 25, 2015
 

From The Herald-Democrat, Thursday, August 1, 1985.

Green Tomato Bread
1 cup oil
3 eggs, beaten
2 cups sugar (substitute Stevie and nectar)
2 teaspoons vanilla
2 cups ground green tomatoes
2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 1/2 teaspoons cinnamon
Beat eggs and add oil, sugar, vanilla and green tomatoes beating well together
Sift together the remaining ingredients. Add the dry ingredients to the first mixture, then pour batter in two well-oiled loaf pans. It is suggested to line the bottom of the pans with waxed paper.Bake in 325 oven for one hour, or until bread tests done. Ovens vary.
If one does not have two cups of tomatoes, finish with chopped apples, peaches or crushed pineapple, drained ot leave out the tomatoes.
It is suggested that pumpkin pie spice, in the amounts of 2 1/2 teaspoons may be use instead of the other spices
We "found" an apple pie recipe that was made Saturday.
We changed the filling to peaches that we got off of our tree. We were going to use both BUT we had a bunch of peaches.

June 18, 2015

Herald-Democrat files
I have been looking at the
recipes that Cheley and my
mom put in the newspaper in
years past and now would be
a good time to, maybe, rework
the recipes. But not much.

Apple Bread

From The Herald-Democrat,
Thursday, October 17, 1985.
Recently, Joanne Koets sent
in some apple bread to the office.
Even though I didn’t get
to sample any, there were
plenty of people here that said
it was very good. Now’s the
time of year we’re starting to
get some good apples,
should be a good recipe to try.
Topping
Sprinkle on before baking.
Mix together:
2 tablespoons flour
2 tablespoons sugar (I would
substitute Stevia which is no
calorie.)
1 teaspoon cinnamon
1 tablespoon soft butter (real
butter)
Makes one large loaf or 2
small ones. Bake at 325 degrees for 1 hour.
1/2 cup oleo (use butter)
1 cup sugar (Stevia 1/2 cup)
Nectar (1/4 cup)
Mix oleo and sugar in large bowl.
2 beaten eggs
1 teaspoon vanilla
2 tablespoons milk
1 teaspoon vinegar
Mix above ingredients together
and add to oleo (butter)
and sugar (Stevia) mixture.
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 3/4 cups raw apples, chopped
1/2 cups nuts, if desired
Mix above ingredients together,
then add to other mixture.

 

May 28, 2015
From Take Control of your Diabetes

Here is a side dish recipe. Broccoli and Mushrooms
A hearty vegetable dish sautéed with sherry and chicken broth.
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: EASY

Ingredients
1 tbsp olive oil
4 cup fresh mushroom slices
1 medium shallots, sliced (about 1/4 cup)
1/4 cup cooking wine (sherry)
You can substitute something you are comfortable with,4 cup fresh broccoli florets
(about 1 bunch)
1/2 tsp kosher salt
1/2 cup low sodium chicken broth
1/4 tsp black pepper, freshly ground
Directions1 In large pot, heat oil over medium. Add mushrooms and shallots, cook 10 minutes or until mushrooms are golden.
2 Add sherry and cook 2 minutes, or until liquid is absorbed, stirring often.
3 Add broccoli, salt, and broth. Bring to boil, cover, and simmer for 5 minutes or until broccoli is crunchy but soft.
4 Sprinkle with pepper. Serve.
Japanese Chicken Salad
Cold vegetable and chicken salad tossed with a Japanese inspired dressing, garnished with cashews.
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: EASY
Ingredients
2 tbsp seasoned rice vinegar
1 tbsp low sodium soy sauce
1 tbsp mirin
1 tsp fresh ginger root, peeled and minced
1 tsp sesame oil
3/4 lb boneless skinless chicken breasts, cut into 1" pieces
3 cup fresh broccoli florets, coarsely chopped
1 medium red bell peppers, seeded and sliced thin
1/2 cup fresh cilantro, chopped
1/4 cup shredded carrots
2 scallions, finely chopped
1/4 cup unsalted cashews, coarsely chopped
Directions
1. In small bowl, whisk rice vinegar, soy sauce, mirin, ginger root, and sesame oil until well mixed. Set aside.
2. Coat large nonstick skillet with cooking spray. Heat over medium high.
3. Add chicken and cook 8-10 minutes, stirring frequently.
4. In large bowl, mix broccoli, red pepper, cilantro, carrots, and scallions.
5. Add reserved dressing and chicken. Toss gently until well coated.
6. Divide evenly onto 4 plates and garnish with cashews.
Additional Information
Mirin is Japanese rice wine and can be found in the ethnic section of larger supermarkets. Sweet white wine or apple juice can be substituted.

November 14, 2014
Here is a coffee cake recipe I found

Best Coffee Cake

2 tablespoons butter
3 cups peeled and sliced Granny Smith Apples (about 3 large)
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract

Preparation

1. Preheat oven to 350°. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).

2. Meanwhile, prepare Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce for another use.

3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

4. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured shiny 9-inch springform pan; top with apples. Drizzle with 1/2 cup Caramel Sauce; sprinkle with Streusel Topping.

5. Bake at 350° for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 minutes or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 1/2 hours). Drizzle with 1/2 cup Caramel Sauce.

 

From The Herald-Democrat, Thursday, July 10, 1986.

(From my mom’s and Cheley’s column.)

We’re re-running a dessert this week. Sounds like it has loads of calories which, of course, makes it better. I heard something about a new diet, which is, if it tastes good, spit it out!
CHOCOLATE DELIGHT
First Layer:
1 stick margarine, melted
1 cup flour
1 cup chopped nuts
Mix and press into ungreased 9 x 13 pan. Bake at 350 degrees for 20 minutes. Cool. This is the crust.
Second Layer:
1 cup from large size carton cool whip
1 8-oz pkg. cream cheese
1 cup powdered sugar (or sugar substitute)
Spread on crust.
Third layer:
Mix two and one-half cups milk; 1-3 oz. pkg. instant chocolate pudding; 1-3 oz, pkg. instant vanilla pudding. Spread on last layer.
Topping:
Spread on remaining cool whip. Top with grated Hershey bar. Refrigerate.

Sept. 4, 2104

From The Herald-Democrat, Thursday, May 14, 1981.

I "found" this recipe from my mom’s and Cheley’s column.

Popover Beef Pie
Beef Filing:
1 to 1 1/2 pounds ground chuck
1/4 cup finely chopped onion
1/2 cup tomato catsup
salt to taste
1/2 teaspoon sweet basil
1 clove garlic chopped fine
pepper to taste
Combine above ingredients in skillet and cook until meat is almost done. Set aside. Turn oven to 425 degrees.
Popover Crust
2 tablespoons butter
2 eggs
3/4 cup milk
3/4 cup flour
.4 teaspoon salt
Place butter in a 10-inch pie pan. Heat in oven until it bubbles. Put eggs, milk, flour and salt into blender. Cover, process at blend until perfectly smooth. Immediately pour batter in pan.
Gently spoon filling in the center of the batter, within about an inch or so of pan edges. (There is no baking powder in a popover recipe.)
Bake in 425 degree oven for 25 minutes. Cut into 6 wedges and serve immediately. Serve with a lettuce leaf and tomato wedge. I thought sometimes i might try adding some grated cheese, after taking the pie from the oven and let it melt before cutting.

Sept. 11, 2014

Here is another recipe from the files of The Herald-Democrat, November 7, 1985 from my mom’s or Cheleys column.
A recipe I’ve always likes in the following using left over roast beef. We originally got it from the late Ferol Floyd.
New Orleans Grillades
Leftover roast
Chopped onion
Salt and pepper to taste
Bouillon or boiling water (one-third cup)
Butter or oleo (1 tablespoon)
Chopped tomatoes
Cayenne, dash
Brown onion in butter, add tomatoes, salt, pepper and cayenne. Cook about 10 minutes. Add bouillon (I didn’t have any bouillon on hand, but used the beef stock from the roast). Simmer another 10 minutes. Add meat slices and heat about 10 minutes more.

Thursday, September 18, 2014
From The Herald-Democrat, Thursday, December 21, 1989.
From my mom’s and Cheley’s column.
Sugar Cookies
1 cup butter
3/4 cup sugar
1 egg
2 1/2 cups flour
1/4 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
Cream butter with sugar until fluffy. Beat in egg. Stir in flour, salt and baking powder, but mix gradually. Add vanilla. Chill 1 hour in the refrigerator. Roll out in whatever shape you desire. Bake at 400 degrees for approximately 8 minutes.

Thursday, September 25, 2014
Here is a Cinnamon Roll recipe from my mom’s and Cheley’s column.
Thursday, August 15, 1985.
Cinnamon Rolls
9 cups flour
2 cups sugar
2 packages yeast
2 eggs
1 cup scalded milk
1 cup cold water
1/2 cup melted oleo
Put flour in large Tupperware bowl and make a well in the flour. Mix sugar, yeast and eggs in separate bowl. Mix water and scalded milk add to sugar yeast mixture and pour in well (do not mix); cover and burp Tupperware. Let set until top pops. Then mix and slightly knead flour mixture; re-cover and burp. Let set until top pops. Knead again and roll out on floured surface. Spread with oleo; sprinkle with sugar and cinnamon and roll dour into jelly roll shape, cut into 1/2 to 3/4 inch sections and place in cake pan. Cover, let rise until doubled in size.
Bake at 3325 degrees for 25-30 minutes or until golden brown. Drizzle with powder sugar glaze and
serve.
This takes approximately 6 hours from start to finish, so start early or the day before.

Thursday, October 9, 2014
From The Herald-Democrat, Thursday, July 7, 1994.
This is from my mom’s or Cheley’s column of years ago.
Chicken Breasts
Mexican Style
(You could probably substitute any meat item if you wish).
2 eggs
Bottled green chili salsa or taco sauce.
1/4 teaspoon salt
1 cup fine dry bread crumbs
1 teaspoon each chili powder and ground cumin
3/4 teaspoon garlic salt
1/4 teaspoon oregano leaves
3 whole chicken breasts ( about 1 lb. each), split, boned, and skinned
1/4 cup butter or margarine
1 ripe avocado
4 to 6 cups shredded iceberg lettuce
About 1 cup sour cream
4 green onions (including tops), thinly sliced
12 to 18 cherry tomatoes
1 lime, cut in wedges
In a shallow bowl, beat together eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano. Dip each chicken piece into egg mixture and roll in crumb mixture, then dip into egg mixture and roll in crumb mixture again.
In a shallow baking pan large enough to hold chicken pieces in a single layer, melt butter in a 350 degree oven. Remove pan from own and add chicken pieces, turning to coat with butter. Bake skin side up uncovered for about 25 minutes or until meat in thickest part is no longer pink when slashed. Just before chicken completes cooking, halve avocado lengthwise, remove pit, peel and slice.
To serve, arrange chicken on a bed of shredded lettuce. Top each piece with a dollop of sour cream. Garnish with green onions, tomatoes, lime wedges and avocado. Pass extra sour cream and salsa. Makes 6 servings.

 

Beaver

 

                                    

 

 

We took t

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