. . . it's about time!
Trim all fat from chicken and pound thin with tenderizer. Soften or melt butter and mix together with cheese and green onions. Let solidify for a minute if using melted butter. Spread cheese mixture on underside of chicken, roll up and fasten with toothpicks. Dip chicken breast in melted butter then roll in crushed crackers. Bake at 250°-275° for 2 hours.
Lay chicken in casserole dish. Combine other ingredients in saucepan. Heat on medium low and mix well. Pour over chicken. Cover with foil and bake at 350 ° for 40 minutes. Serve with rice.
Steam broccoli and boil chicken breasts. Pull or cut the chicken into pieces (however you prefer your chicken). Boil noodles or soak in HOT tap water for 20 minutes. Mix together soup, sour cream, mayonnaise, lemon juice, and cheese. Grease 9x13 casserole pan. Layer ingredients as follows: Noodles, 1/2 broccoli, 1/2 chicken, 1/2 sauce, noodles, 1/2 broccoli, 1/2 chicken, 1/2 sauce. Mix bread crumbs into melted butter and sprinkle on top. Cook at 350 ° for 30 minutes.
Preheat oven to 375 °. Boil lasagna noodles or soak in HOT tap water for 20 minutes. Meanwhile, brown the ground beef with the onion, adding salt, pepper, and seasonings toward the end. Add tomato past and crushed tomatoes to the meat and simmer for 15 minutes. Grease 9x13 casserole dish. Make layers as follows: Noodles, 1/2 the cottage cheese, 1/2 the cheddar, 1/2 c. of mozarella, meat sauce, parmesan, noodles, 1/2 cottage cheese, 1/2 the cheddar, 1/2 c. of mozarella, meat sauce, paremsan. Slice the cream cheese into 12 portions and spread each slice out into a rectangle. Place on top of lasagna, sprinkle remaining 1/2 c. mozzarella on top and bake for 25 minutes. Let sit for 10-15 minutes before serving.
Dissolve yeast in warm water. Add sugar and let stand for 10 minutes. Combine flour and salt in bowl. Make well in center- add oil and yeast mixture. Mix well. Knead for 10 minutes. Shape into ball. Place into a greased bowl, let rise until double. Roll out, top with sauce and favorite toppings and bake at 450° for 15-20 minutes.
Dissolve dry yeast in warm water for 5 minutes. Stir in 1 tablespoon sugar. Scald milk (microwave for 5 minutes). Stir in butter to melt (cut it in chunks before putting it in). Cool. Pour milk/butter into large bowl. Mix in sugar, beaten eggs and salt. Blend in dissolved yeast. Stir in enough flour until dough leaves sides of bowl clean. Put in greased bowl. Cover. Let rise 1 hour. Roll into 1/4’’ thickness and top with additional butter. Cut into small “pizza-like” slices and roll each piece up from the wide end to make a crescent. Place on greased cookie sheet. Let rise until double in bulk. Bake at 350° for 12-20 minutes.
Yield: 2-3 dozen rolls.
