3/4 c Crisco
1/2 C brown sugar
1/2 C sugar
2 eggs
2 tsp. cinnamon
1 C raisins
3 C oatmeal
1/4 C water (from the raisins)
2 tsp. vanilla
1 C flour
3/4 tsp. salt
1/2 tsp. baking soda
1/2 C nuts

Combine dry ingredients and set aside. Plump raisins in 1 c water, let cool.  Cream sugars, Crisco and eggs till smooth. Add dry ingredients alternately with raisin water. Mix well. Add raisins and nuts. Mix well. bake at 350 degrees for 12-15 min.

Southwest Chicken Lasagna

1--10 oz. package lasagna noodles
4 egg whites, lightly beaten (you can also use the whole egg)
3 c low-fat cottage cheese
1/3 c chopped fresh parsley
3 Tbl. canned, diced green chilies
1 c chopped onion
1 sweet red or green pepper, chopped
2 cloves garlic, minced (I used garlic powder)
2 cans tomato soup. (for the low-fat, use reduced fat soup)
1-- 10 oz. can enchilada sauce  (can use either hot of medium or mild)
1 Tbl. chili powder
1 tsp. ground cumin
1/4 tsp. black pepper
4 c cooked chicken breast---shredded or cut into bite-sized pieces
1 1/2 c finely shredded cheddar cheese (for the low-fat, use reduced fat cheeses)
1 c finely shredded Monterey Jack cheese

Pre-heat oven to 375 degrees.

Cook lasagna noodles according to package directions. Drain; set aside

Stir together the eggs (or egg whites, which you use) cottage cheese, parsley, and chilies. Set aside.

Spray a large skillet with non-stick spray; add onions, garlic and peppers. Cook and stir over medium heat until tender. Stir in the soup, enchilada sauce, chili powder, cumin, and pepper. Bring to a boil and then reduce the heat. Simmer, uncovered for 10 min., stirring often.

Lightly spray a  13x9 baking pan with non-stick spray. Place 4 of the noodles in the pan, then spread half of the cottage cheese mixture over the noodles. Top with half the sauce mixture, 2 c of the chicken and half the shredded cheeses. Repeat layers with remaining noodles, cottage mixture, sauce, chicken and cheeses. Cover with foil and bake 50 minutes or until bubbly. Let stand 15 minutes before cutting. Makes 8 servings.  Unless you have 4 really hungry people.

Crispy Chicken With Honey Dipping Sauce

1 c Miracle Whip
1/4 c honey
2 Tbl. Dijon or Chinese hot mustard
2 Tbl. peanut butter
4 chicken breasts, cut into strips
1 1/2 c finely crushed potato chips

Mix salad dressing, honey, mustard and peanut butter. Whisk until smooth

Brush chicken with 1/2 cup of the dressing; coat with the chips. Place on greased cookie sheet. Bake at 425 degrees for 7-9 min. Turn; continue baking 4-5 min or till lightly browned. Serve with remaining sauce as a dipping sauce. Makes 8 servings.

Chile Rellenos from Mellon

3-4 small cans chopped green chilies
1 large can whole green chilies
1 # Monterey Jack cheese, cut in 3" X 1/4" strips
1/2 # shredded cheddar cheese
5 eggs
1 1/2 c milk
1/4 c flour
1/2 tsp. salt

Clean out the seeds and pat dry the while chilies. Insert a strip of jack cheese. Layer 1/2 of the chilies in a 7" X 13" pan. Layer 1/2 of the chopped chilies and the shredded cheese. Repeat layers, ending with the cheese. Beat eggs, milk, flour, and salt together until smooth.  Pour over chilies and work through with a knife. Top with more shredded cheese. Bake at 350 degrees for 45-50 min. or until an inserted knife comes out clean.

Coating Mix For Chicken

1/3 C cornmeal
1/4 C dry bread crumbs
2 Tbl. flour
1/2 tsp. salt
1/4 tsp. cayenne
3 Tbl. oil
1 Tbl. butter, melted

Combine all and coat chicken and bake at 350 degrees for 30 min. or until chicken is done.
 

 

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