1 chicken, cut up 
1/2 C buttermilk
2 eggs
1 Tbl. Dijon-style mustard
1 Tbl. honey mustard
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. black pepper
2 C cornflake crumbs

Rinse chicken under cold water and pat dry. Whisk together the buttermilk, eggs, mustards, salt, and peppers. Soak the chicken in the mixture for 5-10 min. Coat the chicken with the crumbs until well coated. Place the chicken on a non-stick baking sheet. Refrigerate chicken for 5 hours or over night to set the coating. Bake at 400 degrees for 35 minutes, or until crisp and golden brown.
 

Fiesta Casserole

1 # extra lean ground beef
1 C onion, chopped
1/2 C green pepper, chopped
1/2 c prepared chili sauce  (I use DelMonte)
1/2 tsp. salt
1/2 tsp. black pepper
1/4 C diced green chilies, drained
1 C Baking mix (Bisquick, Jiffy, Krusteze)
1 C milk
3 eggs
1/4 C black olives, sliced
1 C shredded cheese, your choice

Preheat  oven to 400 degrees.   Brown meat in skillet. Add onion, green pepper and chili sauce. Cook until veggies are tender.   Remove from heat, stir in salt, pepper, and green chilies. Set aside. In medium bowl, beat baking mix, milk, and eggs. Pour half the mixture into a greased 8x8x2" pan. Add meat mixture and distribute evenly. Pour remaining batter over meat.   Arrange olives on top and cover with cheese.   Bake 20-25 min or until golden brown. Let stand 5 minutes before serving. Makes 6 servings.

Buffalo Wings from DaveyStew

1  C  Sherry
1/2 C barbecue sauce
1 Tbl. garlic powder
1 Tbl. onion powder
2 T crushes cilantro
11/2 sticks butter, melted
1/4 - 1/2 C Durkees Hot Sauce
2-3 Tbl. brown sugar

Combine all ingredients and add chicken wings and let marinate in refrigerator 2-3 days. When ready to cook, add oil to wok and make sure there is enough oil to cover wings. Fry until golden.

Sicilian Casserole from LoriB

1# lean ground beef
1/2 chopped onion
1 C water
1- 6oz can tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1/2 c milk
1-8oz. pkg. cream cheese, cubed
1/2 C grated parmesan cheese
1/2 C chopped green pepper 
1/2 tsp. garlic powder
2 C cooked noodles (egg noodles, mini lasagna noodles or bow-tie pasta)

Brown beef, drain; add onion, cook till tender.   Add tomato paste, water and all seasonings. Simmer 5 minutes.  Combine milk, and cream cheese in saucepan over low heat. Stir until smooth.   Stir in 1/4 C parmesan cheese, green pepper and noodles. Place half the noodle mixture in a 1 1/2 quart casserole dish. Cover with the beef mixture. Repeat layers. Bake at 350 degrees for 20 min. Sprinkle remaining parmesan cheese over just before serving.

Microwave Carmel Corn from Catnip

1 C. Brown Sugar (packed)
1/2 C. Butter/Oleo (melted)
1/4 C. Corn Syrup (light or dark)
1/2 Tsp. Salt
1/2 Tsp. Baking Soda
3-5 Qts. Popped Corn
Mix sugar, butter, syrup and salt in 1 quart batter bowl.  Microwave on High until begins to boil.  Boil for 2 mins.  Remove from Microwave, stir in soda.  Put popcorn in a large brown paper bag.  Pour mixture over popcorn.  Fold bag top over and place in Microwave on High for 4-5 mins. (Every minute take bag out and shake it).  Spread corn on waxed paper.  Store in tight-covered container.

 

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