Lemon Garlic Chicken

1 teaspoon dried oregano

1/2 teaspoon season salt

1/4 teaspoon pepper

2 pounds chicken breast halves, skinned and rinsed

2 tablespoons butter or margarine 

1/4 cup water

3 tablespoons lemon juice

2 cloves garlic minced

1 teaspoon chicken bouillon granuals

Combine oregano, salt, and pepper.  Rub all of mixture into chicken.  Brown chicken in butter in skillet.  Transfer to slow-cooker.  Place water, lemon juice, garlic, and bouillon in skillet.  Bring to a boil, loosening brown bits from skillet.  Pour over chicken.  Cover.  Cook on high 2 hours or low 4 hours.  Cook until chicken it tender.  

Lemon Chicken Italiano

6 boneless, skinless chicken breasts

1/2 cup flour

7 tablespoons olive oil

Salt and Pepper to taste

2 cups marinara sauce of your choice

4 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Pound chicken breasts between sheets of waxed paper or plastic wrap until flattened.  Put flour an chicken in a plastic bag and shake to coat chicken.  Melt 3 tablespoons of the butter and the 1 tablespoon oil in a large skillet.  Place chicken in skillet and cook over medium high heat for about 5 minutes per side.  When cooked through, sprinkle with salt and pepper to taste.  Place marinara sauce in the bottom of an oven proof serving dish; top with chicken.  Place chicken in a 250-degree over to keep warm while preparing lemon sauce.  

To make lemon sauce, melt remaining 4 tablespoons butter in the same skillet, scraping up brown bits from the pan.   Add onion and saute until tender.  Remove from heat.  Add lemon juice and parsley.  Pour hot sauce over chicken and serve.  

Emy's Bread Recipe

3 cups whole wheat flour (freshly milled if possible)
2 Tbsp instant dry yeast
1/3 cup brown sugar
1/3 cup gluten
3/4 cup powdered milk
2 cups warm water
2 tsp salt
1/3 cup vegetable oil
2-3 cups white flour

Place wheat flour, yeast, brown sugar, gluten and powdered milk in mixing bowl. Mix together and then add warm water. Mix thoroughly. Let dough sit for 10 to 15 minutes. (This is called sponge and it makes the bread lighter and reduces kneading time.) Then add salt and oil and mix well. Gradually add the white flour 1/2 cup at a time until dough forms a ball and cleans the side of the bowl. The amount of flour needed may vary. Knead by hand for 10 minutes, until dough is smooth and elastic.

Preheat oven to lowest setting (170 degrees on my oven). Lightly oil hands. Divide dough into two equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn oven temperature to 350 degress. Bake for 30 minutes. Remove from pans immediately and cool on a wire rack. While bread is still warm rub crust with oil for a beautiful shine and softer texture.

Homemade Macaroni and Cheese

16 oz. elbow macaroni
1/2 cup butter
6 tablespoons flour
2 cups milk
8 oz grated cheddar cheese (sometimes I double this)
1/4 cup more milk
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
Parmesan cheese

Cook macaroni. Make white sauce by melting butter in small saucepan over low heat. Remove from heat add flour. Stir over heat till bubbly. Add milk and stir over heat until it has consistency of thick cream. Remove from heat, add cheese. Stir over heat till it melts completely. Add extra 1/4 cup milk. Add salt, garlic salt and pepper. Pour cheese sauce on macaroni and sprinkle with Parmesan cheese.

Macaroni with a twist
Replace half the cheddar cheese with Monterey Jack cheese. Add several drops of hot pepper sauce when you add the other spices.

Zucchini Soup

3 1/2 cups diced zucchini
1/2 cup chopped celery
1 cup diced carrots
1/2 cup diced onion
1/2 cup margarine
1 tablespoon all-purpose flour
1 3/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups water
2 cubes chicken bouillon
1/2 cup dry white wine (optional)
1/2 cup sour cream
Parmesan Cheese, shredded

In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).

In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.

Cook soup until thickened and then puree in a blender or food processor until smooth and creamy. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve topped with Parmesan cheese.

Fish Sandwich with Basil Mayonnaise

4 fresh or frozen skinless fish fillets, 1/2 inch think
1/4 cup milk
1/2 cup fine dry bread crumbs
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons margarine or butter, melted
4 hamburger buns or kaiser rolls, split and toasted
Lettuce leaves
1 recipe basil mayonnaise

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Pour milk into a shallow dish. In another shallow dish combine bread crumbs, paprika, salt, and pepper. Dip fish in milk; roll fish in crumb mixture. Place fish in a greased shallow baking pan, tucking under any thin edges. Drizzle with melted margarine or butter.

Bake in a 500 degree oven for 4 to 6 minutes or till fish flakes easily with a fork and coating is golden. Serve fish on toasted buns with lettuce and basil mayonnaise. Makes 4 servings.


Basil Mayonnaise:
3 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon finely shredded lemon peel

Mix all ingredients together and chill until serving time.

Baked Salmon or Halibut Fillets

1/2 cup plain yogurt
1/2 cup finely crushed Ritz crackers
2 (1/2-pound) salmon or halibut fillets
1 lemon

Place yogurt on one plate and crushed crackers on another. Coat both sides of fillet with yogart, then crushed crackers. Place fillets in well-greased baking dish. Bake at 450 degrees for about 10 to 15 minutes, or until cooked through. Serve with lemon wedges. Makes 2 generous servings.