A family favorite!

Chicken breasts with bones and skins
Romano
Butter
Salt
Pepper
Garlic Powder
Plain Breadcrumbs
Hot Hungarian Banana Peppers
Potatoes, peeled and cut into chunks

Season each piece of chicken individually with salt, pepper, and garlic powder.

Grease pan very well with butter.

Make a breadcrumb mixture with breadcrumbs (plain) and romano cheese (2:1 ratio of breadcrumbs to romano), salt, pepper, garlic powder (when you think you have too much garlic, add that much more!), and fresh parsley. You should be able to smell the cheese!

Place chicken breasts around the edges of the pan and place potatoes in the middle. As you’re placing the chicken in the pan, sprinkle them with the breadcrumb mixture.

Sprinkle the mixture on the potatoes as well.

A cake pan would be too small. There needs to be enough room for everything to cook without being packed too tightly.

At least 2 sticks of butter, cut into 1 tablespoon chunks. Put butter on top of the chicken and potatoes.

Slice the hot hungarian peppers lengthwise over the chicken so that the juice runs onto the chicken.

Wrap tight with foil and bake at 350 for about 3 hours. It needs to cook at least 2 hours and sometimes at the end you might need to bump the oven up to 425.

If there is any extra bread crumb mixture, it freezes well.

1 broiler/fryer chicken (2-3 pounds) cut up
1/4 to 1/3 c flour
2 T cooking oil
1 1/2 c long grain rice
1 t poultry seasoning
1 t salt
1/2 t pepper
1 c milk
2 1/3 c water
chopped fresh parsley

Dredge chicken pieces in flour. In skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk, and water. Pour in grased 13x9x2 pan. Top with chicken. Cover tightly with foila nd back at 350 for 55 minutes or until tender. Sprinkle with parsley before serving.

Pouring Sauce:
1/4 c sugar
1/2 c warm water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 t hot water
1 T dijon mustard
2 cloves garlic, minced

Chicken Stir-Fry:
2 T olive oil
2 T sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
8 oz water chestnuts, minced
1/2 c mushrooms, minced
1/2 onion, minced
3 cloves garlic, minced
5 large lettuce leaves or nappa cabbage

Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 c warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and throw in fridge until you’re ready to eat.

Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan and cool. Keep oil in pan, keeping hot over low flame.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and vinegar in small bowl.

Take pan that you cooked the chicken in and turn it up to medium high heat. . Add another tablespoon of olive oil to the pan, wait 1 minute. Add chicken, garlic, onions, water chestnuts, mushrooms and the stir fry sauce. Stir fry everything until the mushrooms have cooked (about 4 minutes) and remove to a serving dish.

Add mustard/glarlic mixture to the pouring sauce, 1/2 teaspoon at a time to taste.

Serve stir fry with lettuce leaf wraps and top with pouring sauce.

You can do the same with ground beef instead of chicken

Brown meat
Fill pan to 1/2 full of water
Add salt and pepper
Worcestershire sauce
ketchup
maggie’s sauce
cook potatoes in pan until tender, then add veggies.
Add corn starch (2-3 T mixed with cold water)

Place shoulder roast in deep roaster.

Salt and pepper both sides. Add lots of chunked onions, hot banana peppers (not juice), 5-6 bay leaves, then cover with water.

Bake at 325 until tender. Shred on cookie sheet while still warm. Place in container with juice on it.

4 oz cream cheese
3 eggs
1/3 c cream
1/4 c grated Parmesan
1/2 t oregano
1/4 t garlic powder
2 c mixed Italian cheese
1/4 c pizza sauce
1 c mozzarella
desired pizza topping

Preheat oven to 375. beat together cream cheese and eggs until smooth. Add cream, parm cheese, and spices and mix again. Spreay oblong casserole dish with PAM. Sprinkle 2 cups Italian cheese into dish and pour egg mixture over it. Bake at 375 for about 20 minutes. Let stand for 5 minutes. Spread on pizza sauce, mozzarella cheese, and pile with your favorite toppings. Then sprinkle with more parmesan cheese. Return to over and bake until bubbly and browning. Allow to stand 10 minutes before cutting.

Cream together:
1 stick butter
1 c sugar

Mix in:
2 eggs
20 oz can of crushed pineapple with juice
3 c bread cubes, packed

Bake 45 to 60 minutes at 350