Buttermilk Chicken

You will need:

4 chicken breasts

1 & 1/2 cup buttermilk

3/4 cup flour

1/2tsp salt

1/4 tsp pepper

1/4 cup butter

1 can cream of mushroom soup

directions:

Combine flour, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll the chicken in the flour mixture. Melt butter in a bowl or whatever and pour it into a baking pan. Put the chicken into the pan. Bake at 425 for 30 minutes. Turn the chicken over and bake for 15 mor minutes.

Combine 1 cup of butter milk and cream of mushroom soup and pour it over the chicken. Bake for 15 more minutes and then it is done.

Oh and when i make this I usually cut the recipe in half because there is only two of us.

My eggrolls! -Mylia Chambers

1 package of eggroll wraps

1 package of Bean curd noodles
3/4 head of cabbage (shredded)

2 large onions (chopped)

4 carrots (shredded)

2 tbls of ground pepper

3-4 tbls of oyster sauce

2 tbls of hoisen sauce

4 eggs

2 quarts of oil (to fry with)

Directions

Step 1: Soak bean curd noodles in hot water, let sit for about 10-15 mins. Don't soak too long or they'll be too soft. Drain the water. Cut noodles w/ scissor in smaller sections.

Step 2: In a large bowl add onions, bean curd noodles, cabbage, carrots, pepper, 3 eggs and all the sauces together. Mix well with hands.

Step 3: Peel the eggroll wraps and add the mixture unto to wraps. Do the following according to the picture.

Step 4: Deep fry in oil until golden brown & served BEST with sweet chili sauce. This kind is my favoite brand.

Pantai Sweet Chili Sauce

Thai Curry with Basil- Mylia Chambers
Serves 4
1 Tablespoon vegetable oil
1 medium onion chopped
2 cans coconut milk
1 Tablespoon red curry paste (or more to taste)
¼ to ½ cup fresh basil (Thai 'kra pao' basil or sweet basil may be used)
2 Tablespoons brown sugar
Optional ~ 3 to 6 Tablespoons fish paste
2 cups any combination of the following, cut into 1" pieces or sliced; tofu, cooked chicken or beef, bell pepper, zucchini or other vegetables.
Optional ~ cilantro to garnish

Directions:

Sauté onion in oil until translucent. Add curry and coconut milk. Simmer for 5 minutes. Add the rest of the ingredients (excluding cilantro) and simmer for 15 minutes, or until vegetables are tender. Garnish with cilantro if desired. Serve with jasmine, basmati or white rice.The best method of keeping basil's fresh taste is to freeze it. When frozen put into freezer bags. Pull out a cube or two as needed.

Brittany's Taco Dish - Haylee Mecham

1 lb. ground hamburger or chicken
1 can black or kidney beans
1 can corn
1/2-1 packet taco seasoning

Brown hamburger or cook chicken and shred. (drain excess fat off hamburger) add corn, beans and meat to a pot. Warm and add taco seasoning. Serve in tortillas, alone or with fritos chips. 30 minutes aprox.

Uncle Lewis' Rigatoni - Haylee Mecham

1 lb. ground hamburger
1/2 onion (opt)
1 lb. rigatoni (or penne) pasta
1 large jar spaghetti sauce
2 tsp. Sugar

Brown Hamburger and onion. Boil Pasta till tender (about 10-12 minutes). Drain Pasta and combine all ingredients and serve.