Curry Chicken Delight

4 chicken breasts, skinned and boned
1/3 cup flour
4 slices bacon
1/4 cup honey
2 Tablespoons prepared mustard
1/2 teaspoon salt
1/2 teaspoon curry powder
hot cooked rice

1. Rinse chicken and pat dry with paper toweling. Coat chicken pieces with flour.
2. In skillet cook bacon until crisp. Drain bacon on paper toweling, crumble and set aside.
3. Add chicken to bacon drippings in skillet, brown slowly on all sides (about 10 minutes). Transfer chicken to 8x8x2-inch baking dish.
4. Bake chicken, uncovered, in a 350 degree oven for 30 minutes.
5. Combine honey, mustard, salt and curry powder. Drizzle over chicken in baking dish. Bake, uncovered, 15 minutes more.
6. Top with crumbled bacon and serve over rice.

Garlic Cheddar Grits

1 Tablespoon butter
2 cups chicken broth
1 cup cheddar cheese
1 egg, beaten
1 clove garlic, minced
1/2 cup grits
salt & pepper

1. Melt butter in sauce pan, add garlic and cook for 30 seconds.
2. Add broth, bring to a boil and add grits.
3. Cover and simmer 15 minutes.
4. Meanwhile, lightly grease (spray Pam) 1 quart casserole dish.
5. Stir in cheese to grits.
6. Stir 1 spoonful of grit mixture into beaten egg then fold back into grit mixture.
7. Season with salt & pepper.
8. Spoon into casserole dish.
9. Bake at 375 degrees for 40-45 minutes uncovered.
10. Top with extra cheese if desired.

4 servings.

Simple Chicken

Chicken breasts, boned, skinned and pounded thin
grated onion
1 egg, beaten
Italian breadcrumbs
Olive oil

Grate onion (1/4 onion) over pounded chicken breasts. Let sit for 1 hour.

Dip breasts in egg and breadcrumbs and fry quickly in olive oil.

Seasoned Potato Wedges

Quick and easy "french fries" to accompany any dish.

1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 teaspoon paprika
3 large baking potatoes (about 2-3/4 pounds)
1/3 cup milk
1/4 butter or margarine, melted, divided in half

SOUR CREAM DIP:
2 cups (16 ounces) sour cream
8 bacon strips, cooked and crumbled
2 Tablespoons snipped chives
1/2 teaspoon garlic powder

1. Combine flour, Parmesan cheese and paprika in resealable bag or bowl.
2. Cut each potato into eight wedges; dip in milk and place in the bag or bowl.
3. Toss potatoes to coat and place in greased (or Pam sprayed) 15-in x 10-in x 1-in baking pan.
4. Drizzle with 2 Tablespoons of melted butter (or spray with Pam).
5. Bake, uncovered, at 400 degrees for 20 minutes.
6. Turn wedges; drizzle with remaining butter (or spray with Pam).
7. Bake another 20-25 minutes longer or until golden brown.

In a bowl, combine dip ingredients. Serve with warm potato wedges.

Serves 6-8

Sesame Chicken in Puff Pastry

This is an easy attractive recipe I picked up at Wal-Mart. For the people wishing to lose a little weight, this recipe is also a great way to reduce portions without the diner realizing it.

4 boneless, skinless chicken breast halves
pepper to taste
1 Tablespoon butter (or spray pan)
1/2 pkg. frozen puff pastry, thawed (1 sheet)
1 Tablespoon prepared spicy mustard
1 egg, beaten
1 Tablespoon sesame seeds

1. Preheat oven to 425 degrees.

2. Season chicken with pepper to taste. In a large skillet, brown chicken in butter (or pan spray) about 2+ minutes per side. Set aside to cool.

3. Meanwhile, roll pastry on a lightly floured surface to a 12-inch square. Cut into quarters creating four 6-inch squares.

4. Spread mustard on one side of each chicken breast. Place one breast mustard side down , diagonally on each pastry square. Wrap pastry around chicken, stretching as necessary to cover completely; trim excess pastry. Brush pastry with beaten egg where edges overlap. Press lightly to seal.

5. Place seam side down on greased (Pam sprayed) baking sheet. Cut pastry trimmings into decorative shapes. Brush tops of pasteries with egg and arrange trimmings as desired. Brush again with egg and sprinkle with sesame seeds. Bake 15 minutes or until golden brown and puffed.

Serves 4

540 cal, 31g fat, 135mg chol, 300mg sodium, 28g carbo, 33g pro, 1g fiber.

Raspberry Cooler

9 cups water, divided 3 & 6 cups
1/2 cup sugar
3 pkgs (10 oinces each) frozen sweetened raspberries
2-1/4 cups frozen lemonade concentrate, thawed and undiluted (18 ounces)

In a large saucepan, bring 3 cups water and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight.

Strain rasberry mixture, reserving liquid. Press berries through a sieve. Combine raspberry juice with the reserved liquid. Serve over ice.

The recipe also asked for mint (1 to 1-1/2 cup coarsely chopped fresh mint) but I omitted it because I am not sure I would like it and didn't want it to spoil the lemonade. You would add it in the beginning when you want to bring the mixture to a boil.

This was very good but I expect I could mix raspberry Kool-aid with a good lemonade and get the same results. I just never had favored lemonade and really liked this one.

I am not sure what magazine I clipped this from.

Easy Chicken & Cheese Enchiladas

From Campbell's soup Prep: 10 mins Bake: 40 mins.

1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups cooked chicken (chopped)
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6")
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

1. Stir soup, sour cream, picante sauce and chili in a medium bowl.

2. Stir 1 cup of soup mixture with chicken and cheese in a large bowl.

3. Divide chicken mixture among the tortillas. Roll up and place seamside up in 11" X 8" shallow baking dish. Pour remaining sauce over the filled tortillias. Cover with foil.

4. Bake at 350 degrees for 40 mins or until bubbling. Top with tomatoes and onion.

This is suppose to make 6 servings but I think 3 is more like it. Smells good and tastes great although it was a little too much chili powder for me.