Parmesan Chicken

1 cube melted butter
1 c. parmesan cheese
¾ c. bread crumbs
2 tsp. parsley
2 tsp. oregano
½ tsp each salt/pepper/paprika

Combine all except butter.

4-6 chicken breasts (cut in half/If the chicken is really thick I will cut it in half to make it thinner)

Dip chicken in melted butter, roll in crumb mixture. Bake @ 350 for 30 minutes.

Corn Bread (mix and store)

6 c flour
2 c corn meal
2 c dry milk
1 Tbl salt
1 1/2 c sugar
1/4 c baking powder
3 cheap white/yellow cake mixes (opt)
2 c butter flavored Crisco


Mix dry ingredients. Cut in shortening and store.

When ready to bake: Mix 4 1/2 c mix to 1 1/3 c water and 2 eggs. Bake 30 minutes at 350 degrees.

Upside-Down Pizza Casserole

This four-ingredient casserole takes just 35 minutes to make, from start to finish. Ground beef makes it nice and hearty, while store-bought biscuits make a quick and easy topper.

Prep: 20 minutes
Bake: 15 minutes

Ingredients

1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)

Directions

1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.

Crockpot Chicken Cacciatore

*Boneless, skinless chicken (a in as many as you can fit)
*Marinara (I use newman's) 2 cans
*Bread crumbs
*Taco blend of Shredded cheese (abt. 4 cups)
*parmesan

In layers, pour ingredients in, covering the surface of your Crockpot. Repeat till all of your needed chicken is covered.

Sauce
cheese
chicken
Bread crumbs
Cheese
Sauce
cheese
chicken
Bread crumbs
Cheese

You get the point.

4-6 hours till chicken is cooked through, serve over noodles.

Grandma Stringham's Potato-broccoli soup

Grandma Ruth Stringham's Broccoli Soup:

1 med bunch of broccoli-finely chopped (about 2 cups frozen)

4-5 C diced potatoes

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1 C margarine

1 C flour

1 C finely chopped onion

(about 1 ½ Tbs dried onion)

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4 C chicken broth

2 C liquid from broccoli and potatoes

4 C milk or light cream

2 tsp salt

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shredded cheddar cheese to taste

1) Cook potatoes and broccoli in salted water until both vegetables are tender. Save the liquid.

2) Cook onions in margarine until they are transparent.

3) Blend one cup flour into margarine and onions.

4) Add chicken broth, stirring constantly until it comes to a boil.

5) Stir in liquid from broccoli and potatoes, 4 cups milk and salt.

6) Add drained broccoli and potatoes. Stir to boiling.

Yields one gallon of soup. TIP: It is a lot of soup! Put leftovers into freezer bags and lay flat in freezer ( I like to do it per serving) Heat in a sauce pan -NOT microwave- on Low heat.