Quick Chicken Curry

Quick Chicken Curry

2 TBSP butter
1 tsp curry powder
1 small onion, chopped (1/4 cup)
2 cups cut-up cooked chicken or turkey
1 unpeeled small red apple, coarsely shopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1 soup can of milk
Hot cooked rice

Melt butter in 3-quart saucepan over medium heat. Cook curry powder and onion in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except rice. Cook, stirring occasionally, until hot. Serve over rice.

Zesty Pork Tenderloin

1/4 cup ketchup
1 TBSP sugar
1 TBSP dry white wine or water
1 TBSP hoisin sauce
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 pound each)

Mix all ingredients except pork in shallow glass or plastic dish. Add pork; turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours, turning pork occasionally. Heat oven to 425 degrees. Place pork on rack in shallow roasting pan. Insert meat thermometer horizontally so tip in thickest part of pork. Roast uncovered 27 to 29 minutes or until thermometer reads 160 degrees or pork is slightly pink in center.

Parmesan Breaded Pork Chops

Parmesan cheese highlights the flavors in these tasty pork chops. Try serving these with pasta, mashed potatoes, couscous or rice.

Parmesan Breaded Pork Chops

1/3 cup Italian-style dry bread crumbs
2 TBSP grated Parmesan Cheese
4 pork boneless butterfly loin chops, 1/2-inch thick (about 1 1/4 pounds)
1 egg, beaten
1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic and spices, undrained
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (about 1/2 cup)

Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes' stirring occasionally, until pork is slightly pink in center.

Quick Breading When Cooking Chicken or Fish

Try these quick coatings if your cooking chicken or fish in the near future. Dip chicken or fish in melted butter, salad dressing, mayonnaise or mustard; then coat with desired crumbs and bake, grill or cook in a skillet.

* Bread crumbs mixed with dry salad dressing mix
* Bread crumbs mixed with Parmesan cheese
* Bread crumbs mixed with dry seasoning mixes
* Cornmeal mixed with chili powder, Cajun or Creole seasoning
* Crushed cereal
* Crushed corn chips
* Crushed crackers
* Crushed potato chips
* Crushed tortilla chips
* Seasoned bread crumbs

Parmesan-Dijon Chicken

Parmesan-Dijon Chicken

3/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup (1/2 stick) butter, margarine or spread, melted
2 TBSP Dijon mustard
6 skinless boneless chicken breat halves ( about 1 1/2 pounds)

Heat oven to 375 degrees. Mix bread crumbs and cheese in large plastic bag. Combine butter and mustard. Dip chicken in butter mixture. Shake chicken in bag to coat with crumb mixture. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Cooking Spicy Mexicali Drumsticks

Spicy Mexicali Drumsticks

1/3 cup buttermilk*
1/4 tsp red pepper sauce
2/3 cup cornmeal
2 tsp taco seasoning mix
8 chicken drumsticks ( about 1 3/4 pounds)
2 tsp vegetable oil
Salsa, if desired

Heat oven to 400 degrees. Grease rectangular pan, 13 X 9 X 2 inches. Mix buttermilk and pepper sauce in medium bowl. Mix cornmeal and seasoning mix in large plastic bag. Dip chicken into buttermilk mixture, then shake in bag to coat with cornmeal mixture. Place in pan. Drizzle with oil. Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when center of thickest pieces are cut. Serve with salsa.

*One-third cup milk mixed with 1 tsp lemon juice can be substituted fro the buttermilk. Let stand 5 minutes.

Sparkling Raspberry Tea

I love making this tea on hot summer days weather I'm having family or friends over or if I'm spending the day by myself. Its easy to make and its very delicious and refreshing. I hope you like it as much as I do.

Sparkling Raspberry Tea

2 cups *cold brewed tea
2 cups chilled raspberry or cranberry-raspberry juice
2 cups chilled sparkling water
Raspberries, lime slices or lemon slices, if desired
Fresh mint leaves, if desired

Mix tea, juices and sparkling water. Serve over ice. Garnish with raspberry and mint.

* Use instant tea dissolved in cold water for the cold brewed tea for this refreshing drink.