Saturday, August 3, 2013

Pasta Salad

My mom made this recipe for every potluck we went to. Everyone always asked for the recipe!

16oz Bag of Tri Colored Pasta Cooked according to package directions.

1- lg. head of Broccoli

1C+ Zesty Italian Dressing

1-6oz can Sliced Olives

1. Cook Pasta according to pkg directions. Drain and place in large bowl.

2. Chop Broccoli into bite size pieces add to the pasta. Stir.

3. Add Olives, Drained. Stir.

4. Add Italian Dressing stir until very well coated. Put in fridge for at least 2 hrs. Serve!

Baked Coconut Breaded Chicken

2lbs or more Raw Chicken Tenderloins (Thawed)

1c or more~ Flour

1/4 teaspoon~ Garlic Powder

2 Eggs, Beaten

1c. Plain Bread Crumbs

1/2c or more to taste Sweetened Shredded Coconut.

Preheat Oven to 350.

In one bowl add Flour and Garlic powder and stir...

In another bowl put Eggs and beat.

In another bowl put bread crumbs and coconut and stir.

Take each tenderloin and dip in flour all over, then into eggs, then into bread crumbs and coconut mix make sure you pat the coconut mixture onto the Chicken tenderloins well.

Place Each Tenderloin onto a Foil lined cookie sheet that is lightly greased(I use olive oil).

Bake for 25 mins or so. Turning once half way through cooking.. Serve w Honey Mustard Dipping Sauce.

Oven Roasted Corn on the Cob

Oven Roasted Corn in the Cob... 

6 Ears of Corn in their husk





Preheat oven to 350 degrees.

Pullback corn husks and rinse ears.

Coat each ear with a nice layer of butter or margarine.

Sprinkle all over with sugar

Then sprinkle with salt.

Pull husks back over corn.

Place directly on middle oven rack and bake for 30 minutes.
** before turning on oven, place of layer of foil on the bottom to catch the butter and sugar drippings so you don't end up with a mess in your oven*