| 5/15/2008 |
| Creamy Coleslaw |
16 oz Coleslaw Mix Package
3/4 cup Mayonnaise
1/3 cup Sour Cream
1/4 cup Sugar
3/4 teaspoon Seasoned Salt
1/2 teaspoon ground Mustard
1/4 teaspoon Celery Salt |
| Place Coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients, stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate at least 1 hour before serving |
|
| 5/15/2008 |
| Fried Chicken Strips |
2-2/3 cups crushed Saltines, about 80 Crackers
1 teaspoon Garlic Salt
1/2 teaspoon dried Basil
1/2 teaspoon Paprika
1/8 teaspoon pepper
1 Egg
1 Cup Milk
1 - 1/2 pounds of boneless, skinless Chicken Breasts, cut into 1/2 inch Strips
Oil for Deep fat frying |
| In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and milk. Dip chicken into the egg mixture, then the cracker mixture. In an electric skillet or deep fat fryer, heat oil to 375 degrees. Fry chicken, a few strips at a time, for 2 or 3 minutes on each side or until golden brown. Drain on paper towels. |
|
| 5/8/2008 |
| Better Than Anything Cake |
1 package Chocolate Cake Mix, prepared as directed on box
1 - 8oz jar of carmel topping
1 - 12 oz carton of cool whip
3 heath Candy Bars
1 jar Magic Shell Ice Cream Topping-- Chocolate Flavor (this hardens as it sets up) |
| After you have prepared the cake as directed,cool the cake. After cake is cooled poke holes in the cake with a fork. Drizzle the carmel topping over the cake. Then spread the cool whip over the cake. Chop up the Heath Bars & sprinkle evenly over cool whip. Drizzle the magic shell over the Heath Bars. Cover the cake & regrigerate at least 2 hours. Store any leftovers in refrigerator, if any!! |
|
