Chicken Crunch

Provided by Leslie Scheurich

3 whole boneless, skinless chicken breasts
1/2 pint sour cream
2 tbs lemon juice
2 tsp soy sauce
1 tsp celery seed
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp pepper

Mix above ingredients.  Dip chicken in the mixture, and then in Pepperidge Farm stuffing mix.  Roll into a ball, and place on a greased pan.  Place in a refrigerator over night.  Drizzle butter over the top.  Bake at 350 degrees for one hour.

Crispy Chicken

Provided by Eva Myers

10 chicken breast halves
10 chicken drumsticks (legs and thighs)
3/4 cup of flour
1/2 tsp of salt free herb seasoning
2 tsp paprika
1 tsp pepper
2 eggs or 4 egg whites or 1/2 cup of egg substitute
1/4 cup milk
1/4 dijon-type mustard
1 1/2 tsp chopped rosemary
4 cups of panko bread crumbs or 3 cups of regular bread crumbs
1/4 cup of chopped parsley

Remove skin from chicken, rinse, and drain well.  Combine flour, herb seasoning, paprika, and pepper. Place in a paper or plastic bag, add three pieces of chicken at a time, and shake well to coat the chicken.    Beat eggs, milk, mustard, and rosemary until smooth, and set aside.  Combine bread crumbs and rosemary.  Dip chicken in egg mixture, let the excess drip off, and then dip in the bread crumbs.  Place pieces on shallow, lightly coated baking pan.  Let stand for 30 minutes.  Bake for 10 minutes at 425 degrees.  Bake at 375 degrees for another 25 minutes, until browned, or until the juices are clear when a knife is inserted.

Pork Chop Casserole

Provided by Dawn Huber

4 large pork chops
6 medium potatoes, sliced thin
1 can of cream of chicken soup
1/2 soup can of milk

Brown pork chops in a skillet and set aside.  Blend soup and milk well, and then add potatoes.  Pour in a two quart buttered casserole dish.  Place pork chops on top and cover.  Bake for 1 and 1/2 hours at 350 degrees.

Shrimp Casserole

Provided by Joyce Goodhart

1 cup of cooked, deveined shrimp
1/4 pound butter
2 cups of cooked rice
1/2 pound of grated cheddar cheese
1 cup of coffee creamer or milk
1 two ounce can of mushrooms (can also use fresh mushrooms
1/3 cup of catsup
1/2 tsp salt
1/4 tsp salt
a dash of garlic salt (optional)
1 tsp worchestershire sauce

Sautee mushrooms in butter.  Add shrimp, rice, cheese.  Combine all other ingredients.  Add shrimp mixture.    Bake in casserole dish at 350 degrees for 45 minutes

Sausage Casserole

Provided by Shirley Hammons

1 pound of cooked sausage, drained
6 eggs
2 cups of milk
3/4 tsp salt
1 tsp dry mustard
2 slices of white bread, cubed
1 cup of grated cheddar cheese

Beat eggs well; add salt, mustard, and bread.  Mix and add cheese and sausage.  Put in a well buttered baking dish.  Refrigerate overnight.  Bake at 350 degrees for 45 minutes.  Let stand for 5 minutes, and serve.

Cheese Supper Pie

Provided by Carol Adams

1 unbaked 9 inch pie shell
1 pound fresh sausage
3/4 cup chopped onion
4 eggs slightly beaten
1/2 cup milk
1 cup shredded American cheese
1/2 tsp Oregano
1/8 tsp pepper
1 8 ounce can of pizza sauce
3 slices of American cheese, cut into 2 triangles each

Preheat oven to 375 degrees.  Cook sausage and onion until brown.  Combine milk, eggs, shredded cheese, oregano, and pepper.  Mix in sausage and onion.  Pour into pie shell, and bake for 25 minutes.  Spread pizza sauce on top, and place the cheese triangles on top.  Return to oven for an additional 5 to 8 minutes.

Rice Casserole

Provided by Marie Scheurich (my mom)

1 cup raw rice
2 cans of beef consume
1 stick of butter or margarine
1 small onion
mushrooms

Put everything in a 2 quart casserole, and bake and 350 degrees for 1 hour