3 to 4 lb chicken, cut up or boneless chicken breast
1/2 c all purpose flour
1 egg, plus 1/3 c skim milk, beaten together
1 1/2 tsps salt
1/4 tsp pepper or more to taste
1 tsp Paprika (optional)
1/4 to 1/2 c vegetable oil
1 T butter

Wash the chicken in cold water and pat dry with paper towels…place on wax paper…set aside.  In a small mixing bowl, beat or whisk the egg and milk together.  In another medium bowl, mix flour and seasonings together.  Mix thoroughly.  Dip chicken pieces in egg/milk mixture…then dredge in flour until coated well.  Preheat electric skillet to 400 degrees or use heavy skillet.  coat bottom with the oil.  Make sure bottom is thoroughly covered.  Add butter to oil and make sure it is blended well.  Place chicken pieces in a single layer in skilled…fry until deep golden brown…10 to 15 minutes.  Turning once or twice.  Reduce skillet heat to 250 and cook for 45 minutes…covered…til fork tender…and juices run clear.

From Karen Sibert, Passavant Area Hospital

4 T butter, cut into 1/4 inch cubes
1/2 c brown sugar, packed
3 pears, chopped
1/2 lb whet bread, cubed
1/2 lb sourdough bread, cubed
6 eggs
1 1/2 c egg substitute
1 1/2 c fat-free milk
2 T sugar
1/2 teaspoon almond extract
1/4 c sliced almonds

Evenly distribute butter cubes into the bottom of a 10 by 14 baking dish.  Sprinkle the brown sugar over the bottom of the dish.  Cover with pears.  Top with bread cubes into a single layer over the pears.
Mix eggs, egg substitute, milk, sugar, vanilla extract, almond extract until blended; pour over bread mixture.  Cover the dish with foil.  Chill overnight in the refrigerator.
Preheat oven to 350 degrees.  Remove casserole from the refrigerator while to arm while the oven preheats.
Bake until the top of the bread is golden brown, 45 to 60 minutes.  Top with slice almonds.

1 (5 to 6 lb) stewing hen
Bake in oven or stew on top of stove…let set overnight, remove fat from broth.  Makes about 2 to 3 cups broth

Remove chicken meat from bones and cut in bite size pieces.  Set aside in frig.

Make a stew of 3 cups Swanson chicken broth, 1 cup diced celery and 1 cup carrots,  chopped or sliced thin,  1/4 to 1/3 cup fresh onion, chopped fine

Salt and pepper

DUMPLINGS
2 c sifted all purpose flour
1 T plus 1 tsp baking powder
1/2 tsp salt
3 T refrigerated vegetable shortening
1 c whole mile, cold

Stir with fork til wellblended
Then add shortening which has been cut into small irregular pieces about the size of a dime.  Using a pastry blender, blend until like coarse corn meal.  Make a well in the center, add the one cup mile.  Fold together until blended.  Drop by T full onto boiling stew  cook 10minutes covered and 10 minutes uncovered until done
(Stew should be boiling when dumplings are dropped then reduce temperature and cook dumplings   Should be bubbling but not rolling boil)

2 c uncooked spiral Pasta
1 lb ground beef
1 jar salsa
1 can of cream of chicken or cream of mushroom condensed soup, unfiluted
1 c shredded Mexican cheese blend, divided

Preheat oven to 350 degrees.  Cook pasta according to package directions, cook beef in dutch oven over medium heat until no longer pink, drain.  Stir in salsa…soup and 1/2 cup cheese…heat thru.  Drain Pasta, stir into meat mixture…transfer to greased 11 by 7 baking dish.  Sprinkle with remaining cheese.  Cover and bake 15 to 29 minutes or until cheese melts and brown a little on the top.

1/4 c milk
1/4 c dry bread crumbs
4 boneless skinless chicken breast halves, 4 oz each
3 T butter
1/2 c chicken broth
1 c heavy whipping cream
1 jar sliced pimientos, drained
1/2 c grated Parmesan Chees
1/4 c minced fresh basil
1/8 tsp pepper

Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, then coat with crumbs.  In a skillet over medium high heat.  Cook chicken in butter on both sides…until juices run clear, about 10 minutes…set aside and keep warm.
Add broth to skillet.  bring to a boil over medium heat…stir to loosen browned bits.  stir in Cream and pimentos…boil and sitr for 1 minutes.  Reduce heat.  add the Parmesan cheese, basil and pepper.  Cook and stir until heated thru.  Pour over chicken.

2 lb ground beef (extra lean)
2 t salt (optional)
1/2 tsp dry mustard
1/2 c milk
1/2 c tomato sauce
1/2 t blacks seasoning
1/2 c onions chopped or equivalent minced onion (instant)
2 T celery chopped (has been sauteed)
1/4 to 1/2 t pepper
4 c bread crumbs or bread crumbs & oatmeal
2 eggs, beaten
1 T Worcestershire sauce

Put ground beef in large bowl.  Add onions, celery, salt, pepper and seasonings…dry mustard and blacks seasoning.  add bread crumbs, beaten eggs, milk, tomato sauce and Worcestershire sauce.  Mix with meat…mix well and shape into a loaf or heart shape or big butt shape.   Place in a loaf pan or 13 x 9 glass pan… and make 2 loaves…put foil over top…spray pan with pam.  Bake at 350 for 2 1/2 hours… until no longer pink in middle.

1 large package California Mix Broccoli, Carrots and Cauiflower
1 /4 c chopped onion
1 can cream mushroom soup
1/2 c milk
1 small jar Cheese Whiz or one cup processed American cheese
1 small can french fried onion rings, optional
2 c mozzarella cheese

Cook vegetable and onion until partially done.  Ad  soup, milk and cheese.  Pour into 13 x 9 casserole dish.  Put onion rings or mozzarella on top.  Bake at 350 degrees form 45 minutes or until bubbly.  cover first half of baking time.

4 c corn flakes  (crushed)
1 T black pepper
3 T seasoning salt
1 c milk
1 tsp salt
4 c soda crackers (crushed)
2 tsp poultry seasing
1 egg
4 to 5 lb chicken

Mix all dry ingredients together.  Mix beaten egg with milk.  Dip chicken pieces in egg and milk…then roll in dry ingredients.  Lay in a greased pan and bake at 350 degrees…about 45 minutes…turn and bake 15 minutes longer.

2 lb ground Ham
1 lb ground Pork
2 Eggs
1 c milk
1 c bread crumbs

Sauce:
1 c brown sugar
1/2 c ketchup
2 T vinegar
1/4 tsp dry mustard

Mix loaf ingredients and shape into two small loaves.  Bake for one hour at 325 degrees.  Bring sauce ingredients to a boil.  Pour over loaves and bake half an hour or longer.

2 c thinly sliced celery
2 T butter or margarine
1 1/2 c sliced green onions or other mild onions
1 1/2 lb hot dogs
2 eggs
1 1/2 c milk
2 tsps rubbed sage
1/4 tsp pepper
2 pkg (8 1/2 oz each) corn bread muffin mix
2 c shredded sharp cheddar cheese

In a skillet saute celery in butter for 5 minutes, add onions, saute for 5 minutes.  Place in large bowl, set aside.  Cut hot dogs lengthwise into quarters then cut into thirds.  In the same skillet saute hot dogs for 5 minutes…add veggies.  set aside 1 cup.  In a large bowl combine eggs, mile, sage and pepper.  Add remaining hot dog mixture.  stir in corn bread mixes.  Add 1 1/2 cups cheese.  Spread into a shallow 3 quart baking dish.  Top with reserved hot dog mixtures and remaining cheese.  Bake uncovered at 400 for 30 minutes or until golden brown.