Recipe of the Day
Apr. 5th, 2007 10:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundFrench Fry Spam Casserole
1 pk Frozen french fry potatoes, -thawed (20 oz)
2 c Shredded Cheddar cheese
2 c Sour cream
1 cn Condensed cream of chicken-soup (10 3/4 oz)
1 cn SPAM Luncheon Meat, cubed-(12 oz)
1/2 c Chopped red bell pepper
1/2 c Chopped green onion
1/2 c Finely crushed corn flakes
Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9" baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated.
Cap'n Crunch Chicken
2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying
Creole mustard sauce -- (separate recipe)
Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside.
Beat the egg with the milk. Set aside.
Stir together the flour, onion and garlic powders and black pepper. Set aside.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour.
Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well.
Heat oil in a large heavy skillet to 325°F.
Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders.
Drain and serve immediately with Creole mustard sauce. (Note, I prefer BBQ sauce)
Makes 8 servings.
Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard (Dijon is fine too)
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups.
1 pk Frozen french fry potatoes, -thawed (20 oz)
2 c Shredded Cheddar cheese
2 c Sour cream
1 cn Condensed cream of chicken-soup (10 3/4 oz)
1 cn SPAM Luncheon Meat, cubed-(12 oz)
1/2 c Chopped red bell pepper
1/2 c Chopped green onion
1/2 c Finely crushed corn flakes
Heat oven to 350'F. In large bowl, combine potatoes, cheese, sour cream, and soup. Stir in SPAM, bell pepper, and green onion. Spoon into 13x9" baking dish. Sprinkle with crushed flakes. Bake 30-40 minutes or until thoroughly heated.
Cap'n Crunch Chicken
2 cups Cap'n Crunch cereal
1 1/2 cups Corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken breast -- cut in 1oz. tenders
vegetable oil -- for frying
Creole mustard sauce -- (separate recipe)
Coarsely grind or crush the Cap'n Crunch and Cornflakes. Set aside.
Beat the egg with the milk. Set aside.
Stir together the flour, onion and garlic powders and black pepper. Set aside.
Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour.
Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well.
Heat oil in a large heavy skillet to 325°F.
Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders.
Drain and serve immediately with Creole mustard sauce. (Note, I prefer BBQ sauce)
Makes 8 servings.
Creole Mustard Sauce
1 cup mayonnaise
1/4 cup Creole style mustard (Dijon is fine too)
1 tablespoon yellow mustard
1 tablespoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon green onions -- sliced in 1/4" pieces
1 tablespoon crushed garlic packed in oil
1 teaspoon chopped green bell pepper -- (fine)
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion
Mix all ingredients together thoroughly. Make about 1 1/2 cups.
