Sharing good recipes with friends is one of my favorite things in life. I find that each time I cook that special recipe it is as if my old friend is there with me. It brings back great memories of good times and good food. Marj Hasler, from Denver, is one of the best cooks I know. She cooked these recipes many times for me, and they became two of my favorites. I bring these out on occasion so that they’re not set aside and forgotten. They’re sure to become some of your old favorites, too. I hope you will enjoy them as much as I have. Perhaps you can share them as you entertain.
Lemon-Fried Chicken
A bright and zesty twist on classic fried chicken that pairs perfectly with rice.
Ingredients:
- Salt and pepper to taste
- 4 whole skinless, boneless chicken breasts, cut into 1-inch cubes
- 1/3 cup butter or margarine
- 2/3 cup lemon juice
- 2 cups hot cooked rice
Combine flour, salt and pepper in a pie tin. Roll chicken cubes in flour mixture until coated. Melt butter or margarine in large skillet. Add chicken cubes; stir constantly over medium-high heat until browned, 3-5 minutes. Sprinkle lemon juice evenly over chicken. Stir until steam from lemon juice evaporates. Serve immediately with cooked rice. Serves 4.
Miracle Green Salad
A refreshing, make-ahead salad that stays crisp for days!
Ingredients:
- 1 small head lettuce, torn into bite-sized pieces
- 1 cup celery, diced
- 1 ½ cups green onions, diced
- 1 (10-ounce) package frozen peas, thawed
- 1 (6-ounce) can sliced water chestnuts, drained
- 1 ½ cups mayonnaise
- 1 ½ cups sour cream
- 1 ½ cups grated fresh Parmesan cheese
- ¼ cup crumbled, cooked bacon
Break lettuce into bite-sized pieces and line bottom of a round serving dish with lettuce. Layer celery, onions, peas and water chestnuts. In a small bowl mix mayonnaise and sour cream. Spread over vegetables. Sprinkle Parmesan cheese and bacon on top. Cover with plastic wrap and refrigerate overnight. Serves 6-8. This salad will keep several days.
