This issue "G"  
08-09-2010 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Garden Swiss Steak
2. Garlic Parmesan Chicken
3. Genets (Lemon Italian Cookies)
4. Giant Cherry-Oatmeal Cookies
5. Grilled Lemon-Oregano Chicken Salad
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1. Garden Swiss Steak


Categories: Beef

Yield: 6 Servings

1/2 lb Beef round steak, cut 3/4 inch thick.
      1 tb All purpose flour
    1/2 ts Salt
      1 ds Pepper
    1/4    Chopped onion
      1 tb Cooking oil
      1 c  Water
    1/2 ts Instant beef bouillon granules
      6    Tiny whole carrots, or 2 medium carrots, cut into inch long pieces
      1 sm Zucchini, sliced (1 cup)
    1/4 ts Dried dillweed
      1 sm Tomato, peeled, cored, and cut into wedges.


Cut meat into 2 serving size pieces. Combine flour, salt, and pepper; pound thoroughly into meat, using meat mallet. In 8 inch skillet brown meat and onion in hot oil. Remove from heat. Add water and beef bouillon granules. Return to heat and simmer, covered, for 35 minutes.

Add carrots; cover and simmer for 12 minutes. Add zucchini and dillweed; sprinkly with additional salt and pepper. Continue cooking about 5 minutes longer or till meat and vegetables are tender. Add tomato wedges to meat mixture and heat
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2. Garlic Parmesan Chicken

Submitted By: Jennifer


Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 8


"Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken."

Ingredients:
2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
1 (3 ounce) can French-fried onions
1 teaspoon mustard powder
1/2 cup butter
2 cloves garlic, chopped
1 tablespoon Worcestershire sauce
8 bone-in chicken breast halves, skinless

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a shallow dish or bowl, combine the bread crumbs, cheese, onions, and mustard powder; set aside. Melt butter in a small saucepan; add garlic and Worcestershire sauce, and saute garlic until tender. Remove from heat.
3. Dip chicken breasts in garlic butter mixture, then roll in bread crumb and cheese mixture, coating thoroughly. Place coated chicken in the prepared baking dish. Drizzle with any remaining garlic butter mixture.
4. Bake in the preheated oven for 30 to 40 minutes, or until chicken is no longer pink and juices run clear.

ALL RIGHTS RESERVED 2010 Allrecipes.com
Printed from Allrecipes.com 1/3/2010
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3. Genets (Lemon Italian Cookies) 

Categories: Cookies

Yield: 36 Cookies      

      5 c  Flour
      1 c  Sugar
      5 ts Baking powder
      1 c  Vegetable oil
      1 c  Milk
      1 pn Salt
      2 ts Lemon juice
      2    Eggs


-------------FROSTING INGREDIENTS------------------      
3 c  Confectioner's sugar
4 tb Butter or margarine
6 tb Orange juice
2 ts Lemon juice
2 1/2 ts Vanilla
    Sprinkles


Roll into 1" balls. Bake at 350 for 15 minutes until set, not brown.

Makes 36 cookies Recipe by: Susan

from the Monthly Recipe Swap, converted by MM_Buster v2.0n.

Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Dec 06, 1999

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4. Giant Cherry-Oatmeal Cookies

Categories: Cookies

Yield: 1 Servings

1/2 c Shortening
1/2 c Butter or margarine
3/4 c Packed brown sugar
1/2 c Granulated sugar
2 ts Apple pie spice
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt      
2    Eggs
1 ts Vanilla
1 1/3 c All-purpose flour
2 1/2 c Regular rolled oats
1 1/2 c Snipped dried cherries or  raisins
      1 ts Orange peel; finely shred


In a large mixer bowl beat shortening and butter for 30 seconds or till softened. Add sugar, spice, baking powder, baking soda, and salt. Beat till fluffy. Add eggs and vanilla; beat thoroughly. Beat in flour. Stir in oats, cherries or raisins, and orange peel. Generously fill a 1/3 cup dry measure with dough and drop onto a greased cookie sheet. Press into a 4 inch circle. Repeat with remaining dough, placing cookies 3 inches apart on greased cookie sheets. Bake in a 375 oven for 8 to 10 minutes or till edges are golden. Let stand for 1 minute. Transfer cookies to wire rack to cool. Source: Better Homes and Gardens, February, 1995. NOTES
: These cookies taste best when golden around the edges and moist and chewy in the center. To avoid over baking, remove cookies from the oven when the edges are golden and the centers still look slightly underdone

Recipe by: Sue Klapper 
 
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5. Grilled Lemon-Oregano Chicken Salad

Categories: Main dish, Salads, Poultry

Yield: 4 Servings

-------------------MARINADE------------------------

1/2 ts Grated lemon peel      
2 tb Fresh lemon juice
1 tb Olive oil
1 tb Chopped fresh oregano
1/2 ts Minced garlic
1/2 ts Salt      
4    Boneless, skinless chicken breast halves


-------------------DRESSING------------------------

1/3 c Mayonnaise
1/3 c Buttermilk
3/4 ts Grated lemon peel
1 ts Fresh lemon juice
1/4 ts Minced garlic
1/4 ts Salt

---------------------SALAD--------------------------      
6 c  Torn romaine lettuce leaves
1 pt Cherry tomatoes

Combine lemon peel, lemon juice, oil, oregano, garlic and salt in resealable plastic storage bag. Add chicken, seal bag, turn to coat and refrigerate 2 hours.
Make Dressing: Whisk together mayonnaise, buttermilk, lemon peel, lemon juice, garlic and salt in medium bowl. Cover and refrigerate.
Meanwhile, heat grill. Grill chicken 5 to 6 minutes per side. Slice thin.
Arrange lettuce, tomatoes and chicken on 4 plates. Drizzle dressing on top.

PER SERVING Calories 350 Total Fat 20 g Saturated Fat 3 g Cholesterol 94 mg Sodium 637 mg Carbohydrates 7 g Protein 35 g

Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood <jewel1@ix.netcom.com> on Sep 06, 1998

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