Annie's Cooking Club

Little party franks

Bacon (enough for one piece of bacon per frank)

½ cup yellow mustard

½ cup brown mustard

½ cup honey

tooth picks

Cut each piece of bacon in half.  Use a half to rap around each frank.  Use a toothpick to hold bacon onto the frank. 

Mix mustard, brown sugar and honey.

Dip each frank/bacon piece into the mustard/sugar/honey mixture and place on a baking sheet.

Bake on 350 for 45 minutes. 

For the Dough:

1 cup and 2 tbs. of flour

1 stick butter, chilled              

3 tbs. water

Filling:

1 package of bacon

2 chicken breasts, boneless

1 package of shredded cheese

Egg solution:

2 eggs

1 cup of milk

¾ cup heavy cream           

pinch of salt

1 tbs. basil

Dough:

-Cut butter into pieces and using pasty blender, blend into flour until completely broken down. 

-Add 3 tbs. of water and mix until doughy.  Place dough in fridge for 30 minutes to an 1 hour. 

-Let set a few minutes before rolling.

Filling:

-While dough is chilling, fry bacon in skillet (reserving most of the grease).

-Cube chicken and fry in remaining bacon grease until outside is brown and inside is no longer pink.

-Set aside.

Egg solution:

-Beat eggs lightly.

-Add milk, heavy crème, salt, pepper and basil.

-Stir until mixed.

Crust:

-Roll dough  into a circle larger than pie pan

-place in pie pan and fix edges so that they are tall enough to hold all the solution

Bringing it together:

-Place bacon, chicken an cheese in pie crust

-Slowly pour egg solution so that all crevices are filled, until pie crust is full but not over flowing.

-Bake at 350 for 45 minutes or until liquid is set and top begins to brown.  Also test to see if a toothpick inserted into the center comes out clean.

1 cup flour

1 tsp. salt

½  tsp. garlic powder

1 tsp. pepper

chicken legs

oil for electric skillet

Pour in oil and heat electrical skillet to 360.

Mix together flour, salt, garlic power, and pepper until thoroughly mixed.  The amounts of seasoning is relative to taste. 

Roll chicken legs in flour mixture.  Make sure totally coated.

Add chicken to hot skillet. Cover, cook 9 minutes.  Uncover and cook for 12 minutes.

Turn legs over. Cover, cook 9 minutes.  Uncover and cook for 12 minutes. Remove and place on paper towel to drain. 

Yield: 4 servings

4 Skinless, Boneless chicken breasts

Garlic powder and pepper,  to taste

Can of cream of chicken soup

½ can (the empty soup can) of milk

4 slices Provolone cheese

3 cups Petridge Farm dressing

Preheat oven to 350

Season chicken breasts with garlic powder and pepper and place in baking dish.

In separate container, mix soup and half a can of milk until smooth.

Place a slice of cheese on each piece of chicken and pour soup mixture over top of chicken and cheese.

Top dish with dressing.  Bake for 1 hour 15 minutes.  Let cool and set for 5-10 minutes before serving.