Enjoy some delicious recipes!

Program #1000

Rhonda Matthews

Roasted Brussel Sprouts

1 pound fresh Brussel Spouts
2-4 Tablespoons olive oil
1 teaspoons garlic salt

Wash Brussel Sprouts well and trim away stem ends.
Cut Brussel Sprouts in half lengthwise.
Place trimmed sprouts on baking sheet.
Add olive oil and garlic salt. Toss to evenly coat sprouts.
Bake uncovered in oven preheated to 375 degrees Fahrenheit for approximately 20 minutes.
Sprouts are ready to serve when they are fork tender and outer leaves are crispy brown.

Sauteed Chicken in Cream Sauce
Quick and easy entree for weekday dinners

4 chicken breast fillets, thinly sliced
4 tablespoons olive oil
Salt to taste

Add olive oil to skillet over medium heat.
Saute chicken breast 4-5 minutes per side until done. Salt to taste.
Cream Sauce: Add 2-3 tablespoons half and half to pan along with pan drippings.
Bring to a brisk simmer and season to taste with salt and pepper.
Simmer 1-2 minutes until sauce is slightly thickened.
Serve chicken with cream sauce spooned over top. Any pasta or rice is an excellent accompaniment.
Optional add-ins: mushrooms, onion, parmesan cheese, or fresh herbs.

Hasselback Potatoes

2 medium size baking potatoes
2 medium size sweet potatoes
2 tablespoons butter, melted
Salt to taste

Scrub potatoes well then peel and slice thinly (approximately 1/8 inch thick.)
Arrange potato slices vertically in baking dish and drizzle with melted butter. Sprinkle potatoes with salt.
Cover baking dish and bake at 375 degrees Fahrenheit for 30-40 minutes. Uncover and bake 15-20 more minutes
until potatoes are crispy on top and tender in the center.
(Adapted from Simply Recipes) Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

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