Enjoy some delicious recipes!
Program #869Rhonda Matthews
Stir Fried Broccoli
1 large head broccoli
4 tablespoons olive oil
Salt and pepper to taste
Wash broccoli well under briskly running water.
Trim florets from stems into bite-size proportions.
Add olive oil to pan over medium high heat.
Add trimmed broccoli to pan and stir constantly until tender crisp, approximately 4-5 minutes.
Sprinkle with salt and pepper to taste.
Weeknight Chicken Breast Supper
4 boneless, skinless chicken breast
1/4 cup mayo
1/4 cup Parmesan Cheese, grated
Pepper to taste
Spray baking dish with non-stick vegetable spray.
Place chicken breast in baking dish in a single layer.
Mix together mayo and Parmesan Cheese until smooth
Spread mixture evenly over chicken breasts.
Sprinkle with pepper (if desired.)
Bake 30-45 minutes at 350 degrees F.
Chicken should register a minimum of 165 degrees F on a food thermometer and juices should run clear.
Store leftovers in the refrigerator.
Leftovers from this recipe make fantastic chicken salad.
Apples and Cream Shortcake
4 medium size apples
1 tablespoon butter
4 tablespoons brown sugar
Wash apples well, peel and core.
Slice into thin portions.
Melt butter in skillet over medium heat, add brown sugar and stir.
Add apples and continue stirring until coated with sugar and butter.
Sprinkle lightly with salt.
Cook 5-7 minutes until apple slices are fork tender.
1/2 cup whipping cream, chilled
2 tablespoons powder sugar
1/4 teaspoon cinnamon
Whisk together ingredients until whipping cream holds soft peaks.
Using buscuit, angel food cake, or pound cake, layer together with warm apples and whipped cream.
Don't like apples?
Substitute fresh pears for apples. Delicious!
Clemson University Cooperative Extension
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