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Event Series Event Series: Cooking for Me

Cooking for Me

June 13 @ 8:00 am - 12:00 pm

Chicken & Veggie Lunch

Crispy Chicken, Roasted Potato Wedges, Sweet & Sour Lettuce Salad

Crispy Chicken-serves 4

1 1/2  cups crispy rice cereal

2 tablespoons flour                               STEP#1 Put all this is a gallon

1/2 teaspoon salt                                    zip lock plastic bag. Squeeze the

1 /4 teaspoon dried thyme                air out of the bag and seal it. Crush

1 /4 teaspoon poultry seasoning   the cereal inside the bag



1 /4 cup (that’s ½ stick) butter        STEP#2 Melt the butter in a

       Or margarine                                      shallow  bowl



4 boneless chicken breasts              STEP#3 Dip the chicken   in butter              

(about 1 pound)                                        then toss it in the plastic bag. Place in a greased baking dish.

                                                                           Drizzle with remaining butter. Bake uncovered, at 400° for 20-25

                                                                           Minutes or until juices run clear.

Baked Potato Wedges –Crispy Potato Wedges-   Crunchy on the outside-fluffy inside!

  1. Wash russet potatoes with a vegetable brush.

Using a cutting board, cut into wedges-about 8 per potato.

  1. In a large bowl, drizzle with a little oil or melted

butter, and toss with the seasoning of your choice.

  1. Spread the potatoes in a single layer on a foil

covered baking sheet.

  1. Bake at 425° for 30-35 minutes, flip after

20 minutes of baking.



Sweet-Sour Lettuce Salad This super quick salad dressing is a breeze to shake up

In a jar when you are in a hurry. Its refreshing, slightly sweet flavor complements fresh lettuce and crisp bacon bits.

1/2 cup sugar

1/4 vinegar                                    STEP#1 Mix all these ingredients in a jar with a lid

2 tablespoons water                and shake well to make a sweet & sour dressing

¾ cup half & half cream




Spring Greens or                        STEP#2 Crisp the lettuce, green or salad kit by rinsing under cold water, wrap

Salad kit                                          them in a towel and put in the refrigerator until serving time. Then tear it up

Into bit size pieces. Before serving toss the greens with the dressing.



6 slices of bacon-cooked crisp              STEP#3 Crumble the bacon evenly over each bowl of salad. Enjoy





Of course you might like to add more to your salad

Tomatoes, bell peppers, cheese, sunflower seeds, raisins

Croutons, cucumbers, carrot, raw mushrooms, hard cooked

egg, pieces of meat like ham, salami, pepperoni. Fresh sliced

How to make a very nice Salad                         crisp apple or strawberries or blueberries would be nice.

1.Crisp the greens

  1. Have a variety of colors, shapes & flavors
  2. Don’t serve a salad full of water
  3. Go easy on the dressing
  4. Serve salads cold.


June 13
8:00 am - 12:00 pm
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