Chicken Parmigiana

Chicken Breaded with Panko and topped with Parmesan Cheese

Chicken Breasts Bowl Whole Milk As Needed Panko Breading To Taste Herbs: Oregano, Parsley, Garlic, Salt, Pepper As Needed Whole Wheat Flour 1 Egg 1 Teaspoon Milk To Taste Shredded Parmesan From: Mrs. Slats

Preheat oven to 350F -Place thawed chicken in bowl of milk. -Prepare a bowl with the whole wheat flour in it -Prepare a bowl with the egg in it, beaten with the teaspoon of milk. -Prepare a plate with the panko mounded on it. -Prepare a baking dish with a rack in it or above it to hold the chicken above the dish itsself. -Place the chicken in the bowl of flour and thoroughly dredge it. -Move the dredged chicken to the egg, and coat it with that. -Dredge the chicken with the panko and get it thoroughly coated. -Bake the chicken for about 25 minutes. -Sprinkle the parmesan on the baking chicken, and then continue baking until it is done (depending on the thickness of the breasts.

Spaghetti and Pasta

2 tsp Olive oil 1tsp Minced Garlic To taste Oregano, Parsley, Basil, Salt, Pepper, Garlic Powder 1/4 cup Small dice onion As Needed Red Wine or Red Wine Vinegar 1 can Plain tomato sauce 1 tbsp Sugar small can Mushrooms Prepared Spaghetti Noodles, as needed From: Mrs. Slats

- While chicken and parmesan is baking, heat oil in a small pot. -When oil is somewhat hot, add garlic and some of the seasonings you want to do, and the onions. -The mixture will stick to the bottom a little (unless you are using nonstick, but we prefer regular pots) and this is ok. Allow garlic to brown a little. This step is very nicely aromatic. -Deglaze the pot with some of the red wine or vinegar, and remove all the residue from the bottom with it. It should steam up a lot, and smell nice. -Once the residue is up and the pot is completely deglazed, add the tomato sauce. Allow it to just simmer. - Stir in sugar until the mixture tastes less tart and more balanced. For us this was about a tablespoon. - Stir in mushrooms. - Allow all this to simmer while you prepare your noodles, and while the chicken finishes in the oven. Once all the components are done, put the spaghetti on the bottom, the sauce on the spaghetti, and the chicken on top. Add more parmesan as wanted.

Some folks also like to add some mozzarella at the end.

Chocolate Layer Cake

Chocolate Cake

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Yields: Two 9” Layers

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Original Recipe Source : Forgotten

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Suggested Hardware:

two 9” layer cake pans

bowl and whisk or mxer

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Ingredients

2 cups flour 2 cups sugar ¾ cup Cocoa 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder ¼ teaspoon salt

2 eggs 1 cup of whole milk ½ cup oil (peanut) 2 teaspoons vanilla extract 1 cup boiling water

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1. Preheat oven to 350F
2. Grease and dust with cocoa two 9” layer cake pans, set aside.
3. In a large bowl, combine left column of ingredients.
4. Stir with a wire whisk until blended.
5. Add the rest, except for boiling water.
6. Beat well with the wire whisk or a mixer
7. While beating, heat that water to boiling
8. Stir boiling water into cake batter.
9. Pour the thin batter into the two prepared pans.
10. Bake at 350F for 30-35 minutes or until cake pulls away from the sides of the pans, top springing back when lightly touched, and a toothpick inserted into the center comes out clean.
11. Cool 5 minutes, then remove from pans and cool completely on wire racks.

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Special Notes

• Combined with Chocolate Fudge recipe.
• Layers can be stacked, and we tried it with raspberry jam between the layers. YUM!

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Pasta Dough

Pasta Dough

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Yields: 4 pounds/1.8 kg

Prep Time:

Cook Time:

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Large Mixer

Rolling Pin

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Ingredients

15 eggs 1 fluid ounce (30 ml) Olive Oil

1 Tablespoon (15 ml) Salt 2 pounds 8 ounces (1.1 kg) Bread Flour

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1. Place Eggs, Oil and Salt in a large mixer bowl. Use paddle attachment to combine.
2. Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
3. Gradually add more flour until the dough is dry and cannot absorb any more flour
4. Remove the dough from the mixer, wrap it well with plastic wrap, and set it aside at room temperature for twenty to thirty minutes.
5. After the dough has rested, roll it into flat sheets by hand or with a pasta machine.
6. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
7. While the sheets of dough are pliable, cut them into desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli.

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Special Notes

• For spinach dough: (8 ounces/ 250grams) of cooked, pureed, and well drained spinach to the eggs. Increase the amount of flour slightly if needed
• For tomato dough: (4 ounces/ 120 grams) of tomato paste to the eggs; omit the salt. Increase flour slightly if necessary
• For chipotle dough: (6 ounces/ 180 grams) pureed canned chipotle chiles in adobo sauce (HOT) using food processor or blender. Add puree to egg and oil mixture, use extra flour if necessary

1 ounce serving: Calories:80 | Fat: 2g | Saturated Fat: .5g | Cholesterol: 50g | Sodium: 125g | Total Carbohydrates: 13g | Protein: 3g |

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