Dinner for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 6/1
- Katherine Victoria Vananderland
- Jun 1, 2021
- 6 min read
Some good favorites and your favorite fruit salad. Sending you love and hugs through the air waves. Today it just became 5 degrees warmer to 75 and sunny so don't be out in the hot day just keep inside till it cools down. We do best when its in the 60s with sun and light breeze. Gather your inventory for today and make Wednesday your shopping day I forgot to remind you of your fifo day. I was in bed I didn't quit here is a good quote to remember:
Almost everyone in my family requests these golden chicken fingers as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss. —Charlotte Baillargeon, Hinsdale, Massachusetts
Ingredients
6 boneless skinless chicken breasts (6 ounces each)
1 egg, lightly beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
Oil for frying
Minced fresh parsley, optional
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Directions
Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours.
Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat.
In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.
Nutrition Facts 6 ounce-weight: 363 calories, 6g fat (2g saturated fat), 131mg cholesterol, 882mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 42g protein
Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich meat lasagna recipe. My grown sons and daughter-in-law request it for their birthdays, too. —Pam Thompson, Girard, Illinois
******Make One without Meat**************
Ingredients
9 lasagna noodles
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
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Directions
Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese and remaining parsley and salt.
Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Lasagna Tips What side dishes go with lasagna? A simple side salad is a classic side for lasagna, as well as garlic bread.Is lasagna better with ricotta or cottage cheese? It's a personal preference! Some prefer the richness and creaminess of ricotta cheese, while others like the lower-in-fat cottage cheese option that is chunkier due to the curds. Try our traditional lasagna for the perfect combo of both. Be sure to check out our secret tricks to making the best lasagna ever.Why is my lasagna watery? To avoid watery lasagna, make sure your lasagna noodles are drained properly before layering. Once they are cooked and drained, do not rinse with water but immediately place in a single layer on a lightly oiled tray. Not rinsing in water will allow the sauce to cling to the starches on the noodle. If using cottage cheese, drain it for an hour or so before using. Simmer the sauce for at least 30 minutes uncovered to allow excess water to evaporate. Also, uncover the lasagna during the last 25 minutes of baking to release any extra moisture in the pan.
Nutrition Facts 1 piece: 519 calories, 27g fat (13g saturated fat), 109mg cholesterol, 1013mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 35g protein..
Mushrooms and water chestnuts give new life to ordinary green bean casserole. Every time I make it for friends, I'm asked to share the recipe. —Linda Poe, Sandstone, Minnesota
Ingredients
1 can (8 ounces) sliced water chestnuts, drained
1 small onion, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 cup 2% milk
1/2 cup chicken broth
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon hot pepper sauce
Dash salt
1 package (16 ounces) frozen french-style green beans, thawed
1/2 cup shredded cheddar cheese
1 cup crushed french-fried onions
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Directions
Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter until onion is crisp-tender, 4-5 minutes; set aside.
In large skillet, melt remaining 4 tablespoons butter; stir in flour until smooth. Stir in milk, broth, soy sauce, pepper sauce and salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in green beans and cheese.
Spoon half of the bean mixture into a greased 1-1/2-qt. baking dish. Layer with water chestnut mixture and remaining bean mixture.
Bake, uncovered, 45 minutes. Top with french-fried onions. Bake until heated through, about 5 minutes longer.
Nutrition Facts 3/4 cup: 218 calories, 15g fat (8g saturated fat), 35mg cholesterol, 392mg sodium, 17g carbohydrate (5g sugars, 3g fiber), 5g protein.
Make any dinner fun with my Loaded Waffle Fries, topped with a savory blend of cheese, scallions and bacon. I copied this family-favorite recipe from a local restaurant, and it's great with hot dogs, burgers or by itself. —Jeffrey Viccone, Decatur, Illinois
Ingredients
4 cups frozen waffle-cut fries
1/2 to 1-1/2 teaspoons steak seasoning
1 cup shredded cheddar cheese
2 tablespoons chopped green onions
2 tablespoons real bacon bits
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Directions
Arrange waffle fries in a greased 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until lightly browned.
Sprinkle with steak seasoning; toss to combine. Top with remaining ingredients. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts 1 cup: 261 calories, 14g fat (8g saturated fat), 33mg cholesterol, 404mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 10g protein.
Ingredients
1/2 cup (about 1/2 ounce) dried porcini mushrooms
2 whole sun-dried tomatoes (not packed in oil)
1 cup boiling water
2 medium onions, chopped
2 teaspoons olive oil
3 garlic cloves, minced
1/2 cup dry red wine or chicken broth
2 fresh thyme sprigs
1 pound sliced fresh shiitake mushrooms
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (16 ounces) uncooked penne pasta
3/4 cup shredded Parmesan cheese, divided
2 cups shredded part-skim mozzarella cheese, divided
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Directions
Place porcini mushrooms and sun-dried tomatoes in a small bowl. Cover with boiling water; let stand 5 minutes. Drain, reserving 3/4 cup liquid. Squeeze mushrooms and tomatoes dry; coarsely chop and set aside.
In a large skillet, saute onions in oil until tender. Add garlic; cook 2 minutes. Add reserved mushroom liquid, wine, thyme, fresh mushrooms, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in porcini mushroom mixture.
Meanwhile, preheat oven to 375°. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Toss pasta with the cooking liquid, mushroom mixture and 1/2 cup Parmesan cheese.
Place half of pasta mixture in a greased 13x9-in. baking dish; top with half of the mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan. Cover and bake 15-20 minutes or until heated through.
Nutrition Facts 1-1/2 cups: 385 calories, 9g fat (5g saturated fat), 22mg cholesterol, 629mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 21g protein.
Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics…and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania
Ingredients
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
FRUIT SAUCE:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
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Directions
In a large bowl, combine fruits; set aside. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.
Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.
Joy Melissa Pence - Original Copy
Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -Original Copy Alias: Katherine Victoria Aikman - Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com
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