CAPTAIN CRUNCH CHICKEN

CAPTAIN CRUNCH CHICKEN




2-1/2 cups Captain Crunch Cereal

1 cup Cornflakes

1 egg

1 cup milk

1 cup flour

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 pounds chicken breast, cut in 1-oz. tenders

Vegetable oil for frying (* I use peanut oil*)



HONEY-MUSTARD SAUCE

1/2 cup mayonnaise

2 tbsp. honey

1 tbsp. prepared mustard



Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper; set aside. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well. Heat oil in a large heavy skillet to 325. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with sauce. For sauce, combine all ingredients and mix well. Yield: 4 to 6 servings.

BAKED SPAGHETTI

BAKED SPAGHETTI




1 c chopped onion

1 c chopped green pepper

1 tbsp butter

1 can (28 oz) tomatoes

1 can (4 oz) mushroom stems & pieces

1 can sliced olives, drained

2 tsp dried oregano

1 lb ground beef, browned and drained

12 oz spaghetti, cooked

2 c cheddar cheese, shredded

1 can cream of mushroom soup

1/4 c water

1/4 c grated parmesan cheese



In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered for 10 minutes. Place half of the spaghetti in a greased 13 x 9 in baking dish. Top with half of the vegetable mixture. Sprinkle with 1 c cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with parmesan cheese. Bake, uncovered, at 350 for 30 - 35 minutes or until heated thru. Yields 12 servings.

Baseball Park Steak

Baseball Park Steak




4 servings



1 bottle (12 ounces) beer

1 cup shelled peanuts, with or without salt

1/2 teaspoon salt (if using unsalted nuts)

4 strip steaks (6 to 8 ounces each)



1. In a blender on high speed, combine the beer, peanuts, and salt;

blend until smooth.

2. Place the steaks in a shallow dish and pour the beer mixture over

them. Cover and refrigerate for 2 to 3 hours or overnight, turning

occasionally.

3. Preheat the grill to medium-high heat. Grill the steaks for 10 to 12 minutes,

or until desired doneness, turning them over halfway through the grilling.