(A recipe from Nana Waters - my husband's mother
this is like a baked chicken)

Ingredients:

• 2/3 c. margarine

• 1/2 c. fine dry bread crumbs

• 2 Tbsp. grated Parmesan cheese

• 1 tsp. basil

• 1 tsp. oregano

• 1/2 tsp. garlic salt

• 1/4 tsp. salt

• 6 pieces FriChick

• 1/4 c. apple juice

• 1/4 c. chopped green onions

• 1/4 c. fresh parsley
  

Directions: 
*Heat oven to 375 degrees. Melt butter, combine bread crumbs , cheese, basil, oregano, garlic salt. Dip chicken in butter, coat with crumb mixture. Reserve remaining butter. Place chicken in ungreased 10" pan. Bake until brown.

*Meanwhile, add apple juice, green onions, parsley to reserved butter (about 1/2 c) Pour butter sauce over chicken and heat until sauce is heated through (3-5 minutes)
Serve with sauce spooned over chicken.

Chicken Supreme
(Recipe from my Great Aunt Betty Carlsen)

Ingredients/Direction:

• 2 c. soyameat, diced

• 2 c. macaroni- cooked and drained
  2 c. mushroom soup

• 2 c. milk

• salt to taste

• 3 tbsp margarine

• 1 c. cheese

350 degrees
Bake for 1 hour

Soyameat & Croutons
(A good recipe if you like white sauce. 

I made this a lot when I was first married!)

Ingredients:

• 2 c. cooked spinach or asparagus

• 3 T. margarine

• 3 T. flour

• 1/2 t. salt

• 2 c. milk

• 1/2 grated cheddar cheese

• 1 can 13 ox. Soyameat Chicken Style

• 1 1/2 T. melted margarine

• 1 1/2 c. croutons
  

Directions: 

*Make white sauce with margarine, flour, salt, and mile. 

*Add cheese, melt. *Dice soyameat and blend into mix. Drain vegetable (spinach or asparagus) and place in bottom of baking dish. Pour mixture over the vegetables. 

*Toss croutons with melted butter and sprinkle on top.
375 degrees - 30 minutes. Serves: 6

Christmas Casserole

( A recipe I used when I was in Home Economics cooking classes at Southern College - many years ago. This is a standard SDA chicken casserole - lots of folks make a similar dish at potlucks, I've noticed)

Ingredients:

• 1 c. chopped celery

• 1/2 c. chopped onions

• 1 4 oz. can of mushrooms

• 1 can cream of mushroom soup (celery if you like that instead)

• 1/3 c. milk

• 1/2 c. of mayonnaise

• 1/2 t. salt

• 2 c. soyameat, chick-style, diced

• 2 c. cooked brown rice, (use white if you like)

Directions: 

*Braise celery, onions, mushrooms, mix with remaining ingredients and put in greased casserole dish. *Bake at 350 degrees for 45-60 minutes.

Chicken Tacos

Ingredients:

• 2 tsp. oil

• 1/2 sliced onions (omit if you like!)

• 2 garlic cloves, minced

• 1 tomato, chopped

• 1/2 c. tomato sauce

• A dash each of: hot sauce, oregano, salt

• 4 oz. chicken style, diced

• 2 taco shells

• 1 oz. cheddar cheese, shredded

• 1/2 c. shredded lettuce

Directions: *Heat oil, add onion, garlic. Sauté for 5 minutes. Add tomato, sauce and seasonings.
*Heat. Put mixture in tacos, and top with cheese and lettuce.

Herbed Corn on the Cob

Ingredients/Directions:

With corn season in Ohio in full swing I have tried this recipe. Actually it it one of those "pinch of this and that" recipes, so give it a try and see what you think.

Boil corn. Remove from water, place in pan or bowl. Spoon several teaspoons of margarine over the corn, rolling the ears to spread melting butter. Use a few drops of light olive oil, too.
Then choose your favorite herbs, shaking them onto the corn. Roll the corn, giving just a nice speckling of herbs!
Suggested herbs ~ oregano, sweet basil, parsley, seasoned salt. I use dry herbs, you could try fresh ones!

Put the corn on a platter and serve.

For an Ohio Farmland Dinner serve with Sliced tomatoes with soft Mozzarella cheese slices, Boiled zuccini or summer squash
Pickling cucumbers (tiny ones) sliced and served with a garden dip Choplets with sauted fresh onions and green peppers

Enjoy this healthy and garden fresh dinner! 

Grilled Garden Vegetable Sandwiches

Ingredients:

• 4 (1/4 inch thick) slice red onion

• 1 medium zucchini, cut lenthwise (1/4- 1/2 inch thick)

• 1 small red bell peper, halved and seeded

• 1/2 small eggplant, peeled, cut into 1/2 inch thick slices

• 1/2 cup fat-free Italian salad dressing

• 8 slices multi-grain or sourdough break, toasted if desired

• 3 oz. (3/4 cup) shredded mozzarella cheese
  

Directions:

*Heat grill. Place onion on grill over medium heat. Cook 3 minutes.
Meanwhile, brush zucchini, pepper, and eggplant with salad dressing.
Brush onion on grill with dressing, turn onion. Place zucchini, pepper and eggplant, dressing side down on grill. Cook.

*13-15 minutes or until tender, brushing with dressing and turning once. Remove vegetables from grill. Cut zucchini and pepper into bite-sized pieces.

* Spread one side of each toasted bread slice with dressing. Sprinkle cheese evenly on 4 bread slices. Top evenly with warm vegetables. Cover with remaining breadslices.

Zucchini Corn Cakes

Ingredients:

• 1 1/2 c. Hungry Jack Buttermilk Pancake Mix

• 1/4 c. yellow cornmeal

• 2 tsp. sugar

• 1/4 tsp. salt

• 1/8 tsp. pepper

• 1 c. water

• 1/2 c. frozen corn

• 1 small zucchini, shredded

• 1/2 c. sour cream

• 2 medium tomatoes, seeded, shopped

• 1/4 c. fresh cilantro, chopped
  

Directions:

*In medium bowl, combine pancake mix, cornmeal, sugar, salt and pepper. Mix well. Add water, stir just until large lumps disappear. Stir in corn and zucchini.

*Heat nonstick skilet or griddle to medium high. Lightly grease hot griddle. For each corn cake, pour scant 1/4 c. batter, spreading to 4-inch diameter. Cook 1-3 minutes, turning when edges look cooked and bubbles begin to break on surface. Cook an additional 1-2 minutes or until golden brown.

*To serve, place 3 corn cakes on each plate. Top with sour cream, tomatoes and cilantro.

Source:  "Farmer’s Market Vegetarian Recipes" a publication by Pillsbury!