By Andy Bedwell
Italian Baked Chicken
Desired number of boneless chicken breast
3/4 cup Italian bread crumbs
1/4 Parmesan cheese
Wash and pat dry chicken breasts. Roll them over with Italian dressing. Roll on mixture of crumbs and cheese. Place each on foil, wrap and leave tent on top. Bake at 325 degrees until tender.
Andy’s Note: These are so easy and so delicious. Sometimes, I add a little bell pepper and onion in my foil.
Hot Chicken Salad
2 cups chopped cooked chicken
2 boiled eggs, chopped
1 cup chopped celery
1/2 tablespoon mayonnaise
1 can cream of mushroom soup
1/2 cup water chestnuts
Salt and pepper to taste
Mild cheddar cheese, grated
Potato chips, crushed
Mix all ingredients except chips and cheese. Put in greased one and one-half quart dish, top with grated cheese and crushed potato chips. Bake on 375 degrees for 30 minutes.
Andy’s Note: This is an old recipe that I discovered in the back of a drawer. The oldies are the best.
3 ounces orange Jello
3 ounces cherry Jello
1 cup hot water
1 can whole cranberry sauce
20 ounce can crushed pineapple, undrained
16 ounces frozen orange juice
1 cup chopped pecans
1/4 cup chopped celery, optional
Dissolve Jello in hot water. Break up whole cranberry sauce so it will mix well with the other ingredients. Add all ingredients to Jello and mix and stir well. Chill in refrigerator before serving.
Andy’s Note: I love cranberry sauce with any chicken dish. I hope that you enjoy these antique dishes. In my opinion, they are the best!
Spring is on its way and I have a lot of sunshine dishes to share with all of you.
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.