Categorized | Recipes

Posted on 04 November 2011 by KWBG

Savory Lemon Chicken by CK
4 skinless, boneless chicken breast halves
10 3/4 oz can of cream of chicken soup
2 Tbsp water
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green peppers
4 lemon slices
Spray 10″ nonstick skillet with cooking spray and heat over medium-high heat for one minute.  Add chicken and cook 10 minutes or until well browned on both sides.  Remove chicken from skillet.  Stir soup, water, parlsley, lemon juice, paprika and peppers into skillet and heat to a boil.  Return chicken to skillet.  Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through.  Top chicken with lemon slices to serve.

Black Walnut Cake by BDM
Beat together until fluffy:
1 stick butter at room temp
1 ½ c sugar
Add and beat in:
1 t salt
2 eggs
1 t vanilla
Then beat in 1/3 c hot coffee
Sift together:
2 c flour
1 t baking powder
1 t baking soda
Stir flour mixture into butter mixture. 
Pour in 1 c buttermilk and continue mixing. 
Add 1 c chopped black walnuts
Pour into a sprayed bundt pan, bake at 350˚ for 35 – 40 minutes or until top is rich brown and springs back when lightly touched. Let cool in pan 30 minutes, then turn onto plate.

Melt 1 T butter until lightly browned
Remove from heat and stir in: 
½ c powdered sugar
½ T milk
1/2 T black walnut flavoring
Drizzle over the top so glaze runs down sides.

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