Page 25 - Scene Magazine 41-03 March 2016
P. 25

Fun With Food
By JOANNA StELLOh PhELPS
March still is a cool month and something delicious from the south will make a tasty eve- ning meal. Besides, the beans are green and honor the Irish heritage and would
make a great side with corned beef too!
Oven Fried Chicken
ingredients:
• 2 cups Ranch salad dressing
• 2 packages boneless, skinless chicken
tenderloins
• 3 cups Italian seasoned bread crumbs
• 1/3 cup finely grated Parmesan cheese
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon Lawry’s seasoned salt
• 1 teaspoon Fenugreek (optional)
• Salt and pepper
instructions:
Preheat oven to 350 degrees. Spray two cookie racks with cooking spray and place on two foil-lined baking sheets and set aside. Pour salad dressing into a shallow bowl; set aside.
Mix bread crumbs, Parmesan cheese, garlic and onion powders, seasoned salt, and Fenugreek (if using) in another shal- low bowl and set aside.
Submerge chicken tenderloins in salad dressing. Remove chicken letting ex- cess to drip off and then dredge in dry mixture. Put on prepared pans, sprinkle with salt and pepper, and refrigerate un- covered for 10 minutes. Bake chicken for 20-25 minutes or until thermometer reaches 170 degrees.
Southern Beans and Potatoes
ingredients:
• 6 slices bacon, chopped
• 3 tablespoons butter
• 1 small onion, chopped
• 2 pounds green beans, trimmed and
cut into pieces
• 8 red skinned potatoes, diced
• 1 clove garlic, minced
• 1⁄2 cup chicken broth
• Salt and pepper
• 1 1⁄2 teaspoon balsamic vinegar
chicken, Beans & Potatoes instructions:
In skillet, sauté bacon until brown and crisp, stirring occasionally, about 8 min- utes. Remove bacon pieces to paper tow- el to drain, set aside. Add butter to bacon grease in pan, sauté onion until trans- lucent, about 5 minutes; add beans and
potatoes, sauté another 5 minutes, and then add garlic and chicken broth. Bring to a boil, reduce to a simmer and cook about 15-20 minutes or until beans and potatoes are tender. Sprinkle with salt and pepper and sprinkle with balsamic vinegar to serve.
• Over300BoothsonTwoFloors
• StairsandElevatortoSecondFloor • LimitedDealerSpaceAvailable
• Brown’sClockRepair
9247 West Chicago Road, Allen, Michigan 517-869-2888 / allenantiquebarn@hotmail.com
www.allenantiquebarn.com
Hours: 10:00-5:00 – 7 Days
OWNERS: DEREK & EILEEN SCHROEDER
105 Capital Ave., NE 269-962-5527 www.farleyestesdowdle.com
BATTLE CREEK • AUGUSTA RICHLAND
WOMEN IN BUSINESS I SCENE 4103 25


































































































   23   24   25   26   27