I love to cook, and so I thought I would share a few of my favorite
recipes.
Artichoke Chicken
Ingredients:
1 (15 ounce) can artichoke hearts, drained and
chopped
3/4 cup grated Parmesan
cheese
1/4 cup mayonnaise
1 tsb garlic powder
4 skinless, boneless chicken breast
halves
2/4 cup sour cream
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together the artichoke hearts, Parmesan cheese,
mayonnaise, sour cream, and garlic powder. Place chicken in a greased
baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for
30 minutes in the preheated oven, or until chicken is no longer pink in the
center and juices run clear.
Serve and Enjoy
Cantaloupe Bread
INGREDIENTS:
* 3 eggs
* 1 cup
vegetable oil
* 2 cups
white sugar
* 1
tablespoon vanilla extract
* 2 cups
cantaloupe - peeled, seeded and pureed
* 3 cups
all-purpose flour
* 1 teaspoon
salt
* 1 teaspoon
baking soda
* 3/4
teaspoon baking powder
* 2 teaspoons
ground cinnamon
* 1/2
teaspoon ground ginger
* 1/2 cup
butter
* 1 2/3 cups
brown sugar
* 1/2 cup
chopped pecans
DIRECTIONS:
1. Preheat
oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5
inch loaf pans.
2. In a large
bowl, beat together eggs, oil, sugar, vanilla and cantaloupe. In a separate
bowl, sift together flour, salt, baking soda, baking powder, cinnamon and
ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour
batter into prepared pans.
3. Bake in
preheated oven for 1 hour, until a toothpick inserted into center of a loaf
comes out clean.
4. Meanwhile,
combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1
minute intervals; mix in pecans. Pour sauce over warm bread.
Let cool for
1 hour before serving.
