Recipes by Jackie:
Peanut Butter Candy
1 cup peanut butter
1 cup light Karo syrup
1-1/4 cups dried milk
1-1/2 cups powdered sugar
Knead together by hand (NOT with a mixer) and spread in a glass pan
(I usually butter the pan VERY lightly), then refrigerate until firm.
Chicken Breasts with Orange Sauce
1/2 dozen boneless, skinless chicken breasts
2 T flour
2 T sugar
1/4 t dry mustard
1/4 t cinnamon
1/8 t ginger
1/4 cup margarine
1-1/2 cups orange juice
Brown chicken in margarine. Remove chicken and add to skillet flour,
sugar, mustard, cinnamon and ginger. Mix into a paste and gradually
stir in orange juice. Cook, stirring constantly, until it comes to a
boil and thickens. Add chicken -- cover and simmer over low heat
until chicken is tender (about 20 minutes). Remove chicken to
platter and serve with hot, cooked rice and sauce.
Mexican Salad
1 box tricolor pasta
1 can black beans, rinsed
1 can whole corn
chopped green pepper
salsa
grated cheese
oil & vinegar dressing
Cook pasta, then mix all together. Good served cold. You might want
to wait to add the cheese until right before you serve it.