INGREDIENTS:

• 3 slices bacon
• 3 large potatoes, peeled and diced
• 1 onion, diced
• 4 skinless, boneless chicken breast halves – diced
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 3 cups half-and-half
• 1 1/2 cups biscuit mix
• 1 cup milk

DIRECTIONS:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

INGREDIENTS:

• 4 skinless, boneless chicken breasts
• 2 eggs, beaten
• 1 tablespoon water
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1 pinch crushed red pepper flakes
• 1/2 cup dried bread crumbs, seasoned
• 1/2 cup wheat germ
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil

DIRECTIONS:

1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Trim any fat from chicken and cut into 1 inch cubes.
3. In a bowl beat the eggs with the water and add the chicken.
4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.

Antipasto Recipe

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

INGREDIENTS
* 4 cups chopped cauliflower
* 4 cups pearl onions
* 2 cups chopped red bell peppers
* 2 cups chopped green bell peppers
* 2 cups chopped celery
* 2 cucumbers – peeled, seeded and chopped
* 2 cups carrots, chopped
* 2 cups vegetable oil
* 2 cups distilled white vinegar
* 1 (6 ounce) can tomato paste
* 1 tablespoon pickling spice, wrapped in cheesecloth
* 1 cup black olives
* 1 cup pitted green olives
* 4 cups canned mushrooms
* 1 1/2 (6 ounce) cans tuna, drained and flaked

DIRECTIONS
1. In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
2. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
3. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
4. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
5. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.