Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded flat
30 saltine crackers
2 tbsp potato flakes
2 tbsp flour
1 tbsp season salt
1 tsp paprika
1 tbsp garlic powder
peper
2 eggs
flour
1/4 cup vegetable oil

In a large ziplock bag crush crackers until they are coarse crumbs.  Add potato flakes, flour, season salt, paprika, garlic powder, and pepper.  Coat chicken in flour then dip in egg.  Then place in bag one at a time and shake to coat.  Heat oil in skillet at medium heat.  Add chicken.  Cook for 15-20 minutes turning frequently until done. Serve with mashed potatoes and country gravy.

Potato Skins

4 large baking potatoes, baked
3 tbsp vegetable oil
1 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheese
1/2 cup sour cream
4 green onions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.  Place potato skins on a greased baking sheet.  Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.  Bake at 475 degrees F for 7 minutes; turn.  bake until crisp, about 7 minutes more.  Sprinkle bacon and cheddar cheese, and green onions inside skins.  Bake 2 minutes longer or until the cheese is melted.  Top with sour cream.  Serve immediately.

Chicken Enchiladas with Green Chili Sour Cream Sauce

8-10 flour tortillas
2 cups shredded Monterrey jack cheese
2 cups shredded cooked chicken
4 tbsp flour
4 tbsp butter
2 cups chicken broth
1 cup sour cream
1 can diced green chilies
chopped cilantro for garnish

Preheat oven to 425.  Mix together 1 cup of cheese and the chicken.  Place equal amounts of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased 9x13 inch pan.
In a saucepan , melt butter. Stir in the flour and cook for 1 minute.  Add the chicken broth, whisking until smooth.  Cook over medium heat until thick and bubbly.  Stir in the sour cream and green chiles.  Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.  Bake for 20 to 25 minutes.  Sprinkle with cilantro, if desired.

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Nancy's Fresh Strawberry Pie

1  Cup Sugar
2 Tablespoons Corn Starch
1/4 cup water
pinch of salt
1 tsp lemon juice

Slice fresh strawberries into a  baked pie crust.

Crush enough strawberries to make 3/4 to 1 cup.  Add 1 cup sugar and heat to boiling. Mix corn starch and 1/4 cup water and add to crushed strawberries.  Boil until it thickens about 1 minute.   Add 1 tsp lemon juice and some red food coloring if desired.
Cool.  Pour this over the top of the  whole, or sliced strawberries in pie shell.

Nancy's Lemon Meringue Pie

9" pie shell, cooled
1 cup sugar
1/3 cup cornstarch
1 1/2 cup water
3 beaten egg yolks
3 Tbs butter
1/4 cup lemon juice
1 Tbs lemon rind, if desired
2 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1/4 tsp lemon extract

In pot, combine 1 1/2 cup water, 1 cup sugar, and cornstarch. Cook slowly stirring constantly until mixture thickens and boils. Boil for 1 min. Place egg yolk in a bowl. Stir part of hot mixture gradually into egg yolks, then put combination back into pot. Remove from heat. Stir until smooth. Blend in buter, lemon juice, and rind. Pour filling into shell. In a separate bowl, combine egg whites and cream of tartar. Beat till frothy. Slowly beat in 1/4 c. sugar. Beat until stiff and sugar dissolves. Beat in lemon extract, spoon onto pie. Bake at 400F degrees for 8-10 mins until lightly browned.

Nancy's Pie Crust

3 Cups flour
1 Cup shortening
1 tsp salt
1 egg
3 Tbl vinegar
4 Tbl water

Cut flour, shortening and salt until separated. IN separate bowl, mix water, egg, and vinegar. Mix into flour mixture.  Add 1-2 tsp water as needed to make it spread easier.  Makes 2 crusts or 1 top and 1 bottom.

PRE-BAKE: If a pre-baked crust is needed, bake at 400F for 10-12 mins or until lightly browned.

Homemade Bread Stuffing

3/4  cup minced onion

1 1/2 cups chopped celery (stalks and leaves)

1 cup butter

9 cups bread cubes (I cut a loaf of bread into cubes and let dry overnight)

2 teaspoons salt

1 1/2 tsp crushed sage leaves

1 tsp thyme leaves

1/2 tsp pepper

In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting.  Or can bake dressing  in a 9 X 13 pan and bake separately from turkey.