Recipes for Lunches Lunch Recipes Carnival of the Recipes Wichita Baked Drumsticks 8 chicken drumsticks 1/3 cup butter or margarine, melted ~~~Dredge~~~ Combine well: 1 cup crushed packaged herb stuffing 2/3 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped 1 clove garlic, minced Dip drumsticks in melted butter. Roll in dredge mixture. Place drumsticks on a greased 10" x 15" jelly roll pan. Sprinkles with remaining butter and dredge mixture. Bake in a preheated 375ºF., oven for about 1 hour or until done -- do not turn. Recipe from: Kansas Cookin' --The Kansas State Board of Agriculture. Quote Of The Day

Swiss Pork Chops and Vegetables 4 pork chops, 3/4 inch thick 4 potatoes, halved 4 onions 4 large carrots, peeled 1 cup beef broth 1 can (5 1/2 oz.) tomato paste 1/4 cup brown sugar 1/2 teaspoon dry mustard 1 teaspoon Italian seasoning 2 bay leaves Preheat oven to 375 degrees F. Put pork chops in and 8 or 9 inch casserole dish. Place vegetables on top. Mix remaining ingredients together, and pour over the meat and vegetables. Cover and bake for 1 hour to 1 hour 15 minutes. Remove the bay leaves. (About 4 servings.) Quote of the Day Weblog 4 Quotes Joan Rivers Quotes Quote of the Day

Baked Chicken Breasts Supreme Diabetic 1 1/2 cups plain yogurt or sour cream 1/4 cup lemon juice 1/2 teaspoon Worcestershire sauce 1/2 teaspoon celery see 1/2 teaspoon Hungarian sweet paprika 1 garlic clove, minced 1/2 teaspoon salt (optional) 1/4 teaspoon pepper 8 boneless, skinless chicken breast halves 2 cups fine dry bread crumbs In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a lightly greased shallow baking pan. Bake, uncovered, at 350ºF for 45 mins or until juices run clear. Makes 8 servings. Nutrition info per serving: 271 cals, 293 mg sod, 76 mg chol, 22 g carb, 32 g protein, 5 g fat. Diabetic Food Exchanges: 3 1/2 lean meat; 1 starch; 1/4 skim milk.

Famous Recipes Crockpot Beef with Mushrooms and Red Wine Gravy (5 Points) 1 1/2 lbs stew meat, trimmed of all fat, cut into one inch cubes 2 onions cut into half inch wedges 1 pkg. sliced fresh mushrooms, (8 oz.) 1 pkg. beefy onion dry soup mix 3 tbsp cornstarch Salt and pepper to taste 1 1/2 cups dry red wine Place beef, onions and mushrooms in a 4-quart or larger slow cooker. Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Stir well before serving. 6 Servings.

*Benihana Sesame Chicken* 1 teaspoon soybean oil 5 ounces skinned, boneless chicken breast 2 mushrooms, sliced into 8 pieces 1 teaspoon soy sauce 1/2 teaspoon lemon juice 1/2 teaspoon sesame seeds Salt and pepper (optional) Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F). Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot. Serving suggestion: Dip prepared chicken in Benihana Cream Sauce Servings: 1 It's Too Hot To Cook - Slow Cooker Recipes Edition of the Carnival of the Recipes