September Food

Those who have followed our blog for any length of time know that the kids each cook once a month. They choose the recipe, write the shopping list and sometimes go along to get the ingredients. They took the summer off and started cooking again in September.

Tyler made the recipe on the back of the Ragu Double Cheddar Sauce.

Jessica made baked pineapple chicken.

Pineapple Chicken (Oven Baked)
3 chicken breast skinned, boned and halved ½ c. sugar ¼ tsp ginger
½ c. plain flower 2 T. cornstarch
1 tsp salt ¾ c. cider vinegar
¼ tsp pepper 1 T soy sauce
Oil 1 chicken bouillon cube
1 can sliced pineapple 1 lg. green pepper sliced

Mix flour salt and pepper. Coat chicken breasts with seasoned flour and brown in oil. Placed in greased, shallow roasting pan. Pour juice from pineapple and add water equal to 1 ¼ cups. Add sugar, cornstarch, vinegar, soy sauce, ginger and bouillon. Stir. Boil stirring 2 minutes. Pour over chicken. Bake 45 minutes at 350. Add layers of pineapple and green pepper strips on top. Bake 15 minutes more. Serve with rice. Serves 6.

Jasmine made shake and bake pork chops and Betty Crocker Garlic mashed potatoes.

Adam made bbq chicken bake (originally turkey bake)

Barbeque Chicken Bake
1 ½ c cut-up cooked turkey or chicken 1 ½ c bisquick
1/3 c chili sauce 1/3 c cold water
2 tbs honey 1 c shredded mozzarella cheese
1 tsp soy sauce
¼ tsp red pepper sauce
1 sm onion sliced and separated into rings

Mix chicken, chili sauce, honey, soy suce, pepper sauce and onion. Set aside. Mix baking mix and cold water until dough forms. Beat 20 strokes. Pat dough into 12x6 rectanle on ungreased cookie sheet. (Dust hands with baking mix or flour to keep from sticking). Pinch edge forming 12" rim. Spoon turkey mixture onto dough. Bake 25 min at 375F or until edge of crust is light brown. Sprinke with cheese. Bake 5 min more.