Today's recipes, courtesy of the Junior League of Waco:

Crunchy Asian Slaw

Slaw dressing:
1 cup canola oil
1/2 cup white vinegar
1/2 cup sugar
seasonings from 2 packages beef-flavored ramen noodles

Slaw:
2 (12 oz.) packages broccoli slaw mix
2 bunches green onions, chopped
1 cup sunflower seeds
1 cup toasted chopped pecans
noodles from 2 packages beef-flavored ramen noodles

For the dressing, combine the canola oil, vinegar, sugar and seasoning packets from the ramen noodles in a bowl and whisk to mix well. Chill until serving time.
For the slaw, combine the broccoli slaw mix, green onions, sunflower seeds and pecans in a large bowl and mix well. Crumble the ramen noodles over the salad and add the dressing just before serving; toss to coat well
You can prepare all he ingredients for this salad a day in advance and store separately in the refigerator to assemble at serving time.
Serves 8-10.

Parmesan Chicken Breasts

2 to 3 cups butter-flavored cracker crumbs
3/4 cup (3 oz.) grated parmesan cheese
1/4 cup (1 oz.) grated romano cheese
2 garlic cloves, crushed; or 1 teaspoon garlic powder
1/4 cup chopped fresh parsley
2 tsp. salt
1/4 tsp. pepper
12 boneless skinless chicken breasts
11/2 cups (3 sticks) butter, melted

Preheat the oven to 350 degrees. Combine the cracker crumbs, Parmesan cheese, Romano cheese, garlic, parsley, salt and pepper in a large plastic bag. Dip the chicken into the melted butter and place in the bag, shaking to coat evenly.

Place in a 9x13 inch baking dish. Drizzle with the remaining butter and sprinkle with the remaining crumb mixture. Bake for 1 to 11/2 hours or until the chicken is cooked through.

You can substitute bread crumbs for the cracker crumbs and add 1 tsp. Worcestershire sauce, 2 tsp. prepared mustard and 2 tsp. Italian seasoning if desired.

 

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