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Ok,
so you're both tired of the same
tired meatloaf recipes and tuna casseroles.
You work all week, come home beat,
grumpy from your hard day, and don't
really feel like cooking, right?
"Robyn!", you say. "Give us something
quick and easy to make!"
Well, I have just the recipe for you!
This should make you smile.... :-) 
Entree Baked
Cajun Chicken 1-1/2
to 2 pounds meaty chicken pieces (breasts,
thighs, drumsticks)
Nonstick spray coating
2 tablespoons milk
1/2 teaspoon onion powder
1/2 teaspoon dried thyme, crushed
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground white pepper
1/8 to 1/4 teaspoon red cayenne pepper
1/8 to 1/4 teaspoon ground black pepper (**For
real Cajun flavor, use the larger amounts
of the white, black and red pepper, depending
on how spicy your tastes are) Remove
skin from chicken. Rinse and pat dry.
Spray a 13X9X2 inch baking dish with cooking
spray. Arrange the chicken, meaty sides up,
in dish. Brush with milk. In
a small bowl, mix onion powder, thyme,
garlic salt, white pepper, red pepper, and
black pepper. Sprinkle over chicken. Bake,
uncovered, at 375º for 45 to 55 minutes or until
the chicken is tender and no longer pink. Makes
4 servings.
Side
Dishes Potatoes
O'Brian 1/3
c. chopped green pepper
2 Tbsp. pimento, chopped (optional)
1 medium onion, chopped
1/4 c. margarine
1 pkg. (16 oz.) frozen French fried potatoes, diced
1 tsp. salt pepper to taste
In
a large skillet, cook and stir green pepper and onion in butter until
onion is tender. Stir in potatoes, salt and pepper. Cook until potatoes
are brown, then serve. Makes
about 4 servings. 
Asparagus
with Dijon Sauce The
sauce in this recipe is light and creamy,
and is the perfect compliment to the entree above!
Very fast preparation and easy! 3/4
pound fresh asparagus spears OR one 10 oz.
package of frozen asparagus spears
1/2 cup milk (skim works just fine, if necessary)
2 teaspoons cornstarch
1 teaspoon Dijon-style mustard
Dash of white pepper
1 teaspoon grated Parmesan cheese Snap
off and discard the woody bases of the fresh
asparagus. Cook fresh asparagus, covered, in a
small amount of boiling water for 8-10 minutes or
until crisp-tender. (Or, cook frozen asparagus according
to package directions). Transfer to a serving platter.
Keep warm. For
the Sauce: In
a small saucepan, stir together milk and cornstarch.
Cook and stir over medium heat until mixture is
thickened and bubbly. Cook and stir for 2 minutes
more. Stir in mustard and white pepper. Spoon
sauce over the asparagus. Sprinkle with
Parmesan cheese. Makes
4 servings.
Dessert
Hot
Fudge Sauce
This
recipe makes the thick dark kind that becomes chewy on cold ice cream.
So easy because it is made in the microwave.
3/4 cup
heavy cream
4 tablespoons sweet butter, cut into small pieces
1/4 cup sugar
1/4 cup dark brown sugar, packed
pinch of salt
1/2 cup cocoa powder
1 tsp vanilla extract
1 ounce semisweet chocolate, finely chopped
Place
the cream and butter in a microwave-safe 1 qt glass measure and
microwave, uncovered on high power just until boiling, about 2 to 3
minutes. Add the sugars and whisk until dissolve.
Whisk in
the remaining ingredients until completely blended. Microwave
uncovered on medium (50%) power for 1 minute. Strain the sauce and
serve hot over
vanilla ice cream.
Sauce
can be reheated on medium power until heated through.
Yield: 1
1/2 cups.
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