Labor Day marks the end of summer and the beginning of fall, my favorite time of the year. After a busy summer, I welcome a slow-paced, easy-going weekend.
This week, I would like to share a few simple recipes that you can prepare then sit back and enjoy Labor Day weekend.
Onion Roasted Potatoes
Serving size: 6
2 pounds new red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope dry onion soup mix
Combine all ingredients in a large plastic bag; shake until well-coated. Empty bag into an ungreased 9-by-13-inch baking pan. Cover and bake at 350 degrees for 35-40 minutes or until potatoes are tender.
Crispy Oven Chicken
Serving size: 4
1 cup cornflake crumbs
2 teaspoons dried parsley
1/2 teaspoon lemon pepper
1/2 teaspoon seasoned pepper
1/2 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 chicken breasts
1 beaten egg white
Combine the cornflake crumbs and seasonings. Dip chicken breasts in beaten egg white and dredge in crumb mixture. Place on a baking sheet and bake at 400 degrees for 30 minutes or until chicken is done.
Pineapple Pretzel Salad
1/2 cup sugar
1 stick real butter
1 cup pretzels, crushed
1/2 cup sugar
8 ounces cream cheese
20 ounces crushed pineapple, well drained
8 ounces Cool Whip, defrosted
Put on a jelly roll pan. Bake at 400 degrees for seven minutes. Stir mixture often. Cool and put in a large container. Mix the sugar and cream cheese-cream well. Add well drained pineapple and Cool Whip. Mix and refrigerate for at least four hours. Just before serving, fold in the pretzel mixture.
FOOD FOR THOUGHT: Seconds count - especially when dieting.
GARY'S TIP: When digging up dahlias or gladiola bulbs in the fall, separate by color and store in old nylons or knee-high stockings. Use a same-color ribbon or rubber band to tie ends shut and remind you which colors you're planting for next year.
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