Spread mayonnaise on both sides of boneless chicken breasts. Roll in Panko (Japanese style) bread crumbs. Place breaded chicken close together on a foil lined cookie sheet with sides. Bake at 350° for 1 hour, check after 45 minutes.
Beat egg and milk together, then add onion, seasoning, and 12 ounces of tomato sauce. Add the hamburger and the crushed crackers to the egg mixture. Mix well by hand. Press firmly into 9" x 13" pan. Spread remaining tomato sauce on raw meat. Add olives and mushrooms. Bake at 350° for 40-45 minutes. Sprinkle cheese on top and return to oven for 5 minutes.
I received this recipe from a first grade teacher, Joni Taft. I met her at a summer workshop. Instead of adding whole wheat flour to her roll dough, she used Krusteaz wheat and honey pancake mix. Her children liked the rolls much better than the original recipe.
In a separate bowl mix
6 beaten eggs
1/2 c. warm water
2 T. instant yeast
In large mixing bowl or Bosch, mix the following:
2 c. warm mashed potatoes
1 1/2 c. sugar
1 1/2 c. shortening
1 T. salt
3 c. hot water
Add 3 c. Krusteaz wheat and honey pancake mix and blend well.
Add yeast and egg mixture.
Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.
Let rise until double. (30 minutes)
Punch down and let rise again. (30 minutes)
Form into rolls, put on a greased pan and let rise again.
I enjoy making people happy through food. For years people have associated me and my home with yummy meals and treats. I love the blogging world and want to share some of my favorite recipes with you through my new blog!