Alena Cloward

Breaded Ranch Chicken

 Orzo and Rice Pilaf

 Asparagus with cheese sauce

Banana splits

Breaded Ranch Chicken:

3/8 cup crushed cornflakes

3/8 cup grated Parmesan cheese

½ envelope ranch salad dressing mix

4 boneless skinless chicken breast halves (4 ounces each)

¼ cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.

Place in a greased 13 x 9 in. baking dish. Bake, uncovered, at 350* for 45 minutes or until chicken juices run clear.

Orzo and Rice Pilaf:

¼ cup butter

3 green onions, white part only, finely chopped

¼ cup orzo (can be found in pasta dept.)

½ cup short-grain rice

1 ½ cups chicken broth, heated

Salt and freshly ground pepper

Heat butter in large skillet over medium heat. Add onion and sauté until just translucent. Add orzo and stir until grains are golden. Add rice and stir about 2 minutes. Blend in broth and salt and pepper to taste. Bring to boil, then reduce heat, cover tightly and simmer until rice is tender and liquid is absorbed, about 30 minutes.

Cheese Sauce:

2 tbsp. butter or margarine

2 tbsp. all-purpose flour

¼ tsp. salt

Dash of pepper

1 ¼ cup milk

1 cup shredded cheddar, Swiss, American, or Gruyere cheese

In a small saucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once.  Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Over low heat, stir cheese into the cooked sauce, stirring to melt. Serve over steamed asparagus.

Banana Splits:

2 bananas

Ice cream

Chocolate and Carmel syrup