Aubrie Jex

Chicken Parmesan

Strawberry Salad

Rolls

Lime Sorbet Crumble

Breaded Chicken

4 chicken breasts

1 cup Italian bread crumbs

2 eggs

Season according to taste

Thaw the chicken.  Then put the eggs in a flat-bottomed container and gently beat.  Place the chicken breasts in the egg mixture, and then dip into the bread crumbs.  Place the breasts on a pan covered in aluminum foil, cover the top with aluminum foil, and place in oven at 350 degrees for half an hour.   Uncover after 30 minutes.

Strawberry Salad

2 bunches Spinach

4 cups Strawberries

 Dressing:

¼ cup white wine vinegar

½ cup oil

½ cup sugar

1 Tbsp. poppy seeds

Lime Sorbet Crumble

4 cups lime sorbet ice cream

1 small container of Cool Whip

1 1/2 cups of graham cracker crumbs

½ cup butter

1 ½ Tbsp. sugar

1 lime

 Mix the graham cracker crumbs with the butter and sugar, and the place into an 8x8 pan or in individual cups.  Set in fridge.  In a separate bowl, mix the lime sorbet and most of the container of Cool Whip.  Set aside the extra Cool Whip.  Take the pan (or cups) with the graham crackers out of the fridge and, using a rubber spatula, spread the ice cream mixture over the top. Put in freezer for no more than 20 minutes or cracker crust will become too firm.  When ready to serve, put extra whipped cream on to and use the lime for preferred garnish.