English Emma Blooms

4 chicken breasts “Cyanide hour” with Heather Lee Quick, easy and satisfying Chicken Parmigiana recipe for that hour of the day when you wait for your husband while kids hang off you whining. 1/2 c. Italian-seasoned breadcrumbs 1/2 c. parmesan 1 lg egg, lightly beaten 2 Tbsp. butter/marg (14 oz) spag. sauce 1 c. shredded mozzarella cheese Flatten chicken to 1/4-inch thickness, using a meat mallet (also nice to get out frustrations!). Combine breadcrumbs and Parmesan cheese. Dip chicken in beaten egg; dredge in breadcrumb mixture. Melt butter in a large skillet; add chicken, and brown on each side over medium-high heat. Arrange chicken in a lightly greased baking dish. Pour spaghetti sauce over, and sprinkle with mozzarella. Cover and bake at 375 degrees for 20 minutes or until thoroughly heated. Serve with spaghetti noodles.

Blueberry Lemon Crumb Bars: 1 18.25 pkg. Yellow Cake Mix 1/2 cup butter, softened 1 large egg 1 14 oz. can Fat-Free Sweetened Condensed Milk 1/2 cup lemon Juice 1 cup White Chocolate chips 2 cups fresh or frozen (thawed) blueberries Preheat oven to 350.  Spray the bottome of a 13 x 9 pan with non-stick cooking spray. In a large bowl place cake mix, softened butter and egg.  Blend with an electric mixer on low speed until blended and crumbly.  Press half the mixture evenly into the bottom of prepared pan and Bake for 15 min. Meanwhile, in a medium bowl whick together condensed milk lemon juice and white chips.  Stir until blended. Arrange blueberries evenly over partially baked crust. Pour lemon mixture over blueberries and sprinkle with remaining crumb mixture. Bake for 20-24 min. or until topping is brown.  Cool completely, cut into bars and store in the refrigerator. Enjoy.

3 large tomatoes 2 TB tomato paste 2 large onions, one chopped one sliced 1/2 tsp cayenne pepper 1/4 C OIL 2 cloves garlic 1lb cubed meat Vegetables 1 cup dry rice, cooked. Peel tomatoes by plunging them in to boiling water for two minutes and then immediately into cold water. Slip the ski off and mash well with a fork. Combine with tomato paste and set aside. Brush the onion slices with oil and then broil in the oven for three minutes or until brown. Grind, pound or use blender or food processor to blend the broiled onions and cayenne to a paste. In a heavy skillet over medium heat, fry chopped onion in the oil until golden. Add garlic followed by meat, stirring frequently until cubes are browned on a ll sides. Reduce heat to summer and stir in the tomato sauce. Add the onion/chili paste, along with salt and pepper and about a cup of water. If using vegetables put them in now. Stir well and simmer over low heat about 45 minutes or until meat is cooked. Mix with rice