Parmesan Chicken

1 bag chicken tenders
Melted butter
1 c. bread crumbs
3/4 c. parmesan cheese
Chopped parsley (just a little)
1 tsp. salt
1/2 tsp. pepper
Garlic salt to taste

Mix all ingredients except chicken and melted butter. Dip chicken in butter, then coat with bread crumb mixture. Place in 9x13 pan. Bake covered at 325 degrees for 35 minutes. Uncover and cook 10 minutes more, or until chicken is done.

From: Patricia Riggs

Pancakes

2 c. flour
2 tblsp. sugar
4 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2 c. milk
1/4 c. oil

In blender, mix together flour, sugar, baking powder & salt. Mix other ingredients in separate bowl. Add together and blend well. Cook on hot griddle.

From: Mom

Pumpkin Bread

3 1/2 c. sifted flour
2 tsp. baking soda
1 tsp. nutmeg
1 c. chopped pecans (optional)
1 1/2 c. canned pumpkin
2/3 c. water
3 c. sugar
1 1/2 tsp. salt
1 tsp. cinnamon
4 eggs
1 c. butter

Sift dry ingredients into large bowl. Quickly add all remaining ingredients. Mix until dry ingredients are moist. Bake in greased 9x5x3" pans for 1 hour at 350 degrees. Cool for 5 minutes. Carefully remove from pans and cool on wire rack. While bread is warm, brush with 2 tblsp. melted butter and sprinkle with 2 tblsp. sugar & 1/2 tsp. cinnamon.

From: Lyndall Pack

Poppyseed Chicken

Boil 3-4 chicken breasts. Dice into chunks. In bowl combine:

3 cans cream of chicken soup
1/2 tub sour cream
1 1/4 tblsp. poppyseeds

Add chicken to soup mixture. Pour into casserole dish. In separate bowl, mix 1 cube melted butter with 1 - 1 1/2 packages of crushed ritz crackers. Sprinkle on top. Bake at 350 degrees for 25 minutes. Serve on hot rice.

From: Regina Campbell