9
Tropical Chicken
4 boneless, skinless chicken breasts
8 ounce can crushed pineapple,
not drained
1
⁄
4
cup prepared mustard
1
⁄
4
cup cider vinegar
Place chicken breasts in shallow casserole dish or 8-inch square baking pan.
Combine remaining ingredients and pour over chicken. Bake at 350°F for 35 to 45
minutes or until done. Serve over rice.
Makes 4 servings.
Honey Mustard Roast Chicken
6 pound roasting chicken
Salt and pepper
Remove giblets from chicken cavity and use for gravy if desired. Rinse chicken in
cold water. Pat dry. Sprinkle with salt and pepper. Place broiling grid in low posi-
tion in baking pan. Place chicken on broiling grid. Cook at 350ºF for 2 hours or
until done. Remove from oven. Combine honey and mustard and spoon or brush
over chicken. Let chicken stand for 5 minutes before carving or cutting.
Makes 6 to 8 servings.
Baked Ziti
1
⁄
2
pound lean ground beef
2 tablespoons finely chopped onion
1
1
⁄
2
cups spaghetti sauce
1
1
⁄
2
cups uncooked ziti pasta
In a skillet over medium-high heat, cook ground beef and onion until beef is done,
about 8 minutes. Add spaghetti sauce and stir to mix. Set aside. Cook pasta according
to package directions. Drain. In a greased 9x5-inch metal loaf pan layer the following:
half of pasta, sour cream, half of meat sauce, remaining pasta, mozzarella, then
remaining meat sauce. Sprinkle with Parmesan cheese. Bake at 350ºF for 30 minutes.
Makes 2 to 3 servings.
Crispy Catfish Fillets
1
⁄
2
cup grated Parmesan cheese
20 buttery crackers, like Ritz or
Townhouse, crushed
Place cheese, crackers, and parsley in large shallow bowl. Mix. Dip fillets in butter
then place in cracker mixture to coat. Lay fillets on aluminum foil-lined baking
pan. Bake at 400˚F for 15-20 minutes.
Makes 4 servings.
2 tablespoons soy sauce
2 tablespoons brown sugar
1
⁄
8
teaspoon ground ginger
Rice (optional)
2 tablespoons honey
1 tablespoon prepared mustard
1
⁄
2
cup sour cream
1
⁄
2
cup shredded mozzarella cheese,
about 4 ounces
1
⁄
4
cup grated Parmesan cheese
1
⁄
3
cup fresh parsley sprigs, minced
1
⁄
4
cup melted butter
4 catfish fillets, about 8 ounces each
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