Lemon Chicken Nuggets

1 c. milk
1/4 c. lemon juice
1/2 t. salt
1/2 t. paprika
1/4 t. pepper
4 chicken breast halves cut in 1 inch pieces
1 cup flour
vegetable oil
honey or barbecue sauce

Combine milk, lemon juice, salt, paprika, pepper in mixing bowl. Marinate chicken pieces in milk for 8 hours. Remove and dredge in flour.

Heat 1 1/2 inches of oil in large skillet. Fry 1 minute on each side until golden brown. Drain on paper towels.

Golden Oven Fried Chicken

1 c. bread crumbles
1/4 c. parmesan cheese
1/4 c. chopped almonds
2 T parsley
1 5. salt
1/8 t. pepper
combine alone

In a baking pan, melt 1/2 c. butter - 1 clove garlic.

3 chicken breasts.

Dip chicken breast in garlic butter - then in crumb mixture then put batch in baking pan.

Bake at 375 1 hr.

Carrots

4 cups carrots
3/4 c. green onions
2 T. honey
1/4 t. salt
1/8 butter

Cook carrots, 7-9 mins. Add onions - cook 2 min. Drain. Stir in butter, honey, and salt.

(Add Cauliflower too)

Veggi's in Foil

1 potato cut up
1/2 c. sliced carrots
1/4 c. green pepper
1/2 c. onions
1 T parmesan cheese
1/4 T. salt
1/8 t. pepper
1/4 t. garlic
2 T butter

Wrap in foil and bake 350 one hour.

Make Ahead Mashed Potatoes

9 medium potatoes - pared
4 T butter
1 1/2 cup sour cream
1 1/2 t. salt
1/4 t. pepper
1/4 c. bread crumbs
1 T melted butter

Cook potatoes in boiling water until tender - drain.

Combine potatoes, sour cream butter - salt and pepper in electric mixing bowl. Blend on low speed until blended. Blend at high speed until fluffy.

Pile in buttered 2 qt casserole. Cover and refridgerate over night.

Bake covered at 325 for one hour.

Mix bread crumbs with 1 T melted butter. Sprinkle over potatoes. Bake uncovered 30 minutes.

Golden Mashed Potatoes

4 garlic cloves
2 T olive oil
6 cups water
2 lbs potatoes - peeled and cubed
1 lb sweet potatoes
1 t salt
3/4 c. buttermilk
1/4 cup butter
3/4 t salt
1/2 t pepper

Cook garlic in hot oil in a dutch oven stirring occasionally over medium heat - 3 minutes. Add 6 cups water and next 3 ingredients; bring to boil. Reduce heat - cover and cook. 20 minutes or until tender. Drain potatoes and return to dutch oven. Cook, stirring constantly over medium heat 30 seconds. Remove from heat. Add buttermilk and remaining ingredients; mash with a large fork to desire consistence. Serve immediately.

Honey Glazed Carrots

4 cups carrotts - peeled and sliced to 1/4" inch
3/4 cup butter
1/4 cup honey
1 T brown sugar
2 T parsley
1/4 t. salt
1/4 t. ginger

Cook carrots until barely tender - drain.

Melt butter and add remaining ingredients. Add to carrots. Simmer 10 minutes.