Chicken Scallopine, offered by Ruby.

Ingredients:

1 pound Linguine

• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• 1/2 cup Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

1. Cook pasta according to package directions.
2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
3. Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
4. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
5. Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

For good visual instructions: http://thepioneerwoman.com/cooking/chicken-scallopine/

Sweet Tomato Beef Casserole, Grandma Doug's (*Complements: Josie)

Sweet Tomato Beef Casserole:

1. Brown 1 lb ground beef w/ onion and green pepper, salt and pepper. Place in bottom of greased casserole dish. Rinse out fry pan, scraping bottom, using a little water. Throw over hamburger. 
2. Mix together cooked rice (or egg noodles or macaroni noodles), 1 can whole kernel corn, draned, one can tomato soup rinsed w/ water, and put over beef mixture. 
3. Place over this 1 can sliced, stewed tomatoes, undrained. 
4. Sprinkle over 1 t sugar and salt and pepper. 
5. Cook covered 1 hr at 350 degrees.
6. 
   

Peach Crisp, *Angie Approved.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 cup butter, cubed

FILLING:

2 cans (15-1/4 ounces each) sliced peaches

1 cup sugar

1/4 cup cornstarch

TOPPING:

1-1/2 cups old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

5 tablespoons butter, cubed

DIRECTIONS:

1. In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. 
2. Bake at 350° for 15 minutes or until lightly browned.
3. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
4.  Remove from the heat; stir in peaches.Pour into crust. 
5. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. 
6. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings.

Celeste's Balsamic Dressing (a staple in their home)

1/2 C olive oil

4 T balsamic vinegar

3 T of  honey

1 clove of garlic

1/2 tsp dried basil