Savory Lemon Chicken
Submitted by Sharon L. Lott, “Let’s Eat!” page 35
6 skinless, boneless chicken breast halves
1 can Campbell’s 98 percent fat free cream of chicken soup
2 tablespoons water
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 cup chopped red or green pepper
4 lemon slices
Spray a 10-inch nonstick pan with cooking spray and heat over medium- high heat for one minute. Add chicken and cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.
Stir soup, water, parsley, lemon juice, paprika and pepper in skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook for five minutes or until chicken is cooked through. Top with lemon slices.
Strawberry Freezer Jam Cake
Submitted by Kay Sparks, of Holly Pond, winner of First Place in the ‘Cullman Farms’ category of Taste of Cullman, 2014, “Let’s Eat!” page 25
1 box white cake mix, sifted
1 (30 ounce) package strawberry jello
1 cup frozen strawberries (or fresh if in season)
4 large eggs
1 cup Wesson oil
Mix all in one bowl. Pour into 3 (8 or 9 inch) cake pans, geased and floured. Bake at 350 degrees for 25 minutes or until toothpick inserted in center of cake comes out clean. Cool. Stack and cover with icing. Maybe be frozen for extra moistness.
2 (8 ounce) packages of cream cheese at room temperature
2 boxes powdered sugar
1 stick margarine or butter
About 1/2 cup of frozen strawberry jam
About 4 drops of red food coloring, optional
Cream the cheese and butter together. Add powdered sugar gradually. Mix well. Add strawberry jam and food coloring. Beat until creamy. Spread between layers and on top.
*Cook’s note; I always double this recipe