YOGURT MARINATED
GRILLED CHICKEN
RHUBARB BREAD PUDDING
Serves 4
4 boneless, skinless chicken breasts
12 ounces plain yogurt
1 ½ tsp. mild curry powder
½ tsp. salt
½ tsp. garlic powder
¼ tsp. paprika
Mix yogurt with the curry powder, salt, garlic powder and
paprika. Spread all of the yogurt mixture on the chicken
breasts. Marinate the chicken overnight or 24 hours.
Discard the excess marinade. Grill the breasts 5 minutes each
side on low temperature or until a meat thermometer reads 170
degrees. May be served with a green salad and rice.
1 ½ Quart Baking Dish
1 Hour at 350
1 ½ cups milk
2 eggs, beaten
4 pieces toast, cubed
1 cup diced rhubarb
1 cup sugar
Scald milk and add eggs and mix well. Add the rest of the
ingredients and pour into greased baking dish. Bake until
custard sets.
Submitted by Lana Frederick
From Lana’s Recipe Collection
Submitted by Lynn Facile, Yankton
PUFFY PANCAKE
Submitted by Ethel Goeden
2 tablespoons butter
½ cup whole milk
½ cup flour
¼ cup sugar
1 egg
1 tablespoon butter, melted
Pinch nutmeg
Powdered sugar
Fresh berries or peaches
Preheat oven to 425 degrees. Melt 2 tablespoons butter in
a 10” ovenproof skillet over medium heat, tilting to cover
bottom and sides of skillet. Mix flour, sugar, milk and
unsoftened butter and nutmeg in a bowl mix well. Pour into
skillet cook 1 minute. Place pan into oven and bake 12 to 15
minutes until puffed and golden. Sprinkle with powdered
sugar and berries or chopped peaches. Cut pancake in pan
and serve. Very good.
APPLE NUT SALAD
Submitted by Ethel Goeden, Yankton
3 medium green apples
3 medium red apples
1 cup chopped English walnuts
1 cup mayonnaise
1 ½ cup celery, chopped
1 ½ cups raisins
Core and dice apples –
Do not peel. Add celery,
raisin and nuts. Mix well,
add mayonnaise and toss
until evenly mixed.
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HERVOICE NOVEMBER/DECEMBER 2015v31