1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (6 ounces) cheddar or original french-fried onions, crushed
4 boneless skinless chicken breast halves (4 ounces each)
In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, add 1/2 cup-fried onions. Dip chicken in the butter mixture, then coat with onions.
Place in a greased 9-in. square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
Here's Mama Jo, right up there with Mary Rose Wilcox!, judging the
Tamale Cookoff at the Food City Tamale Festival
Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.
Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.