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  Greetings Cooking Friends: I think I have the Guest book problem taken care of finally. Hopefully no more spam. So please feel free to drop by and sign in and let us know what is happening. Jerry.

FYI from Jerry: The man that invented Chicken Nuggets recently passed away. He worked for Cornell University at the time he came up with the nuggets concept, and that being a land grant institution, all rights to the products he developed became products of the institution. They did not copyright or patent the products. And of course we all know what happened, Chicken McNuggets. This info courtesy of this weeks Newsweek magazine. [I know she didn't send the recipe because of the magazine item. I got the recipe before the new mag came out. One of life's sweet coincidences.]

Chicken Nuggets with Honey Mustard Sauce

2 cups crushed sour cream and onion flavored potato chips
1 egg
2 T. milk
6 chicken breasts, filleted, and cut into 1 ½ inch cubes
1/3 cup butter, melted

Preheat oven to 350.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a small bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes or until golden brown. The nuggets can be frozen after baking. Serve with your favorite sauce such as honey mustard or ranch dressing.

Honey Mustard

¾ cup mayonnaise
3 T. honey
2 T. yellow mustard
1 T. lemon juice or juice of half a lemon
Horseradish to taste
2 T. orange juice

Combine all ingredients except orange juice. Stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2-3 hours. Makes 1 ¼ cups.