Rinse fillets with cold water, and pat dry. Place in a shallow dish, pour lemon juice over fillets; sprinkle with Italian seasoning. Cover and refrigerate 1 hour.

Coat a large skillet with cooking spray and heat over medium heat until hot. Add onion, sweet pepper and garlic until vegetables are tender-crisp. Add tomato and sauté until thoroughly heated. Remove from heat and drain.

10 slices white bread, crusts trimmed
5 TBS butter
8 oz. sharp cheddar cheese, cut into small cubes
4 eggs
2 cups milk
1 tsp salt
1/4 tsp cayenne pepper
1/2 tsp dry mustard

Spread bread with the butter.  Tear into small cubes.  Process the bread cubes, cheese, eggs and milk, 1/2 at a time, in a blender until thoroughly blended.  Combine both batches in a large bowl.  Stir in the salt, cayenne pepper and dry mustard.  Pour into a greased 1-1/2 quart baking dish.  Bake at 350 degrees for 1 hour.  Serve immediately.  Yield 8 servings.
 

3-4 c. cooked chicken

1 lg. bunch fresh broccoli

2 cans cream of chicken soup

½ tsp. lemon juice

2 tsp. curry powder

1-½ cups shredded cheese

Seasoned bread crumbs

1 c. salad dressing

½ c. white wine, (optional)

Wash and trim broccoli.  Cut into spears.  Steam broccoli until tender crisp.  Combine soup, lemon juice, salad dressing, curry powder, & wine, if using.  Spray two 8x8” square or 8-9” round tins pan with PAM.  Divide broccoli between the two tins.  Divide chicken (deboned and cut or torn into pieces) between the two tins, layering on top of broccoli.  Pour soup mixture over chicken layer, dividing between the two tins.  Sprinkle cheese and bread crumbs on top of each dish.  Cover each tin with foil and place in gallon size freezer bags.  Freeze.

REHEAT:  Thaw in the refrigerator the day before the evening of consumption.  Bake in a 375º oven, uncovered, for 40-60 minutes until it is bubbly and lightly browned.  Bake this dish thoroughly in order for the liquid to be absorbed and evaporated.  Yield:  4-8 servings.

Recipe Note ¯; - Shared by Martha Lee, Daviess County Extension Agent for Family & Consumer Sciences (retired)

Recipe Note ¯; - Recipe reprinted from Pride of Kentucky November lesson.  Pride of Kentucky Cookbook  is a collection of over 200 traditional and modern recipes featuring Kentucky Fresh Foods produced in the Commonwealth.

 Light, mildly tangy, and multi-textured, here’s chicken salad at its best.

Dice into ½" chunks:

1 ½ cups cooked chicken

Place in a 2-quart bowl. Add:

1 cup sliced water chestnuts

1 cup seedless red grapes, halved

½ cup celery, diced

 

Set aside.

 

In a 1-quart mixing bowl, combine:

1 cup Miracle Whip Light®

2 Tablespoons soy sauce, low sodium

2 Tablespoons lemon juice

Recipe Note ¯; - Recipe reprinted from Pride of Kentucky November lesson.  Pride of Kentucky Cookbook  is a collection of over 200 traditional and modern recipes featuring Kentucky Fresh Foods produced in the Commonwealth.

Cook’s Note: 4 tablespoons Italian dressing can be substituted for the 2 tablespoons white vinegar and 2 tablespoons oil.

Wash hands. In a large mixing bowl, add all salad ingredients. In a small mixing bowl, add all dressing ingredients and stir together. Add dressing to salad and toss. Refrigerate leftovers fast. Makes 10 servings.

1/3 cup light mayonnaise
1 tsp vinegar
1/8 tsp salt
1/8 tsp celery seeds
1/8 tsp pepper
1 cup chopped cooked chicken
1/2 cup chopped celery
2 TBS slivered almonds
1 tsp chopped onion
1/2 cup (2 oz.) shredded Cheddar cheese

Blend  the mayonnaise, vinegar, salt, celery seeds and pepper in a bowl.  Combine the chicken, celery, almonds, and onion in a bowl and toss to mix well.  Add the mayonnaise mixture and toss to coat.  Spoon into an 8x8 inch baking dish.  Sprinkle with cheese.  Bake at 350 degrees for 30 minutes or until heated through.  Yield 4 servings.

1/2 cup (1 stick) margarine
1 TBS parsley
2 TBS lemon juice
1/2 tsp garlic powder or 1 garlic clove, minced
1/2 tsp salt
1 pound large fresh water shrimp, peeled with tails intact
1/2 tsp paprika (optional)

Place the margarine in a 2-quart microwave-safe dish.  Microwave on high for 1-2 minutes or until melted.  Stir in the parsley, lemon juice, garlic powder, and salt.  Add the shrimp and toss to coat.  Microwave, covered, on high for 3-1/2 to 5-1/2 minutes or until the shrimp turn pink and are tender, stirring twice.  Sprinkle with the paprika.  (When using extra large shrimp, microwave for about 2 minutes longer.  Do not overcook or the shrimp will be tough). Yield 3 servings.

2-1/2 cups water                                        1 TBS black pepper
1/4 cup vinegar                                           2 tsp chili powder
3 TBS Worcestershire sauce                   1 tsp red pepper
2 TBS butter                                               1 tsp red pepper sauce 
1/4 cup chopped onion                              1 tsp dry mustard 
1 clove garlic, minced
1 TBS sugar                                                6 pork rib or loin chops, 1-1/2" thick
1 TBS salt

Combine the water, vinegar, Worcestershire sauce, butter, onion, garlic sugar, salt, black pepper, chili powder, red pepper, red pepper sauce and dry mustard in a 1-quart saucepan.  Bring to a boil and reduce the heat.  Simmer for 5 minutes.  Pour into an airtight container.  Chill, covered, for 8-12 hours allow the flavors to blend.

Reheat the barbecue sauce in a saucepan.  Preheat the coals until ash gray in color.  Place the pork chops on a grill rack.  Grill the pork chops for 12 to 15 minutes on each side or until cooked through (160 degrees), turning and basting frequently with the barbecue sauce.  Yield 6 servings.