19) Buttermilk Bread

Ingredients:
1 1/2 cups buttermilk 1 1/2 tablespoons butter, melted 2
tablespoons white sugar 3/4 teaspoon salt 3 cups all-purpose
flour 1/3 cup whole wheat flour 1 1/2 teaspoons active dry
yeast
Directions:
1. Place all ingredients into a bread machine in the order
recommended by the manufacturer. Select the Basic White Bread
setting, then press Start. If the ingredients do not form a ball after
a few minutes, add a splash more buttermilk, or a handful of flour
if it is too loose.
20) Creamy Chicken
Ingredients:
4 boneless, skinless chicken breast halves 1/2 teaspoon
Cajun seasoning 1 tablespoon vegetable oil 4 slices Swiss
cheese 1/4 cup creamy Parmesan salad dressing 4 sandwich
rolls, split and toasted 8 slices tomato 8 bacon strips, cooked
Directions:
1. Flatten the chicken to 3/8-in. thickness; sprinkle with Cajun
seasoning. 2. In a skillet, cook chicken in oil for 5 minutes on
each side or until juices run clear. Place cheese over chicken.
Remove from the heat; cover and let stand for 1 minute or until
cheese begins to melt. 3. Spread dressing over both halves of
rolls. Layer bottom halves with two slices of tomato, chicken and
two strips of bacon; replace tops.
21) Artichoke Hearts Delight
Ingredients:

 3 roma (plum) tomatoes, chopped 1/2 onion, chopped 1

(2.25 ounce) can sliced black olives, drained 1 (6 ounce) can
marinated artichoke hearts, drained and chopped 2
tablespoons lemon juice 2 cloves garlic, minced 3
tablespoons chopped fresh basil 1/4 teaspoon crushed red
pepper flakes 1/4 teaspoon Italian seasoning 1/4 teaspoon
ground cumin 3 tablespoons chopped fresh cilantro 1/4
teaspoon salt 1/8 teaspoon ground black pepper
Directions:
1. Gently stir the tomatoes, onion, olives, and artichoke hearts in
a bowl; set aside. Whisk together the lemon juice, garlic, basil, red
pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper
in a separate bowl. Fold the dressing into the tomato mixture.
22) Spicy Pasta
Ingredients:
6 ounces linguine pasta 1 tablespoon olive oil 3 cloves
garlic, minced 1 (14.5 ounce) can fire-roasted diced tomatoes,
with juice 1 (9 ounce) box frozen creamed spinach, thawed
salt and pepper to taste
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling
boil over high heat. Once the water is boiling, stir in the linguine,
and return to a boil. Cook the pasta uncovered, stirring
occasionally, until the pasta has cooked through, but is still firm to
the bite, about 11 minutes. Drain well in a colander set in the
sink. 2. Meanwhile, heat the olive oil in a large saucepan over
medium heat. Stir in the garlic, and cook until softened, about 3
minutes. Stir in the fire-roasted tomatoes and bring to a simmer.
Cook 1 minute before adding the creamed spinach. Cook and stir
5 minutes; season to taste with salt and pepper. Stir the drained
linguine into the tomato sauce before serving.

23) Tomato Pasta

Ingredients:
1/2 pound linguine pasta 1 tablespoon olive oil 3 cloves
garlic, minced 12 medium shrimp, peeled and deveined 1
(14.5 ounce) can fire roasted tomatoes 1 tablespoon chopped
fresh basil salt and pepper to taste 1/2 cup crumbled feta
cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain. 2. While the
pasta is cooking, heat the olive oil in a large skillet over medium
heat. Add the garlic; cook and stir until fragrant, about 1 minute.
Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour
in the tomatoes and heat through. Season with basil, salt and
pepper. 3. Toss the cooked pasta in the sauce, and sprinkle with
crumbled feta to serve.
24) Mozzarella Chicken
Ingredients:
7 cups vegetable or chicken stock 1 tablespoon butter 1 medium
onion, chopped 2 cups Arborio rice, uncooked 1/2 medium
zucchini, thinly sliced with a vegetable peeler 10 sun-dried
tomatoes, softened and chopped 1 teaspoon dried thyme,
crushed 6 tablespoons freshly grated Parmesan (or mozzarella)
cheese 1 tablespoon chopped fresh basil leaves, or to taste
(optional) freshly ground black pepper to taste
Directions:
1. Bring vegetable or chicken stock to a boil in a medium stock
pot, then reduce heat to a low simmer. 2. Melt butter in a large,
heavy bottomed stock pot over medium heat. Stir in onions and

cook for 2 minutes, or until softened. Add the rice and cook for
another 2 minutes, stirring constantly, until lightly toasted.
Gradually ladle in simmering vegetable stock, stirring
continuously. Risotto will become "creamy" and slightly sticky, yet
still firm in the center, or al dente. 3. When almost finished, stir in
the zucchini, sun-dried tomatoes, and thyme, adding stock as
needed and stirring continuously. Stir in basil and 3 tablespoons
cheese just before serving. Divide risotto among 6 bowls, sprinkle
with remaining cheese, and season with pepper to taste.
25) Spicy Veg Delight
Ingredients:
3 tablespoons butter 3 tablespoons all-purpose flour 1
teaspoon salt 1/2 teaspoon seasoned pepper 1/4 teaspoon
celery seed 1 1/2 cups milk 4 medium potatoes, peeled and
cubed 1 cup chopped onion 1/2 cup chopped green bell
pepper 1/4 teaspoon paprika
Directions:
1. Preheat an outdoor grill for medium-high heat. 2. Melt the
butter in a saucepan over medium-low heat. Whisk in the flour,
salt, seasoned pepper, and celery seed; cook and stir for 1
minute. Gradually whisk the milk into the flour mixture, and bring
to a simmer over medium heat. Cook and stir until the mixture is
thick and bubbly, 5 to 10 minutes. 3. Stir in the potatoes, onion,
and green bell pepper. Pour the potato mixture onto a large sheet
of heavy duty foil. Sprinkle with paprika. Fold the foil loosely
around the potato mixture and seal tightly. Grill on covered grill,
turning the packets every 15 minutes, until the potatoes are
tender, about 45 to 50 minutes.
26) Cornmeal Egg Delight
Ingredients:

 2 eggs, beaten 1/2 cup white sugar 1 large onion, diced

1 cup self-rising flour 1 cup self-rising cornmeal 1 quart oil
for frying
Directions:
1. In a medium bowl, mix together eggs, sugar, and onion. Blend
in flour and cornmeal. 2. Heat 2 inches of oil to 365 degrees F
(185 degrees C). Drop batter by rounded teaspoonfuls in hot oil,
and fry until golden brown. Cook in small batches to maintain oil
temperature. Drain briefly on paper towels. Serve hot.