Wednesday Blue Plate Specials

Breakfast: Redneck Eggs Benedict
Bananas

For each serving: toast one English muffin. Poach two eggs. Place slices of Canadian bacon (lightly fried in skillet, so it’s hot) on two muffin halves. Add a couple slices jalopeno pepper. Top with poached egg. Sprinkle with a shredded good 4-cheese mix and broil until cheeses melts.

Dinner: Parmesan Chicken
Marinated Cucumber & Onion Salad

Marinated Cucumber & Onion Salad (needs chilling time): Peel and slice 1 or 2 cucumbers into a bowl. Add 1 small or medium sliced onion and toss. In a saucepan, boil 1 cup sugar with 1 cup cider vinegar and ¼ tsp celery seed. Pour over cukes & onions. Chill until serving time.

Parmesan Chicken: In a bowl, mix ½ cup parmesan cheese, ½ cup each breadcrumbs and Panko, ½ cup melted butter and 1 Tblsp garlic powder. Coat 4-6 boneless chicken breasts with this mixture and place in greased baking dish. Bake at 350 for 45 minutes.

Lunch: Bread Pudding:

Break up 5-6 slices bread into chunks and spread in a greased casserole. Sprinkle lightly with cinnamon. Beat together 6 eggs, ½ cup sugar and 3 cups half & half. Pour over bread pieces. Let stand 20 minutes. Bake at 325 about 1 hour. Glaze with a thin mixture of powdered sugar, softened butter and a little milk. Serve warm.

Church Night Supper: Mini Pizzas
(Let everyone fix up their own) Set out toasted English muffin halves, prepared, warmed pizza sauce, pepperoni, Canadian bacon, onions, peppers, mushrooms, Mozzarella and Parmesan cheeses and whatever else you like on your pizza. When mini pizzas are assembled as desired, place in 400 degree oven until cheese melts.