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Back to Recipe List	* Exported from MasterCook * Bacon Mushroom Chicken Recipe By : Kara Cook, Elk Ridge, UT Serving Size : 2 Preparation Time :0:25 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bacon strips -- halved 2 boneless skinless chicken breast halves 1/4 teaspoon seasoned salt 1/4 cup honey 2 tablespoons Dijon mustard 1 tablespoon mayonnaise 1 tablespoon light corn syrup 1/2 teaspoon dried minced onion 1/4 cup sliced mushrooms 1/3 cup shredded part-skim mozzarella cheese In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 1/2 inch thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-quart baking dish coated with nonstick cooking spray. In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. Cover and bake at 350 degrees F for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture. Serves 2. Source: "Cooking for 2, Winter 2006, p. 10" S(Formatted for MC5): "by Sheryl Donner, augmented by Bobbie" T(Baking Time): "0:20" NOTES : "My brother told me this is the best chicken he's ever tasted and it's one of my favorites, too. It's easy to prepare, looks elegant, tastes spectacular and never fails to bring raves when I serve it, " writes Kara. Tip: Use Leftover Mozzarella cheese to dress up salads, sprinkle on cups of hot chili, or make mini pizzas. Bobbie's Note: This was delicious but - I would cut the sauce ingredients down to half or less and just pour it all over the chicken; it was floating in liquid. Contributed to the FareShare Gazette by Bobbie; 4 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 387 Calories; 11g Fat (25.1% calories from fat); 30g Protein; 44g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 590mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 1 Fat; 3 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Blueberry-Rhubarb Crisp Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 15-05 May 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups diced fresh rhubarb -- or frozen 1/3 cup sugar 2 tablespoons all-purpose flour 21 ounces blueberry pie filling -- (1 can) Topping: 3/4 cup all-purpose flour 3/4 cup old-fashioned oats 1/3 cup packed brown sugar 3/4 teaspoon ground cinnamon 1/2 cup cold butter -- cubed Combine rhubarb, sugar and flour in a greased 2-quart microwave-safe dish. Cover and microwave on High for 3 minutes; stir. Add pie filling. Combine flour, oats, brown sugar and cinnamon in medium bowl. Cut in cold butter until crumbly; sprinkle over fruit. Cover and cook about 5 to 5 1/2 minutes in Microwave until bubbly and rhubarb is tender. Serve warm. Makes 6 to 8 servings. Note: if using frozen rhubarb, measure while still frozen, then thaw completely. Drain in a colander but do not press liquid out, this recipe was tested in an 1100 watt microwave. Source: "Simple and Delicious Magazine, June-July 2012" S(MC formatting by:): "Bobbie" Yield: "6 to 8" Start to Finish Time: "0:25" NOTES : Lorri's dessert which is made in the microwave is delicious "I like to serve it warm with a scoop of vanilla ice cream," she says. We like how she thinks! Bobbie's Note: This made more like 8 servings rather than the 6 listed. It was delicious and Oh So easy! Contributed to the FareShare Gazette by Bobbie; 31 May 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 12g Fat (33.8% calories from fat); 2g Protein; 50g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 169mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Fat; 2 1/2 Other Carbohydrates.

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