1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk
Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.
| 1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the
flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

This is a super easy recipe for truffles - there's no dipping or moulding involved! Ice wine and chocolate are a sweet combination, but you can substitute other liqueurs if you don?t happen to have a bottle of ice wine open.


Ingredients:

3-3/4 Cup chicken broth
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley

Heat 1/3 C. broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.

Stir in remaining broth; heat to boiling. Reduce heat to medium.

Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.

Remove from heat and stir in cheeses and parsley.

1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups)
2 cloves garlic, crushed through a press
1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice, dry
1 cup frozen chopped spinach
1/2 teaspoon salt
1/2 cup dry white table wine, such as chardonnay
2 (14.5-ounce) cans vegetable broth, heated
6 spears of fresh asparagus, cut into 1/2-inch pieces
1/4 cup finely chopped fresh tarragon leaves or fresh basil leaves
1/4 cup grated Parmesan cheese

In a large saucepan, melt the butter and olive oil together over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, or until onions are transparent and soft. Stir in the arborio rice, spinach and salt; cook for 1 minute. Stir in the wine and bring to a boil.

Cook, stirring frequently, until the wine is absorbed into the rice. Stir in the vegetable broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away.

When adding the last half-cup of broth, stir in the asparagus spears and cook until the broth has been absorbed and the asparagus is tender.

Stir in the tarragon or basil leaves and Parmesan cheese. Turn off heat and allow to stand 5 minutes or until ready to serve. Rice should be creamy and moist, not dry, when serving. If the rice stands too long, stir in a little milk to moisten.

1 tsp butter
2 Tbsp softened butter
1 cup parsley, chopped
chopped chives to taste
1 Tbsp mint, if desired
2 tsp roasted garlic (from a jar)
2 cups chicken broth mixed with 3 cups water
onion powder to taste
1-1/2 cups Arborio rice
1/4 cup evaporated milk (or whole or half & half)
3 Tbsp Parmesan cheese

In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.

In a saucepan, simmer the broth & water.

In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.

Do this till rice is al dente, about 20 minutes - you may not need all of the broth.

Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.