Hello Everyone,

I have not had a chance to post for a while since we had two trees fall on our property after a small tornado touched down on Wednesday, one of the trees fell on one corner of our house, the computer room, tore two holes in the roof, cracked the ceiling, water coming in soaking the carpets in two rooms...not a pretty picture! We have been eating cold cuts and trying not to make more of a mess since all the teacher materials and resources I have were stored in the closet of the computer room. Oh!....what a mess....

Anyway, here is tonight's menu:

Chicken Fingers with Honey Mustard
Grandma's 1930's Chocolate Sour Cream CakeChicken Gingers with Honey Mustard Sauce
serves 6

4 skinless, boneless chicken breast1 c. flour
1/2 t. salt
1/4 t. pepper
1/4 t. paprika
1/4 t. garlic powder
3/4 c. milk
1 c. veg. oil for frying

Honey Mustard:
1/2 c. honey
1/4 c. Dijon mustard

Cut chicken into 1/2x2-inch strips. Blend the honey mustard sauce ingred. together and set aside. Mix flour and all seasonings in a shallow bowl. Dip the strips in milk and roll in flour to coat well. Place the strip on a plate. Pour 1/4-inch oil in skillet and heat over med. high. Fry in batches turning once for about 3 min. on each side. Drain on paper towels and serve with sauce.

Grandma's 1930's Chocolate Sour Cream Cake

1 stick butter
2 1/2 oz. unsweetened chocolate
1 egg
1 c. sugar
1 c. sour cream
1 1/4 c. sifted cake flour
1/4 t. baking soda

Grease 2 layer pans or bundt pan. Melt butter and chocolate over low heat. Beat egg, add sugar and beat well. Add sour cream and beat. Sift flour with baking soda and mix in by hand, do not beat in. Add melted butter and chocolate and hand mix. Pour into prepared pan and bake at 350 45 min. for bundt pan or 30 min. for the layer pans. Cool 10 min. Invert and cool completely.

Old Fashioned Frosting:
3 1/2 oz. unsweetened bakers chocolate
3 T. butter
3 c. sifted confectioner's sugar
1/4 t. salt
1/4 c. milk
1 t. vanilla
dash of instant coffee granules

Melt the chocolate and butter. Blend all the remaining ingred. and add to the hot chocolate mixture. Let stand in cool place until ready to use.