Recipe(tried): Dinner at our house tonight includes: Sauteed Chicken Breast with Apple Curry, Junkyard Salad, Macaroni and Cheese, Beer Bread, Green Beans

SAUTEED CHICKEN BREAST WITH APPLE CURRY

APPLE CURRY SAUCE:
1 teaspoon unsalted butter
2 shallots, chopped
2 cloves garlic, chopped
2 teaspoons chopped fresh ginger
1 tart apple, preferably Granny Smith, peeled and diced
1/2 cup dry white wine
1/2 cup apple cider
1 tablespoon curry powder
1/2 cup heavy (double) cream
CHICKEN:
4 boneless chicken half breasts
salt
freshly ground black pepper, to taste
1 tablespoon olive oil
GARNISH:
slices of red apple
chopped green (spring) onions

Preheat the oven to 350F.

In a large saute pan over medium heat, melt the butter until very hot. Saut the shallots, garlic, and ginger for about 2 minutes.

Add the diced apple and toss to coat with the butter. Add the wine and cider and cook for 3 to 4 minutes, or until half the liquid has evaporated.

In a small saute pan over high heat, dry-saute the curry powder for 2 or 3 minutes, until it begins to give off its aroma.

Add it and the cream to the apples and cook until the sauce thickens, about 5 minutes. Season to taste with salt and pepper. Set the sauce aside, keeping it warm.

Season the chicken with salt and pepper.

In a large saute pan over high temperature, heat the olive oil until smoking hot. Place the chicken breast halves skin side down in the pan and cook for 3 or 4 minutes, or until well browned. Turn the chicken over.

If your saute pan is ovenproof, place it in the oven; otherwise, transfer the chicken to a roasting pan.

Bake for about 5 minutes, or until the chicken reaches an internal temperature of 155F/80 C.

Place the chicken breasts on a serving platter and pour the Apple Curry Sauce over all. Garnish with slices of red apple and a sprinkling of chopped green onions.

JUNKYARD SALAD

1 (12 oz.) carton frozen whipped topping, thawed
1 (8 oz.) carton frozen whipped topping, thawed
1 (14 oz.) can sweetened condensed milk
juice of one lemon
1 (21 oz.) can strawberry pie filling
1 (20 oz.) can crushed pineapple, drained
2 cups miniature marshmallows
1 cup chopped pecans
1 (3 1/2 oz.) can coconut (optional)
strawberries (for topping)

Combine the 20 ounces of whipped topping with sweetened condensed milk and lemon juice.

Add other ingredients and refrigerate.

This may also be frozen and cut into squares for an easy frozen dessert or salad.

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MACARONI AND CHEESE

1 cup milk
4 Tbsp flour
3 cups shredded cheese (I use a mixture of cheddar, valegret and edam)
1 (1 lb) block Velveeta
salt and pepper to taste
1 (16 oz) pkg of macaroni or small shells, cooked to al dente

In a container with a lid add milk and flour. Shake well; set aside.

In a medium sauce pan over medium heat stir together until well combined the cheeses, milk mixture, salt, and pepper. Cook until cheese is mostly melted.

Stir into noodles. Pour into oven proof containers and either bake or freeze.

To bake place in 350 degree oven for 30 minutes or until cheese is bubbly.

To bake from frozen, bake covered in 350 degree oven 45 minutes or until cheese is bubbly.

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BEER BREAD

3 cups self rising flour
3 tbsp sugar
1 (12 oz) can beer

Preheat oven to 350 degrees F. Grease a loaf pan.

Mix all together and pour into prepared pan.

Bake 1 hour.

You can also add 2 Tbsp dried mixed herbs to make a good herb bread.

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GREEN BEANS

2 cans French cut green beans
2 chicken bouillon cubes
1 1/2 green bean cans of water

Mix all and bring to a boil. Reduce heat and simmer until liquid is slightly reduced.

And a Schwann's Apple pie with Blue Bell vanilla Ice Cream for dessert.

The twins got rice cereal mixed with peaches and a side of green beans a la Gerber!