Charlotte’s Tips

According to the travel advisor, there are a number of ways to get to the toronto hotels. The best one so far is to travel by train.

I used to make this when my kids were little. I loved it.

4 large chicken breasts – boned, skinned and cut in half lengthwise.

Place chicken breasts, boned side up, in between 2 pieces of plastic wrap. Pound from the center out to form cutlets not quite 1/4 inch thick. Peel off plastic wrap and season with salt.

Sprinkle 2 tablespoons snipped parsley over cutlets. You can add some chopped garlic too. Take a 1/4 pound *1 stick* of butter from the fridge and cut into 8 sticks. Place a stick at the end of each cutlet. Roll chicken in a jelly roll fashion around the butter; tucking in the sides. Press the seam to seal.

Coat each roll with all-purpose flour and dip in a mixture of 1 beaten egg and 1 tbsp. water; then roll in 1/2 cup of fine, dry bread crumbs. Place in fridge to chill for at least 1 hour. Fry the chicken rolls in deep, hot fat (375 degrees) for about 5 minutes or until golden brown. You can use a good low cholesterol oil for this too.

Makes 4 to 8 servings.

This is another of my grandmom’s recipes.

1 lb lean ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1/4 tsp. nutmeg
1 tsp. salt
1/8 tsp. pepper
1 can (8 oz) Tomato Sauce
4 medium potatoes, baked
1 cup shredded cheddar cheese

Brown the ground beef, onion, green pepper and celery in a skillet. Drain the fat. Add the seasonings and tomato sauce. Cut the potatoes in half lengthwise and scoop out and reserve the shells. Mash the potatoes and combine with the meat mixture. Fill the shells and place in a baking pan. Sprinkle cheddar cheese on top. Bake for 15 minutes at 400 degrees F.

Makes 4 servings.

This is another of my grandmom’s recipes.

Easy Cupcakes

1 cup biscuit mix
1/4 cup sugar
2 tbsps. shortening
1 egg
1/2 cup milk
1 tsp. vanilla extract

Mix biscuit mix and sugar together. Mix well. Stir in shortening. Beat egg, milk and vanilla together. Add half of the egg, milk and vanilla mixture to the biscuit & sugar mixture and beat until smooth. Add remaining liquid and mix well. Fill 4 well-greased 6 ounce *3 1/2 inches in diameter* oven proof glass custard cups half full. Put on a baking sheet and bake in a slow oven *325 degrees* for 30 minutes or until dry inside and browned on top.

Serving suggestions:

Split the cupcakes and fill with vanilla ice cream. Keep frozen until serving time and serve with chocolate sauce.

Put cakes back into cups , moisten with any canned or frozen fruit or berry juice and serve with the fruit or berries. If you use fresh fruits or berries, make a sugar solution to taste by mixing sugar, water and lemon or orange juice. Or you can moisten with a little rum or sherry.