2 Chicken Breasts, split, skinned and boned 1 cup of Seasoned bread crumbs 1 Egg 2 tablespoons of Milk or Water 1 cup Cooking Oil ¾ cup Maria's Style Salsa Verde ½ cup Monterey Jack Cheese, grated (optional)
Dredge chicken in egg beaten with milk or water, and then into bread crumbs. In one cup cooking oil, brown chicken on both sides. Place in shallow baking dish. Spoon Maria's Style Salsa Verde over chicken. Cover with cheese. Bake at 350° F for 25 to 30 minutes.
Serves 4 4-6 veal fillets thinly sliced 1/4 cup parmesan cheese 1 cup flavored bread crumbs 1 egg blended with 2 tbs. milk 1/2 cup milk 1 16 oz. Marinara sauce 1 cup mozzarella cheese
Dip veal in egg and milk mixture then in bread crumbs Heat vegetable oil in pan and lightly brown fillets on both sides Place fillets in baking dish and cover with Marinara sauce Sprinkle with Parmesan cheese and Mozzarella cheese Bake in oven at 350° for 30 minutes (you can also use chicken or pork)
9 oz. apple butter and 1/4 cup flour Add to 6-8 cups peeled, cored and sliced tart apples. Blend all together and put into crust Dot with butter Pie Crust- You can use a store bought crust or try this one: In food processor add 3 cups flour, 1/2 t. salt, 1 t. cinnamon, 6 t. sugar, 2 sticks very cold butter. Blend all till crumbled in a food processor. Then add 3/4 cup ice cold apple juice or apple cider. Blend all till it forms a ball. Then divide in half, roll out to make top and bottom crust. You can brush on egg wash of cream and 1 egg to top of crust. Then sprinkle with cinnamon sugar. Bake at 375° for 45-60 minutes. This recipe was given to me by Susie of Sweet Basil's in Washington
1 lb. ground beef 1 tbsp. chili powder 3 tbsp. sour cream 12 oz. Maria's Style Salsa (Hot, Medium or Black Bean Salsa) 1/2 lb. Cheddar or Colby cheese (grated) 2 cups tortilla chips (crushed into large pieces) Brown and drain fat from beef. Add salsa, chili powder and sour cream to beef. Set aside. In a 2 quart casserole dish, place 1/2 of the mixture, then cheese and 1 cup chips. Repeat and refrigerate serve with corn chips.
1 jar (12 oz.) Maria's Style Black Bean Salsa 1 cup sour cream 1 cup cheddar cheese (grated) 1 cup Monterey jack cheese (grated) 1 cup guacamole 1 small can chopped black olives 1 large tomato Layer in order in an 8" to 9" bowl. Serve with tortilla chips