Carol's Noodle Kugel

1 lb. cooked egg noodles (drained)
1 stick butter, melted
1 1/2 cups sugar
1 1/2 tsp. vanilla
1 tsp. salt
1 1/2 tsp. cinnamon
1 8-oz. farmer cheese
1 pt. sour cream (16 oz.)
5 eggs

Oven - 350 degrees

Put in 2 greased loaf pans

Bake 1 hr. 15 minutes

When cooled, turn upside down and slice with serrated knife

Angel Food Cake

1 3/4 cups sugar
1/4 tsp. salt
1 cup cake flour, sifted
12 egg whites (room temp.)
1/3 cup warm water
1 tsp. orange or any extract
1 1/2 tsp. cream of tartar

Preheat oven to 350.
Spin sugar in food processor for 2 minutes to make superfine.
Sift half of sugar w/ salt & cake flour. Save the other half of sugar.
In a large bowl, whisk the egg whites, water, extract, & cream of tartar.
After 2 minutes, beat with an electric hand mixer. Slowly sift the remaining sugar into the mixture, beating continuously at medium speed. Once medium peaks have formed, sift enough of flour mixture to dust the top of foam. Using a spatula, fold in flour mixture gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into ungreased tube pan. Bake for 35 minutes until wooden toothpick comes out dry. Cool upside down on rack for 1 hour before removing from pan.

Chicken with Artichokes and Angel Hair

This is an easy, fast-cooking chicken recipe from Martha Stewart. It takes about 25 minutes prep time.

coarse salt & ground pepper
1/4 cup all-purpose flour
1 1/2 lbs. thin chicken cutlets, 8 cutlets
2 tbsp. olive oil
1 cup reduced sodium chicken broth
1 can (14 oz.) artichoke hearts, packed in water, rinsed, drained, & quartered
2 tbsp. rinsed & drained capers
2 tbsp. butter
8 oz. angel hair pasta
1/2 cup parsley leaves

Place flour in dish and season with salt & pepper. Dredge cutlets. Heat 1 tbsp. oil
in large skillet, over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side. Transfer to dish.

Add broth to skillet and bring to a boil. Cook until reduced by half. Add artichokes, capers, and chicken with any juices. Gently swirl to combine and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.

Cook pasta according to package directions, al dente. Serve chicken & sauce over pasta, topped with parsley.

Buffalo Blue Cheese Chicken Burgers

These are our new favorite burgers using ground chicken. They are so flavorful, moist, & filling. This recipe makes 4 burgers. Served with whole grain buns and home made sweet potato fries, it makes a healthy & delicious alternative to beef hamburgers. Serves 4.


canola cooking spray
1/4 cup your favorite BBQ sauce
1 1/2 tsp. hot pepper sauce (Frank's)
1 pound ground chicken breast
1/2 cup scallions, sliced
1/4 cup celery, chopped
1/4 cup dried bread crumbs, plain variety(seasoned will work too)
2 tsp. minced garlic
1/2 tsp. table salt
4 mixed-grain hamburger rolls
1 large tomato, cut into 8 slices
shredded lettuce
2 tbsp. blue cheese, crumbled

Coat a BBQ grill or grill pan with cooking spray to medium-high.
In a small bowl, combine BBQ & hot sauce. In a medium bowl, combine chicken, 1 tbsp. sauce mixture, scallions, celery, bread crumbs, garlic, & salt. Using wet hands, form 4 burgers with chicken mixture. Put sauce on top of burgers. Place burgers on grill, sauce side down. Brush tops with remaining sauce. Grill, turning once
until burgers cooked through, about 10 minutes. To serve, top each burger with shredded lettuce 2 tomato slices, and blue cheese. Cheese will melt a bit from the hot burger. Delish!

Asian Style Chicken Wings

This is another wing recipe that Julie's husband Peter found on allrecipes.com.
This one is an Asian style recipe that you bake instead of grill. These wings have a sweet & spicy flavor. They are different but equally as delicious as the BBQ wings.

6 whole chicken wings, without wing tips
1/4 cup soy sauce
2 tbsp. honey
2 tsp. rice wine vinegar
1 clove garlic, minced
1/2 tsp. grated, fresh gingeroot
1/2 tsp. sesame oil
cayenne pepper, to taste
1 tsp. sesame seeds
1 scallion, green & white parts, minced
1 tbsp. chopped fresh parsley

Preheat oven to 350.
In a medium bowl, add soy sauce, honey, rice wine vinegar, minced garlic, gingeroot,
sesame oil, & cayenne pepper.
Add wings and coat.
Marinate 30 minutes to an hour, turning occasionally.
Arrange wings in baking dish. Cover with marinade.
Bake 45 minutes, or until wings are cooked through and juices run clear.
Transfer wings to a serving plate.
Sprinkle with sesame seeds, scallion, and parsley.
Serve hot or with dipping sauce.

Spicy Cayenne Chicken Wings

This is a family favorite that Julie's husband Peter found on allrecipes.com.
Thanks to whoever posted this recipe!

16 chicken wings, tips removed


marinade:
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. minced garlic
1 1/2 tsp. kosher salt
2 tsp. dried oregano
2 tsp. paprika
1 tsp. celery seed
1 tsp. ground cayenne pepper
In a small bowl, whisk marinade ingredients.
Put the chicken in a large resealable plastic bag and pour in the marinade.
Refrigerate for 2-3 hours.
Discard marinade and grill directly over medium heat, 16-18 minutes until meat
is no longer pink at the bone, turning occasionally. Serve warm. Serves 4.