INSTRUCTIONS:———————————————–

In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.

Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe (the chicken can be refrigerated for up to 24 hours).

In a medium bowl combine the flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.

Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.

Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).

Place the coated chicken on a rack and allow to sit until it becomes “doughy” about 20 minutes (this is an important step to ensure crispiness when fried).

Prepare a lightly greased 10 x 15-inch baking sheet.

Heat oil in a deep skillet over medium heat for about 3-5 minutes (pour about 1-1/2 inches oil into the skillet).

Fry chicken pieces in oil for about 3 minutes per side, then transfer to baking sheet (for even more crispier chicken cook the chicken pieces on a rack in the baking sheet).

Bake bottom oven rack in a preheated 375 degree F oven for about 40 minutes or until the chicken is cooked through.

Servings 4-6

INGREDIENTS:

2 medium eggplants

olive oil (as needed)

1 pound lean ground beef

2 medium onions, chopped

4 garlic cloves, minced

1/2 teaspoon ground cinnamon (can increase to 1 teaspoon)

1 (8 ounce) can tomato sauce (do not use pasta sauce or crushed tomatoes it will alter and reduce the flavor)

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1-1/2 teaspoon salt, or to taste

1/2 teaspoon fresh ground black pepper, or to taste

WHITE SAUCE:

3 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

2 tablespoons all-purpose flour

1 cup light cream (use half and half or 18% table cream)

1 large egg

1/2 cup freshly grated Parmesan cheese

INSTRUCTIONS:——————————————–

Grease a 9 x 9-inch baking pan or a 13 x 9-inch baking pan.

Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).

Brush cookie sheet with olive oil.

Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).

Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.

In the bottom of the prepared baking dish arrange half of the eggplant slices.

In a large skillet cook the beef with until no longer pink; drain fat add in garlic and cinnamon and continue cooking until the beef is browned (this may take about 10-12 minutes)

Add in tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.

Arrange the remaining eggplant slices over the beef mixture.

For the white sauce; melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in the light cream; cook and stir over medium heat until thick and bubbly.

In a small bowl beat egg then stir in a small amount of the hot sauce, then add egg to sauce mixture mixing well then mix in Parmesan cheese.

Pour the cheese sauce over mixture in baking dish.

Bake in a preheated 350 degree F oven for 45 minutes.

You will also find this recipe on Recipezazz.com

INSTRUCTIONS:——————————————————

Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.

For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.

Drain fat then add in garlic, oregano and basil; cook for 2 minutes.

Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.

Reduce heat to low and simmer for 30-40 minutes stirring occasionally (season with more salt to taste if desired).

Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water then drain well again then place into a large bowl.

Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.

To assemble; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.

In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan cheese and 1 cup shredded mozzarella cheese, then spread over the spaghetti.

Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.

Top with remaining 1 cup or more of mozzarella cheese.

Cover with foil and bake at 350°F for 30 minutes.

Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

You will also find this recipe on Recipezazz.com