MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Bread
Categories: Breads, Dairy, Spices
Yield: 9 servings

2 1/2 c A-P flour
2 c Light brown sugar
2/3 c Shortening
1/4 c Butter, cold
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Baking soda
2 ts Baking powder
2 Eggs
1 c Buttermilk

In a large bowl, mix the flour, brown sugar, shortening,
butter and salt with a fork (or clean hands) until it
resembles coarse crumbs.

Reserve 3/4 cup of the crumble mixture and set aside.
Then stir the nutmeg, cinnamon, baking soda and baking
powder into the remaining flour mixture.

In a small bowl, whisk together the eggs and buttermilk.
Add to the dry ingredients and mix until a smooth batter
forms.

Transfer the batter to a greased 9" X 9" baking pan.
Spread into an even layer, then top with the reserved
crumble mixture.

Bake in a 375ºF/190ºC oven until golden, 30 to 40
minutes. A toothpick should come out clean when inserted
in the center of the bread.

Let cool completely, then remove and slice into squares.

Lauren Habermehl, Pewaukee, Wisconsin

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickle-Brined Chicken
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 4 servings

4 (6 oz ea) boned, skinned
- chicken breasts
1 1/2 c Dill pickle juice
1 1/2 c A-P flour
1/2 ts (ea) garlic powder, onion
- powder, paprika & salt
1/4 ts (ea) black pepper & cayenne
- pepper
1 tb Olive oil
1 tb Unsalted butter

Place chicken breasts on a cutting board; cover with
plastic wrap. Pound with a meat mallet or rolling pin
to 1/2" thickness. Place in a shallow dish with the
pickle juice. Cover; refrigerate 4-6 hours. Discard
excess pickle juice.

In another shallow bowl, whisk together flour, garlic
powder, onion powder, paprika, salt, pepper and cayenne
pepper, if using. Dredge chicken breasts in the flour
mixture, evenly coating all sides, shaking off any
excess.

Heat olive oil and butter in a large skillet over medium
heat. Add chicken; cook 5-7 minutes per side or until
crust is golden brown and the internal temperature
reaches 165°. Let rest 5-10 minutes before serving.

Susan Bronson, Rhinelander, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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