I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 3, 2016

Low Fat Crispy Chicken

½ cup flour
½ tsp. salt
1/4 tsp. pepper
2 eggs
1/4 cup fat-free milk
2 to 3 cups cornflakes, crushed
4 chicken pieces, skin removed

Mix flour, salt, and pepper. Mix eggs and milk in another bowl. Put cornflakes in a third bowl. Dip chicken into flour, then egg mixture, then cornflakes. Place on a baking sheet. Bake for in 375 degree oven 35 to 40 minutes or until internal thermometer reaches 140 degrees. 4 servings, 5 W.W. points each.
at
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