Angie's Recipes for May

( I just saw a picture of me making the crunchy chicken Austin took!)
Crunchy Chicken

If frozen, bake at 400 for 45 minutes until cooked thoroughly.  Or if thawed, 400 for 20 min.

Recipe 

2c of French's Cheddar French Fried Onions

2 T flour

4-5 Chicken Breasts

1 egg beaten

1 Box Ranch Shake-n-Bake

Crush French fried onions and mix with Shake-n-Bake and the flour in a plastic bag.  Dip chicken into egg, then coat in onion and ranch crumbs.  

My Family Recipe Lasagna 

Frozen: Bake at 375 for 50 min.  Take off plastic lid and cover with foil.  Last 5 min. broil the cheese on top w/out foil.

Thawed: Bake at 375 for 35 min.  Broil the top as above for last 5 min to brown/crisp the cheese.

Recipe

12 oz Italian Pork sausage 

1 c chopped onion

2 cloves of garlic, minced

2 14 oz cans diced tomatos, undrained

3 8oz cans tomato sauce

3 T dried Italian seasoning 

1 t fennel seed

black pepper

salt

6 dried lasagna noodles (no boil)

1 beaten egg

1 15 oz container of ricotta cheese

1/4 c Parmesan cheese

2 bags of shredded mozzarella cheese

For sauce, brown sausage, then drain, then add onions.  Brown together then add all the spices.

Stir in undrained tomatos, tomato sauce, and add more seasoning to taste.  Bring to boil, reduce heat, then simmer for 30 min to make flavors come out.

For filling, combine egg, ricotta dn 1/4 c Parmesan in separate bowl.

Assemble:  Sauce on bottom, noodles, ricotta, sprinkle Parmesan cheese, mozzarella cheese, then sauce again and repeat until pan is full.  For the last steps, add lots of sauce on top and lots of mozzarella cheese.