Chicken Tenderloins

~~$89.00~~$74.00 per box

($4.63 per serving)

Approximately 40 Tenders

Your favorite sports bar can't beat these succulent, boneless breast meat, naturally breaded and baked to a golden brown after just minutes in your oven. Only 3 grams of fat per piece. Great family week night meal!

Recommended Cooking Method:

Oven Bake at 400° for 20 minutes OR microwave 4 minutes until hot.

Recipes

Pink Potato Salad

7 or 8 medium potatoes
3 beets
3 large hard boiled eggs
2 carrots
2 sticks of celery
1 large onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
4 tablespoons sour cream
Salt and pepper to taste

Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.

Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.

Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.

Refrigerate for about 2 hours before serving.

Elizabeth Busse's Famous Chocolate Chip Cookies

2 sticks butter, softened
¼ cup sugar
¾ cup dark brown sugar
1 teaspoon pure vanilla extract
1 package instant vanilla pudding
2 eggs
2 ¼ cups flour
1 teaspoon baking soda
1 package chocolate chips

1. Preheat oven to 375 degrees.
2. Mix in large bowl the butter, sugars, vanilla extract and pudding. Beat until very smooth and creamy.
3. Beat in remaining ingredients (eggs, flour, and baking soda). Fold in chocolate chips last.
4. Drop by tablespoon onto ungreased cookie sheet. Bake 8 minutes. DO NOT OVERBAKE.