Fruit Crisp

Butter shallow baking dish.

Lay sliced fruit in dish - (canned or fresh) apples, peaches, pears, or strawberry/rhubarb

Top with crumbled mixture of:

1/2 c brown sugar

1/2 c quick oats

1/2 c flour

1/3 c softened butter

3/4 tsp cinnamon

3/4 tsp nutmeg

Bake uncovered at 375 degrees for 35 minutes

Notes:

*This is an old recipe that didn't give size of dish or amount of fruit! I normally use 7x11" dish and approximately 6-8 apples depending on size. Dish should not be more than half full of fruit, especially fresh fruit that is hard and needs to become soft as it bakes.

*Recipe works well with gluten free flour blends and gluten free oats.

*If fruit is tart, mix several tablespoons of sugar with fruit - I use raw sugar.

*Topping can be doubled for larger baking dishes.

*For crispier topping, bake approximately 10 additional minutes.

*Best served same day as baked. 

Chicken Fancy

Chicken Fancy (revised)

5-7 boneless chicken breasts (4-6oz each - 1/2-3/4" thick)*

1 stick (4oz) butter**

1 clove fresh garlic

salt & pepper - to taste

Enough corn flakes and potato chips to have 1 full cup each when crushed***

Finely crush potato chips and corn flakes in food processor or use rolling pin and plastic zip bag. Place mixture in shallow dish with sides. Melt butter in small sauté pan on low heat. Use garlic press to mince garlic. Add garlic, salt & pepper to butter and remove from heat. Cover sheet pan with foil. Use paper towel to dry chicken. Dip chicken in butter mixture and then in chip mixture completely coating chicken on both sides. Place on sheet pan with space between each piece. Bake 350 degrees for 35-45 minutes. Check chicken for doneness by cutting into piece with knife.

Eloise's notes:

*Use chicken breast pieces or chicken tenderloins that are uniform in size. Doesn't work well with large uneven chicken breasts.

**Butter (never substitute!)

***Use equal amounts corn flakes and potato chips. I crush entire bag/box, mix and keep unused chips in air tight container.