CHERRY TOMATO AND BLUE CHEESE SALAD

1 pt. cherry tomatoes
1 scallion, chopped
4 fresh basil leaves chopped (can use dried basil)
1 tbsp. olive oil
1 tsp. lemon juice
2 oz. bleu cheese crumbled

Halve tomatoes. Add scallions,lemon juice and oil. Crumble cheese over salad. 4 servings.

Fried Chicken Italian Style

60 saltine crackers
3 tbsp all-purpose flour
3 tbsp dry potato flakes
2 tsp Italian Seasoning
1 tsp Paprika
1tsp basil
Salt and pepper
2 eggs
1/2 cup vegetable oil
6 skinless, boneless chicken breasts


Place crackers whole in a large sealable plastic bag. Seal bag and crush crackers until they are coarse pieces. Add the flour, potato flakes, all spices to bag and shake.
Beat eggs in a shallow dish or bowl - heat oil in a large skillet over medium heat.
Roll chicken pieces in egg, then place in bag with crumb mixture, seal bag and shake to coat.
Cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown.

ITALIAN PASTA SALAD RECIPE

7 oz. pasta/noodles (we like spirals or shells for this salad)
1 large tomato cut into wedges
1 sm. can sliced ripe olives
1/4 c. green pepper, diced
1/4 c. onion, diced
1 oz. pepperoni sliced
1 sm. can sliced mushrooms
Italian salad dressing
Parmesan cheese

Cook noodles according to package directions and then drain. Drain juice from olives and mushrooms and add to the pasta. Add peppers and onions and stir. Add dressing until other ingredients are thoroughly coated. Add Pepperoni & Parmesan cheese to taste. Salt and pepper to taste.
Serve chilled.