Example Image of Baked Cheddar Toast

• 1 c Heavy Or Whipping Cream
• 1 c Cheddar Cheese; Md, Shredded
• 1/2 ts Nutmeg
• 1/4 ts White Pepper
• 4 Eggs; Lg, Well Beaten
• 12 Bread Slices; White

• In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg.
• Stir over hot water until the cheese melts and the mixture is well blended.
• Remove from the heat and cool to lukewarm.
• Generously butter a large baking sheet and set aside.
• Cut the bread slices diagonally and dip each triangle into the cheddar mixture.
• Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes.
• Serve hot.

Baked Cheddar Toast

Oriental Chicken Tenders Curried Peanut Chicken

Example Image of Oriental Chicken Tenders Curried Peanut Chicken

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

• Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. 
• Stir in green onions.
• Add chicken tenders to marinade.
• Turn to coat. Cover chicken and refrigerate overnight.
• Preheat oven to 350 degrees.
• Drain chicken RESERVING MARINADE.
• Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

• Preheat oven to 350 degrees.
• Place chicken breasts in a shallow baking dish just large enough to hold them.
• Pour half and half over them and bake for 30 minutes.
• Let cool and cut in 1 inch cubes.
• Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor.
• Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.
• Refrigerate 30 minutes.
• Arrange on a serving plate with fancy toothpicks.

Oriental Chicken Tenders Curried Peanut

• 1 c. soy sauce
• 1/3 c. sugar
• 4 tsp. vegetable oil
• 1 1/2 tsp. ground ginger
• 1 tsp. five spice powder
• 2 bunches green onion
• 16 chicken tenders (approx. 2 lbs.)

• Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
• Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

• 4 halves, skinned & boned chicken breasts
• 2 c. half & half
• 1 1/2 c. mayonnaise
• 3 tbsp. mango chutney
• 2 tbsp. dry sherry
• 1 tbsp. sherry vinegar
• 2 tbsp. plus 1 tsp. curry powder
• 1 tsp. turmeric
• 2 c. finely chopped salted roasted peanuts

• Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
• Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip bhicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Oriental Chicken Tenders Curried Peanut Chicken