Thompson Girls' Recipes

4 boneless skinless chicken breasts Salt and pepper Lemon juice 2 large baking potatoes scrubbed or peeled 4 T evoo 1 t thyme 1 med. onion finally chopped 2 garlic cloves 1 bag of frozen corn kernels 1 1/4 c chicken stock 2 T butter 1/4 c fresh parsley Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going. Cut the potato into bit sized pieces. Heat a large nonstick skillet over med-high heat with 2 T of the evoo. Add the potatoes; resist stirring for two minutes allowing them to brown. Add onions and garlic  and cook stirring occasionally for 7 to 8 min or until the potatoes are tender. While the potatoes are cooking, preheat a second large skillet with the remaining 2 T of evil. Add the chicken breasts and cook for 5-6 min on each side. While chicken is cooking, add corn kernels to the potatoes and cook, stirring frequently for 2-3 min. Add the chicken stock, turn the heat up to high, and

3/4 c sugar 3/4 c brown sugar 1 c butter softened 1/4 c milk 2 eggs 2 T root beer extract 4 c flour Pinch of salt 1 t baking soda Cream together sugars and butter until light and fluffy. Add milk, eggs, and root beer extract. Stir to combine. Add dry ingredients and mix until combined. Roll dough into 1 in. balls. Refrigerate dough for 1 hr until firm. Then place on a lightly greased cookie sheet. Bake at 350 for 8-10 min. Remove from oven and cool completely. Frost with the cream glaze Glaze: 4-6 T cream 3 c powdered sugar 1 t vanilla

50 Soft Carmels (found in the bagged candy aisle) Slowly melted with 1/2 c evaporated milk 2 c flour 2 c oatmeal 1 1/2 c brown sugar 1 c softened butter 1/2 t salt 1 t soda Press half of the above mixture into a greased 9x13 pan and bake at 350 for 10 min. While still warm sprinkle 1 pkg of chocolate chips and 1 c chopped pecans (optional) spread a bit.  Carefully drip the Carmel mixture and top with remaining crumb mixture. Bake at 350 for an additional 15-18 min. Or until golden brown. Chill 1-2 hrs makes around 48 bars. Anecdote: “I think everyone’s favorite Carmelita story is the one in 1993 when Evelyn had a nasty fall and fractured her ankle while shopping in Portland. She was ambulanced to the emergency room. Jan and Grandpa Joe raced to get to her at the hospital. She was on the gurney and on her way into surgery when the two frantically found her. Grandpa Joe bent over her to give her a kiss and said, “Evelyn I only have one thing to say. Where did you hide the car

8 oz cream cheese 1/2 c sour cream 2 c shredded Swiss 2 c shredded cheddar 3 T onion seasoning 3T sweet pickle relish 1 T horseradish (optional) 1/4 t salt 1/4 t lemon pepper 1/8 t garlic powder Bacon bits/ crumbled bacon 1/4 c minced parsley  Pecan optional  Combine cream cheese and sour cream. Add cheeses onion, relish, horseradish, and seasonings. Roll into a ball. Cover in bacon and parsley bits and pecans if desired. Optional: split into two balls and freeze one until needed. 

1 1/2 lbs. hamburger 1 egg 1 pkg Lipton onion soup mix 1/2 c crushed saltine crackers /13-1/2 c ketchup Shredded cheese Combine ingredients except for cheese. Pat into large rectangle on seran wrapped counter. Roll into log shape. Top with cheese and set in a loaf pan. Add 1/2 in water in bottom. Bake at 325 for 1 hr to 1 hr 15 min.

Our staple potato dish for the holidays! 7-8 large baking potatoes cooked and diced In saucepan mix: 1 can cream of mushroom 1 c sour cream 1/4 c green onions 2 T butter Milk to thin as needed Pour sauce over potatoes in greased 9x13 pan mix in grated cheese. Sprinkle grated cheese on top. Bake at 350 for 30 min.

3 eggs 1/2 c pancake mix 1 1/2 c milk 1/4 c butter or margarine Chosen chopped ingredients for filling. Possibilities included chopped broccoli and crumbled bacon; ham and spinach; cooked potato and onion, etc. Mix quiche ingredients in blender. Pour into greased pie pan. Chop ingredients for filling and add to quiche. Cook at 350 for 45 min.