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It’s back of the box, bag or wrapped can container recipes today. When the ad papers come out on the weekend, I always look through them to see if there’s something in the ads that I need, besides some things that I already have on my list for other foods. I bet you do the same.

When my mom shopped for our large family, she always came home from shopping with a lot of “on sale” items. I shop at our local grocery stores to support them and find that many products are less expensive than grocery stores in other areas. Besides, I save on gas when I shop locally.
Let’s get to recipes on the back of containers.


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EASY OVEN
BAKED CHICKEN
1/2 c. dried bread crumbs
1/4 c. Parmesan cheese
2 T. finely chopped parsley
1/2 t. pepper
1/4 t. salt
1/2 c. butter, melted
2 T. minced garlic
6-4 oz. boneless skinless chicken breasts

In a shallow bowl, combine first five ingredients; set aside. In another shallow bowl (I use a pie tin), combine butter and garlic. Dip one chicken breast at a time into butter mixture. Put into bread crumbs, turn to coat. Transfer to an ungreased 9x13 inch baking pan. Drizzle with any remaining butter mixture.

Bake at 375 degrees for 30 minutes until lightly browned and juices run clear when pierced with a fork. Makes six servings.

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CREAMY ANGEL 
HAIR PRIMAVERA
1/2-16 oz. Angel hair pasta, uncooked
1 c. sliced fresh mushrooms (can use a four ounce can mushrooms, drained)
1/2 red bell pepper, cut into thin strips
1 small zucchini, sliced
2 T. butter or margarine
1/2 c. grated Parmesan cheese
1/2 t. garlic powder
2 c. half and half cream

Cook pasta according to package directions. Meanwhile, in a large skillet, cook mushrooms, pepper and zucchini in butter until veggies are tender. Stir in cheese and garlic powder, then half-and-half. Add pasta; heat through (do not boil). Serve immediately. Makes 4-6 servings.


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HONEY LIME
FRUIT SALAD
1-20 oz. can pineapple tidbits, drained, saving 1/4 c. juice
1-11 or 15 oz. can Mandarin oranges, drained
1 large banana, sliced
1 kiwi fruit, peeled, halved and sliced
1 c. quartered strawberries
3 T. lime juice
1 T. honey

Combine fruit in a large bowl. Stir together pineapple juice, lime juice and honey. Pour over salad; stir gently to coat. Put in fridge for one hour. To serve, transfer to a pretty bowl.  Makes six to seven servings.

Note: Add sliced banana just before serving so they don’t go brown. You may substitute lemon juice or lime juice and two teaspoons sugar for honey.

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CHOCOLATE FUDGE DROP COOKIES
1-regular size moist Supreme German chocolate cake mix
1/3 c. canola or vegetable oil
2 large eggs
2 c. white baking chips
1/2 c. canned chocolate frosting

Combine cake mix, oil and eggs in large bowl. Mix well until moistened. Stir in chips. Drop dough by rounded teaspoonfuls one inch apart on baking sheets.

Bake at 350 degrees for 8-10 minutes or until cookies are puffed in center and edges are set. Don’t over bake Cool two minutes. Remove to wire rack to cool. Put frosting in small microwave safe bowl. Microwave for 10-15 seconds or until frosting is of drizzling consistency. Drizzle warm frosting over cooled cookies. Let sit or put in fridge until frosting is set. Makes four dozen.

Thought for the Day: The bud itself is the miracle. To watch a daffodil break through the soil, to see it take form as a flower-to-be, to see the bud grow and take on the warmth of color -- there is the very synthesis of Spring.

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