<![CDATA[Welcome to My Lunch Pail - Chat Page]]>Sat, 29 Jun 2024 01:36:39 -0400Weebly<![CDATA[Creamy Artichoke Dip]]>Thu, 08 May 2014 15:54:19 GMThttps://www.mylunchpail.net/chat-page/creamy-artichoke-dip1 small jar Marinated Artichoke Hearts, chopped
1 8 oz. Package Cream Cheese, softened
1 cup Real Mayo
1 cup Sour Cream
1 clove garlic, minced
1 tbsp. Dill Weed
1 tsp. Dehydrated Onions
1/2 tsp. Salt (or to taste)
1/4 tsp. Pepper
1 1/2 Cups Parmesan Cheese, shredded

Blend together cream cheese, mayo, sour cream until smooth. Add garlic, dill weed, onions, and pepper. Add chopped artichokes. Fold in shredded parmesan and add salt to taste.

Add 2-3 tsp. Olive Oil to bottom of 8x8 pan. Spread mixture in pan and bake at 375 degrees for 25-35 minutes until slightly browned and bubbly.

Enjoy with Tortilla Chips! Delicious!!]]><![CDATA[Fried Cracker Chops]]>Sat, 09 Nov 2013 04:26:06 GMThttps://www.mylunchpail.net/chat-page/fried-cracker-chopsBoneless Pork Chops, trimmed

Saltine Crackers, crushed
Seasoned Salt
Black Pepper
Garlic Powder
Onion Powder

Milk & Egg Mixture (1-2 eggs, 1/2 cup milk)

Vegetable Oil For Frying (1/4-1/2 inch depth, depending on thickness of chops)

Dip pork chop in milk and egg mixture. Transfer to shallow dish with seasoned cracker mixture. Coat each side and place in preheated frying pan. Brown on both sides...medium heat. Be careful not to brown too quickly. Turning several times for even cooking/browning. Remove from pan and place on cooling rack with paper towel-lined cookie sheet underneath (drippings). Delicious hot (with mashed potatoes), warm (when everyone is done and there's some left) and cold (the next day with or without bread and mustard)! :) Lol! Enjoy!]]><![CDATA[Menu Change for Tuesday!]]>Fri, 01 Nov 2013 16:50:14 GMThttps://www.mylunchpail.net/chat-page/menu-change-for-tuesdayTeriyaki Chicken instead of Bourbon Chicken...I didn't realize how awkward it would be to purchase bourbon when I have no expertise whatsoever in whiskeys! Lol! :) I'll stick to what I do know--good ol' teriyaki!]]><![CDATA[1st Delivery for My Lunch Pail]]>Mon, 09 Sep 2013 13:51:45 GMThttps://www.mylunchpail.net/chat-page/1st-delivery-for-my-lunch-pail
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]]><![CDATA[Recipe Share]]>Tue, 27 Aug 2013 16:51:22 GMThttps://www.mylunchpail.net/chat-page/recipe-shareJust made buffalo chicken egg rolls again...so good! Easy as can be! Roast your chicken (season to taste--I use Buffalo Rub from Pampered Chef). One package cream cheese, shredded cheddar and monterey jack cheeses, 1/2 cup sour cream and buffalo sauce to taste. Add shredded chicken to make the filling. Roll your filling in the egg roll wrappers as shown on the package and deep fry for 3-4 minutes in deep fryer (approx. 365 degrees)]]>