Glenna's Chicken Fingers

Cut chicken breasts into 1" strips - dip in milk then bread crumbs
Put on greased cookie sheet for 8-10 minutes at 400 degrees until done (may want to turn once)
Serve with blue cheese dressing to dip in

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Grilled Corn Chipotle Soup from Blue Corn Cafe

1 qt heavy cream 3 12oz cans yellow corn 1 tsp white pepper 1 tsp cumin 1 7.5 oz can chipotle peppers 1 finely chopped onion Grill or bake yellow corn in butter on a sheet pan Blend in blender canned or fresh chipotle Reduce heavy cream, chipotle, & corn in stock pot (should be fairly thickened) Add white pepper, cumin, onions & adjust seasonings to taste. Serve hot or cold.

Turkey Enchiladas

Total ingredients: 3 Tbsp vegetable oil + ½ cup for tortillas 1 ¾ cup finely chopped onion; split to 1 ½ & ¼ 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped) 1 can chopped green chili (or equiv fresh green chili, chopped) 1 cup chopped fresh cilantro; split to two ½ cup servings 3 cups coarsely shredded cooked turkey 2 cups grated Monterrey Jack cheese; split to 1 ½ & ½ cups ¾ cup sour cream dozen 5-6” corn tortillas Sauce ingredients: 3 Tbsp vegetable oil 1 ½ cup finely chopped onion 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped) 1 can chopped green chili (or equiv fresh green chili, chopped) ½ cup chopped fresh cilantro Sauce Instructions: 1. Heat 3 tablespoons oil in large saucepan over medium heat. 2. Add 1 ½ cup onions (reserving ¼ cup from the 1 ¾ prepared) and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and gre...

Roasted Butternut Squash with Apples

20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed 1 large onion, peeled and diced 1 Tbsp. olive oil salt and pepper, to taste 3 Tbsp. red wine vinegar 3 Tbsp. maple syrup 1 Granny Smith apple, peeled and cubed 1/4 cup chopped walnuts 1/4 cup dried cranberries, such as Craisins Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes. Remove squash from oven. Toss with apples, walnuts and cranberries. Serves 6.

Harrington Cookbook

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