Miss Lillians Peanut Dessert Food

MISS LILLIAN'S PEANUT DESSERT

Steps:

• Dessert contains 4 layers.
• 1st layer.
• Blend with pastry blender flour and margarine.
• Add chopped peanuts.
• Pat into a 9x13 pan.
• Bake 20 minutes at 350*.
• Cool and set aside.
• 2nd layer.
• Cream peanut butter with cream cheese.
• Add powdered sugar.
• Mix well.
• Fold in whipped topping.
• Spread over first layer.
• 3rd layer.
• Blend milk and pudding mixes until smooth.
• Spread over 2nd layer.
• 4th layer spread over pudding.
• Grate chocolate to garnish.
• Chop 1/3 cup dry roasted peanuts and sprinkle over top.
• Chill well.
• (At least 3to 4 hours).

ROMANTIC CHICKEN MUSHROOM ROLLUPS

Steps:

• Marinate chicken in wine for a minimum of ½ hour.
• Then, remove the chicken from the marinade and pound it as flat as you can.
• Preheat oven to 350 degrees.
• Place butter and mushrooms in a frying pan.
• Heat mushrooms thru.
• Add cleaned, stemmed spinach, stir and cover.
• Turn off heat.
• Three minutes later, check the mushroom mixture and add some salt and 1 tbsp coriander, adjusting to taste.
• Place ½ of mushroom mixture on one end of a flattened chicken breast.
• Roll the chicken breast up.
• Try to tuck in the ends.
• Repeat with 2nd chicken breast.
• On a plate, mix flour, 2 tbsp coriander and ¼ tsp salt.
• Carefully dredge the chicken rolls in the flour mixture.
• Brush off any excess flour.
• Place the chicken in a small baking dish and bake for about 40 min, or until the chicken reaches an interior temperature of 188 degrees or juices stop running.
• The outside of the rolls should by golden brown.
• Slice carefully and arrange on a plate.
• Serve with the remainder of the wine you chilled after using 3 c for a marinade, (you did chill it, didn't you?) a side of rice pilaf, and a small loaf of fresh brown bread with flavored butter.

CANDIED CHERRIES

Steps:

• In a large saucepan, bring sugar & water to boil, then add cherries & lemon half.
• Reduce heat to low & let simmer about 20 minutes, or until syrup is red & slightly thick.
• Remove from heat & let stand 2-3 hours or overnight.
• Strain the cherries, reserving the syrup, & set the cherries aside.
• Discard lemon half & add apple juice to the syrup.
• Over medium-high heat, bring syrup to boil & cook 5 minutes.
• Return cherries to syrup, reduce heat to low & cook slowly until thick & a candy thermometer reads 220 degrees F (or 105 degrees C).
• Cherries can be stored at least 6 months in the refrigerator.