Tomato Basil Soup

28 oz can crushed tomatoes
4 cups of tomato juice
1 cup heavy whipping cream
2 tbsp butter
20 leaves of fresh basil

Lightly puree the crushed tomatoes with the fresh basil. Pour into sauce pan with tomato juice and heat on medium then simmer for 30 minutes. When done simmering add cream and butter and stir till melted and heated through. Enjoy with sliced French bread.

Sweet and Sour Chicken (or pork)

Batter
1/3 cup pineapple juice (drained from canned pineapple) or water
1/8 tsp garlic powder
1/4 tsp baking powder
1 cup cornstarch
2 eggs
Mix all the above and set aside. Cut 2 pounds of chicken or pork into bite sized pieces. Soak in batter for at least one hour (refrigerated), then fry in hot oil and set aside.

Vegetables/Fruit
1 onion cut in chunks
1 green pepper cut in chunks
1 20 oz. can pineapple chunks (drained, juice saved for batter/sauce)

Sauce
1/2 cup ketchup
1 cup water
1-1/4 cup sugar
Heat to boil.

3-1/2 Tbsp cornstarch
3/4 cup pineapple juice or water
Mix together and add to boiling mixture. Cook until clear and thickened.

Add 2 tsp. vinegar.

Add vegetables, pineapple and meat and heat through. Serve over rice!

Parmesan Chicken

Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil

Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. Instead of frying, I bake it in the oven. Melting the butter and adding it to the breadcrumbs BEFORE you bread the chicken helps make the coating crispy in the oven. I spray them with Pam before putting them in the oven because it get's a lovely crispy crust on the outside. Bake for 30 minutes or so, at 375.

Da-Lish!