Gail's Recipe Station

Gail's Version of Olive Garden's  Chicken Marsala Recipe (TNT) (Based on recipe from Metabolic Cookbook: http://tiny.cc/Metabolic) 2 thick chicken breasts, boneless & skinless 1/2 cup flour Salt to taste Pepper to taste Dried oregano to taste 2 Tbsp Extra Virgin Olive Oil 2 Tbsp butter 1 cups fresh baby Portabella mushrooms, sliced 1/2 cup Marsala wine (I use Taylor's brand) Slice thick chicken breasts to equal four 1/4" thick chicken breasts.  Combine flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. Heat oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms (be careful to avoid stirring chicken as much as possible). Add the

Italian Cucumber Appetizers (TNT) Makes about 25-30 appetizers 1 pkg. {8 oz.} cream cheese, softened 1 packet dry Italian dressing 2 baguettes (see note below) 1 English Cucumber, sliced into thin rounds (see note below) Mix cream cheese and italian dressing packet together until smooth. Cut baguettes into thin slices {1/2 inch} and toast until lightly brown. Spread cream cheese mixture evenly over baguettes slices. Top each with a cucumber slice. Gail’s Notes: Rather than use fresh baguette slices, I use Stacy's Bake Shop Herbed Baguette Bakery Crisps, which are totally awesome in taste and a whole lot less work (I've also made these using slices of cocktail rye bread--those always turn out tasty as well). I also prepped the cucumber slices by placing them on paper towels sprinkled with salt, then salted the tops of the slices and placed another paper towel over the top, then let sit to long enough to allow some of the moisture in the slices to drain out a bit (to m

Bacon and Potato Bake (TNT) 4 cups frozen shredded hash brown potatoes 1/2 cup onion (finely chopped) 8 ounces bacon, cooked and crumbled 6 ounces shredded sharp cheddar cheese 1 12 oz. can Evaporated Milk (see *note below) 1 large egg, lightly beaten 1 1/2 teaspoons seasoned salt Directions:  Preheat oven to 350 degrees. Spray an 8-inch-square baking dish with cooking spray. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish. Repeat layering with remaining ingredients. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture and cover with aluminum foil. Bake for 55 to 60 minutes. Uncover, then bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving. Gail's Note:  This was very good (Paul really liked it, too--which isn't surprising as he loves breakfast-type foods) and so easy to make! I definitely recommend this to anyone who loves this type of meal. As a matter of