Jenny’s Chicken Parmesan

Prep Time: 25 min.

Cook Time: 30 min

Boneless Chicken Breasts

Seasoned Bread Crumbs

1 egg, beaten in bowl

Mozzarella cheese, sliced

1 jar of your favorite Spaghetti Sauce

Extra Virgin Olive Oil

Preheat oven to 350 degrees Fahrenheit.

In a large skillet, cover bottom of pan with olive oil. Pound each chicken breast flat. Dip each breast in beaten egg, then coat both sides with bread crumbs. 

Fry in olive oil until golden brown. Place on paper towel to absorb oil then transfer to  baking dish, in a single layer. Top each breast with a slice of mozzarella cheese, 

then pour sauce over all.

Bake for 1/2 hour @ 350 degrees. Serve with your favorite pasta & sauce.

Submitted By: Jenny Lawrence, Emergency Department


Massachusetts, USA

CheeseCake: Rich in History AND Deliciousness!

Prep Time: 30-40 min.

Cook Time: 1 hour and 10 min

5 packages Cream Cheese, softened to room temp

1 and 1/4 cup Sugar

1 and 1/4 cup Sour Cream

3 tablespoons Flour, 

1 tablespoon Vanilla Extract

4 Eggs

Fruit Preserves*

Fresh Fruit

Graham Cracker Crust**

Preheat oven to 325 degrees Fahrenheit.

In a large mixing bowl add 5 packages of cream cheese and mix with an electric mixer at medium speed until thoroughly blended. Add sugar and flour and mix. Add vanilla and sour cream and mix. Add eggs, 1 at a time. When the egg that you have added is completely mixed in then add another one until you have added all of them. 

COOKING TIP: Even though eggs are bought fresh, you can still have a bad egg in the carton. The best thing to do is break the egg into a clear drinking glass and inspect it prior to adding it into the batter, this will ensure that you don't waste alot of time and money prevent making anyone sick as well. It also prevents eggshell from geting in the recipe, as you can see and remove them before mixing in eggs.

After mixing with electric mixer, scrape the sides of the bowl with a rubber spatula to make sure that batter is mixed well. Pour batter into pan on top of your crust. If using a pie pan crust, pour until you reach the top of the crust but do not over fill. If using a spring form pan, then pour in all of the batter. 

Place in oven and cook for about an hour or so, depending on your oven. The center of the cake should be almost, but not thoroughly set. Remove from oven and let cool. Place in fridge overnight or for at least 4 hours.

Remove from fridge and slice cake into desired slices. You may need to use warm water on the blade of the knife after each slice is made to ensure the slices are cut clean through. Now add preserve sauce or topping, such as blueberry, strawberry, or raspberry preserves, melted chocolate or any other favorite topping in a 2 inch circle around the edge of the cake. Use just a very thin layer, then add the appropriate fresh fruit on top of the preserve sauce. Now, have the first slice, because once everyone else sees it there won't be any left for you!!! 

*I make my own preserve sauces. Recipes can be found online. I also use fresh fruit, or chocolate if making a chocolate cheese cake, to top my cakes. 

**You can buy the graham cracker crusts already made or make your own by using a food processor and pulsing 1 and 1/4 cup of your favorite graham crackers with 4 tablespoons of melted butter and 2 heaping tablespoons of sugar. If you want the cheese cake made in a pie plate, then buy the pre made graham cracker crust, it’s just as good.  If you want a deeper dish cake, then use a spring form pan and parchment paper, so the homemade crust doesn't stick to the pan. 

About the Author: This recipe of mine is about 30 years old and originally called for 2 1/4 cups of sugar. I found over the years that by reducing the amount of sugar by 1 cup, it has made the cake taste better because it isn't too sweet. The preserve sauce and fresh fruit topping adds just the right balance of sweetness to each bite of the cheese cake. 

Submitted By: Wally Norcross, EMT/Police Officer


Massachusetts, USA

Cranberry Banana Nut Bread

Prep Time: 25 minutes

Cook Time: One hour and 15 minutes

1 cup Sugar

1/2 cup Butter or Margarine, softened

1 cup Banana, mashed

1/4 cup Milk

2 Eggs

2 cups Flour

2 teaspoons Baking Powder

1/2 cup Walnuts, chopped

1 6-ounce package Ocean Spray Craisins or Dried Cranberries-Walmart Great Value Dried Cranberries works great!!

 Preheat oven to 325ºF and grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. 

Mix sugar and butter together in a medium mixing bowl until completely blended. Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and dried cranberries. Spread batter evenly in a loaf pan.

Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool. 

Submitted By: Lawrence L. Lambert, EMT -Paramedic


Louisiana, USA

Diaphoretic Enchiladas

Prep Time: 30 minutes

Cook Time: 50 minutes

Makes about 20 Enchiladas: 

2lbs. Ground Beef

1 large sweet Onions

2 8 ounce cans Green Chiles

2 Jalapeno Peppers, chopped fine

1 tablespoons plus 1 teaspoons Chili Powder

1 teaspoon crushed Red Pepper Flakes

1 teaspoon Cayenne

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 16 ounce container Sour Cream

1 can Cream of Chicken Soup

1/4 cup Scallions, chopped

20 Corn Tortillas (can use flour, if preferred. Or use a combination of both!)

16 ounce Block Cheddar, grated

16 ounce Mexican Blend shredded Cheese

20 Toothpicks

For the Beef: In a large skillet, brown beef, onions, and jalapenos. Drain, then add 1 can chiles, red pepper flakes, cayenne, chili powder, salt and pepper. Mix thoroughly and set aside. 

For the Filling: In a large bowl, mix sour cream, soup, 1 can chiles, scallions, and chili powder. 

Preheat oven to 350 degrees fahrenheit. 

In a large skillet over medium-low heat brush tortilla with olive oil and heat both sides in pan, approx 2-3 minutes per side. This step is especially crucial with corn tortillas to prevent splitting when trying to wrap enchiladas. 

Holding tortilla in the palm of your hand spoon meat, then sour cream filling, then top with lots of cheese. Fold sides toward the middle, and secure with toothpick. Line ‘em up in 13x9 inch pan and bake in oven for 40-50 minutes, or until the overlapped edges are crispy. If using flour tortillas they tend to burn easily so watch carefully. 

Submitted By: John Harrell, EMT-Paramedic


Massachusetts, USA

Rochelle’s Chocolate Mint Brownies

Prep Time: 15 minutes

Cook Time: 35-45 minutes

1 package Brownie Mix (check box for additional ingredients)

1 stick plus 4 tablespoons Butter

3 cups confectioner’s sugar

3-4 drops Green Food Coloring

1/2 teaspoon Peppermint Extract, or to taste

3 teaspoons Milk

1 cup Chocolate Chips

In a 13x9 inch pan, bake brownies as directed. Remove from oven and let cool. 

Mint Layer: In a medium size mixing bowl, combine 1 stick of butter, confectioner’s sugar, green food coloring, milk, and peppermint extract and mix until fully incorporated. This layer will be a lovely minty green color. Add more peppermint extract for a stronger mint flavor. 

Spread mint layer on top of cooled brownies and place in refrigerator to set.

Chocolate Glaze Layer: In a double boiler or in the microwave, melt together remaining 4 tablespoons of butter and chocolate chips. Spread glaze over mint layer in brownie pan. Let glaze cool, then cut brownies into 1 inch squares, then Enjoy!!!

Submitted By: Rochelle Viera, RN


Massachusetts, USA

Key Lime Herb Swordfish

Prep Time: 10 minutes

Cook Time: 25 minutes

1-4 Swordfish Steaks

2 ounces Floribbean Key Lime Savory Oil,

2 Key Limes

Minced Garlic

Minced onions

Whole Fennel Seeds 

Bay Leaves

Wild Rice, cook according to package directions

A sprinkle of each of the following:

"The Spice Hunter" Key Lime Pepper Blend

Salt

Sweet Basil

Oregano Leaves

Poppy Seeds

1. Pour the key lime savory oil into a frying pan at medium heat.  Add the minced onions, minced garlic, bay leaves & fennel seeds.  Cook until onion & garlic start to caramelize.

2. Add the fish.  Sprinkle the key lime pepper blend, salt, basil (ground), oregano leaves (ground) & poppy seeds over the fish.

3. When fish is done on the first side, turn over and repeat step number 2. Extra oil may be added if needed.

4. Slice the key limes and lay the slices on top of the fish about 5 minuets prior to finishing cooking the second side.

5. Fish should be tender, but not dried out. Serve over wild rice.

Submitted By: Rodney Neil Yawn, EMT


Alabama, USA

Memere's French Meat Pie

Prep Time: 20 minutes

Cook Time: 1 hour

3/4 lb. lean Ground Pork

1 1/4 lb. lean Ground Beef

1 large Onion, finely chopped

2-3 stalks of Celery, finely chopped

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Cloves

2 teaspoon Bell’s Poultry Seasoning 

Salt, Pepper, and Garlic Salt to taste

8 large Potatoes, cooked and mashed (no butter or milk)

4 slices of White Bread, soaked in hot water

Pie Crust (either homemade or store bought)

In a large skillet, add onion and celery and cook until tender. Add pork and beef and brown meat, then drain. 

Return to pan and add salt, pepper, garlic salt, cinnamon, cloves, and poultry seasoning. Simmer for about 10 minutes.

Drain bread from water, add to meat mixture, and stir. Add mashed potatoes and stir until ingredients are incorporated. Put mixture into prepared pie crust. Add top crust, and cut a few holes for ventilation. Cook according to pie crust directions. 

NOTE: This is a recipe that has been handed down for generations but was translated from French to English.  A lot of making this and getting the perfect flavor is a matter of taste.  Enjoy!!

Submitted by: Nichole Brody


Massachusetts, USA