Meow's (curry) Chicken Broc

INGREDIENTS
· 5 skinless, boneless chicken breast halves
· Poultry seasoning
· Salt, pepper
· 1 TBL Curry powder
· 1 TBL lemon juice
· 1 pound broccoli ‘defrosted’ florets
· 1 can cream of mushroom soup [2 cans if you do not use the cream of chicken]
· NOTE: I use soup with the lowest sodium, least fat I can find
· 1 can cream of chicken soup [optional, use only if you didn’t use two mushroom]
· ¼ cup mayonnaise
· 1 ½ cup shredded Cheddar cheese [or cheddar jack]
· ¾ cup Italian bread crumbs
DIRECTIONS
1. Boil chicken with 2 tsp poultry seasoning, 1 tsp salt, ½ tsp pepper.
When tender,cut into bite size pieces.
2. Preheat oven to 350.
3. Steam broccoli for approx 2 minutes. You only want to defrost it. It will cook in the dish and you don’t want it mooshy. Make sure to drain it thoroughly on paper towels so the dish doesn’t get too thin.
4. In a small bowl mix together the soup, ¾ cup of the cheese, mayonnaise, lemon juice and curry. Set aside.
5. In a 9x13 inch baking dish layer half the chicken, half the broccoli, half the soup mixture, and yes, half of the remaining cheese.
6. Then make a second layer of chicken, broccoli, soup mix, cheese. Top the whole thing with Italian bread crumbs.
7. Cover loosely with foil and bake in the preheated oven for 40 minutes.
8. Raise oven temp to 425, remove foil and cook 10-15 more minutes, until toasty.
9. Allow to sit for at least 5 minutes before serving.

Buñuelos

Buñuelos
4 eggs
1/4 cup white sugar
2 1/4 teaspoons baking powder
1 teaspoon canola oil for dough
2 cups unbleached flour
1 teaspoon salt1 cup [at least] canola oil for frying
1 cup white sugar mixed with
1 teaspoon ground cinnamon
Mix eggs with 1/4 cup sugar and beat until thick.

Add 1 tsp. vegetable oil.
In a separate bowl combine 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.
Turn dough out onto a floured board

(use remaining 1/2 cup flour – you will likely need a bit more, no worry) and knead with heavily floured hands until smooth.
Shape dough into about a dozen balls.

Roll each one into a circle about 6" in diameter.

Let stand uncovered on wax paper for about 5 minutes.
Place a clean lintless kitchen towel - the flour sack kind like grandma always gave you for Christmas - over your bended knee [lift one foot up onto a stool or chair you silly].

One by one stretch each circle out as much as possible by gently pulling it from the center outwards, over your knee on the cloth.
Do not worry if a few small holes develop.

Dough should be very thin in the middle, thicker on the perimeter.

Heat oil in a deep fry pan to 350 degrees.

Fry until golden brown, turning once with a long handled thin pronged fork [like a bbq fork]. Drain on paper towels.

Sprinkle with sugar/cinnamon mixture, store loosely covered so they do not get soggy.
Best to eat within a day or two, at least that's what the kids say ....