1/4 cup olive or vegetable oil
4–6 boneless, skinless chicken breasts
1 jar (26 ounces/746 g) vegetable-style spaghetti sauce
1 package (12 ounces/340 g) thin spaghetti
Heat the oil in a large frying pan over medium heat. Carefully place the chicken in a single layer in the pan and saute until golden brown, then turn the chicken over and brown the other side. Drain off the oil.
Pour the spaghetti sauce over the chicken, cover it, and simmer it on low for 30–45 minutes or until the chicken is done. Just before the chicken is done, cook the spaghetti according to the package directions; drain well.
To serve, place a mound of spaghetti on each plate and top it with a piece of sauce-covered chicken.
1 1/2 tablespoons sesame seeds
2 tablespoons Parmesan cheese
1 cup whole wheat flour
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter/margarine
1 cup buttermilk
Combine the sesame seeds and Parmesan cheese in a small bowl.
In a large bowl, mix the flours, sugar, soda, salt, and 2 tablespoons of the cheese mixture.
With a pastry blender or clean hands, cut the butter/margarine into the dry ingredients until the mixture is crumbly. Pour in the buttermilk and stir with a fork just until the mixture is evenly moistened.
Rub a little margarine or shortening on your hands. Then form the dough into 12 balls, placing them evenly apart on a greased cookie sheet. With the palm of your hand, flatten the balls to 1″ (2.5 cm) thickness. Top the biscuits with the remaining cheese mixture.
Bake at 450° F (230° C) for 12–15 minutes or until golden brown.
1/2 gallon (1.89 l) vanilla ice cream, softened
1 can (6 ounces/170 g) frozen pink lemonade concentrate, semi-thawed
3 drops red food coloring
2 prepared graham cracker pie crusts
In a large bowl, soften the ice cream by stirring it with a metal spoon. Mix in the lemonade concentrate and the red food coloring.
Spoon the ice cream mixture evenly into the two pie crusts. Place the pies in the freezer and freeze at least 4 hours before serving.