In the Kitchen With Sue King Ballard

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Sue King Ballard, a North Ellis County resident, and originally appeared in the North Ellis CountNOW November 2015 issue.

“Sue Anne” Eggs (Poached Eggs on Toast)

Try naming this dish after your child!

  • 2 slices bread
  • 1 Tbsp. butter
  • 2 eggs
  1. Toast both slices of bread; after they have cooled, have your child tear the toast into bite-size pieces and place them in a bowl.
  2. Put the butter on top of the toast.
  3. Poach both eggs and place them on top of the toast and butter.
  4. Stir toast, butter and eggs together and serve immediately. 

 

Garlic Chicken

  • 4 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 4 Tbsp. brown sugar
  • Additional herbs and spices, as desired, to individual tastes
  • 4 boneless, skinless chicken breasts
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  1. Preheat oven to 450 F. Line a 9×11-inch baking dish with aluminum foil. Lightly coat with cooking spray, or lightly brush with oil.
  2. In a small sauté pan, sauté garlic with the olive oil until tender.
  3. Remove pan from heat and stir in brown sugar. Add additional herbs and spices as desired.
  4. Season chicken with salt and pepper.
  5. Place breasts in prepared baking dish and cover with the garlic and brown sugar mixture.
  6. Bake uncovered for 15-30 minutes, or until juices run clear. Exact cooking time will depend on the thickness of your chicken.

 

Easy Italian Chicken

  • Six boneless, skinless chicken breast halves
  • 1 16-oz. bottle Italian-style salad dressing
  1. Pour salad dressing into a large Ziploc plastic bag.
  2. Add chicken breasts, seal bag and shake to coat. Place bag in refrigerator for at least 1 hour or overnight. (The longer you marinate, the more flavor the chicken will absorb.)
  3. Preheat oven to 350 F. Remove chicken from bag, discarding remaining marinade. Bake at 350 F for 1 hour, or until chicken is cooked through and juices run clear.

 

Pepperoni Roll

  • 1 loaf frozen bread dough, thawed
  • 5 Tbsp. butter
  • 1 tsp. garlic salt
  • 1/4 tsp. oregano
  • 1/2 tsp. parsley
  • 1 cup sliced pepperoni
  • 2 cups shredded mozzarella cheese
  1. Preheat oven to 350 F.
  2. Roll dough to approximately 15×10 inches.
  3. Melt butter with garlic salt, oregano and parsley and spread on dough with a pastry brush. Reserve 2 Tbsp. of butter mixture to brush on finished bread.
  4. Arrange pepperoni on buttered dough. Cover with cheese.
  5. Roll up like a jelly roll and seal the edges. Bake for 45 minutes, or until done.
  6. Brush with remaining butter mixture.

 

Toffee Popcorn

  • 1 cup butter
  • 1 cup sugar
  • 2 Tbsp. water
  • 1 Tbsp. light corn syrup
  • 3-4 cups popped microwave popcorn
  1. Melt the butter over low heat. Add sugar and bring to a full boil.
  2. Add water and syrup and heat to 270 F (soft crack stage).
  3. Pour mixture over popcorn; let harden and break into pieces.