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The World's Best Chicken
Provided b Kristen Howard, mother of Lily and William
From "Kitchen Classics" cookbook from the Bluffton Child Development Center

4 boneless, skinless chicken breasts
1/2 c. Dijon mustard
1/4 c. maple syrup
1 Tbsp. red wine vinegar
Salt and pepper
Rosemary

Preheat oven to 425 degrees. In a small bowl mix mustard, syrup and vinegar. 

Place chicken breast into 9 by 13-inch baking dish. Season with salt and pepper. Pour mustard mixture over chicken, covering each piece. 

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Easy Italian Pork Chop Dinner
Recipe from Linda Ferguson in the Ada sesquicentennial cookbook, 2002

4 large pork loin chops
1/4 c. Italian salad dressing, plus 2 T.
2 T. cooking oil
4 medium potatoes - peeled and thinly sliced
1 small onion - sliced

Marinate pork chops in 1/4 c. Italian dressing for 3 hours, turning occasionally. Remove the marinade and brown both sides in oil.

Season with salt and pepper. Place in baking dish.

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What's Cooking at Jeanne's Kitchen, October 6-9

BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day.
 
LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.

TUESDAY
Corn chowder soup
Turkey bacon avocado sub
Baked steak with dressing and side salad
Tomato mozzarella spinach salad

WEDNESDAY
Butternut squash soup
Michael's perch platter
Quiche with side salad
Spring greens with beets and goat cheese

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Spinach Salad and Dressing
By Nancy Yeager -
from "Country Cookin'," Bluffton Community Cookbook II

Salad
• Spinach, torn
• Romaine lettuce, torn
• Mushrooms, sliced
• Hard boiled eggs, chopped
• Bacon, crispy and broken

Prepare the amount of lettuce as needed

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What’s Cooking at Jeanne’s Kitchen, Sept. 29-Oct. 2

BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day.

LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.

TUESDAY
Ham and potato soup
Philly cheese steak
Cabbage rolls with side salad
Poached pear salad

WEDNESDAY
Kale and bean soup
Chef Michael's perch platter
Beef and noodles with side salad
Orange sesame salad

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BREAKFAST STARTS AT 8 a.m.
We are open for breakfast at 8 a.m., Tuesday-Friday and serve breakfast all day.
 
SEPT. 22-25 LUNCH SPECIALS
Lunch is served from 11 a.m. to 2 p.m.

TUESDAY
Vegetable beef soup
Italian roast beef
Turkey bacon avocado sub
Tomato mozzarella spinach salad

WEDNESDAY
Italian chicken soup
Michael's perch platter
BLT sandwich
Strawberry pecan salad

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