4 skinless boneless chicken breasts
         1 egg, beaten with a bit of water
         3 tablespoons grated parmesan cheese
         10 ounces of sliced mushrooms
         4 ounces of Madeira wine
         3 cups of prepared white rice

Pound chicken breast flat (for even cooking).  Coat with egg, then the grated cheese. Place on a flat pan into the freezer 5-10 minutes to set coating.  Sauté in a skillet with a bit of light oil until golden on both sides.  Add mushrooms and wine.  Cover and simmer on low heat 20 minutes.  Serve over rice with a big salad on the side, crusty bread and wine.
                                              Recipe provided by Dot of Philadelphia.  : )

     Use about 2 lbs. of lean ground beef, such as round, sirloin, or chuck.  For each pound add 1/2 cup chopped onion, 3 tablespoons of freshly chopped parsley, 3 tablespoons of grated parmesan/romano cheese, one egg, 1/2 cup dry oatmeal moistened with an equal amount of water, 1/2 tsp. salt, 1/4 tsp. pepper. 

     Knead all until smooth and uniform in consistency.  Shape into a loaf and place in a loaf pan.  Garnish with green pepper and tomato slices.  Set in the oven at 350 F. and bake about an hour or until done. 
      Serve with mashed potatoes, light beef gravy, side dish(es) of green and/or yellow vegetables, tossed green salad or cole slaw.
Suggestion:  Leftover slices make excellent sandwiches with lots of shredded lettuce and a bit of mayonnaise on crusty white bread.  : )

       Melt 3 tbsp. butter in a 3 quart pot.  Add 1/2 tsp. celery seed and a few dashes of Worcestershire Sauce.  Stir over a low flame until the butter is light golden.  Add 8 ounces of small oysters in liquor.   Stir until the edges of the

oysters begin to curl.  Add 3 cups of warm milk (For the weight conscious, skim may be used.  For a richer broth, light cream may be added.)  Stir well.  Add salt and pepper to taste. 
       Serve with OTC oyster crackers and lace with sherry wine.  May serve as a first course before seafood, or by itself as a simple and light dinner with a garden salad on the side.   : )

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