Recipes from Helen's Kitchen

Fresh Grape Salad

8-ounce package cream cheese, room temperature

1 cup sour cream

1/2 cup sugar

2 teaspoons vanilla

1/2 cup chopped mixed nuts (can add more to taste)

2 pounds grapes (1 pound each, green and purple)

Wash and dry grapes thoroughly. Combine all ingredients and add to grapes. Mix well. Chill and serve. Yield: 4-6 servings.

Breaded Petite Steaks

4 petite steaks

1 egg

1 cup Panko bread crumbs

1 onion

1/4 teaspoon sea salt

Pepper (to taste)

Olive oil

Non-stick cooking spray

Beat egg; add salt and pepper. First, dip each steak in egg (cover both sides), then evenly coat with bread crumbs. Add olive oil to skillet; heat and brown the steaks. Next, grease a baking dish with non-stick cooking spray. Place the steaks in a single layer in the baking dish. Slice onion and place on top of each steak. Add 1/2 cup of water. Cover baking dish and bake in oven at 350° for 45 minutes. Yield: 4 servings.

Oriental Chicken Tenders

1-1/2 pounds chicken tenders

1-1/2 teaspoons garlic powder

1-1/2 teaspoons onion powder

3/4 cup soy sauce

3/4 cup brown sugar

Preheat oven to 350°. Lightly spray a 9x13-inch baking or roasting dish with non-stick cooking spray. Arrange chicken tenders in dish in a single layer. Sprinkle chicken with garlic and onion powder. In a small bowl, combine soy sauce and brown sugar and mix until blended smooth. Pour mixture over chicken; turn chicken so it is well coated on both sides. Cover with plastic wrap and marinate in refrigerator 30 minutes. Remove plastic and bake in preheated oven 15 minutes; remove from oven and turn chicken tenders with fork or tongs. Bake 15 to 20 minutes more, until browned and cooked through. Yield: 4 servings.

Any comments, questions or favorite recipes? I'd like to hear from you. Please e-mail me at helenkitchen@msn.com. Please write "Helen's Kitchen Request" in the subject line to make sure that I receive your e-mail request!

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