Recipe Index - Family Favorites

I have a lot of these but someone requested one of these so I have decided to throw this page up quickly.  Please forgive me, I will fix it later :)

Main Dishes:
Captain Crunch Chicken

Side Dishes:
Shoepeg Corn Casserole

I haven't figured out how to link within a page in Blogger so please for now just scroll down.

    Captain Crunch Chicken with Honey Mustard Sauce

    Course: Main Course


    • 2-1/2 cups Captain Crunch Cereal
    • 1 cup Corn flakes
    • 1 egg
    • 1/2 cup milk
    • 1/2 cup flour
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 2 pounds chicken breast cut in 1-oz. tenders
    • Vegetable oil for frying
    • 1/2 cup mayonnaise
    • 2 Tablespoon honey
    • 1 Tablespoon prepared mustard


    1. 1. Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside.
    2. 2. Stir together the flour, onion and garlic powders and black pepper; set aside
    3. 3. Dip the chicken: pieces in the seasoned flour and coat well; shake off the excess flour.
    4. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
    5. 4. Heat oil in a large heavy skillet to 325.
    6. Drop coated chicken tenders carefully in the hot oil and cook until
    7. golden brown and fully cooked, 3 to 5 minutes depending on size.
    8. Drain and serve immediately with sauce.
    9. 5. For sauce, combine all ingredients and mix well.
    View recipe at

    Shoepeg Corn Casserole

    A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.
    Course: Side Dishes
    Prep Time: 10 Min Cook Time: 45 Min Total Time: 55 Min
    Serves: 10


    • 12 cup chopped onion
    • 12 cup chopped celery
    • 14 cup chopped green bell pepper
    • 12 cup shredded mild Cheddar cheese
    • 1 (11 ounce) can white corn drained
    • 1 (14.5 ounce) can French cut green beans drained
    • 1 (10.75 ounce) can condensed cream of celery soup
    • 1 (8 ounce) container sour cream
    • 14 (16 ounce) package buttery round crackers crushed
    • 12 cup butter melted


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
    3. Combine crushed crackers with melted butter and sprinkle on top of vegetables.
    4. Bake in preheated oven for 45 minutes.