Submitted Recipes

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Crunchy Chicken Strips

• 4 Boneless Chicken Breasts sliced into strips
• Crushed Better Made rippled plain potato chips
• 1 egg
• 1 1/2 Cup Milk for wash
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 Cup flour
• Crisco Vegetable shortening 1/2 inch deep in pan.
  

Use a Dutch oven or electric fry pan Med/High heat

Mix egg and milk, set aside. Mix salt and pepper then sprinkle on chicken. Dredge chicken in flour then dip into milk and egg wash then dip into crushed potato chips, lay on wax paper. Brown on both sides, cover and put on low heat for approx. 10 to 20 minutes depending on how thick your strips are.

Dipping Gravy

On Medium heat use 2 T. of your oil left in pan, drain the rest but try to leave the excess brown pieces.  Mix 3/4 Cup water with 3/4 Cup Milk, set aside. Sprinkle 3 T. Flour into the hot oil, stirring with a Wooden Spoon quickly to brown the flour. Gradually stir in the milk and water, stirring constantly mash lumps with Wooden Spoon. Add Salt and Pepper to taste. Lower heat, will start to thicken.

Carol Meyers, Plymouth, Michigan

Potato Chip Cookies

• 1 LB. butter ( Imperial Sticks)
• 1 1/2 Cups Sugar
• 3 Cups Flour
• 2 Tsp. vanilla
  

Mix thoroughly. Crush one bag (2.5 oz.) size chips, put whole bag in. Fold into cookie mixture. Drop by Teaspoon full onto ungreased cookie sheet. Bake at 350 for 10 min. Cool ~ Sprinkle with confectionary sugar & Enjoy!
Makes about 120 Cookies

Tracy Campbell, Chesterfield, Michigan

Sour Cream and Onion Potato Pancakes

• 4 medium baking potatoes, peeled and finely shredded
• 1 small onion, grated
• 2 large eggs, lightly beaten
• 1/2 cup rolled oats
• 1 cup crushed Better Made Sour Cream and Onion Wavy Potato Chips
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Canola oil
• Sour cream
  

Squeeze out any liquid from grated potatoes.  Combine the potatoes in a large bowl with the onions, eggs, oats, potato chips, honey, salt and pepper.   In a large heavy skillet, heat 1/2 inch of oil over medium-high heat.   Form mixture into patties, using about 1/4 cup each.  Fry in skillet about 4 minutes on each side, or until golden brown, and transfer to paper towels.  Repeat with any remaining mixture.  Serve with dollops of sour cream on the side. 

Joy Pendley, Ortonville, Michigan

Potato Chip Cookies

• 1 cup of butter
• 1/2 cup of sugar
• 1 egg
• 1 tsp vanilla
• 2 cups flour
• 3/4 cup crushed Better Made Potato Chips
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried cranberries
  

Preheat oven to 350 degrees

Cream butter, sugar, egg and vanilla well. Add flour and mix, add crushed chips, dried fruits and nuts to mix. Drop by teaspoonfuls onto ungreased cookie sheet. Press flat with fork. Bake for 13 minutes or until the edges of the cookies become lightly browned. Let cookies cool on cookie sheet for 2-3 minutes. Remove to paper toweling to finish cooling. Sprinkle powdered sugar onto cookies once they are cooling on paper towels. Makes 5 dozen cookies. Cookies may be frozen.

Katherine Kotula, Clinton Township, Michigan

Senorita Rita’s Crunchy Ham And Cheese Sandwich

• One small onion, sliced thin
• One poblano or Anaheim chili, seeded and sliced thin
• 4 tablespoons olive oil, divided
• 8 slices firm white or whole wheat bread
• 8 thin slices smoky ham
• 4 slices pepper-Jack cheese
• 2 eggs, beaten with 1 tablespoon water
• 1 1/2 cups finely crushed Better Made tortilla chips
• Picante sauce for serving (if desired)
  

In a small skillet, sauté onion and pepper strips in 2 tablespoons oil until soft and lightly browned. Make four sandwiches, layering ham, cheese and onion-pepper mixture between the bread slices. Heat a griddle or large skillet with the remaining olive oil. Dip each sandwich into the egg, then coat with crushed tortilla chips, covering both sides of sandwich. Fry sandwiches, turning once, until golden brown on both sides and cheese is melted. May serve with picante sauce for dipping if desired. Serves 4

Diane Nemitz, Ludington, Michigan

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