The Martin Family Recipes

Chicken, Breast, Boneless, 4 Each
Pineapple, Canned, 1 – 21 oz
Flour, White, All-Purpose, 1/4 Cup
Bouillon, Chicken, Granules, 1 Tsp.
Vinegar, Cider, 1/2 Cup
Corn Starch, 2 Tbsp.
Ginger, 1 Tsp.
Bell Pepper, 1 – Cut into 1/4 inch rings
Soy Sauce, 1 Tbsp.
Sugar, White, Granulated, 3/4 Cup
Rice, White, Steamed, Serve with Chicken – optional

1. To Make the Chicken: Preheat the oven to 375 degrees. Spray a large skillet with no-stick spray; heat. Meanwhile, coat both sides of the chicken with the flour. Shake off any excess flour. Add the chicken to the hot skillet and brown on both sides. Transfer the chicken to an 8-by-8-by-2-inch baking dish; set aside.
2. To Make the Sauce: Drain the pineapple, reserving the juice. Transfer the juice to a 2-cup measuring cup. Add enough water to make 1 1/4 cups. In a medium saucepan, use a wire whisk to stir together the juice mixture, sugar, vinegar, cornstarch, soy sauce, ginger and bouillon granules. Bring to a boil over medium heat. Slightly reduce the heat and gently boil for 4 minutes, stirring often. Pour half of the sauce mixture over the chicken. Arrange the pineapple slices and pepper rings on top. Then pour on the remaining sauce mixture. Bake for 30 to 40 minutes or until the chicken is tender and no longer pink. If desired, serve with the rice.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 400: Fat: 2g; Calories from fat: 4%

Chicken, Breast, Boneless, 4 Each, Skinless
Basil, Dried, 1/2 Tsp.
Oregano, Dried, 1 Tsp.
Red Wine, Dry, 1/2 Cup
Onion, White, Finely Chopped, 1 Cup
Garlic, Fresh, Minced, 4 Cloves
Pepper, Black, 1/4 Tsp.
Bell Pepper, 1 Large, Chopped
Olive Oil, 1 Tsp.
Tomatoes, Canned, 1 – 21 oz can
Salt, 1/2 Tsp.
Parsley, 2 Tbsp.

Season the chicken with the salt and pepper. Lightly spray a large skillet with olive oil no-stick spray. Add the oil and heat the skillet over medium heat. Add the chicken and cook about 4 minutes on each side or until browned. Add the onions and green peppers to the skillet. Cook and stir about 2 minutes or until softened. Add the garlic. Cook and stir about 30 seconds. Stir in the wine, tomatoes, oregano and basil. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. If desired, sprinkle with parsley just before serving.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 133; Fat: 2g; Calories from fat: 13%

Tomatoes, Canned, 1 Can 28oz
Bay Leaf, 1 Each
Oregano, Dried, 1 Tsp.
Thyme, 1 Tsp.
Celery, Fine Chopped, 1/4 Cup
Onion, White, Finely Chopped, 1/4 Cup
Cheese, Parmesan, 2 Tbsp.
Garlic, Fresh, Minced, 1 Clove
Fettuccine, Cooked, 2 Cups
Parsley, 1 Tbsp.
Vinegar, Red Wine, 1 Tbsp.
Chicken, Breast, Boneless, 4 Each, Skinless
Water, 1 Tbsp.

1.  For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
2.  Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
3.  Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
4.  To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 227; Fat g: 2.8; Calories from fat: 11%

Margarine, 1/4 Cup, Softened
Oatmeal, 1/2 Cup
Sugar, Brown, 1/4 Cup Firmly Packed
Flour, White, All-Purpose, 1/3 Cup
Apple Pie Filling, Canned, 1 Can 21 oz

Combine margarine, oats, brown sugar, & flour with a fork until mixture is crumbly.  Spoon pie filling into 9″ microwave able pie plate.  Sprinkle with margarine / oat mixture.  Microwave on high for 4 – 5 minutes.  Turn 1/2 turn and cook an additional 4 – 5 minutes or until filling is hot and topping is crisp.  Cool 10 minutes.  Top with whipped or ice cream.

Time to prepare: 10 Minutes Combined Prep & Cook
Servings: 6
Nutritional Information / Serving:

Water, 1 2/3 Cups
Milk, Powdered, 3 Tbsp.
Shortening, 3 Tbsp.
Sugar, White, Granulated, 3 Tbsp.
Salt, 1 Tsp.
Flour, White, All-purpose,4 1/4 Cups
Yeast, Bread Machine, 2 Tsp.

For Black & Decker bread machine

Measure ingredients in the order listed into bread machine baking pan. Insert baking
pan into bread machine. Select: Rapid Bake Setting. Select: Regular or Dark crust.
Press Start. Remove & cool when completed.

Time to prepare: 1:58 bake, 10 mins prep
Servings:
Nutritional Information / Serving:

Rice, Brown, cooked 2 Cups
Corn Kernels, cooked 1 Cup
Celery, minced 1/3 Cup
Shallot, medium, minced 1 each
Tomato, chopped, peeled 1/2 Cup
Lemon Juice 1 Tbsp.
Balsamic Vinegar 1 Tbsp.
Basil, minced, fresh 1 Tsp.
Thyme, minced, fresh 1 Tsp.
Dijon Style Mustard 1/2 Tsp.
Salt, Sea To Taste
Pepper, fresh ground To Taste
Lettuce, Romaine Garnish for serving – optional

In a medium bowl, combine the rice, corn, celery and shallot. In a blender or food
processor, combine the tomato, lemon juice, vinegar, basil, thyme, mustard, salt and
pepper. Process on high until well combined (about 25 seconds). Pour the dressing

Time to prepare: Quick
Servings: 4
Nutritional Information / Serving: 175 Calories; 1g Fat

Welcome to the Martin Family Recipe Collection

We hope to post our family recipes from our cookbooks or from others we’ve collected and used along the way.

We’ve tried to design this part of our website to be an invaluable resource for all of the family members.  Please feel free to check out the lastest entries or search the site looking for new ideas or a classic you’d like to use.