from: Martha Stewart Kids
Ingredients
¾ cup ketchup
2 pounds ground turkey, beef or a combination
1 cup chopped onion (1 med onion)
2 slices sandwich bread, torn into small pieces
1 cup grated cheddar cheese
½ cup chopped dill pickle (1 medium pickle)
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 garlic cloves, minced
2 teaspoons dry mustard powder
1 teaspoon salt
½ teaspoon freshly ground pepper
Directions
Heat oven to 350. In a large bowl, mix ½ cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12 cup muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining ¼ cup ketchup.
Transfer to oven; bake until inside temperature registers 170 on an instant-read thermometer, about 45 minutes.
Remove from oven; let rest 5 minutes before removing from tin. Serve hot.
from: Paula Kafer
Ingredients
3 slices dry bread
¾ cup grated cheddar cheese
½ tsp dry parsley
½ tsp salt
dash pepper
½ tsp Accent
¼ tsp garlic salt
6 breasts frying chicken
¼ to ½ cup butter, melted
Directions
Preheat oven to 350. Break 1 slice bread into small pieces and drop into blender; add ¼ (or 1/3) of the cheese and cover the blender. Run on low speed until bread and cheese are fine (crumbled). Empty into bowl. Repeat process with the rest of the bread and cheese. Add the parsley to the blender container with the 5th slice of bread. Crumb in the blender. Add seasonings to crumb mixture. Mix well.
Dip chicken pieces in butter, then into crumb mixture; coating thoroughly. Arrange in an single layer in shallow baking pan (greased or sprayed with Pam). Bake uncovered for 40 minutes to one hour until thickest pieces are tender. Chicken is done when a fork pushes in and pulls out easily.