Wednesday, September 28, 2011


My dad used to work at this resturant called Henry Thiles (not sure if spelling is correct) and he brought home this recipe for seasoning salt that would last one person forever. I did my darndest to break it down to a more reasonable amount... enjoy

2 lbs 8 oz salt
1 lb 4 oz Celery Salt
1lb 3 oz Onion Salt
2 oz Sugar
6 oz Paprika
6 oz Cornstarch
2 oz curry powder
2 oz dry mustard
1 oz cayan pepper
1/2 oz each Thyme, Ginger, All spice Marjoram & Ground Cloves

Blend all ingredients together well

Store in an air tight container, taking out only the amount you will use for short periods.

Stuffed Chicken In Wine Sauce

This is for you Stef.

  • 2/3 cup grated Parmesan Cheese
  • 1 cup bread crumbs
  • 1 cup flour
  • 2 tblsp Italian Seasoning
  • 2-3 eggs
  • 2-3 tblsp milk
  • 1/4 cup wine
  • 1/2 cup butter
  • 4 chicken breasts pounded to 1/2 inch thickness
  • 2 baby bel cheese wheels cut in half (4 pieces total)
  • salt and pepper to taste
-Preheat oven to 350
  1. Mix bread crumbs with 1 tblsp of seasoning and place in shallow bowl.
  2. Beat eggs and milk together in another shallow bowl.
  3. In third shallow bowl place flour seasoned with salt and pepper.
  4. Mix butter with remaining seasoning.
  5. Place a tsp of butter and seasoning mixture with one piece of cheese in center of each piece of chicken and roll up chicken
  6. Dredge the chicken in the flour, egg mixture, and bread crumbs placing in baking dish.
  7. Bake chicken for 20 minutes, in the mean time, melt the remaining butter with the wine.
  8. After the chicken has baked for 20  minutes, pour the wine mixture over and bake for 20 minutes longer, spooning the wine over the chicken every so often during cook time.