Lansing Pancakes

You Will Need:

2 Eggs

2 c Flour

1-1/2 c Milk

2 T Sugar

6 tsp Baking Powder

1 tsp Salt

Combine all ingrediants, melt butter or spray butter flavored Pam on griddle or pan.  Pour 1/4 c of batter onto griddle or pan, flip when bubbles form.  

Baked Rigatoni

You Will Need:

2 T Oil
2 T Butter
1 Onion, Chopped
2 Cloves Garlic, Minced
1/4 c Fresh Parsley, Chopped
2 T Fresh Basil, Chopped
1 LB Hot Italian Sausage
1/2 tsp Salt
1/4 tsp Pepper
4 c Crushed Tomatoes
6 T Grated Parmesan
3/4 LB Rigatoni
2 c Shredded Mozzarella


Preheat oven to 350 degrees.  Heat oil and butter over low heat, add onion, garlic, parsley and basil.  Cook until onion and garlic are tender.  Raise heat to medium and add meat, salt and pepper - cook until sausage is done.  Add tomatoes, cook 30 minutes, covered. Cook noodles while sauce is heating.  Stir parmesan into tomato sauce. Toss noodles with sauce.  In baking dish, put half of noodle and tomato mix into bottom of dish and top with mozzarella.  Cover with remaining noodle and sauce mix, top with remaining mozzarella. 

Cover and bake for 20 minutes

Authentic Chicken Taquitos

Authentic Chicken Taquitos

You will need:

• One Package Chicken Breasts (3 Chicken Breasts)
• Onion
• Butter
• One Package Fresh Corn Tortillas (30 Count)
• ¾ cup Mexican Blend Shredded Cheese
• Toothpicks
• Deep Fryer
• Queso Fresco
• Salsa (Red or Green)
• Sour Cream

Boil water, add butter (as much as you would like, 3-4 Tbsp will do) and onion.  When butter has melted, add chicken breasts. 

When chicken is cooked, remove from water and shred (removing all veins and fat). Add shredded Mexican blend cheese and mix together. 

Heat a small skillet of oil (1-2 inches deep) on medium high heat on the stove and put each tortilla in oil.  Leave in oil long enough that it is soft and pliable or inflates with air (10-15 seconds should do). 

Once the tortillas are all done, place a hand full of chicken in each and spread across one end of the tortilla.  Roll the tortilla tightly around the chicken and secure with a toothpick (put the toothpick in at an angle so that it goes deeper for a better hold, but don’t push in too far so that you can pull it out after cooking).

Once all of your taquitos are rolled, put single layer (7 or so) into deep fryer and fry until they are golden brown and crispy.  Drain on paper towel. 

Don’t forget to remove the toothpicks and serve with crumbled queso fresco, salsa and sour cream.