Add butter and half 'n half (pour in gradually for proper consistency), sour cream and chopped chives.
Melt butter in microwave and add the minced garlic.
Using a basting brush coat both sides of the bread with the butter/garlic mixture and then lightly salt both sides.
Broil in oven, toaster oven or grill it. Watch closely and flip when browned.
For crust, preheat oven to 350° F: Combine crushed graham crackers, sugar and butter. Bake in oven for 6 to 7 minutes. Cool completely.
Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat. Cook and stir for 4-5 minutes, or until meat is no longer pink.
Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp/tender.
Serve over cooked rice and top with green onions, if desired.
Stir in flour until smooth.
Gradually whisk in milk. Season with salt and pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in the chicken; heat through.
Serve over biscuits.
Note: Leftover turkey can be used in place of chicken in this recipes.
Cream shortening and sugar.
Add eggs and mashed bananas.
Add the remaining cake ingredients.
Spread into prepared jelly roll pan. Bake for 15-20 minutes; cool.
For frosting, mix butter, cream cheese, vanilla and powdered sugar until smooth. Spread on cooled cake.
In a stock pot, sauté onion, celery and carrot in butter until tender.
Add flour and mix thoroughly.
Slowly add chicken broth and bring to a boil, stirring until thickened.
Reduce heat to low.
Add rice and chicken. Season with salt and pepper. Cover and cook until ready to serve.