Lemon Consomme

4 pieces of boneless skinless chicken breast (cut in strips for faster cook time)
1 can beef consommé
1-2 lemons
3/4 cup flour
2 eggs
1 tsp. lemon pepper
butter
egg noodles
parmesan cheese

Mix flour and lemon pepper. Dip chicken in egg. Dip in flour mixture. Dip in egg again, and flour again. Fry in butter until brown. Mix soup with juice of 1-2 lemons. Beat in 1 tablespoon of flour into soup/lemon mixture. Pour mixture into frying pan. Watch and stir until it thickens. Turn down to low-med heat and cook covered until chicken is cooked through. Serve over egg noodles tossed with butter and parmesan.

Recipe from Laura. This was a huge hit with our family.

Cowboy Potatoes

Butter
Onion
Potatoes
Salt, pepper, garlic

Using a heavy pot, melt a stick of butter in the pot. Chop up an onion and saute it in the butter while you are prepping the potatoes. Peel and slice your potatoes fairly thin. Add them to the onions, season with a good amount of salt, pepper, and optional garlic powder.

Turn to coat all potatoes with the butter and onion mixture. Cover with lid and cook on med/low until tender. You can turn the potatoes a couple of times during cooking if you think the bottom is getting too brown. Allow a good 45 minutes for the potatoes to cook.

This is a recipe my Grandma Farrell always made for big family dinners. I remember it most from the cabin in Prescott. I think I will always remember the pot she cooked them in.