For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C

It does sound lovely, except for the flat rolls, but enough mojitos and you're good, LOL. I love your description of your family, it sounds a lot like mine except we don't have a Mexican. Yet. Everyone from the college educated engineer to the police officer/firefighter to the old farmers, add a Jewish DIL on Elery's side plus his family from Tennessee and we've got a bit of everything. (grin) OK, the butterlake rolls recipe, easy as can be. Even San made a batch a few years ago and was successful and she told me she did NOT bake bread. Ever. This halves easily, I just use a whole egg, I don't try to halve it and I use all butter, no shortening. Butterflake Rolls 2 packages active dry yeast 2 cups warm water 1/2 cup sugar 2 tsp salt 6 to 6 1/2 cups flour 1 egg 1/2 cup shortening (use butter) 1/2 cup butter, softened. In mixing bowl, dissolve yeast in warm water. Add sugar, salt and 2 cups flour. Beat on medium speed for 2 minutes. Add egg and shortening, mix well, stir in enough flour to form a soft dough. Do not knead. Cover and refrigerate overnight. In the morning, punch dough down and divide into 4 portions. Roll each portion into a 14 x 12 inch rectangle, spread 2 tbls butter over dough. Fold in half lengthwise and cut into 12 strips. Tie each strip into a knot, tuck and pinch ends under. Place 2 inches apart on greased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour. Bake at 400 for 10-12 minutes or until golden brown. Yield: 4 dozen And congratuations on the "grown up" dinner, it sounds perfect to me. Annie

The crust gets soggy but re crisps in the oven. I do the deep fry thing...flour, egg then seasoned crumbs then dry on a cooling rack for 20 minutes or a little more...deep fry until browned and crisp...12 minutes of so....and eat...or, I guess freeze. I have only frozen leftovers, not made them especially for freezing. No recipe....just cut your chicken into inch wide strips and flour then dip into beaten egg miked with a Tablespoon of milk for each egg, then into seasoned crumbs, dry and fry. For seasoned crumbs I use either dry bread that has been ground in the FP or cracker crumbs or matzoa meal....I season with a little garlic powder, dried parsley and a bit of ground red chili peppers.,,,,maybe some salt too...maybe not if you use crackers.

Wishing your friend a speedy recovery. You are so good to do this. How about lasagna, soups, stews? You can make and freeze Salisbury Steak, chicken stews. Cooked pastas can be reheated for a minute in boiling water and drained. My top shelf in the freezer is full of "ready mades" for those nights I don't want to cook. Right now, I have veggie and lentil soups, beef rouladen, pot roast, Italian beef and jus, chicken piccata, pasta sauce, a penne and sauce casserole with mozzarella. If you or someone else has a Foodsaver, seal and freeze. The bags can be heated in boiling water, emptied and dinner is ready. Make veggie or mashed potato bags for easy heating. And if their are kids or adults that are kids still, don't forget a dessert. Puddings, rice pudding and brownies go over well. Be sure to add heating instructions too. The 'cook" may not have a great deal of experience.