May 19th, 2006 by alice
Tags: Breasts, Broiled, Chicken, Lemon, Rosemary
INGREDIENTS
-
Chicken
- 6-8large bone-inchicken breast halves, skinned,fat discarded,washed,and patted dry
- 2teaspoonsdried rosemary, lightly crushed
- 1teaspoonlemon & herb seasoning
- 1/2teaspoonfresh ground black pepper
- 1teaspoonseasoning salt
- 1/2teaspoongarlic granules
- 1-2tablespoonfresh lemon juice
- 1-2tablespoonextra virgin olive oil
-
Sauce
- 1/4cupfresh lemon juice
- 1/2cupwhite wine
- 1teaspoondried rosemary, crushed
- 1/2teaspoondried tarragon
- 1-2tablespoonchives
- 1-2tablespoon mincedfresh parsley leaves
- 3clovesgarlic, finely minced
- 1tablespooncornstarch, mixed with 1/4 cup white wine
- 4teaspoons coldbutter, cut in small pieces
DIRECTIONS
- Cut back bone from chicken breasts if desired.
- Sprinkle meaty side evenly with rosemary, lemon/herb seasoning, pepper, seasoned salt, and garlic powder.
- Sprinkle with lemon juice, and rub with olive oil.
- Place in a plastic bag, and let marinate, refrigerated, for at least 8 hours.
- Remove from refrigerator about 1 hour before cooking.
- In a small saucepan, combine lemon juice, wine, rosemary, tarragon, chives, parsley, and garlic.
- Bring to a boil over medium heat, and reduce by about half.
- Add corn starch mixture, bring to a boil, and cook until thickened.
- Remove from heat, and add butter, 1 Tsp at a time, blending thoroughly after each addition, and let cool.
- Prepare charcoal (preferred) or gas grill for medium-low heat.
- Place chicken on grill, meaty side up.
- Brush with sauce, and cook for about 1/2 hour, basting several times, and turning once.
- Stir up coals or increase heat to medium.
- Baste again, and turn chicken, meaty side down.
- Continue cooking until chicken is just slightly charred.
- Remove from grill, and brush with any remaining sauce, Serve immediately or chill before serving.
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May 19th, 2006 by alice
Tags: Browns, Hash, Homemade
INGREDIENTS
- 4slices thick slicedbacon
- 2medium preparedpotatoes(appx 1 1/2 cups)
- 1/2cup choppedonionsor shallots
- salt and pepper(to taste)
DIRECTIONS
- Dice or shred the potatoes.
- Fry bacon in a non-stick skillet until crisp.
- Remove bacon from the skillet and drain on a paper towel.
- If there is too much grease, pour some of itinto a measuring cup in case you need to use it later.
- Add the chopped onions to the bacon grease.
- Saute’ on medium heat until the onions are tender and slightly brown.
- Add the potatoes and mix thoroughly with the onions, using an egg spatula.
- Fry the potatoes turning them over frequently for even cooking.
- If potatoes start to stick to the bottom of the skillet, add more bacon grease or vegetable oil (about 1 tablespoon) Fry until potatoes are a nice golden brown.
- Serve with the fried bacon.
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May 19th, 2006 by alice
Tags: Crock, Dressing, Pot, Sausage
INGREDIENTS
- 1lbbulk pork sausage
- 1largeonion, chopped
- 2celery ribs, chopped
- 1 (14 ounce)packageherb-seasoned stuffing cubesor seasoned stuffing mix
- 1 (14 1/2 ounce)canchicken broth
- 1largetart apple, chopped
- 1cup choppedwalnutsor pecans (optional)
- 1/2cupegg substitute
- 1/4cupbutter or margarine, melted
- 1 1/2teaspoonsrubbed sage
- 1/2teaspoonground black pepper
DIRECTIONS
- In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
- Transfer to a greased 5-quart crock pot/slow cooker.
- Stir in the remaining ingredients.
- Cover and cook on LOW for 4 to 5 hours or until heated through.
- Yield: 12 servings.
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May 19th, 2006 by alice
Tags: Rotini, Salad
INGREDIENTS
- 1 (15 1/2 ounce)canred kidney beans
- vinegar
- 1 (8 ounce)packagerotini pasta
- 1 (10 ounce)packagefrozen peas, thawed
- 1 (15 1/2 ounce)canFrench style green beans, drained
- 1/2cup dicedgreen peppers
- 1smallonion, diced
- 2cupssalad dressing
- 1cuphalf-and-half
- 1/2cupsugar
- 1teaspoonprepared mustard
DIRECTIONS
- Drain kidney beans and place in a small bowl, cover with vinegar and let set for 1 hour, drain.
- Cook rotini and drain.
- In large bowl, combine first 8 ingredients.
- Combine salad dressing, half and half, sugar and mustard, mixing well.
- Pour over rotini mixture, mixing lightly.
- Chill before serving.
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May 19th, 2006 by alice
Tags: Chocolate, Gravy
INGREDIENTS
- 1/2cupbutter(NOT margarine)
- 1/4cupflour
- 4tablespoonscocoa
- 1/2cupsugar
- 2cupsmilk
- 1pinchsalt
DIRECTIONS
- Melt the butter over medium low heat.
- When melted, add flour and cocoa and stir until slightly thickened.
- Slowly add milk, stirring constantly.
- Add sugar and the pinch of salt.
- Continue to stir over medium heat for about 2-3 minutes until thickened.
- Serve over hot biscuits.
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