Green mountain maple barbecued chicken

Ingredients

3 tbsp pure maple syrup
3 tbsp chili sauce, bottled
1 tbsp cider vinegar
2 tsp dijon mustard
4 boneless chicken thighs
1 tbsp vegetable oil

How to prepare

Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in sm saucepan until well blended. Brush chicken with oil, season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. Bon appetite, 6/95

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Crockpot spanish rice

Ingredients

1 1/2 lb ground beef, browned & drained
1 med onion, chopped
1 green pepper, chopped
14 1/2 oz tomato, whole, or
2 lg tomato, sliced & quartered
16 oz tomato sauce

3/4 cup water
2 tsp chili powder
2 tsp worcestershire sauce
1 1/2 tsp salt
3/4 cup rice, converted, raw

How to prepare

Stir all ingredients together. Cover and cook on low 7 to 9 hours (high 3 hours).
Yield: 6 servings

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Pickled beets

Ingredients

2 cup sugar
1 tbsp whole allspice
1 1/2 tsp salt
2 sticks cinnamon
3/2 cup vinegar
1 1/2 cup water
3 qts peeled, cooked sm beets

How to prepare

To cook beets, wash and drain them first leave 2″ of stems and the tap roots cover With boiling water and cook until tender rinse and let cool until you can just slide The skins off combine all ingredients except beets simmer 15 minutes pack beets into Sterilized jars, leaving 1/2″ head space (cut lg beets in half if necessary ) remove Cinnamon and bring liquid to boiling pour the liquid, boiling hot, over the beets, Leaving 1/2″ head space adjust caps allow jars to cool and store in refrigerator, Allowing 2-3 weeks for flavor processing if canning, process pints and qts 30 Minutes in boiling-water bath yield: about 6 pints.

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Sesame Chicken Strips

Ingredients

1 cup mayonnaise
2 tsp dried minced onions
2 tsp dry mustard
1 cup crushed butter flavored crackers
1/2 cup sesame seeds
2 lb boneless chicken breast (or chicken tenders)

Sauce:
1 cup mayonnaise
2 tbsp honey

How to prepare

Combine mayonnaise, onion and mustard. In another bowl combine crackers and sesame seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayonnaise mixture and then cracker mixture. Place in a single layer on greased baking sheet. Bake at 425’F for 15-18 min. Combine ingredients for sauce and serve as a dip with the chicken.

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Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Chicken breasts and rice casserole

Ingredients

3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced

How to prepare

Place the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a small skillet over medium heat, melt the butter and saut

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Beef Stew

Ingredients

2 1/2 lb beef for stew
1/3 cup all-purpose flour
1/3 cup salad oil
1 lg onion, chopped
1 garlic clove, minced
3 cups water
4 beef-bouillon cubes
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
5 med potatoes, peeled, cut into sm chunks
16 oz bag carrots cut in sm chunks
10 oz pkg frozen peas

How to prepare

Cut meat into 1 1/2 inch chunks. Coat stew meat with flour, reserve left over flour. In 6 quart Dutch oven or lg heavy skillet over med high heat, heat oil. Brown meat all over in oil, a few pieces at a time. Remove pieces as they brown. Reduce heat to med . To Drippings in pan, add onion and garlic, cook 3 minutes,stirring, until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire, pepper, cook stirring, until mixture is slightly thickened. Add meat, heat to boiling, stirring. Reduce heat to low, cover, simmer 2 1/2 hours until almost tender, stirring occasionally. Add potato and carrots chunks. Over med heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes. Stir in frozen peas. Cover and simmer 6 -10 minutes or until all of the vegetables are tender. Serve immediately. source: Good Housekeeping

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Sweet Potato Pecan Pie

Ingredients

1 (9″) unbaked pie shell
1 lb sweet potatoes, cooked and peeled (2 med)
1/4 cup margarine
14 oz sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

Pecan Topping
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar, firmly packed
1 tbsp margarine, melted
1/2 tsp maple flavoring
1 cup chopped pecans

How to prepare

Preheat oven to 350. In lg mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pie shell and pecan topping ingredients; mix well. Pour into pie shell.
Bake 30 min.. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 min. longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In sm mixer bowl, combine egg, corn syrup, brown sugar, margarine and maple flavoring; mix well. Stir in chopped pecans. Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk

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Provincial style stuffed eggs

Ingredients

6 hardcooked eggs
2 tbsp sour cream
1 tbsp mayonnaise
6 to 8 oil cured black olives, pitted and chopped fine
1 clove of garlic, finely minced
2 anchovies, finely mashed
2 tbsp flat leaf parsley, finely minced

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley

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