Years ago when the kids were babies, I would watch soap operas and daytime tv. No. Really. I am not entirely proud of the waste of my time. It is a fact that garnered some gifts. One of which came from GOOD MORNING LA with Regis Philbin and Sarah Purcell in the early1980s. The recipe they demonstrated one morning was MUSTARD CHICKEN. It is a family fav.
Mustard Chicken
Oven 425 degrees
Prepare a cookie sheet by wrapping it with heavy foil. (Make sure you use a cookie sheet that has a rim. The oils from the chicken will leak on to the bottom of your oven if you use a flat, rimless cookie sheet)
One boneless chicken breast per person
3/4-1 cup Frenches Mustard per two breasts
1 tsp paprika
salt and pepper
1 medium white or red onion cut coarsely
Peel your onions and run them under cold water. Cut them coarsely on a cutting board and set them aside. Beat the chicken breast flat. Salt and pepper each lightly. In a medium bowl put in the mustard and paprika and mix well. Next mix in the onion and add more mustard if the mix needs a bit more moisture.
Place them chicken breast on a flat surface and fill with moisture and roll up like a jelly roll. Place a couple of long toothpicks or skewers so that the roll doesn't come undone while baking. Then place it on the foiled cookie sheet. Continue with each chicken breast until they are all done. Pop them in the oven for 35-45 minutes.
I have also placed the chicken breasts in foil pouches and dropped them in the crockpot on low for 6 hours.
This is my daughter's favorite birthday meal.
Friday, February 10, 2012
Sunday, October 16, 2011
Rasberry Jelly (No It is NOT!)
This jelly recipe was given to me be my friend Laura. I babysat her children and we became fast friends!
One day she was telling me about all the jelly she was making and I told her that although my family members canned I didn't have a clue as to how to can. She said be at my house and this recipe was one of the surprises she presented to me.
Rasberry Jelly
3 cups of green tomato pulp
3 cups of sugar
1 Tablespoon of lemon juice
1 package of unflavored Rasberry Koolaid
1 small box of Rasberry Jello
1 package of liquid Certo
Wash your 1/2 cup or 1 cup jars and rings and tops and place them in a boiling water bath for 5 minutes. Turn them upside down on a clean towel to drain while you are preparing the jelly.
Wash green tomatoes and place them in a blender and liquify. Pour the pulp in a large pot on the stove. Add to this the remaining ingredients except the Certo. Let them sit for 15 minutes. Then turn the stovetop to a medium heat stirring often. When the jelly comes to a full boil time for 10 minutes. Skim any froth from the top (The kids loved the froth on their toast!). Remove from heat and let it cool for 5-10 minutes and then add the Certo.
Ladel the jelly in to the jars and place a top and ring on top. Then invert them by turning them upside down. As they cool the hot jelly will seal the jars.
After they are cooled you can place a label on each jar and store in the refrigerator or in your pantry. This jelly is a great gift and a family favorite. What a great way to get rid of those tomatoes that did not ripen.
One day she was telling me about all the jelly she was making and I told her that although my family members canned I didn't have a clue as to how to can. She said be at my house and this recipe was one of the surprises she presented to me.
Rasberry Jelly
3 cups of green tomato pulp
3 cups of sugar
1 Tablespoon of lemon juice
1 package of unflavored Rasberry Koolaid
1 small box of Rasberry Jello
1 package of liquid Certo
Wash your 1/2 cup or 1 cup jars and rings and tops and place them in a boiling water bath for 5 minutes. Turn them upside down on a clean towel to drain while you are preparing the jelly.
Wash green tomatoes and place them in a blender and liquify. Pour the pulp in a large pot on the stove. Add to this the remaining ingredients except the Certo. Let them sit for 15 minutes. Then turn the stovetop to a medium heat stirring often. When the jelly comes to a full boil time for 10 minutes. Skim any froth from the top (The kids loved the froth on their toast!). Remove from heat and let it cool for 5-10 minutes and then add the Certo.
Ladel the jelly in to the jars and place a top and ring on top. Then invert them by turning them upside down. As they cool the hot jelly will seal the jars.
After they are cooled you can place a label on each jar and store in the refrigerator or in your pantry. This jelly is a great gift and a family favorite. What a great way to get rid of those tomatoes that did not ripen.
Sunday, July 3, 2011
July 4th. . .and for dessert
PINEAPPLE BARS WITH CREAM CHEESE ICING
2 cups flour
2 tsp baking soda
1 (#2)can crushed pineapple(can use naturally sweetened/heavy syrup)
1/2 cup chopped pecans
2 cups sugar
1 tsp vanilla
2 beaten eggs
Mix dry ingredients together. Stir in pineapple, eggs, and vanilla. Add pecans and blend well together. Pour in to a jelly roll pan that has been well greased and floured. Bake at 350 degrees for 25-30 minutes. Let cool on rack while preparing icing.
Icing
8 oz pkg cream cheese
2 T butter
1 pound powdered sugar
3 tsp vanilla
1/2 chopped pecans
Blend cream cheese, butter, powdered sugar. Add vanilla. Mix well and spread on warm cake. Then sprinkle with chopped pecans. Cur warm cake and then refrigerate to cool.
PINEAPPLE ICEBOX PIE
1/2 pound vanilla wafers
1/2 c BUTTER
1 1/2 to 2 cups powdered sugar
2 eggs
1 small can crushed pineapple, drained
1/2 pint whipping cream
Crush wafers and put half on bottom of a Pyrex pie plate. Cream butter and sugar. Add eggs one at a time. Beat until smooth and creamy. Pour over crumbs in pie plate. Whip the cream and add the pineapple. Pour over butter and sugar mixture. Cover with rest of crumbs. Place in the refrigerator overnight.
2 cups flour
2 tsp baking soda
1 (#2)can crushed pineapple(can use naturally sweetened/heavy syrup)
1/2 cup chopped pecans
2 cups sugar
1 tsp vanilla
2 beaten eggs
Mix dry ingredients together. Stir in pineapple, eggs, and vanilla. Add pecans and blend well together. Pour in to a jelly roll pan that has been well greased and floured. Bake at 350 degrees for 25-30 minutes. Let cool on rack while preparing icing.
Icing
8 oz pkg cream cheese
2 T butter
1 pound powdered sugar
3 tsp vanilla
1/2 chopped pecans
Blend cream cheese, butter, powdered sugar. Add vanilla. Mix well and spread on warm cake. Then sprinkle with chopped pecans. Cur warm cake and then refrigerate to cool.
PINEAPPLE ICEBOX PIE
1/2 pound vanilla wafers
1/2 c BUTTER
1 1/2 to 2 cups powdered sugar
2 eggs
1 small can crushed pineapple, drained
1/2 pint whipping cream
Crush wafers and put half on bottom of a Pyrex pie plate. Cream butter and sugar. Add eggs one at a time. Beat until smooth and creamy. Pour over crumbs in pie plate. Whip the cream and add the pineapple. Pour over butter and sugar mixture. Cover with rest of crumbs. Place in the refrigerator overnight.
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