Tuesday, May 9, 2017

Broccoli Salad


Recipe from Anna Barbee

Broccoli salad    


 In a bowl combine:



One head of broccoli, cut into bite sized pieces

4 slices of bacon,  chopped and cooked until crisp

(or use bacon bits, about 4 tablespoons)

¼ cup of sunflower seeds

¼ cup or less of raisons, or currents

1 green onion thinly sliced



Dressing:

¼ cup of mayonnaise

½ teaspoon of vinegar White or white wine)

4 tablespoons of sugar



Mix the dressing ingredients in a small sauce pan and heat on a low heat until sugar is dissolved.  Set aside to cool.  When dressing is cool, mix with ingredients in the bowl until broccoli, bacon, seeds, raisons and onion slices are coated with dressing.



If you are making for a crowd--four or more:



3 heads of broccoli, cut into bite sized pieces

½ cup of bacon pieces chopped and cooked until crisp, or use bacon bits

1 cup of sunflower seeds

1 cup of raisons and or currents

4 green onions, thinly sliced



Dressing



1 cup of Mayonnaise

4 tablespoons of vinegar (white or wine)

½  cup sugar



Follow above directions for making dressing and adding to salad ingredients




Saturday, April 1, 2017

Moroccan Chicken


Moroccan Chicken

4 large chicken leg quarters, Gilcrest of course

1 TBL minced garlic

1 TSP grated fresh ginger

1 TSP ground turmeric

2 TSP ground cumin

1 TSP ground cardamom

Finely grated zest of 1 lemon

Flour for dusting

2 TBL vegetable oil

1 sliced onion

1 cup chicken broth

8 dried apricots, quartered

½ cup shredded coconut

1.       Combine garlic, ginger, turmeric, cumin, cardamom, and lemon zest in a small bowl. Rub into leg quarters. Cover and refrigerate for 2 hours.

2.       Dust chicken with flour. Heat oil in a large, heavy sauté pan over medium heat. Add leg quarters and cook until brown. Drain chicken on paper toweling. Transfer to an ovenproof casserole dish. Set aside.

3.       Add onions to sauté pan; cook until softened. Spoon over chicken. Add chicken broth to casserole. Top with apricots and coconut. Cover casserole and bake for 1 hour and 15 minutes, or until chicken is tender. Yields 4 servings.