just good cookin'

For He satisfies the thirsty & fills the hungry with good things.  - Psalms 107:9

Index:

Appetizers                                                     
Bread                                                        
Casserole
Christmas                                                    
Desserts                                              
Egg & Cheese   
Entrees                                                  
For the new cook                                
My friends in Brazil             
Salads                                                        
Sandwiches                                                          
Soup               
The way I do it                                     
Vegetables & Sides

 Italian Spices

2 T Oregano

2 T Basil

1 T Marjoram

1 T Sage

1 T Rosemary

1 T Thyme

2 T Parsley

1 t Garlic Powder

Southwestern Chicken Skillet

12  oz boneless, skinless chicken breast, cubed 

1 T oil 

15 oz salsa

3/4 cup chicken broth

1 t cumin

1/2 cup bell pepper, chopped

1/4 cup sliced ripe olives

1 cup quick-cooking  rice*

1/2 cup cheddar or Monterey Jack cheese, shredded

    Heat oil in a large skillet over medium heat. Add chicken; cook and stir in hot oil for 2 to 3 minutes or until chicken is no longer pink. 

    Stir in salsa, chicken broth, bell pepper, and olives. Bring to boiling. Stir in uncooked rice. Remove from heat. Sprinkle with cheese. Cover and let stand about 5 minutes or until rice is tender. 

    *I use regular rice. One cup of rice can be cooked and added with all the other ingredients and simmered until the liquid cooks down.

Summer Cole Slaw

 11/2 cups cabbage, shredded.                                           

1 baby carrot, grated

1 T bell pepper, finely chopped

1 t onion, grated

2 small home grown tomatoes, diced

3 T mayonnaise 

1 t apple cider vinegar

salt and pepper

    Mix.😁

    I am very serious about my tomatoes! I love tomatoes! This recipe is really not good without home grown tomatoes because the juices from the tomato mix with the mayonnaise to make a great dressing. FYI I peel tomatoes.

Individual Tamale Pies

This is a quick and easy dinner when you are in a hurry!!

1 lb lean ground beef

1 cup green sweet peppers, chopped

1 cup onion, chopped

2 t chilli powder

1 15-oz can tomato   sauce

1 cup corn

4-oz can diced green chili peppers

1/2 cup sliced pitted ripe olives

81/2-oz pkg corn muffin mix*

egg

milk

1/2 t ground cumin

Chili power

    Cook ground beef, green sweet peppers, and onion in a large skillet until meat is no longer pink. Drain off fat. Stir in the 2 teaspoons chili powder; cook and stir 1 minute more. Stir in tomato sauce, corn, half of the chili peppers, and the olives. Bring to boiling. Divide mixture evenly among six 10-to 16-oz individual casseroles. (I divide this between 2 casserole dishes. We eat one when I make it and freeze the other).

    Prepare corn muffin mix according to package, using egg and milk as directed. *I make my own cornbread because to me the mix is too sweet for this recipe. (I use roughly 1 cup self-rising cornmeal, 1/2 cup milk and 1 egg). Stir in remaining chili peppers and the cumin. Spoon mixture evenly over the hot ground beef mixture in the casseroles. Sprinkle the top with a little chili powder. Cook and serve or freeze.

    Preheat oven to 375F. Bake, uncovered, for 20 to 25 minutes.

John Wayne Casserole

1 pound ground beef           

1/2 large onion

1 1/2 T taco spice

1 can rotel

1 can corn (I use frozen)

2 cups Bisquick mix(give or take)

1 cup water

1/2 cup mayonnaise

7 1/2 oz chive & onion whipped cream cheese

1/8 t garlic powder

salt and pepper

1 cup sharp cheddar

1 cup mozzarella cheese

    Brown the ground beef and onion. Stir in spice, rotel and corn. Mix in a small bowl the Bisquick and water. The dough will be sticky. Spread into a prepared casserole dish and top with meat mixture. Mix cream cheese, garlic powder, salt and pepper. Dollop and spread over meat and top with both cheeses. Bake at 325F for roughly 40 minutes. Top with sour cream and diced tomatoes.

Italian Bean Soup

1 cup dry great northern beans

1 cup dry red beans or pinto beans

28-oz can tomatoes, cut up

1/2 cup onion, chopped

2 T instant beef bouillon granules

2 t dried Italian seasoning

1 t minced garlic

1/4 t pepper

9-oz Italian green beans*

1 T butter

1/8 t garlic salt

1/8 t dried Italian seasoning

baguette or Italian bread, sliced

    Cook dry beans according to package. Combine beans, 4 cups water, tomatoes, onion, bouillon, 2 teaspoons Italian seasoning, garlic and pepper in a crockpot. Cook on low for 8 or 9 hours or 4 to 5 hours on high. Add green beans 1 to 2 hours respectively before serving.

    For herb toast, stir together butter, garlic salt, 1/8 t Italian seasoning (I use more than this) in a small bowl. Mix well and spread on bread, broil until golden brown. 

    To serve, ladle soup into bowls and top with bread.

    My family enjoys this but only if the bread is in the soup.

    *I used blue lake green beans.

 

Turkey Salad Polynesian

3 cups cooked cubed turkey

2 cups pineapple chunks, drained if canned

2 stalks celery, thinly sliced

1 t curry powder

1/4 t salt

3/4 cup mayonaise

2 T chopped cchutney

1 banana, sliced

1/2 cup salted peanuts or cashews

1/2 cup flaked coconut,

1 cup mandarin oranges, drained 

lettuce leaves or pineapple bowls*

    In large bowl, combine turkey, pineapple, celery, curry powder, toss lightly. Cover and hill at least 2 hours. Just before serving, slice banana. Add banana and nuts to turkey mixture. Serve in lettuce cups; garnish with coconut and oranges.

    *If you use pineapple bowls I would recommend using 1/4 of a pineapple and cut the flesh from skin (but leave it in place)
so it can be enjoyed as well.

Pistachio Dessert

1/4 cups plain flour              

1/2 cup butter, softened

1/2 cup finely chopped natural pistachios

8-oz carton whipped topping

1 1/2 oz pkg. pistachio instant instant pudding

3 cups milk

    Preheat oven to 350F. Grease (not oil) 13x 9 inch pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and butter until crumbly. Stir in pistachios; pat into prepared pan. Bake for 18 to 22 minutes or until light golden brown, cool, In small bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in 1/2 carton of whipped topping; spread over cooled crust. In medium bowl, combine pudding mix and milk, beat thoroughly. Pour carefully over cheese layer. Frost with remaining whipped topping. Refrigerate several hours or overnight. 

Oatmeal Cake with Broiled Topping

1 1/2 cups quick-cooking rolled oats

1 1/4 cups boiling water

1 cup sugar

1 cup packed brown sugar

1/2 cup butter, softened

1 t vanilla

3 eggs

1 1/2 cups plain flour

1 t baking soda

1/2 t baking powder 

1/2 t salt

1 1/2 t cinnamon*

1/2 t nutmeg**

2/3 cup packed brown sugar

1/4 cup butter, melted

3 T half-and-half or milk

1 cup coconut

    Preheat oven to 350F. Grease and flour 13x9-inch pan. In small bowl, combine rolled oats and boiling water; let stand 20 minutes. In a large bowl, beat sugar, brown sugar, and butter until well combined. Add vanilla and eggs; blend well. Spoon flour into measuring cup. Add oatmeal, flour, baking soda, baking powder, salt, cinnamon and nutmeg; mix until combined well. Pour batter into prepared pan. Bake for 35 to 45 minutes or until toothpick comes out clean. 

    In a small bowl, combine brown sugar, buter and half-and-half; beat at highest speed until smooth. Stir in coconut and nuts. Spoon onto warm cake; spread to cover. Broil about 5 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. Cool completely.

Fruit Tart

This recipe can be made in a flash if you use prepared ingredients. BUT it is delicious if it is all homemade.

2 pie crust

5 cups fresh fruit(berries, cut up peaches)

16 oz strawberry glaze*

1/2 cup whipped topping**

    Heat oven to 450F. With a round fluted cookie cutter, cut ten 4-inch rounds from pie crust. Place rounds on the backside of a muffin tin. Pinch 5 equally spaced pleats on the side of each crust. Prick each pastry with a fork, generously.

    Bake for 9 to 13 minutes or until lightly brown. Cool about 30 minutes or until completely cooled. Remove from tins.

    While they cool, combine fruit and glaze in a large bowl. Refrigerate until completely cool, about 30 minutes.

    Just before serving spoon in 1/2 cup fruit mixture into each tart shell. Then top with topping.

*Glaze

    1 1/2 cups sugar 

    3 T cornstarch

    1 pkg strawberry jello

    3 pints strawberries, hulled and halved

    Put 1 1/2 cups water, sugar, cornstarch and jello in a saucepan. Stir and bring to a boil. Cook until it starts to thicken, then remove from heat.

    **whipping cream

Herb and Garlic Pork Roast

    This is a new recipe for us. We really enjoyed it. During our meal my husband must’ve said four times that this meat is “really good”. This one would be good for company.

                                             

 

1/2 cup kosher salt 

1/4 cup brown sugar

8 cups cold water

3 to 3 1/2 pounds center cut pork loin

3 tablespoons oil

4 slices bacon cut into 1 inch pieces (uncooked)

1 tablespoon apricot preserves 

2 teaspoons garlic, finely chopped

1 tablespoon fresh rosemary, chopped

1 1/2 cups fresh bread crumbs

3 tablespoons Italian parsley, chopped

3 tablespoons butter, melted 

    For brine, in a large bowl dissolve salt and sugar in 8 cups of water. Transfer roast to brine, making sure to fully submerge. Cover and refrigerate eight hours or up to two days.

    Remove roast from brine and blot dry with paper towels. In a skillet brown all sides of the pork in hot oil, taking about 10 minutes. Set aside 5 to 30 minutes to cool slightly.

    In a food processor purée uncooked bacon* to a smooth purée. Transfer half the bacon to bowl. Stir in apricot preserves, garlic, and 2 teaspoons of chopped rosemary.

    Place cooled pork on waxed paper. Spread thinly with bacon purée.(This is how the recipe reads. I assumed that meant to spread the purée on the roast 🤔) In a separate bowl mix breadcrumbs, remaining rosemary, parsley, melted butter, and 1/2 teaspoon kosher salt and black pepper. Toss well to mix. Press crumb mixture on to roast (except ends) applying enough pressure for crumbs to adhere.

    Position the oven rack in its lowest position; preheat oven to 425°F. Put the roast on a wire rack in a foiled lined baking dish or roasting pan. Roast 15 minutes. Reduce temperature to 350°F. Roast 45 minutes more or until thermometer registers 145°F. If crust begins to brown too deeply tent with foil. Remove pork from oven, tent with foil and allow to rest 15 minutes.

    *this amount of bacon is necessary for blades to process. For an easy appetizer, spread the remaining bacon purée on toasted baguette slices, then broil until golden. 

    I also had too many bread crumbs. I froze them and will use them later.

    Whoever has the son has life; whoever does not have the Son of God does not have life. 1 John 5:12

    

Chili Chicken Stew

6 chicken breast, skinned and boned 

1 medium onion, diced

1 medium green bell pepper, diced

1eT oil

2(14 oz) can diced tomatoes

1(15oz) pinto beans, drained

2/3 cup picante sauce*

1 t chili powder

1 t ground cumin

1/2 salt

    Cheddar cheese, sour cream, diced avocado, green onion

    Cut raw chicken into 1" cubes. Cook chicken and next 3 ingredients until lightly browned.Add tomatoes and next 5 ingredients. Cover and reduce heat, simmer 20 minutes. Sprinkle with your choice of toppings.

    *I use salsa because I usually have it on hand.

    Blessed is the one who listens to me. 

Proverbs 8:34

Beef and Bean One Pot Dinner

½ to 1 lb ground beef

¾ lb bacon, cut in small pieces

1 cup chopped onion

2 31-ox cans pork and beans

16-oz can kidney beans, drained

16-oz can butter limas, drained (I use black beans or pintos)

1 cup catsup

¼ cup brown sugar 

1 T liquid smoke

3 T white vinegar 

1 t salt 

dash of pepper

Brown ground beef; drain off fat and put beef in Crock Pot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to Crock Pot. Stir together well. Cover and cook on Low 6 to 9 hours.

 This can also be cooked in an oven at 275° F for 5 to 6 hours.

Nut Torte-Ukraine

6 eggs, separated into yolks and whites 

1/2 t salt

1 1/2 cups sugar
2 teaspoons vanilla or other flavoring
1 cup sifted flour
1 teaspoon baking powder
3 cups finely ground nuts (ex. walnuts, Brazil nuts, hazelnuts, almonds)

Add salt to egg whites; beat until soft peaks form then gradually add half the sugar, continuing beating until stiff peaks form. Beat yolks with remaining sugar until thick; add flavoring. Mix flour, baking powder, and nuts in bowl; add yolk mixture and mix well. Gently fold in stiffly beaten egg whites. Bake in two 9-inch greased layer pans at 325 degrees Fahrenheit for 50 minutes or until tests done. Remove from pans to cool. 

Sprinkle with confectioners' sugar for plain torte or fill with favorite filling and frost with favorite icing; serve with stiffly beaten whipped cream, if desired. Suggested combinations; apricot or cherry filling with chocolate glaze; apple, prune, or date filling with creamy vanilla frosting; whipped cream between and on top and served with fresh fruit, for example berries, or drained, canned fruit, such as peach slices. 

Bake a torte in a pan with a removable rim, either a springform or a tube with a removable bottom. Never grease the sides of the pan.

As you may have noticed, from the pic, I didn’t use springform pans(I don’t have 2 9”spring forms) but to do as I did it is imperative to line the pans, bottom and sides with parchment or wax paper.

    “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. 

2 Corinthians 12:9

   

Beef and Potato Stove Top

2-3 potatoes, diced

1 onion, diced

1green bell pepper, diced

1 lb ground beef

1 T minced garlic

8 oz tomato sauce

1 1/2 cups beef broth

1 bay leaf

1 t cumin

1 t coriander

Salt and pepper

    Cook potatoes until almost done. Brown beef add peppers and onion. Add remaining ingredients. Simmer 8-10 minutes with a lid then 8-10 minutes without a lid.

    Serve with rice or noodles.

Taco Dip

2-8 oz pkg cream cheese  

1 lb ground beef

1 onion, chopped 

1 package taco seasoning

Sharp cheddar

Tortilla chips

    Spread cream cheese in 9 x 13 dish. Top with browned beef and onion. Mix seasoning with tomato sauce and pour over the beef, top with cheese and bake at 350°F for 20 minutes. Top with fresh veggies of your choice - lettuce, tomato, green onion, black olives, avocados, sour cream and guacamole.  

Poppyseed Dressing

1/2 cup sugar

1/4 cup honey

1 t minced onion

6 T vinegar

3 T lemon juice

1 cup oil

1 t dry mustard

1 t paprika

2 t poppyseeds

Dash of salt

    Mix all dry ingredients. Add honey, vinegar, lemon juice and onion. Poor oil slowly over dry ingredients and beat with mixer. Add seeds and beat until thick.

French Dressing

3 T ketchup

1/2 cup oil

1 t soy sauce

1 t Worcestershire sauce

1 T sugar

1/2 onion, finely chopped

2 T vinegar

Salt to taste

     Mix all ingredients and shake well.

Sausage Balls

 3 cups Bisquick

1 pound ground sausage

10 ounces sharp cheddar cheese

1/8 cup water

    Mix all the ingredients well. Roll into 1 1/2 to 2 inch balls and bake at 350°F for 15 to 20 minutes.

Oven-Roasted Chili Corn

 8 ears fresh corn in husk

1 recipe chili butter

Sliced green onions and/or lime zest

    Preheat oven to 350°F. Place corn on sinner rack. Roast 45 minutes or until tender. Cool slightly. Remove husk and silks; spread each cob with 1 tablespoon chili butter. Serve with green onions and lime.

Chili Butter

1/2 cup butter

2 limes, juiced and vested

2 t ancho chili pepper

1 t chipotle pepper

4 cloves crushed garlic

    Combine all ingredients. Cover and refrigerate at least 30 minutes. Will keep up to one week.

Vera's Easy Cookie

1/2 pound butter

1/2 cup sugar

2 1/4 cups plain flour

Powdered sugar

    Cream butter and sugar. Then add flour and mix in completely. Form into a roll. Wrap in wax paper and refrigerate over night. Slice into 1/4" rounds and bake at 375°F for 8 to 10 min. Watch carefully. Bake to light golden brown. Dust with powdered sugar when cool. These will keep for several weeks stored in a tin.

    This is truly an easy cookie. It is great with a cup of coffee or tea! ☕️

Elegant Lemon Cake Roll

4 eggs, separated        

1/4 cup sugar

1 T vegetable oil

1 t lemon extract

1/2 cup sugar

2/3 sifted cake flour

1 t baking powder

1/4 t salt

1 to 2 t powdered sugar

Creamy Lemon Filling

1/2 cup flaked coconut

1/2 t water

1 or 2 drops yellow food coloring

sprigs of fresh mint

    Grease bottom and sides of a 15x10x1-inch jellyroll pan with vegetable oil; line with wax paper, and grease and flour wax paper. Set aside.

    Beat egg yolk in a large bowl at high speed of mixer until thick and lemon colored; gradually add 1/4 cup sugar, beating constantly. Stir in vegetable oil and lemon extract; set aside.

    Beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff but not dry. Fold beaten egg whites into yolks. Combine flour, baking powder, and salt; gradually fold into prepared pan. Bake at 350 for 8 to 10 minutes.

    Sift powdered sugar in a 15x10-inch rectangle on a towel. When cake is done, immediately loosen from sides of pan, and turn out on sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down.

    Unroll cake. Spread cake with half of Creamy Lemon Filling, and carefully reroll cake, without towel. Place cake on serving plate, seam side down; spread remaining filling on all sides.

    Combine coconut, water, and food coloring in a plastic bag; close securely, and shake well. Sprinkle colored coconut over cake roll. Refrigerate cake roll 1 to 2 hours before serving. Garnish cake platter with sprigs of fresh mint.

Creamy Lemon Filling

1 (14-oz) can sweetened condensed milk

1 to 2 t grated lemon rind

1/3 cup lemon juice

5 drops yellow food coloring

1 1/2 cups frozen whipped topping, thawed

    Combine sweetened condensed milk, lemon rind, lemon juice, and food coloring; stir well. Fold in whipped topping.

Easy Fruit Cobbler

1/2 cup unsalted butter, melted

1 cup self-rising flour

1 cup sugar

1 cup milk

4-5 cups fresh peaches

    Preheat the oven to 350F.

    Mix self-rising flour, sugar, and milk together in a bowl until well combined and no lumps remain.

    Pour melted butter into a 9 or 10" cast iron skillet or baking dish. Pour milk mixture over top.

Carefully pour peaches into the skillet. Use a spatula to spread peaches evenly around the pan.

    Bake until the crust is golden brown, roughly 45 minutes.

    Remove and let cool for about 10 minutes before serving.

Easy Fruit Tart

2 cups all-purpose flour

2 Tablespoons granulated sugar

1 teaspoon salt

1/2 cup butter , cut into 1 inch pieces

1 egg

1 Tablespoon milk , more as needed

For the Custard: 

4 large egg yolks

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups whole milk , do not substitute 

1 T  vanilla

4 T butter , cut into tablespoon sized pieces

Fresh fruit of your choice

• In a blender or food processor, pulse together the flour, sugar, salt and butter until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate for 30 minutes.
• Preheat the oven to 350°F and grease a 10 inch tart pan. Allow the dough to sit for a few minutes to soften slightly and then roll the dough out on a floured surface. The size should be slightly bigger than the tart pan and is about 1/4 inch thick. 
• Then press dough onto bottom of pan and form up the sides. Pierce the dough several times with a fork. 
• Bake crust for 18 to 22 minutes, or until lightly golden. Allow to cool completely.
  In a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium heat for 2 to 4 minutes, or until the custard has thickened. Make sure to keep stirring the entire time. Remove from heat and whisk in the vanilla. 

• Next add in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the hot mixture on top of your cooled tart crust and place a layer of plastic wrap directly on top. Refrigerate for two hours, or until custard is chilled through.
  

• Top with fresh fruit like strawberries, kiwi, raspberries and blueberries. Refrigerate until ready to eat.

Hallelujah Ham Rolls

1 cup butter

3 T poppy seeds

1 t Worcestershire sauce

3 T prepared mustard

1 medium onion

1 lb boneless cooked ham, minced

12 oz swiss cheese, grated

60 small party rolls(Pepperidge Farm) or 16 sliders 

    Preheat oven to 400 F. Cream first 4 ingredients. Add onion, ham and Swiss cheese; mix well. Halve rolls lengthwise and place cut side up in pan. Spoon ham mixture on top. cover with remaining halves. (Seal and freeze at this point, if desired.) 

    To bake, sprinkle lightly with water and cover with foil. Bake 10 minutes or until heated thoroughly. 

    A second way to present these is to cut the rolls in half, spread the mixture and then broil until thoroughly hot. Serve open face.

    “I am with you and will watch over you wherever you go.” Genesis 28:15

Veggie Bites

2 pkgs

  crescent rolls     

8 oz. cream cheese

1 cup mayonnaise 

1 pkg ranch dip

broccoli, onion, cucumber, and tomato; chopped

cheddar cheese

parmesan cheese

    Lay out all of the rolls flat on a 17"x11" pan. Press all of the pastry together so that there are no breaks (it needs to bake into one sheet). While this cools mix cream cheese, mayonnaise and dip. Chop veggies. When crust is completely cool spread cheese mixture over the crust. Sprinkle generous amount of veggies. Sprinkle with grated cheddar cheese and then parmesan cheese. Cut into small squares.

    

Miniature Tomato Sandwiches

 1 baguette

1/4 cup mayonnaise 

3 oz. cream cheese

2 t chopped fresh basil

1/4 t salt, divided

1/4 t pepper

4 plum tomatoes, sliced*

    Cut baguette.

    Stir together mayonnaise, cream cheese, basil, 1/8 t salt, 1/8 t pepper; cover and chill completely.

    Spread cheese mixture on baguette slices. Top with tomato, and sprinkle with remaining salt and pepper.

Change it up:

*Use any tomato but cube it instead of slicing.

Caprese Salad

 1/2 lb fresh mozzarella cheese

2 large red tomatoes, sliced

1 large yellow tomato, sliced

1/2 t salt

3 T extra-virgin olive oil

1/2 cup  shredded or chopped fresh basil

    Cut the cheese into 12 slices; sprinkle the tomatoes with salt. Alternate the tomatoes and cheese on a platter; drizzle with olive oil. Cover and chill for 4 hours. Before serving sprinkle with pepper and basil.

    As you see I provided a recipe but it is much easier than following a recipe. Just slice tomatoes and cheese, salt and pepper and drizzle with oil then sprinkle with basil.

    I prefer 2 slices of tomato to each slice of cheese.

An Appetizer:

Do not, for the sake of food, destroy the work of God. Romans 14:20a

Chicken Marbella

This recipe came from my good friend Elizabeth.           

                                                                          

 8 lbs chicken parts

1 head garlic, peeled and finely chopped

1/4 cup dried oregano

course salt and fresh pepper to taste

1/2 cup red wine vinegar

1/2 cup olive oil

1 cup pitted prunes

1/2 cup pitted green olives

1/2 cup capers w/a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

1/4 cup Italian parsley or coriander(cilantro),            finely chopped

    In a large bowl combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and let marinate, refrigerated, overnight.

    Preheat the oven to 350°F.

   Arrange chicken in a single layer in a large, shallow baking pan. Spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

    Bake for 50 minutes to 1 hour, basting frequently with pan juices.

    With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Put remaining juices in a bowl and serve with chicken.

    This can also be served at room temperature.

Easy Ice Cream

1 quart heavy cream

1 quart half-and-half

1/2-1 cup sugar

1 T vanilla 

Puréed fruit (optional)

   Mix ingredients and churn.

Lemon Pie

 3  eggs

1 cup sugar

Juice of 2 or 3 lemons

1 T cornmeal

1/2 stick butter

1  9” unbaked pie shell

    Beat eggs and sugar together. Add other ingredients and pour into unbaked pie shell.

Bake at 350°F until the center is set and crust is golden brown.

Seven Layer Salad

1 large romain heart

4 green onions, sliced

1 English cucumber, sliced

2 tomatoes, diced

1 cup cheddar cheese, grated

1 cup mayonnaise 

12 oz bacon bits,

Place each ingredient in a serving dish in the order given. The mayonnaise should be evenly spread over the cheese.