Recent Recipes
Page 64
Submitted by: Aunt Maureen
Jerk Chicken is perfect for grilling out on nice warm summer days. It is also good on a George Foreman grill when you need to pretend it's summer.
- 1 1/2 cups chopped scallions
- 2 cloves garlic chopped
- 1 jalapeno chile chopped (remove the seeds if you want less spice)
- 2 Tbs freshly squeezed lime juice
- 2 Tbs olive oil
- 2 Tbs light brown sugar
- 1 1/2 tsps ground allspice
- 1 tsp dried thyme
- 1/2 tsp of ground cinnamon
- 1 tsp of coarse salt
- 8 pieces bone in chicken skinned
- Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, salt and 2 tablespoons of water; blend until smooth. Set aside 1/4 cup for brushing.
- Place the chicken in a shallow dish; season all over with salt. Pour the remaining marinade over chicken; toss to coat. Cover; refrigerate, turning over once or twice, at least 2 hours or up to overnight.
- Heat grill to medium-high; oil the grates. Lift chicken from the marinade, letting excess drip off, place on the grill and cover. Cook turning occasionally, until chicken is blackened in spots, about 10 minutes.
- Move the chicken to a cooler part of the grill; brush with the reserved marinade. Grill, covered, until chicken is cooked through, about 10-15 min more. Serve
Published: Wednesday, June 8th, 2011
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Submitted by: Mom
Swiss cheese bread is delicious warm with salads or as a side dish for almost any meal. With the top cut off of the french bread it gives the loaf a chance to get gold brown but still leaving the deliciously crunchy bottom. I also enjoy this bread cold the next day, if there is ever any left ;)
- 1 loaf French bread
- 1/2 cup softened butter
- 1/2 tsp dried mustard
- 1/2 cup chopped onions
- 2 Tbsp poppy seeds
- 1 pkg sliced Swiss cheese
- Preheat oven to 400
- Slice off the top crust of the loaf and then slice into pieces without slicing all of the way through.
- Mix together butter, mustard, onions and poppy seeds in a small bowl.
- Spread butter mixture between each slice. If any remains spread over top.
- Place a small piece of Swiss cheese in between each slice.
- Place in tinfoil boat (leave top open) on a baking sheet.
- Bake at 400 until brown
Published: Monday, May 23rd, 2011
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- 2 cups bowtie pasta
- 1 can tuna, drained
- 1 cup Mayonnaise (or Miracle Whip)
- 1 cup broccoli, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tsp dill weed
- 1/2 tsp pepper
- Mix all ingredients.
- Chill overnight.
Published: Monday, May 23rd, 2011
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- 1 small pkg of frozen spinach
- 1 pkg dried vegetable soup mix (Knorr is a good brand)
- 1 cup mayonnaise
- 2 cups sour cream
- 1 small onion finely chopped
- 1 small can water chestnuts(optional)
- Mix all together except spinach. Chill 8 hours
- Thaw, rinse, and drain spinach.
- Add spinach to mixture.
Published: Monday, May 23rd, 2011
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