Sticky Chicken July 24, 2007

This recipe is posted so many places on the internet, I have no idea to whom credit is due on this one.  I usually prepare spice mixture, rub in on the whole chickens, then freeze until we’re ready to cook them.  I cook two birds at a time.  This recipe can be done in the crockpot, but is much better roasted in the oven.  I like it served, with the dripppings, with mashed potatoes or creamy polenta.

2 tsp salt

1 tsp paprika

3/4 tsp cayenne pepper

1/2 tsp onion powder

1/2 tsp thyme

1/2 tsp white pepper

1/4 tsp garlic powder

1/4 tsp black pepper

1 whole roasting chicken

1 whole onion

Combine spice ingredients in small bowl.

Rinse and drain chicken.

Rub spice mixture all over the skin of the chicken.

(this is where I freeze it)

Seal in a plastic ziploc bag, refrigerating overnight.

When ready to roast, stuff the whole, peeled onion in the cavity.

Roast uncovered, on a rack, at 250 degrees for 5 hours.

Mom’s Taco Salad July 19, 2007

1 lb ground beef

1 onion, chopped

1 can kidney beans

1 can green chilies

1 package Schillings taco seasoning

lettuce

tomato

Fritos

Catalina salad dressing

Brown ground beef and onions, drain fat.  Stir in beans, green chilies and taco seasoning mix, according to directions on the back of the package.

Serve ingredients individually, for “make your own salads” or combine in a large bowl.

Craisin Salad

1 bag romaine lettuce

1 bag baby spinach

2 c shredded Monterey Jack cheese

2 Granny Smith apples, chopped and dipped in lemon juice (to prevent browning)

1 bag craisins

1 c cashews

cooked, cubed chicken (optional)

Dressing:

1/2 c sugar

1/3 c lemon juice

2 tsp minced onion

1 – 3 tsp Dijon mustard

pinch of salt

2/3 c olive oil

1 Tbsp poppy seeds

Combine salad ingredients, adding cashews last.  Wisk together dressing ingredients; pour over salad.

Skunk Lake Blueberry Pie July 3, 2007

This is one of our all-time favorite desserts to eat after a morning of picking blueberries at the cabin.

 4 c fresh blueberries, divided

1/2 c sugar

1/2 c firmly packed brown sugar

3 1/2 T flour

1 T lemon juice

1 T butter

1/4 tsp salt

1 8-inch baked pastry shell or graham cracker crust

In a medium saucepan, combine 2 c blueberries with the sugars, flour, butter, lemon juice and salt.  Cook and stir over low heat until mixture comes to a boil.

Simmer 5 minutes or until thickened, stirring occasionally.  Cool,  Stir in remaining 2 c blueberries.  Turn into baked pie shell.  Chill thoroughly.  Serve with vanilla ice cream.