Lemon Chicken

MENU

Lemon Chicken
Italian Eggplant & Zucchini Bake
Green Salad
Mineral water or tea

LEMON CHICKEN

INGREDIENTS
2 lg lemons, cut into wedges
3 lb chicken, washed and cut into pieces
salt & pepper, to taste
1 onion, cut into chunks
1 clove garlic, minced
1 tsp each thyme, marjoram, pepper
1 tbsp parsley, chopped
1/3 cup olive oil

DIRECTIONS
Arrange chicken pieces in a baking dish. Sprinkle with salt, pepper and the juice from the lemons. Lay juiced lemon wedges atop chicken pieces. In a separate bowl: Combine the last 5 ingredients. Pour this over the chicken pieces. Cover and marinate in the refrigerator for several hours. Preheat the oven to 350 degrees and allow the chicken to come to room temperature. Bake, covered for 1.5 hours.
Serves 4-6.

~~~~~~~~~~~~~~~

A Psalm of Life,

Lives of great men all remind us
We can make our lives sublime,
And, departing, leave behind us
Footprints on the sands of time;

Footprints, that perhaps another,
Sailing o’er life’s solemn main,
A forlorn and shipwrecked brother,
Seeing, shall take heart again.

Let us, then be up and doing,
With a heart for any fate;
Still achieving, still pursing,
Learn to labor and to wait.
~ Henry Wadsworth Longfellow

 

Easy Pork Tenderloin

Preheat the oven to 500 degrees.
Spray a baking dish with canola non-stick cooking spray.
On a piece of wax paper:
Mix
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoons garlic powder

Rinse and pat the loin dry.
Roll a 2 pound tenderloin in the spices to coat.
Place loin in baking dish and place uncovered in the HOT oven. Leave oven on approximately 10 minutes, then turn off.

DO NOT OPEN THE OVEN DOOR for 4 hours or more. The residual heat from the oven will cook the loin to perfection without drying it out. Slice in 1/2 inch rounds and serve.

Serves 6-8 people.

Note: (Kroger will sell the loin already cut in half for easier backing). I actually grind course house seasoning over the sides of mine, turning it in the pan,  instead of rolling it on the wax paper.

Any road is bound to arrive somewhere if you follow it far enough. ~ Patricia Wentworth

 

Rival Soup

1 egg
1/2 teaspoon salt
1 cup flour
Chicken or beef broth

Beat an egg with salt. Gradually add flour. Start with a fork and then use your fingers to mix. Mixture will be lumpy and almost dry. Combine with fingers to make small lumps. Roll (rivel) between fingers, adding slowly to boiling broth. Cook 10 minutes, stirring often. Should be a thick soup.

Serve with ring bologna & baby sweet pickles.

If you built castles in the air, your work need not be lost. That is where they should be. Now put foundations under them. ~ Henry David Thoreau

 

Marigold Cheesecake

INGREDIENTS
4 packages (3 ounces each) cream cheese, softened
1 cup butter, softened
6 eggs, separated
2/3 cup sugar
2 teaspoons grated lemon peel
1 cup ground almonds
2 teaspoons minced fresh marigold petals
2 tablespoons fresh lemon balm leaves
Additional marigold blossoms and fresh lemon balm leaves, optional

DIRECTIONS

In a large bowl, beat the cream cheese, butter, egg yolks and sugar until light and fluffy. Stir in almonds, lemon balm, lemon peel and marigold petals.
In a small bowl, beat egg whites until stiff peaks form; fold into cream cheese mixture. Spoon into a greased 9-in. springform pan; place pan on a baking sheet. Bake at 350° for 55 minutes or until golden brown and the cheesecake pulls away from sides of pan. Cool for 1 hour; remove sides of pan and cool completely. Garnish with marigold blossoms and lemon balm if desired. Store in the refrigerator.

Yield: 12 servings.

RECIPE NOTE: Wash all flowers and leaves; pat dry before using.

The surest way not to fail is to determine to succeed. ~
Richard Brinsley Sheridan

 

Baked Cauliflower

INGREDIENTS
1 nice head cauliflower
1/4 lb. margarine
1 cup Italian seasoned bread crumbs
1/4 teaspoon salt
1 cup water

DIRECTIONS
Soak the head of cauliflower in 1/2 cup vinegar before using and rinse. This removes any little bugs.

Wash head thoroughly. Leave a few leaves on bottom (the head will hold together better). Place the head of cauliflower into the saucepan with water and salt. Bring to a boil, turn down the heat and steam until almost done. Remove to baking casserole dish the size of the head. Melt margarine. Pour 1/2 over the head and add small amount if pepper with 1/2 cup bread crumbs. Add additional margarine around the sides of the casserole. Sprinkle remaining bread crumbs on top. Bake until golden brown. Approx. 30 minutes. Serve hot.

Cauliflower is nothing but cabbage with a college education. ~ Mark Twain

 

Chips Ahoy Dessert

INGREDIENTS
1 large pkg Chips Ahoy cookies
Milk
1 tub whipped cream
Chopped pecans, optional

DIRECTIONS
Spray a 9×13 inch pan with nonstick cooking spray. Dip cookies in milk, then put in pan for the first layer. For 2nd layer use 1/2 of the tub of whipped cream and top with pecans. Repeat 1st & 2nd layers.

Plenty of people miss their share of happiness, not because they never found it, but because they didn’t stop to enjoy it. ~ William Feather