Bon Appétit
Hip Hip Hoorah! Spring Is on the Way By Scarlett Cook
H
opefully warmer and better weather is arriving soon. The flowers seem to think that spring is here; but I know that we have had snow as late as the middle of April so I hope they aren’t blooming too soon. These recipes will perk up your appetite; and may be a change from the heavy stews and soups that we all have been eating during this awful time. And if you see the Easter Bunny be sure to wear your mask, wave but don’t get closer than 6 feet.
Honey Chicken 6 Servings 1/2 Cup honey 1/2 Cup yellow mustard 1/4 Cup melted butter 1 Teaspoon thyme 4 Skinless boneless chicken breasts 4 Skinless boneless chicken thighs Preheat oven to 350˚. Grease 13” x 9” baking pan. Combine honey mustard, butter and thyme. Dip each chicken piece in mixture and place in prepared pan. Pour remaining sauce over chicken. Cover and cook for 45 minutes. Uncover and cook 15 minutes more.
Marinated Veggies 6 – 8 Servings 1 Cup olive oil 1 Cup white Vinegar 1/2 Cup red wine vinegar ¼1/4 Cup sugar 2 Teaspoons salt 3/4 Teaspoon black pepper 1 Garlic clove, minced 1/2 Cup chopped onion 1 Cauliflower, cut into pieces 1/2 Pound button mushrooms 1 Green pepper, seeded and chopped 1 Red pepper, seeded and chopped 1/2 Cup sliced black olives Combine oil, vinegars, sugar, salt and garlic in a saucepan; bring to a boil stirring constantly. Cool 5 minutes. Combine onion, cauliflower, mushrooms, peppers and olives in a bowl. Pour marinade over veggies and stir. Cover and refrigerate at least 8 hours.
34 GML - April 2021
