Bon Appetit

Hip Hip Hoorah! Spring Is on the Way

By Scarlett Cook

Hopefully 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.

1 Loaf thinly sliced white bread 1 (8-ounce) package cream cheese, softened 2 Tablespoons chopped chives 1/2 Cup butter, melted 1/2 Cup sesame seeds toasted

Trim crusts from bread; flatten each piece using a rolling pin. Combine cream cheese and chives. Spread mixture evenly on bread slices and roll each slice into a log. Brush each log with butter and roll in sesame seeds. Place seam side down on baking sheet; cover and chill. When ready to bake, preheat oven to 350˚ and bake for 15 minutes.

Peaches and Cream Cheesecake 6 – 8 Servings

3/4 Cup plain flour 1 Teaspoon baking powder 1 Small box vanilla pudding mix 3 Tablespoons butter 1 Egg 1/2 Cup milk 1 Can sliced peaches, drained – with syrup saved 1 (8-ounce) package cream cheese, softened 1/2 Cup sugar 1/4 Teaspoon cinnamon 1 Tablespoon sugar

Preheat oven to 350˚. Grease 8” cake pan. Combine flour, baking powder, pudding mix, butter, egg and milk in a mixing bowl; beat at medium speed until batter is smooth. Pour mixture in prepared pan. Arrange peach slices over batter. Combine cream cheese, 1/2 cup sugar and 3 tablespoons peach liquid in mixing bowl. Beat 2 minutes. Spoon mixture over peaches. Combine cinnamon and 1 teaspoon sugar; sprinkle over cream cheese filling. Bake for 35 minutes. Remove from oven and cool to room temperature on wire rack. Chill until time to serve and refrigerate leftovers.

A Taste of the Mountains