Recipe is a hit with the family

Well, I have been experimenting in the kitchen again, trying new recipes on family and friends. I think I hit a jackpot.

One evening I served chicken and almonds to my family. Even though Gary does not care for chicken all that much, he really liked it. In fact, they liked it so much, I have their full approval to make it again. Here's the recipe:

Honey Almond Chicken

1 chicken, skinned and defatted

1/2 cup honey

2 tablespoons lemon juice

1/2 stick margarine

1 tablespoon prepared mustard

1 teaspoon salt

1/2 cup almonds

Place chicken in baking pan. MIx remaining ingredients together and heat. Pour over chicken. Bake for 40 minutes in a 350-degree oven. Baste with glaze and bake for 20 minutes longer. I basted the chicken throughout the entire baking time and baked it until the chicken was lightly browned.

Lime Buttermilk Salad

1 large can crushed pineapple

1 large package lime Jell-O

2 cups buttermilk

8 ounces Cool Whip Lite¨

1/2 cup walnuts, chopped

Mix pineapple and Jell-O and bring to a boil on low heat, stirring to dissolve. Cool. Add buttermilk to cooled mixture. Stir in nuts. Fold in Cool Whip. Pour into a 9x13-inch pan or bowl. Chill until set.

Easier Than Ever Potatoes

Serving size: 8

8 potatoes, peeled and cubed

Salt and pepper

Seasoning salt

Garlic salt

1 stick butter

After peeling and cubing potatoes, generously sprinkle with salt, pepper, seasoning salt and garlic salt. Place in a greased 9x13-inch baking dish. Pat with butter; cover tightly with foil and bake at 350 degrees for one hour. To make the potatoes crispier, remove foil the last 15 minutes of baking.

FOOD FOR THOUGHT: A child on a farm sees a plane fly overhead and dreams of a faraway place. A traveler on the plane sees the farmhouse and dreams of home.

GARY'S TIP: To unclog your steam iron, fill iron with 1/2 cup distilled water and 1/2 cup vinegar. Let stand overnight and steam out. Then fill with distilled water and steam out.