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
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.
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