Monday, April 22, 2013

Chicken Marinade

Makes enough marinade for up to 6 chicken breasts
6 Tbsp olive oil
1/4 C apple cider vinegar
juice of 1 large lemon
1/2 C brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
Mix together and add chicken.  Marinate for at least one hour.
Grill, Broil, or bake chicken.
Use chicken for tostadas, shiskabob, burritos, tacos etc.

Wednesday, April 10, 2013

Pasta Chicken Salad

5-6 chicken breasts
2 bags curly pasta (1 colored, 1 plain)
2 cans pineapple tidbits (drain juice to soak apples)
4 cups grapes (2 red, 2 green)
4 cups diced red apples, soaked in pineapple juice
1 can cashews, halves and pieces
1 cup mayonnaise
1 bottle Kraft coleslaw dressing

1. Boil chicken with onion and salt until done.  Dice chicken into bite size pieces.
2. Cook and drain pasta.
3. Combine mayo and dressing in separate bowl.
4. In large bowl combine chicken, pasta, pineapple, grapes, and apples.
5. Toss with dressing mixture.
6. Add cashews just before serving.

Recipe Author: Danielle Peterson

Thursday, April 4, 2013

Kathy's Original Chili

1 pound or 4 cups pinto beans (New beans cook much faster than old beans)
1/4 cup dried onions
Cover with water and bring to a boil, boil for 2 minutes.
Turn heat off and let stand for 2 hours.

Drain and cover with water, bring to a boil.
Cook over medium hear for 1 hour.

Then Add:
1 quart jar of canned tomatoes or 4 cups of tomato juice or the equivalent
1/2 tsp pepper
1 tbsp salt
1 tsp paprika
2 tbsp chili powder

Simmer for 1 more hour or until beans are soft.
I usually start this recipe in the morning and it can be ready for lunch and will most defiantly be ready for dinner.

I use this recipe for haystacks,  or serve it with fresh home made bread, or soda crackers, or corn bread.