6 chicken thighs or more
4 T. butter
1/2 c. honey
1/4 c. mustard
1 tsp salt
1 tsp curry powder
Melt butter then add the rest of the ingredients except chicken.
Remove skin and excess fat from chicken. Roll chicken in sauce and put in greased baking dish. Pour remaining sauce over chicken.
Bake uncovered @ 375 for an hour. Baste every 15 minutes.
1 Pound Campanelle Shaped Dry Pasta (Can use Elbow Macaroni)
2 Cups Mayonnaise
4 TBS Yellow Mustard
2 TBS Brine from Pickle Jar
6 Large Hard Boiled Eggs
3 Ribs Celery, Very Small Dice
1/2 Medium Red Onion, Small Dice
1/3 Cup Sweet Relish
Large Pinch of Sea Salt and Several turns of a Pepper Grinder to taste
For Garnish use A Generous Sprinkle of Smoked Paprika
Prepare the pasta according to the directions on the box. EXCEPT, for chewier Al Dente style cooking, boil for one less minute than recommended on package.
Drain and shake dry. Do not rinse as this will wash away the starch that helps the pasta stick to the sauce (mayonnaise in this case), keeping your pasta coated and not runny.
Remove hard boiled eggs from their shells, dice in large chunks (just slightly smaller than the size of the pasta.
Combine all your other ingredient, except the eggs. You want to add those very last so you can fold them in gently.
Add pasta to your sauce and mix well. Fold in your boiled egg. Garnish with paprika.
Serve Chilled and ENJOY
1 (4 pound) boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.
1/4 cup butter OR margarine
1 Tbls. minced onion
1/4 cup all-purpose flour
2 cups milk
4 oz. process American cheese food (Velveeta®) – cubed
1/4 cup shredded cheddar cheese
2 Tbls. bleu cheese crumbles
1 tsp. salt
1 dash black pepper
1/4 tsp. ground mustard
1/4 lb. rotini pasta – cooked al dente
Cook onions in butter until transparent. Stir in flour and cook 2 minutes. Slowly stir in the milk. Stir in the cheeses, salt, pepper, and mustard. Continue to cook over medium heat, stirring constantly, until thickened. Stir in prepared pasta.
Lightly butter a casserole dish and pour pasta mixture to dish. Bake in a 400 degree oven for 20 minutes.