1/4 cup white vinegar
1/4 cup olive oil
1 4-5 pound chicken, cut into parts
Freshly ground black pepper
1/2 cup honey
2-3 Tbsp water
1/2 cup chopped fresh mint (or 2 Tbsp dried mint)
Place chicken pieces in a bowl. Mix vinegar with olive oil and pour over chicken pieces. Turn chicken pieces so that all are coated with the simple marinade. Let marinate for 30 minutes to an hour.
2 In a small bowl mix honey, mint, and just enough water for a good basting consistency. Set aside for glazing the chicken.
3 Prepare grill for medium high heat. Remove chicken pieces from marinade. Sprinkle generously with salt and pepper. Place chicken pieces on the hot grill, skin side up. Cook for approximately 30-40 minutes, covered, turning every 7 or 8 minutes. For the last 5-10 minutes of cooking, baste all sides with the honey mint mixture. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 180°F for the thigh. Note that although the breast pieces are bigger, they may finish cooking earlier than the thighs.
1 1/2 lbs. boneless beef – cubed
2 Tbls. vegetable oil
2 tsp. onion salt
1 tsp. garlic salt
1/2 cup white vinegar
1 cup beef broth
1 1/2 qts. water
1 lb. bag egg noodles
In a large, oven-proof skillet, brown beef cubes in oil and salts.
Add vinegar to pan and simmer for 5 minutes.
Add beef broth and water to pan.
Cover pan and bake in a 350 degree oven for 1 1/2 hours.
Remove from oven, bring to boil on stove top, and add noodles.
Boil for 20 minutes.
1/2 med. onion – chopped
1/2 cup butter OR margarine
3 cups water
2 tsp. chicken bouillon granules OR 2 chicken bouillon cubes
1 bay leaf
1 tsp. celery salt
1 tsp. salt
3 cups diced potatoes
1 cup thinly sliced carrots
1/4 cup water
2 Tbls. flour
1 can evaporated milk – low fat okay
2 cups chicken broth
3 med. potatoes – peeled, cubed
2 green onions – trimmed, sliced
1/2 rib celery – minced
1/4 med. carrot – grated
2 tsp. distilled white vinegar
1 tsp. salt
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon – crumbled
Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
Whisk the milk/flour mixture into the soup, then stir in cheese and bacon.
Simmer, uncovered, 5-8 minutes, or until thick, stirring constantly.
1/2 sm. onion – chopped
1/2 sm. green bell pepper – seeded, chopped
1/2 cup real butter – divided
1/2 cup all-purpose flour – divided
4 oz. can crabmeat – drained
1/2 lb. raw shrimp – peeled, deveined, tails removed
1/4 lb. scallops – halved
1/4 lb. flounder fillets
1 1/2 cups milk – low-fat okay
1/2 cup shredded sharp cheddar cheese
2 tsp. white vinegar
1/2 tsp. Old Bay® seasoning
1/4 cup grated Parmesan cheese
Sauté onion and pepper in 1/4 cup butter until tender; stir in 1/4 cup flour and cook for 10 minutes; stir in crabmeat; remove from heat; set aside.
Cover shrimp, scallops, and flounder with water, bring to a boil, simmer for 3 minutes; drain, reserving 1/2 cup of the cooking liquid; set the seafood aside.
Melt 1/4 cup butter, stir in 1/4 cup flour, cook for 1 minute; stir in milk and reserved cooking liquid, cook over medium heat, stirring constantly, until the mixture is thick; stir in cheddar, vinegar, crab boil seasoning, and seafood.
Press crabmeat mixture into the bottom of a greased 13\” X 9\” X 2\” baking dish, spoon seafood mixture evenly over top, sprinkle evenly with Parmesan.
Bake in a 350 degree oven for 30 minutes, or until lightly browned.