Recipes

[walker]

Anytime BBQ Chicken*

5 tablespoons all-purpose flour, divided

2 teaspoons salt, divided

8 CHICKEN DRUMSTICKS

1/3 cup vegetable oil

1/2 onion, chopped

1/2 green bell pepper, chopped

2 stalks celery, chopped

1 cup ketchup

1 cup cola

2 tablespoons Worcestershire sauce

1/2 teaspoon dried basil

2 teaspoons chili powder

1/8 teaspoon black pepper

Preheat oven to 350 degrees.  Coat a 9x13" baking dish with cooking spray.

In shallow dish or pie plate, combine 2 tablespoons flour and 1 teaspoon salt.  Rinse the CHICKEN and pat it dry.  Coat the CHICKEN evenly with flour mixture and set aside.

In a large skillet over medium heat, heat oil until hot.  Brown CHICKEN 5 to 8 minutes or until the skin is golden and crisp.  Place in the baking dish.

In a large bowl, combine the remaining ingredients, including the 3 tablespoons remaining flour and the 1 teaspoon remaining salt; mix well.  Spoon the sauce evenly over the CHICKEN.  Cover tightly with aluminum foil and roast 50 minutes.  Uncover, baste, and cook an additional 5 minutes or until no pink remains.

* Recipe found in Chef Tony's Easy Recipes You'll LOVE cookbook, page 76.  I have not tried it yet as I have another recipe for BBQ sauce I have used for years.  But, this recipe specifically called for CHICKEN DRUMSTICKS so there you go!

NEXT INGREDIENT........PRETZELS

[walker]

One of my favorite PRETZEL recipes.....

PRETZEL Salad

Base...

2  2/3 cups crushed PRETZELS

1/2 cup melted butter

3 tablespoons sugar

Mix ingredients together and put in a 9 x 13" pan.  Bake at 350 for 10 minutes, then let cool.

Filling.....

8 oz. container whipped cream cheese

1 cup sugar

8 oz. Cool Whip

Whip sugar into cream cheese; then fold in Cool Whip and spread on PRETZEL layer.  Let cool in refrigerator.

Top Layer.......

6 oz. strawberry Jello

2 cups boiling water

2  10 oz. packages frozen strawberries 

Dissolve Jello in boiling water, put frozen strawberries in Jello and stir until Jello thickens.  Refrigerate for 10-15 minutes, then put on top of filling and chill for 5 hours.

NEXT INGREDIENT ...... LETTUCE

[Zhills]

                                        

          Easy Individual Caeser Salads

Cut small heads of Romaine lettuce in half.  Top with shredded Parmesan Cheese and Croutons.  Drizzle with your favorite Caesar Dressing.

All of these items can be purchased separately and combined for an elegant presentation.

Using grilled Romaine is the latest trend.  Give it a try!

Next ingredient:  Asparagus

[walker]

Everyone busy this summer?  Send us some good recipes....

Pilaf with ASPARAGUS

In a skillet, cook 2 chopped shallots in 3 tablespoons butter.  Add 1 bunch of ASPARAGUS. (chopped small) and 1/2 cup chopped pecans.  Cook until tender and lightly browned.  Add more butter if needed.  Add 2 cups cooked rice and 1 tablespoon chopped fresh thyme.  Season with salt and pepper.  

NEXT INGREDIENT ...... CORN, fresh, canned or frozen

[Countessa]

TEXAS CAVIAR

In small sauce pan, bring this mixture to a boil:

1/3 cup oil (such as canola)

1/3 cup apple cider vinegar

1/3 cup sugar

Boil for approximately 1 minute.

Remove from heat and let cool.

Meanwhile, combine the following items in a large bowl:

1 can white shoepeg CORN, drained (made by Green Giant)

1 can black beans, drained and rinsed

1 can blackeyed peas, drained and rinsed

1 4 oz. jar diced pimentos, drained

finely chopped sweet onion

a few stalks finely chopped celery

finely chopped green pepper

Once the dressing mixture has cooled, pour it over the vegetable mixture and mix well.  Refrigerate overnight or for several hours.

Drain off dressing before serving.  Good with Tostitos scoops, Fritos scoops, various crackers or even by itself!  This keeps well for a few days in the fridge.

NOTES: You can add a drained can of Mexicorn.  Depending on your taste preferences, add onion and green pepper to taste.  Also, I will double the recipe and use various colors of peppers - red, orange, yellow.  Lots of variations.

VERY COLORFUL and EASY appetizer!!

[Countessa]

OOPS!!!  First time posting here ..... forgot next ingredient!

FRESH PEACHES

[walker]

Welcome Countessa!  Thanks for good recipe.  I buy Texas Caviar at the store .... now I can make my own! 

NEXT INGREDIENT .... FRESH PEACHES 

[Coquille]

@momtochloe Hi. How are you! I haven't seen you post much recently. Just checking in to see how you are doing! Take care, stay well and enjoy the rest of your summer.

[godi]

Peach breakfast bowl

One fresh peach pealed and cubed. (my family likes them pealed)

One yogurt your choice plain, strawberry, peach etc. I use Okios 

One tablespoon peanut butter

Granola

Put the cubed peach on one side of bowl, put the yogurt on the other side, smear the peanut butter on edge of bowl in the middle of peach and yogurt. Sprinkle granola on top. 

This is breakfast for me and a treat for DH 

Next ingredient  Green Beans 

[Zhills]

Italian Green Beans with Tomatoes

1 pound green beans

2 tomatoes, cut into wedges
1 small onion, sliced
1/4 cup Parmesan Cheese, grated
Ripe olives 

Vinaigrette Recipe
1/3 cup EVOO
2 T red wine vinegar
1clove garlic, chopped
1 t Salt
Dash of pepper

Mix all dressing ingredients together and shake to combine 

Directions:

Cook beans uncovered in skillet or pan for 5 minutes

Cover and continue to cook until tender (10-15 minutes) and Drain

Pour Vinaigrette over warm beans and toss

Cover and refrigerate at least 2 hours (or overnight) 

With a slotted spoon, remove beans to a lettuce lined plate or platter

Add tomatoes around the edge and scatter onions over them on the platter platter

Sprinkle with cheese and garnish with olives

Serve at room temp.....or slightly chilled.

I like to keep the green beans in the fridge and add onion and tomatoes, etc. just before serving!  Yum!

Next ingredient:  Le Sueur baby green peas