| Menu: Southern Charm
Molasses Sauce Chicken
Creamy Garlic Potatoes
Fancy Peas
Molasses Sauced Chicken
1/4 cup of chopped green onions
1/4 cup of soy sauce
1/4 cup of Burgundy or other dry red wine
2 1/2 tablespoons of molasses
1 tablespoon of vegetable oil
1/2 teaspoon of ground cumin
1/2 teaspoon of ground red pepper
six 6 ounce skinned chicken breast halves
Combine the first 7 ingredients in a small bowl; stir well.
Place chicken in a shallow baking dish. Pour wine mixture over chicken. Bake, uncovered at 400ºF. for 40 to 45 minutes or until chicken is done, basting frequently with wine mixture. Yield: 6 servings
Creamy Garlic Potatoes
4 medium baking potatoes, about 1 3/4 pounds, peeled and cut into 1 inch pieces
1/2 cup of evaporated skimmed milk
2 tablespoons of margarine, softened
1/4 teaspoon of salt
1/8 teaspoon of ground white pepper
2 cloves garlic, minced
Fresh chives, optional
Place potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 20 minutes or until potato is tender. Drain. Mash potato; add milk and next 4 ingredients. Beat at medium speed of an electric mixer 2 minutes or until smooth.
Transfer potato mixture to a serving bowl. Garnish with chives, if desired. Yield six (3/4 cup) serving
Fancy Peas
two 10 ounce packages of frozen English peas
Vegetable cooking spray
2 tablespoons of stick margarine
3/4 cup of finely chopped onion
1/4 cup of finely chopped green pepper
one 2ounce jar of diced pimiento, drained
2 tablespoons of minced fresh parsley
1 bay leaf
1/2 teaspoon of white vinegar
1/4 teaspoon of salt
1/8 teaspoon of ground nutmeg
Cook peas, according to package directions, omitting salt and fat; drain. Coat a heavy skillet with cooking spray; add margarine. Place over medium high heat until margarine melts. Add onion and green pepper, and sauté until tender. Add pimiento, parsley, and bay leaf, stirring well.
Stir in peas, vinegar, salt, and nutmeg; cook, uncovered over medium high heat , stirring constantly, until thoroughly heated. Remove and discard bay leaf. Yield: 6 (1/2 cup) servings. |
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