Lemon Grilled Chicken

A trio of herbs completes a mouthwatering marinade that flavors golden chicken breast — just grill and enjoy. Perfect for family feasts and barbecues!

• 1 lemon
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 tbsp chopped fresh parsley plus extra sprigs for garnish
• ¼ tsp dried thyme
• ¼ tsp dried marjoram
• ¼ tsp salt
• ¼ tsp black pepper
• 4 skinless, boneless chicken breasts (about 6 oz each)

1. Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.
2. In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt, and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3. Preheat the griddle, grill, or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Garlic Mashed Potatoes

Mashed potatoes, flavored with roasted garlic, is comfort food at its best. The addition of rich sour cream gives this homey dish a creamy twist.

• 2¼ lb russet or Yukon Gold potatoes
• 1 whole garlic bulb
• 1 tbsp olive oil
• ½ cup sour cream
• 2 tbsp (¼ stick) butter
• ⅛ tsp salt
• ⅛ tsp black pepper
• fresh chives

1. Preheat oven to 375°F. Peel potatoes and cut into even‐size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
2. Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive oil and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow to cool slightly.
3. Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add salt and black pepper.
4. Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl; serve.

Herb‐Roasted Chicken

Each and every slice of this delicious and juicy herb-seasoned chicken partnered with colorful roasted vegetables is a winner!

• 2 tbsp butter
• 1 tsp dried sage
• 1 clove garlic, crushed
• ⅛ tsp black pepper
• 1 whole chicken (3 lb 5 oz)
• 1 tsp dried rosemary
• 1 onion, peeled
• 2 cups chicken broth
• 6 oz new potatoes, parboiled
• 3 bell peppers, deseeded and cut into quarters
• 2 medium zucchini, cut into chunks
• 1 red onions, sliced
• 1 tbsp olive oil
• flat‐leaf parsley sprigs, to garnish

1. Preheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
2. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
3. Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
5. Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35‐40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.

Alternatives

• Put 2 tablespoons of ready‐made pesto under the chicken skin in step #2. Slice and serve cold on a bed of lettuce for a fresh and summery salad.

Awesome Pepperoni Pizza

Homemade pizza smothered with melted mozzarella and sliced spicy pepperoni; you’ll never order takeout again!

• 2½ cups all‐purpose flour
• ½ tsp salt
• 1 package (¼ oz) dry yeast
• 1 tbsp plus 2 tsp olive oil
• ¾ cup pizza sauce
• 12 oz mozzarella, sliced
• 1¾ oz pepperoni slices (about 25 slices)
• ½ tsp dried oregano
• ⅛ tsp black pepper

1. Preheat oven to 400°F. Lightly grease a 12x9 inch baking sheet. Shift the flour and salt into a large bowl. Stir in the yeast. Make a well in the center and add olive oil and 1 cup lukewarm water. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead gently for 5 minutes.
2. Roll out dough and press into prepared baking sheet. Cover and allow to rest for 10 minutes at room temperature, then bake for 5‐7 minutes.
3. Remove the crust from the oven and spread pizza sauce on top, leaving a ¾‐inch boarder. Arrange the mozzarella on top and then the pepperoni. Sprinkle with oregano and pepper. Drizzle with olive oil and bake until golden, 15‐20 minutes.
4. Using a pizza cutter or sharp knife, slice the pizza into 6 square slices. Serve hot.

Creamy Fettuccine Alfredo

For a quick and speedy supper that’s full of flavor, try strands of fettuccine coated in a creamy Parmesan sauce; perfect pasta in minutes!

• 1 cup (2 sticks) butter, softened
• 2 cups whipping cream
• 2 cups grated Parmesan cheese
• 1 box (1 lb) fettuccine
• ⅛ tsp salt
• ⅛ tsp black pepper
• Fresh basil leaves

1. Place the butter into a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.
2. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to packagedirections. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.
3. Divide the pasta between four serving plates. Quickly slice the basil into shreds to equal ¼ cup. Sprinkle shredded basil over each serving. Serve immediately.

Alternative

• Stir in crisp bacon or pancetta and slice mushrooms in step #2 to vary the recipe, creating a more hearty, robust dish.

Crispy Ranch Chicken

A coating of rice cereal, Parmesan cheese and ranch dressing gives chicken a tasty crunch.

• 2 cups crispy rice cereal
• ½ cup grated Parmesan cheese
• 1 envelope (1 oz) ranch salad dressing mix
• 2 egg whites, beaten
• 8 skinless, boneless chicken breasts (about 5 oz each)

1. Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal,Parmesan and ranch salad dressing mix in a large bowl.
2. Place beaten egg whites in a medium bowl. Dip each chicken breast in the egg whites and then in the cereal mixture to coat evenly.
3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20‐25 minutes. Serve hot.

Alternative

• For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in step #1.
• For a buttery taste, drizzle ¼ cup melted butter over chicken before baking.

Strawberry Meringue Cake

• 1 package(18¼ ounces) yellow cake mix
• 1⅓ cups orange juice
• 4 eggs, separated (by 3 inches is good, 4 inches is better)
• 1½ teaspoons grated orange peel
• ¼ teaspoon cream of tartar
• 1 cup plus ¼ cup sugar, divided
• 2 cups whipping cream
• 2 pints fresh strawberries, divided

1. In a mixing bowl, combine dry cake mix, orange juice, egg yolks, and orange peel. Beat on medium speed for 4 minutes. Pour into two greased and floured 9-inch round baking pans; set aside.
2. In a mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over cake batter.
3. Bake at 350º for 35 minutes or until meringue is lightly browned. Cool on wire ranks (meringue will crack).
4. Beat cream until stiff peaks form. Mash ½ cup of strawberries with remaining sugar; fold into whipped cream.
5. Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about ⅔ of the cream mixture.
6. Slice the remaining berries; arrange half over cream mixture.
7. Repeat layers.
8. Store in the refrigerator.

Yield: 12-16 servings.

Heath Family Baked Beans

Heath Family Baked Beans

• 28 oz Bush beans (remove the fat)
• ½ cup brown sugar
• 1 tsp mustard
• ½ cup ketchup
• 4 strips bacon, diced and browned
• 1 med onion, diced

Mix and bake at 325° for about 3 hours. Stir often.

German Style Pork and Sauerkraut

• 2 lbs country style pork ribs
• 1 tsp salt
• ¼ tsp pepper
• 2 tbls butter
• 1 tbls caraway seeds
• 32 oz sauerkraut, drained
• 1 cup apple juice
• 2 cups chopped onion
• ¼ cup brown sugar
• ¼ tsp Tabasco sauce
• 3 tart apples, cored, peeled, and chopped

1. Brown meat in a Dutch oven. Remove from pan, stir in the sauerkraut with the rest of the ingredients in the pan where meat has browned.
2. Return meat to pan with the sauerkraut meat on the bottom and kraut on top. Simmer for 1½ hours.
3. Serve with German mustard.

German Chocolate Pie

From the kitchen of Miranda Heath

Pie Crust

• 2 egg whites
• ⅛ tsp salt
• ⅛ tsp cream of tartar
• ½ cup sugar
• ½ cup chopped walnuts

1. Beat the egg whites until frothy. Stir in salt and cream of tartar. Next add sugar slowly while beating. Stir in the walnuts.
2. Shape into a slightly greased pie pan and bake for 70 minutes at 275°F.

Filling

• 1 bar German chocolate
• 3 tbls water
• 1 tsp vanilla
• 1 cup whipping cream

1. Melt the German chocolate with the water and vanilla.
2. Cool and add the cream which has been beaten to medium peaks. Pour into the pie crust.