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Recipes by Month May 2013 Back to Main Index | Group Protocol
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From: hderhut@charter.net Sent: Wednesday, May 22, 2013 3:54 PM Sometimes I forget how good simple recipes can be. This is a good example. * Exported from MasterCook * Garlic Brown Sugar Chicken Recipe By : Serving Size : 4 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------- 4 tsp Brown Sugar unpacked 12 ounces Chicken Breast, no skin 1 clove Garlic 2 tbsp Butter, salted 1 dash Pepper, black 1. Melt the butter in a frying pan 2. Brown the garlic in the butter 3. Add chicken breasts to garlic and butter and cook thoroughly, adding pepper as you like it. 4. When chicken is fully cooked add brown sugar on top of each breast. 5. Allow the brown sugar to melt into the chicken (about 5 minutes). 6. Serve with your favorite carb, and veggie or salad. We usually have rice or noodles and carrots or green beans. Servings Per Recipe: 4 Contributed to the FareShare Group by David; May 2013 www.fareshare.net - - - - - - - - - - - - - - - - - - From: Art Guyer <aguyer42@myactv.net> Sent: Tuesday, May 28, 2013 7:21 PM Our granddaughter brought this recipe back from visiting friends in Lancaster County, PA. She said it was delicious and she made it this week. We doubled the recipe and it was very tasty. The seasoning and onion should be adjusted based on your own tastes. We used potato rolls or just put it on our plates with a bed of lettuce. * Exported from MasterCook * Curried Chicken Salad Recipe By : Karen Diener Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rotisserie chicken, shredded (preferably white meat) 3/4 cup mayonnaise, or to taste 1/2 teaspoon curry powder 1/4 teaspoon black pepper 1 teaspoon onion, chopped 1 stalk celery, finely diced 1 tablespoon fresh parsley, finely minced 1/2 cup grapes, quartered 1/4 cup sliced almonds, toasted Mix the above ingredients (except for the grapes and almonds) together until thoroughly combined. Fold in grapes and toasted almonds. *Karen's Note: I use a little more grapes and almonds than the recipe calls for. I serve this on croissants. Tasted, prepared and loved by Talia Valencia Contributed to the FareShare Group by Art; May 2013 www.fareshare.net - - - - - - - - - - - - - - - - - - |
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