Lemon-Light Chicken Results

This picture shows two portions of Lemon-Light Chicken prior to baking.

Lemon-Light Chicken

This dish tastes just like it looks before cooking, rather bland.  Now a picture of the cooked dish served with brown rice and vegetables.

Some work needs to be done on the photography of the food.  You notice the Lemon-Light Chicken with two big yellow eyes and a smile served with rice and vegetables.  The brown rice gets cooked at the same time as the chicken:

OVEN BROWN RICE

1 C            Brown rice

1 1/2 C      Boiling water

Place rice in casserole, pour in boiling water, and cover with lid.  Put in a 325 degree oven and cook for 45 minutes.  Remove from oven and let it rest for 10 minutes still covered. 

SAUTEED VEGETABLES

2 T           Olive oil

1/2           Sliced onion

1/2           Sliced red pepper

2              Sliced small zucchini squash
4              Sliced mushrooms
Salt and Pepper to taste

Heat oil in a frying pan until hot and add all ingredients and stir until all sides brown.  Season and serve immediately.

Enjoy these dishes.

Now our next adventure into The Box  --  Chalupas Con Crema.

Lemon-Light Chicken

This recipe appears in the "The Box".  If you remember eating this chicken dish, ok, but questionable if ever made.  Tonight this recipe gets cooked with the results to follow tomorrow.

LEMON-LIGHT CHICKEN

4       chicken breasts

1       bay leaf

1 T   vegetable oil

1 T   white vinegar

1 T   lemon juice

1 t    dried thyme

1/4 t ground coriander

Fresh-ground black pepper to taste

1      lemon cut into thin rounds

• Preheat the oven to 325 degrees.  Place the chicken breasts and the bay leaf in a casserole dish.  Pour the vegetable oil, vinegar, and lemon juice over the top.
• Sprinkle with the seasonings, cover, and bake in the oven for 45 minutes.
• Remove the chicken from the oven and arrange the lemon slices on top of the chicken. Return the chicken to the oven and bake uncovered for another 5 to 10 minutes, until chicken is cooked through.  

Sour Cream Brownies from Start to Finish

Kirsten shows the process of making Sour Cream Brownies.

Sour Cream Brownies

This recipe appears in the recipe box and Grandma Redo signed the card, "June Redo 1981".   Kirsten came to visit and made these on August 14, 2010.

SOUR CREAM BROWNIES

In a large bowl mix:

     2 C Sifted flour (did not sift)

     2 C Sifted sugar (did not sift)

    1/4 tsp Salt

Bring to a boil and pour over above (just melted all together in microwave):

     2 Sticks margarine (used butter)

     1 C water

     3 Tbsp Cocoa

Add:

     2 Unbeaten eggs

Add:

     1/2 C Sour cream

     3/4 tsp Baking soda

     1 tsp Vanilla

Put into a 17"x12"x2" baking pan and bake at 325 deg for about 40 minutes.

Icing

Bring to a boil (melted in microwave):

     1 Stick margarine (used butter)

     5 Tbsp Milk

     3 Tbsp Cocoa

Remove from heat and add 1 lb powdered sugar and 1 tsp vanilla.  Beat smooth.  Spread on hot cake.  Cool, cut into bars.  A zillion calories each.

Pictures of First Two Contributors

Just thought you might enjoy seeing a picture of Great-grandma Florence. The recipes for One Egg Cake and Maple Frosting she published when a teenager.  As one can tell this picture comes from a time much later in her life.









The contributor for Monterey Sunday Supper, Aunt Anne.

Monterey Sunday Supper Results

Everyone enjoyed the Monterey Sunday Supper on August 8, 2010, a Sunday. This picture shows the casserole prior to being baked and it already looks good.

The next picture contains two portions of Monterey Sunday Supper when cooked and ready to serve.

This turned out to be very delicious. Many thanks to Aunt Anne for sharing her great vegetarian recipe.

Finally a Recipe from The Box

As mentioned before this blog contains recipes my children liked when growing up. Let's consider the previously posted items as a preface.

When recently in Atlanta, Georgia, Ralph made "Monterey Sunday Supper" a recipe from Aunt Anne Redo. He used fresh green chiles, roasted under the broiler then removed the skin. One does not need to parboil the zucchini.

MONTEREY SUNDAY SUPPER

1 C Rice

1 7-0z Can fire-roasted whole green chiles

3 med Zucchini

1 large Tomato

1 lb Monterey Jack cheese

2 C Sour cream

1 tsp Oregano

1 tsp Garlic salt

2 T Chopped green onion

2 T Chopped green pepper

1 T Parsley

Salt and pepper

Cook rice until tender. Slice zucchini thinly and parboil. Slit chiles and remove seeds. Cut half of the cheese in narrow strips and insert in chiles. Place rice in a well-buttered casserole or baking disk, cover with a layer of chiles and cheese, then with zucchini and top with the sliced tomato. Mix the sour cream with the spices, green pepper, onion and salt and pepper and pour over all. Grate the remaining cheese over the mixture. Sprinkle with parsley and bake in a 350-degree over for 30 minutes.

Servers 8.