Garlic Rice

Ingredients
2 tablespoons olive oil
1 medium onion, chopped fine
3 garlic clove, minced fine
1 cup long grain rice
2 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup parsley, chopped
Directions
1Put the oil in a skillet and saute the onions& garlic until golden.
2Add rice, broth, thyme& bay leaf Bring to a boil uncovered, turn heat to low cover and simmer about 25 minutes or until the liquid is absorbed, give a little stir after 15 minutes Remove bay leaf& stir in the parsley.



***Ben loves this***

Caramelized Chicken

Ingredients
2 1/2 lbs chicken leg
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2-3 garlic clove, minced
salt and pepper
Directions
1Directions:.
2Preheat oven to 180 degrees Celsius.
3Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
4Pour over the chicken.
5Bake in preheated oven for one hour, or until sauce is caramelized.
6Could also use wings or pork ribs

Banana Cream Pie

You may know that for Lent this year I gave up sweets. Over the 40 days, I kept thinking about what dessert I wanted to eat on Easter Sunday. I decided on banana cream pie. This recipe comes from The Little Pie Company in the Big Apple. I made it on Easter while visiting Lane and James in Austin. It was delicious. The recipe it a good one because it gives detailed instructions for how to make an excellent cream filling. Follow it carefully and your pie will set beautifully. Bon Appetit!

½ cup sugar

4 tablespoons cornstarch

½ teaspoon salt

4 egg yolks, lightly beaten

2 ½ cups cold milk

2 tablespoons unsalted butter

2 ½ teaspoons pure vanilla extract

2 large, just-ripe bananas (I think 2 1/2 or 3 might be better)

1 baked and cooled 9” pie shell

Sweetened whipped cream

1. In a heavy-bottomed saucepan off the heat, stir the sugar, cornstarch, and salt until well blended.

2. In a medium bowl, stir together the egg yolks and milk and add them to the sugar mixture; stir until combined, then scrape the bottom and sides of the pan with a rubber spatula to make sure that every last bit of sugar is mixed in.

3. Cook the mixture over medium heat, stirring constantly, until it thickens and boils. Reduce the heat to medium-low and continue to cook the pudding, stirring, for 1 minute.

4. Remove the pan from the heat and stir in the butter and vanilla until blended. Cover with wax paper and let the filling cool for about 30 minutes.

5. Slice bananas ¼ inch thick and arrange them over the bottom and sides of the prebaked shell. Spoon the filling over the bananas and smooth it with the back of the spoon.

6. Let the pie cool to room temperature. Then refrigerate until thoroughly chilled, about 2 hours. Cover only after the pie is thoroughly chilled.

Serve with sweetened whipped cream.

Butterfinger Cookies

1/2 c butter or margarine
3/4 c sugar
2/3 c brown sugar
2 egg whites
1 1/4 c chunky peanut butter
1 1/2 t vanilla
1 c flour
1/2 t baking soda
1/4 t salt
5 Butterfinger candy bars (2.1 oz each) coarsely chopped

Cream together the butter and sugars. Add egg whites. Beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt. Add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on greased baking sheets. Bake at 350 for 8-9 minutes or until golden brown, set around the edges but soft in the middle. Cool on wire racks.

Usually peanut butter cookies come out kind of dry and you can't eat them without a tall glass of milk. Not so with these babies; they are the best peanut butter cookies I have ever tasted. I have just barely procured the recipe, happily for all of YOU!

Pat Weed's Honeyed Chicken

1/2 c butter
1 c honey
1/2 c prepared mustard
1 t salt
1 t curry
4 chicken breasts

Heat oven to 375. Melt butter in saucepan. Stir in honey, mustard, salt and curry. Roll chicken in honey mixture and arrange in baking dish. Pour remaining mixture over chicken. Bake about 1 hour or until fork tender. Cover for first half of cooking time.

The best part about this recipe is the way it SMELLS!! I like to serve this over rice.

Mom's Spare Ribs

Put Country Style Spare Ribs (Don't get expensive good ribs for this. Just use cheap ribs! You need the fat!) in your crockpot.
Mix in a bowl 1 c BBQ sauce and 1/2 c brown sugar. Pour this over your spare ribs. Cook on low for 10 hours.

I like to make rice to serve with this. Sometimes I drain a can of black beans and put them in with the meat. Then all you need is a salad and you have a square meal!

Grandma Stauffer's Barbeque

Brown 4 lb lean ground beef with 1 1/4 medium onion, chopped.
Then add:
2 T salt
1/8 t pepper
1/4 c brown sugar
1/4 c vinegar
2 c ketchup
(Grandma's recipe calls for 3/4 c water, but I think there ends up being too much liquid if you do. You decide)
2 Tbsp chopped green pepper
1/8 t sage
3 T mustard
Bring to a boil. Boil gently 8-10 minutes.

This was Grandma's secret recipe that she made at home and took to the Drugstore to sell on sandwiches.