Lemon-Mustard Chicken

Servings: 6
Ingredients:

2 lb To 2 1/2 lb chicken pieces;         1 ts Dried oregano;
-(breasts thighs drumsticks)             -=OR=-
2 tb Cooking oil;                        1 ts Dried basil;
1 tb Dijon style mustard;              1/4 ts Onion salt;
1 tb Lemon juice;                      1/8 ts Ground red pepper;
1 1/2 ts Lemon-pepper seasoning;

I use one of those cut-up chickens and I also usually double the amount of
glaze.

Rinse chicken; pat dry. Place chicken pieces, skin side down, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20
minutes or till lightly browned.

Stir together all other ingredients for glaze. Brush chicken with glaze.
Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or
till tender and no longer pink, brushing often with glaze during the last 5
minutes of cooking.

from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham

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Tuna Stuffed Potatoes

Servings: 4
Ingredients:

4 lg Hot baked potatoes;                   ts Salt;
1/2 c  Hot milk;                             ds Cayenne pepper;
2    Green onions; with tops,            1 md Fresh tomato; diced
-minced                             1 cn 7 oz-tuna;, drained
1    Egg;                                2 tb Grated Parmesan cheese;
2 tb Butter                                   Parsley and lemon slices;
-=OR=-                                   -for garnish
2 tb Margarine;

Cut a thin slice from one flat side of each potato. Scoop out the interior
of the potato into a bowl. Mash, adding the hot milk; whip until fluffy.
Add the green onions, egg and butter, whipping mixture well. Season with
salt and cayenne. Fold in tomato and tuna. Pile this mixture back into the
potato skins, mounding it high (shells will be heaped up almost 3 inches
higher). Sprinkle with Parmesan cheese. Place on baking pan. Bake at 400
degrees for 10 minutes or until potatoes are heated through. Serves 4.

You may cut this recipe in half, but still use one egg.

You may fill potatoes ahead of time. Cover and refrigerate until ready to
bake. Add 3 to 4 tbsp more milk to prevent drying and bake for about 20
minutes if preparing ahead. Stuffed potatoes can also be microwaved for 3
to 4 minutes on full power. Origin: My Great Recipes See card 18.13

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Raspberry Mint Tea Cooler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)                     -concentrate
1 c  Mint leaves, fresh; packed        1/2 c  Half-and-half
2 1/3 c  Water, sparkling                         -=OR=-
1/2 c  Raspberry juice concentrate       1/2 c  Whipping cream
-=OR=-                                   -=OR=-
1/2 c  Raspberry-Cranberry juice         1/2 c  Cool whip (lite)

Combine tea concentrate and mint in a pan and bring to boiling. Cover and
chill, at least 1 hour. Pour through fine strainer into a pitcher and add
sparkling water. Discard mint. (Maybe you should save some mint to use as
a garnish. — KL)

Fill glasses with ice. To make liquid layers, pour raspberry concentrate
equally into each glass. Next, gently pour an equal amount of cream into
each glass, then gently fill with tea mixture. Stir with drinking straws as
you sip.

Source: Sunset Magazine: August 1994

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Cinnamon Citrus Tea Sparkler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)              1/4 c  -=TO=-
1    Cinnamon stick, 2' long           1/2 c  Orange juice or tangerine
Orange peel (colored part)               -juice concentrate, thawed
2 1/3 c  Water, sparkling

Combine tea concentrate, orange peel and cinnamon stick in a saucepan and
bring to a boil. Cover and chill until cold, about 1 hour. Discard orange
peel and cinnamon stick and combine with sparkling water. To make liquid
layers, pour thawed orange juice into bottom of each glass, then gently
pour in tea concentrate. Stir before sipping. (Or, dilute the concentrate
to strength, and pour the tea onto a spoon resting right on the surface of
the juice layer. The spoon breaks up the vertical motion of the incoming
liquid and helps keep the layers separate.) Source: Sunset Magazine: August
1994

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Cranberry Cherry Tea Sparkler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)            1 1/3 c  Cherry juice or cider
1/3 c  Cranberries, dried              1 1/3 c  Water, sparkling

Combine tea concentrate and cranberries in a pan and bring to boil. Cover
and chill until cold, at least 1 hour. Pour through fine strainer into a
large pitcher, discard cranberries, add juice and sparkling water and mix
well. Pour over ice to serve.

Source: Sunset Magazine, August 1994

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Lemon Ginger Tea Sparkler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)              1/4 c  Ginger, crystallized;minced
1    Lemon; thinly sliced            2 2/3 c  Ginger ale

Combine tea concentrates, ginger and half the lemon slices in a pan and
bring to boiling. Cover and chill until cold, at least 1 hour. Pour
through a fine strainer into a pitcher and add ginger ale. Discard used
lemon slices and ginger. Pour into glasses over ice, garnish with remaining
lemon slices. (And/or put some in the pitcher.)

Source: Sunset Magazine, August 1994

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Apricot Tea Sparkler

Servings: 4
Ingredients:

1 1/3 c  Tea concentrate (qv)            1 1/3 c  Water, sparkling, chilled
1 1/3 c  Apricot nectar, chilled

Combine concentrate, water and nectar, and pour into ice-filled glasses.
Food Exchange per serving: 1 FRUIT EXCHANGE(about)

Source: Sunset Magazine, Aug 1994

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Tea Concentrate

Servings: 12
Ingredients:

1/4 c  Tea, loose -=OR=-                   5 c  Water
12    Tea bags

Combine tea and water in a 3- to 4- quart pan. Bring to a boil over high
heat and boil, uncovered, until liquid is reduced to 4 cups. (About 6
minutes.) Pour liquid concentrate through a fine strainer into a container
and discard residue. Cover and chill until cold, at least 3 hours. Will
keep for up to 2 weeks. To use, dilute by the pitcher or glass. The optimum
dilution ratio for pouring over ice is about 1 part tea concnetrate to 2
parts water and/or juice.

Source: Sunset Magazine, August 1994

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Rotelle With Smoked Turkey, Broccoli And Peppers

Servings: 2
Ingredients:

2 c  Broccoli florets; chopped         1/4 ts Dried red pepper flakes
-small                              8 oz Smoked turkey; skin removed
5 oz Rotelle or fusilli; (spiral              -diced
-pasta)                           1/3 c  Red peppers, jar-packed
2 tb Butter, sweet                            -roasted; drained, diced
2 tb Olive oil                         1/2 c  Chicken stock
2    Garlic clove; minced                     Romano; grated

Cook broccoli in large pot of boiling salted water until crisp-tender,
about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice
water to cool; reserve water in pot. Drain broccoli and pat dry. Return
water to boil. Add pasta and cook until just tender but still firm to
bite, stirring occasionally to prevent sticking. Drain thoroughly.

Meanwhile, melt butter with olive oil in heavy large skillet over low heat.
Add garlic and red pepper flakes and saute until garlic is tender, about 3
minutes. Add turkey and saute until heated through about 4 minutes.

Mix broccoli, pasta, roasted peppers and stock into turkey mixture.
Increase heat to high and cook until pasta has absorbed most of liquid,
stirring frequently, about 4 minutes. Divide pasta between plates and
serve, passing Romano cheese separately.

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Linguine With Turkey And Mushrooms

Servings: 4
Ingredients:

2 md Onions                            1/2 ts Salt
1/2 lb Mushrooms, fresh                  1/4 ts Pepper
2 md Plum tomatoes                     1/2 c  Dry vermouth or white wine
2 tb Olive oil                         1/2 c  Chicken stock
2 c  Turkey, cooked                    1/8 ts Hot red-pepper sauce
1/8 ts Thyme, dried                       12 oz Linguine
1/8 ts Rosemary, dried                     4 tb Butter; softened
1/8 ts Oregano, dried                      1 tb Parsley, fresh; minced

PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes
into 1/2-inch dice.

COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions
and mushrooms and saute until softened, about 3 minutes. Add turkey,
spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce
heat and simmer for 2 minutes. Add stock and simmer until sauce has
reduced to 3/4 cup, about 5 minutes. Stir in red-pepper sauce. Remove from
heat, cover and keep warm.

Bring 6 quarts of water to a boil in a large soup kettle. Add 2
tablespoons salt and the pasta. Boil until pasta is al dente, about 9
minutes. Drain pasta and toss with butter and sauce over very low heat.
Adjust seasoning. Sprinkle with parsley and serve immediately.

[COOKS magazine; Jan/Feb 1989]

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