|Chicken a la Spring
Submitted by: LisaW
3 tablespoons cooking oil (kosher
2 cloves garlic, minced
1 tablespoon finely shredded lemon peel
6 to 8 fresh sorrel leaves (optional)
1 lemon, cut into wedges
1 3- to 3-1/2-pound whole broiler-fryer chicken
2/3 cup reduced-sodium chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons coarsely shredded fresh sorrell or spinach leaves
red Russian kale or other kale variety (optional)
Chamomile flowers or other edible flowers (optional)
In a small saucepan cook and stir
oil and garlic over low heat for 2 minutes. Remove from heat.
Stir in lemon peel; set oil mixture aside. Place sorrel leaves,
if using, and lemon wedges in the cavity of the bird. Tie legs
to tail. Twist wing tips under back. Loosen and lift skin above
breast. Brush a little of the garlic-oil mixture under the
breast skin; skewer neck skin to back. Brush a little more of
the oil mixture over the skin of the bird. Cover and chill
remaining oil mixture. Cover chicken; let stand at room
temperature 30 minutes, or refrigerate up to 24 hours. Preheat
oven to 375 degrees F. Uncover chicken; place, breast side up,
on a rack in a shallow pan. If desired, insert a meat
thermometer into center of an inside thigh muscle. Do not allow
thermometer tip to touch bone. Roast, uncovered, for 1 to 1-1/4
hours or until drumsticks move easily in their sockets, chicken
is no longer pink, and meat thermometer registers 180°F. Baste
with remaining oil mixture about halfway through cooking time.
Remove sorrel leaves, if using, and lemon wedges from cavity.
Cover chicken loosely with foil; let stand 10 minutes. Meanwhile,
pour juices and browned bits from roasting pan into a small
glass measure. Skim off and discard fat, reserving pan juices (1
to 2 tablespoons total). In a small saucepan gradually stir
chicken broth into potato starch or cornstarch. Add pan juices.
Cook and stir over medium heat until slightly thickened and
bubbly. Stir in lemon juice. Season to taste with salt and
pepper. Transfer chicken to a serving platter. Pour sauce into a
bowl; top with shredded sorrel or spinach. Top chicken with red
Russian kale and Chamomile flowers (or other edible flowers), if
desired. Makes 6 servings.
Submitted by: LisaW
1 (4-5 lb.) fully cooked boneless
2 tablespoons lemon juice
1/3 cup seedless red raspberry jam
1/4 cup dry White wine
2 teaspoons. cornstarch
1 tablespoon butter
ham in diamond pattern, if desired. Place on rack in a shallow
roasting pan. Bake, uncovered, in 325°F oven for 1-3/4 hours.
Meanwhile, in small saucepan, blend dry White wine and lemon
juice into cornstarch. Add about half of the jam. Cook and stir
until thickened and bubbly. Stir in remaining jam and butter.
Heat and stir until butter is melted. Brush ham with raspberry
glaze. Bake 10 minutes more. Spoon remaining glaze over ham.
Garnish with watercress, if desired. Yield: 6-8 servings.
1 large can green asparagus
1 can mushroom soup
1 cup grated Cheddar cheese
1/2 cup cream
1/2 cup chopped almonds
2 boiled eggs, chopped
butter or margarine
asparagus and cover bottom of dish. Combine soup, cream, almonds,
cheese and chopped eggs. Pour over asparagus and cover with
cracker crumbs. Dot with butter or margarine. Bake in oven for
about 30 minutes at 350°F. Serve warm.
Note: Recipe may be doubled and baked in a large
casserole dish or pan to be served as a main dish for a
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