Enjoy some delicious recipes!

Program #610

Easy Everyday Polenta

4 cups milk
1 cup yellow cornmeal
1 teaspoon salt
1-1/2 cups grated parmesan cheese
4 tablespoons butter

Bring milk and salt to a boil. Add cornmeal while whisking. Reduce heat to medium. Stir constantly while cornmeal is thickening. When mixture starts to pull away from sides, add cheese and butter. Stir to mix all ingredients. Put in a bowl and serve with your favorite pasta sauce.

Italian Chicken

4 boneless, skinless chicken breast halves
2 (14.5 oz.) cans Petite diced tomatoes
1/2 cup Balsamic & Basil Vinaigrette
1/2 teaspoon dried basil or 2 tablespoons fresh chopped basil

Place chicken in glass baking dish. Add diced tomatoes and dressing. Bake in preheated 350 degree oven for 45-60 min. or until juices in chicken run clear. Add additional basil before serving. Serves 4.

Linda Weiss

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!