Enjoy some delicious recipes!
Program #863Rhonda Matthews
1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste
Boil carrots until fork tender.
Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots.
1 whole chicken
Salt and pepper to taste
2 tablespoons oil
Herbs of your choice
1 small onion, quartered
1 lemon, quartered
Rub chicken with salt, pepper and oil. Stuff cavity of the bird with onion, lemon and herbs of your choice.
Place prepared 1 hour until the thickest portion of the bird registers 165 degrees Fahrenheit on a food thermometer. Cover or tent with aluminum foil if skin becomes too brown. Allow bird to rest 20 minutes bird on rack in baking pan. Cook at 325 degrees Fahrenheit approximately before slicing and serving. Freeze carcass and uneaten meat for a head start on chicken soup! Meal #2 from one bird.
Wash and sanitize all surfaces touched by chicken to prevent cross contamination of salmonella and other pathogens. Home-made sanitizer instructions on back of pamphlet.
Skinny Potato Salad
2 pounds red potatoes, scrubbed and cut into bite-size portions
3 tablespoons mayo
1 teaspoon mustard
3 tablespoons plain yogurt
2 green onions, minced
1 stalk celery, minced
1 boiled egg, diced
Salt and pepper to taste
Boil potatoes over medium heat until fork tender. Drain.
Mix remaining ingredients together in large bowl.
Add cooled potatoes to bowl and gently stir to coat.
Serve immediately or hold in refrigerator until ready to serve.
Frozen Banana Dessert
Peeled, sliced frozen bananas
Splash of cream
Add bananas to food processor and puree until completely smooth.
Top with chopped fruit of your choice and serve immediately.
Leftovers can be stored in the freezer.
Blend again to regain smooth consistency.
1 quart water
1 scant teaspoon plain bleach
Mix water and bleach together and place in squirt bottle.
Surfaces should be washed and rinsed first, then spiritized with sanitizer solution.
Allow solution to air dry. Good for countertops, cutting boards, knives, and other food contact surfaces.
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!