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Mango Macadamia Chicken
1/2 cup soy sauce
2 garlic cloves minced
1 tbsp brown sugar
1 tbsp olive oil
6 skinless boneless chicken breast
3 tbsp chopped macedamia nuts
mustard sauce (1/2 cup dijon mustard, 2 tbsp brown sugar, 2 tbsp pineapple
juice (from canned pineapples), 1/4 tbsp ground black pepper)
mango salsa (1 mango peeled, seeded, and chopped; 1 small diced pineapple,
1/4 red onion diced,3 tbsp chopped cilantro, 2 1/2 tbsp lime juice
Combine first 4 ingredients. Add chicken. Cover and seal and chill for 1 hour.
Meanwhile in a separate bowl combine ingredients for mustard sauce, cover and chill.
Also in seperate bowl combine ingredients for mango salsa
Remove chicken and discard marinate.
Place on grill covered with lid 8 minutes on each side or until done. Drizzle with
mustard sauce and top with macadamia nuts. Serve with mango salsa.
5-6 large yellow squash (cut into
2 large carrots (cut into slices) or slices)
one can of carrots
1/2 vidalia onion (chopped up)
1 can cream of chicken soup
3/4 can cream of mushroom soup
16oz sour cream
14oz bag Pepperidge Farm Herb sea
soned stuffing
1- 1 1/2 sticks of butter
Boil squash, carrots, and onions in
a
pot on the stovetop, remove from healarge pot until tender. Melt 1 stick of butter in a
softened appearance. Add more but t and add stuffing mix. The mix should have a
cream, cream of chicken, and creamter if necessary. Drain the squash and add sour
of
In a greased 9x13 pan add a thin laye mushroom soup. Mix together thoroughly.
squash mix and top with remaining r of stuffing to the bottom of the pan. Add
stuffing. Bake at 350 for about 30
minutes.
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1. Ripe cranberries wil