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Lemon Mustard Chicken

2-21/2 lbs. Chicken Pieces

2 Tbsp. Cooking Oil

1 Tbsp. Dijon Style Mustard

1 Tbsp. Lemon Juice

1 tsp. Dried Oregano, Crushed

1/8 tsp. Ground Red Pepper

1. Skin chicken. Rinse and pat dry. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat and about 20 minutes or till lightly browned.

2. Meanwhile, for glaze, in a bowl stir together oil, mustard, lemon juice, lemon-pepper, oregano, and red pepper. Brush chicken with glaze. Turn chicken; brush with remaining glaze. Broil for 5-10 minutes more or till chicken is tender and no longer pink.

Makes 4 Servings

Lemon-Honey-Mustard Glaze

2 Tbsp. Lemon Juice

1 Tbsp. Honey

3 Tbsp. Dijon Mustard

Garlic Salt

Lemon Pepper Seasoning

Brush this glaze on beef, pork, chicken, or even fish.

Classic Potato Salad

6 Medium Potatoes(2 pounds)

1-1/4 Cups Mayonnaise

1 Tablespoon Prepared Mustard

1/2 tsp. Salt

1/4 tsp. Pepper

1 Cup Chopped Celery (2 Stalks)

1/3 Cup Chopped Onion

1/2 Cup Sweet Relish

6 Hard-Cooked Eggs, chopped

1. Boil potatoes until tender. Drain well, cool slightly.

2. Meanwhile in large mixing bowl combine the mayonnaise, mustard, salt, and pepper.

3. Stir in celery, onion, and pickle relish. Add the potatoes and eggs. Toss lightly to coat. Chill 6-24 hours.

Makes 12 Side Dishes.

Spanish Rice

1/2 Cup Chopped Onion

1/2 Cup Chopped Green Pepper

1 Clove Garlic, minced

1 Tbsp. Cooking Oil

1 28oz. Can Chopped Tomatoes

3/4 Cup Long Grain Rice

1 tsp. Sugar

1 tsp. Chili Powder

1/2 Cup Shredded Cheddar Cheese

In large skillet cook onion, sweet pepper, and garlic in hot oil till tender. Stir in drained tomatoes, uncooked rice, sugar, chili powder, 1/8 tsp. pepper, and 1 cup water. Bring to a boil; reduce heat. Cover; simmer for 20-25 minutes or till rice is tender and most of the liquid is absorbed. Sprinkle with cheese.

Makes 5 Cups

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This page was last edited on:

06/04/2006 02:10 PM

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