HARVEST OF BLESSINGS Recipes

Here’s a recipe that expands easily to feed a crowd. While this version calls for baking in the oven, you could cook larger amounts—four or five chickens, say—in an electric roaster by increasing the other ingredients according to how many birds you cook.

1 chicken, cut into desired serving pieces
1 stick butter or margarine, melted
½ C. white vinegar
Lawry’s seasoning salt

Preheat oven to 350º. Spray a 9” x 13” pan and arrange chicken pieces in a single layer. Mix the butter/margarine and the vinegar and drizzle over the chicken. Sprinkle with the Lawry’s seasoning. Bake uncovered without turning the chicken pieces. Check for doneness after an hour and bake longer if necessary (meat should be starting to separate from the bones).

Kitchen Hint: Avoiding salt? Season the chicken with garlic powder, salt substitute, some lemon pepper—whatever flavors you prefer. It’ll still taste great!

I really wanted to embrace kale, but until I found this recipe I tossed more of it out than I ate. The difference? This salad marinates for several hours, so it soaks up the sweet-sour dressing. The apples and dried cranberries make it even tastier!

3 T. apple cider vinegar
3 T. olive oil
Salt, pepper, and sugar/sweetener
1 apple, any variety
5-6 C. fresh kale
½ C. dried cranberries

Pour the vinegar and the oil into a large lidded container (a one-gallon ice cream tub works well). Add sugar or sweetener to taste, along with some salt and pepper, then rotate the container to blend these ingredients. Wash, core, and cube the apple into the container. Wash the kale, cut out the tough stalks, and slice the leaves into ribbons. Add the kale and cranberries to the salad, put on the lid, and shake well to coat the kale and apples. Chill for several hours, preferably overnight, shaking occasionally. Serves 4-6. Keeps well in the fridge for 2 or 3 days.

This is more of a technique than a recipe, and ever since I read about this method I’ve not scrambled my eggs any other way! Simple, quick, and delicious for breakfast or after a busy day when you don’t feel like fussing over food.

1 T. butter per person
2-3 eggs per person
Salt and pepper
Shredded cheese, cubed ham, bacon bits as desired

Spray a small skillet and melt butter in it over medium-low heat. Break the eggs directly into the butter, and season with salt and pepper to taste. When the whites start to become white, gently break the yolks with a spatula but don’t stir and don’t flip anything over—allow some yellow and some white to remain distinct as you gently masssage the mixture around in the skillet. While the eggs still look wet, add any additional toppings (cheese last). Remove from the heat before the eggs look dry. Enjoy!