Chicken Baked in Wine
4 chicken breasts (skin removed)
4 tablespoons butter
½ teaspoon each sage, rosemary, and thyme
½ cup onion, chopped
2 cups white wine
½ to 1 pound mushrooms (sliced)
1 cup rice
¼ cup flour
Combine butter, onions, mushrooms, and seasoning in pan or
skillet on medium heat and simmer until onions are clear. Add
wine and cook for one minute. Place chicken in a skillet and
cover with hot mixture, then cover skillet and cook on low to
medium heat for approximately 30 minutes. Prepare rice according
to directions on package. When chicken is done, remove from
pan. Add flour to pan drippings to make sauce, adding water if
needed. Serve chicken with sauce over rice. Serves four.
1 can frozen orange juice concentrate
1 cup milk
1 cup water
½ cup sugar
1 teaspoon vanilla
12 to 16 ice cubes
Combine all ingredients in a blender and pulse until smooth.
Serves six. Goes great with a corn dog with mustard on it (you
can find them in the frozen food section of your grocery store).
* Orange Julius is a trademarked beverage. I have no idea what
the actual ingredients are. This is just my Mom’s delicious brew
that taste a lot like the Orange Julius drinks we bought before the
Saturday afternoon Roy Rogers movie in the 1950’s.
2 bottles Chablis or other dry white wine
½ cup brandy
1 cup orange juice
½ cup lemon juice
1 quart club soda
Seed and thinly slice oranges, lemon, and lime. Chill all ingredients.
Combine all ingredients and chill another 2 hours. To serve, pour
into a punch bowl over ice. Add club soda and serve. Serves 20 to
30 (punch cup size servings).
1 small can frozen orange juice
½ cup lemon juice
1 small can pineapple juice
½ cup sugar
1½ quart water
1 stick cinnamon
1 cup tea
1 cup ginger ale (optional)
Boil sugar in one quart of water, add cinnamon stick and simmer
for five minutes. Cool. Add remaining ingredients with the ginger
ale last. Serve hot or cold. Serves ten.
Hot Mulled Cider
2 quarts apple cider
½ cup brown sugar
1 teaspoon whole cloves
1 teaspoon allspice
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 orange, sliced thinly and seeded
Combine all ingredients except orange into saucepan and bring
to a boil slowly. Cover and simmer for 20 minutes. Strain to
remove spices, then pour into mugs and add a slice of orange.
Makes ten servings.
Pot of Tea
1 teaspoon tea leaves per cup of water
Heat teapot by boiling water and pouring a little boiling water
into the pot, swishing it around, and then out into the sink. Place
tea leaves in a strainer in the heated pot. Pour measured amount
of boiling water over measured amount of tea. Let stand 3 to 5
minutes until desired strength has been reached. Serve tea in china
cups or in mugs. Enhance taste with sugar, slice of lemon, or
milk. For a spiced tea, add 1 teaspoon cinnamon to pot
immediately after adding the boiling water to tea leaves.
Make tea per Pot of Tea directions. Let stand for 10 minutes or
until tea is very strong. Add sugar to hot tea if sweet tea is desired.
Add an equal measure of cold water then pour tea over ice in tall
glasses. Add slice of lemon for flavoring if desired. Garnish glass
with a sprig of mint.