Contributed by Rachel and Brendan We made this for the Walczaks and for Mom and Dad when they came out to visit us. We usually skip the sauce and just eat the chicken. It also makes great leftovers and is wonderful cold. Enhanced from Cooking Light. Ingredients: 1/4 cup low-fat buttermilk (we used the re-constituted powdered variety) 4 tsp Dijon mustard 1 Tbsp honey 1/4 tsp salt 1/4 tsp freshly ground black pepper 1/2 tsp thyme 1/4 tsp dried rosemary 1/4 cup dry bread crumbs 1/4 tsp black pepper 1/8 tsp cayenne pepper 1/4 tsp dry thyme 1/4 tsp paprika … Continue reading Oven-fried Chicken Thighs with Buttermilk Mustard Sauce

Contributed by Rachel and Brendan This is one of the BEST sandwiches we’ve ever made. We like to cook the chicken breast on the grill for a little extra flavor. From Cooking Light. Ingredients: 1 tsp olive oil 2 cups halved cherry tomatoes (~1 lb) 2 Tbsp balsamic vinegar 1 Tbsp chopped fresh thyme (or 1 tsp dried) 1/4 tsp kosher salt 1/8 tsp black pepper 1/4 cup low-fat mayonnaise 1 Tbsp whole-grain Dijon mustard 1 garlic clove, minced 1 (16 oz) loaf French bread, cut in half horizontally 3 oz Brie cheese, sliced 3 cups shredded cooked chicken breast … Continue reading Chicken and Brie Sandwich with Roasted Cherry Tomatoes

Contributed by Rachel & Brendan (via Cooking Light) We actually like this recipe better than the Pad Thai that we get at one of the local Thai restaurants. Ingredients: 8 oz. wide rice stick noodles/Banh Pho (We prefer Japanese Udon noodles) 1/4 cup ketchup 2 Tbsp sugar 3 Tbsp fish sauce 1/2 tsp crushed red pepper 2 Tbsp vegetable oil, divided 1 lb medium shrimp, peeled and deveined 2 large eggs, lightly beaten 1 cup fresh bean sprouts 3/4 cup (1 inch) sliced green onions 1 tsp minced garlic 2 tbsp chopped unsalted, dry-roasted peanuts Chopped fresh cilantro Cook noodles … Continue reading Shrimp Pad Thai

Contributed by Anita Ingredients: 3/4 cup red wine (cheap Burgundy is fine) 1/2 cup chopped onion 1/4 cup lemon juice 1 Tbsp Worcestershire sauce 1/2 tsp crushed dried rosemary 1/2 tsp marjoram 1/4 tsp garlic salt 1/4 cup water 4-6 lbs rib roast, thawed Combine all but the roast in a mixing bowl. Place meat in a sturdy plastic Ziploc bag in a shallow dish. Add marinade and seal the bag. Marinade in fridge for 6-24 hours, turning the bag occasionally. Drain meat and discard the marinade. Place meat, fat side up, in a large roasting pan. Preheat oven to … Continue reading Marinated Prime Rib

Contributed by Anita Ingredients: Ham 1 can whole cranberry sauce 1 cup brown sugar 1/4 cup orange juice 1/2 Tbsp cornstarch 1/8 cup water Bake ham according to directions. In meantime, combine cranberry sauce, brown sugar, and orange juice in a sauce pan. Heat slowly. Add cornstarch and water until thickened. 30 minutes before ham is done, remove from the oven. Score surface and spoon on glaze. Continue basting ham with glaze during the last 30 minutes of baking. Continue reading Glazed Ham

Contributed by our mother, of course!!! This is Al’s standard birthday gift, even though he usually has to wait awhile to get it!! Dave P. told me he thought it would be a good gift for him, too, so 2 easy gifts! **Paula’s side note: Mom claims that the pasty at Mineral Spirits in Mineral Point is better than hers…I’ve had it, and I vehemently disagree! Mom’s is still the very best. Thanks for sharing the recipe! Ingredients: 1 quart canned meat (we use venison) Sliced potatoes, unpeeled (at least as many as the meat) 1 large onion, chopped (at … Continue reading Mom’s Pasty