Chef Benita McCoy Lyons
Orange Juice Chicken
Wash & dry a Whole Roasting Chicken
Grate the rind of a large orange & then juice the orange.
Take the outside skin & separate from breast meat & rub a few pats of butter under the skin.
Sprinkle the skin with coarse salt & pepper, grated orange rind, and 2 teaspoons ground ginger.
Place chicken in Roaster bag with orange juice, pierce the top of bag with a very small slit & place in preheated Oven @ 350º. Bake for 1½ hours. Remove from oven & allow Chicken to rest for 30 minutes before removing from bag, then de-bone immediately.
Strawberry Almond Butter Salad With Strawberry Poppy-seed dressing
2 bags fresh butter lettuce
1 pint strawberries cleaned & stemmed then quartered
½ cup toasted sliced almonds
4 green onions sliced
Toss & Drizzle lightly with dressing.
Strawberry Poppy-seed Dressing:
¼ cup olive oil
¼ cup strawberry preserves
1 packet sweetener
½ cup table cream
2 teaspoons poppy seeds
1-1/4 c. unsifted flour 1/2 c. firmly packed brown sugar
1 tsp. baking powder 1/2 c. peanut oil
1/2 tsp. baking soda 1/4 c. water
1/2 tsp. salt 1 c. coarsely grated raw carrots
1/2 tsp. cinnamon 1/2 c. white seedless raisins
4 eggs, separated 2 tbsp. grated lemon peel
Combine flour, baking soda, baking powder, salt, and cinnamon, and set aside.
Beat egg whites in small mixing bowl until soft peaks form, set aside.
In a large bowl combine sugar and peanut oil. Beat until well blended. Combine egg yolks and water. Stir into egg mixture. Mix in carrots, raisins, and lemon peel. Blend in dry ingredients. Fold in egg whites. Turn batter into well-greased bundt pan or a ring mold pan.
Chewy Gooey Snack Bars
Mix with hands In a Large mixing bowl:
1 handful Orange cran-raisins
1 handful Thompson seedless raisins
1 handful butter-scotch chips
1 handful semi-sweet chocolate chips
1 handful peanut butter chips
4 cups oatmeal,
3 cups brown rice cereal,
¼ cup chopped almonds & cashews,
¼ cup shelled sunflower seeds,
¼ cup shelled pumpkin seeds,
¼ cup shredded coconut.
Stir together & add:
1 cup Honey
¼ cup corn oil
½ cup Maple syrup
Spread evenly & tightly onto a greased baking sheet
Bake @ 300º for 1 hour
Cool then cut into bars