5-Alive Chicken

This is about the easiest recipe on earth for barbecuing chicken!

Chicken: one skinless, boneless breast of chicken per person, or more. Note, this will work equally well with chicken parts -- bone-in breasts with skin, legs, thighs, wings, etc.

Marinade: 5-Alive (brand of juice drink) or similar, enough to cover the chicken in a bowl;
salt/garlic salt and pepper to taste;
minced garlic if you like it (instead of garlic salt);
other herbs (fresh thyme or oregano is really nice) to taste.

Let marinate as long as possible -- a couple of hours at least -- and bring to room temperature before putting the chicken on the grill.

Spray the grill with Pam or brush with olive oil -- take the grill off to do this, don't do it over the heat unless the EMTs are nearby.

Place over medium-hot charcoal or gas grill (let the charcoal burn down just a bit before using).

Grill one side until nice grill marks appear;

turn and sprinkle or brush some of the remaining marinade on top.

Keep turning until done, adding marinade each time, but DON'T OVERCOOK!

Grilled chicken should have juices that run clear, and should not be pink inside, but it is done JUST when the juices run clear.

If you really are ambitious, put the remaining marinade in a small saucepan, dissolve a tablespoon of cornstarch in cold water, add to the marinade, and bring to a boil. Adjust the thickness of the resulting sauce by adding more water or less cornstarch as appropriate. the mnarinade MUST be boiled before eating since the raw chicken has been sitting in it.

This works with lemonade, limeade, orange juice... I haven't tried it with pomegranate but I bet it would be great!

Chicken Casserole

Ingredients:
1 bag (16 oz.) bow tie pasta (or shells), cooked
2 cans (10 3/4 ounces each) Cream of Chicken
2 soup cans of milk
1 lb chicken, cooked and diced
1 bag (16 oz.) frozen broccoli cuts
stuffing mix

Directions:
PLACE cooked pasta into large baking dish
POUR Cream of Chicken over noodles
POUR in cans of milk
ADD frozen broccoli pieces
STIR
ADD chicken
STIR
TOP with stuffing
BAKE at 350°F. for about 45 minutes or until crackers are brown

Tortilla Rollups

8 oz sour cream
11 oz cream cheese, room temp
1 small can diced mild green chilies
1 small can diced black olives
1/4 red bell pepper, finely diced
4 green onions, finely diced
1 tsp garlic powder

1-2 cups cheddar cheese
1 package flour tortillas
1 jar picante sauce

Mix together 1st 7 ingredients.
Spread dollop of mixture onto a tortilla.
Sprinkle with cheddar cheese.
Roll up tightly.
Repeat until mixture is all used up.
Refrigerate several hours.
Slice into 1-inch pieces.

Serve with picante sauce.

Crab Dip

2 (8oz) packages cream cheese
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat

Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.

Sherry Sweet Potatoes

8 cups mashed cooked sweet potatoes (about 6 medium)
4 eggs, beaten
1 cups firmly packed brown sugar
½ tsp salt
½ cup sherry
chopped walnuts

Combine sweet potatoes, eggs, brown sugar, sherry, and salt.
Blend well.
Spoon into greased 2 ½ quart casserole.
Sprinkle chopped walnuts around outside edges of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and let stand 30 minutes.

Bake uncovered at 350º for 40 minutes or until thoroughly heated.

Quiche

2 cups cheese
1 ½ cups half-and-half
4 eggs
Salt & pepper to taste
Fillings
9” pie crust

Preheat oven to 425⁰

Whisk eggs, half-and-half, salt and pepper in bowl.
Arrange fillings on bottom of pie crust.
Sprinkle cheese over fillings.
Pour egg mixture over cheese and fillings.

Bake at 425⁰ for 15 minutes, then turn down to 350⁰ for ½ hour, or until set and browned.

Mushroom Toast Cups

Toast Cups
One loaf of bread (cheap)
Melted butter

Cut out 2 dozen rounds with sherry glass (approx 3” diameter)
Spread each side of round w/melted butter
Press into mini-muffin tins

Bake in oven at 350 till toasted, about 10 min.

Mushroom Filling
4-8 oz mini-Portobello mushrooms
4-8 oz white mushrooms
Small onion, diced
1-2 T butter
8 oz cream cheese, softened
Salt & pepper, to taste

Sauté mushrooms with small diced onion in 1-2 T butter.
Mix with 8 oz softened cream cheese, season with salt and pepper to taste.
Fill toast cups (or spread on rye bread rounds)Bake 12-15 min at 350◦.