Chicken Creole

Ingredients:

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounces) cans diced tomatoes
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.

3.Arrange the chicken breasts in an 8 x 11-inch baking dish. Pour the Creole sauce over the chicken.
Bake 15 to 20 minutes, until the chicken, is tender and white throughout.

Turkey Salad

Ingredients:

• 6 eggs
• 6 cups cooked turkey meat
• 1 (16 ounce) jar sweet pickles, chopped
• 1 1/2 (10 ounce) jars mustard-mayonnaise blend
• 3/4 cup mayonnaise

Directions

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.

Porterhouse Steak

Ingredients:

• 20 ounces porterhouse steak
• 1 teaspoon olive oil
• 1 tablespoon meat tenderizer
• 1 teaspoon steak seasoning

Directions:

1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
3. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Garlic Pasta

Ingredients

• 1 (16 ounce) package dry penne pasta
• 1 medium head garlic, peeled and chopped
• 1/2 cup olive oil
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon crushed red pepper
• 1 cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. In a skillet, saute garlic in oil on low heat, just hot enough to make the garlic sizzle; about 10 to 15 minutes. Season with basil, oregano, parsley, and crushed red pepper, and remove from heat.
3. In a large bowl, toss cooked pasta with garlic and herb mixture, and let sit for 3 to 5 minutes. Sprinkle with Parmesan, and serve.

Lemon-Pepper Blackened Salmon

Ingredients:

• 2 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 tablespoon whole black peppercorns
• 4 salmon fillets
• 2 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate,
3. Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute.
4. Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

Cornish Game Hens with Garlic and Rosemary

Ingredients:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Ingredients:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Peanut Butter Cookies

Ingredients:

• 1 1/4 cups firmly packed light brown sugar
• 3/4 cup JIF® Peanut Butter
• 1/2 cup Butter Flavor CRISCO® Stick
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1 3/4 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.
2. Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
5. Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Fruitcake

Ingredients:

• 2 cups packed brown sugar
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 2 tablespoons ground allspice
• 2 tablespoons ground nutmeg
• 4 eggs
• 2 tablespoons lemon zest
• 2 tablespoons vanilla extract
• 1/2 cup brandy
• 1 1/2 cups raisins
• 1 1/2 cups chopped nuts
• 1 1/2 cups dried mixed fruit
• 1 1/2 cups butter, melted
• 1 3/4 cups brandy

Directions:

1. Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
2. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.
3. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.
4. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

Candied Sweet Potatoes

Ingredients:

• 6 large sweet potatoes
• 1/2 cup butter
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• salt to taste

Directions:

1. Peel the sweet potatoes and cut them into slices.
2. Melt the butter or margarine in a heavy skillet and add the sliced sweet potatoes.
3. Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.