7 minute icing

7-minute icing

2 unbeaten egg whites
1-1/2 cup sugar
1/4 t. cream of tarter or 2 teaspoon Karo syrup
1/3 cup water
Dash of salt
1 teaspoon vanilla

Place all ingredients in double broiler except vanilla.  Beat for 30 seconds before heating.   Place over simmering water that is not touching the double broiler top. Place over simmer water and continue to beat for 7 minutes constantly until it forms sift peaks.  Don't over cook.  Remove from heat add vanilla-Then beat again until it is at spreading consistency.

Source: Peggy Hardy

Sloppy Joe's

Sloppy Joe's

1 lb. beef
1 Tomato soup can + 1 soup can of water
1 medium onion
2 T. ketchup
1 T mustard
2 t. vinegar
1 T. Worcestershire sauce
1 T. brown sugar
salt and pepper

Source: Dorothy Lee

Grilled Honey Mustard Rosemary Chicken

Grilled Honey Mustard Rosemary Chicken

YIELD: SERVES 6

The chicken breasts (or thighs) can be served whole, or, like I sometimes do, they can be sliced after grilling into thin strips. It will probably depend on what you choose to serve with the chicken but slicing it up helps the servings to stretch a little bit (especially when feeding younger kids who probably won't eat a larger sized portion).

If you don't have an outdoor propane or charcoal grill, you could try broiling (watch carefully!) or cooking in a hot skillet on the stovetop.

Also, I think fresh rosemary elevates this chicken to extraordinary proportions but if you absolutely, positively cannot find or get your hands on fresh rosemary (do try, please do), 1-2 teaspoons of dried, chopped rosemary will work in a pinch.

INGREDIENTS

• 1 tablespoon olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 3 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh rosemary, coarsely chopped
• 2 pounds boneless, skinless chicken breasts or thighs
• Lemon wedges for serving

DIRECTIONS

1. Whisk together the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Place the chicken in a gallon-size ziploc bag and pour in the marinade. The mixture will be pretty thick; that's ok. Press out excess air, seal the bag and then gently mash the bag with your hands until the marinade mixture evenly coats the chicken.
2. Refrigerate for at least one hour or up to 24 hours.
3. Preheat an outdoor grill to about 350 degrees and cook the chicken for 6-7 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Tent with foil and let rest for 5 minutes.
4. Drizzle fresh lemon juice over the chicken and serve (or serve the lemon wedges alongside).

Recipe Source: mels kitchen cafe