Fragrant Chicken in Creamy Almond Sauce

I found this years ago in Cooking Light Magazine and I love it.  Sometimes I just want the fragrant spices of the East and this dish headlines the meal.  Serve with Tomato Chutney; a match made in heaven.

Coconut Curried Red Lentils

 Comfort food from another culture.  Don't forget Naan bread, warmed in the oven.

Barbequed Brisket

Now that we live in the land of Spectacular Smoked Brisket, it seems silly to post this.  Since I have not yet mastered the mystical art of smoking a brisket, this is my fall-back recipe, and it's delicious.  The sauce is reason enough to make this, and it works wonderfully as a make-ahead meal for any occasion, whether you want a sit-down meal or sandwiches.  I originally found this in Taste of Home magazine, way back in the 90's, and typed it up when the print began rubbing off the saved magazine page from repeated use.

Please note that the recipe is for a 3 to 4 lb. brisket.  I don't believe I have ever seen such a small brisket.  Adjust your sauce amounts accordingly, and even add some time to the first baking of the meat. I'm making this with a 9 lb. brisket right now, so I tripled the sauce and added an hour to the baking time.  Only 2/3 of the sauce will go onto the meat for the second baking, the rest will be saved for extra.

Sharon Maiolie’s Potato Salad

The first time I tasted this potato salad, I knew I was in love.  I didn't quite realize that it would become my go-to recipe for any time I made potato salad, which it has.  There are a thousand ways to make potato salad, and I like a great many of them, but the simplicity of this one has me hooked.  If you invite me to a picnic or backyard barbecue, this may be what I bring.  I prefer to make this at least a day ahead, and I like it really moist, so sometimes I stir up extra sauce if it doesn't look wet enough.  

Though I got this recipe from my friend Sharon, and she lays no claim to its creation, I still think of it as hers.  Maybe one reason I like to make it so often is the memories it brings to mind...

Lighter- than- Air Chocolate Cake

I learned this recipe when we first moved to South Florida.  I may work in some darker chocolate one of these days....

11 oz. Semi-sweet chocolate

2/3 C Butter

6 large eggs, separated

2/3 C Sugar

            Line a 9” springform pan with buttered wax paper.  In a pan, melt the Chocolate with the butter over low heat, cool.  Beat yolks for about one minute.  Slowly add sugar.  Beat until thick and lemon colored.  Beat egg whites until they just begin to peak.  Add cooled chocolate to egg yolk mixture, blending thoroughly.  Fold this gently into the whites.  Pour into pan.  Bake at 350 for 45 minutes.  Cool half an hour before turning out of pan.

            Serve at room temperature with homemade whipped cream.  Yummmmmmm!

Chiffon Cake

Simple, light, made from ingredients which are normally already in the pantry, what's not to love?  I can't remember where I first found this recipe, but I seem remember making it way back when we lived in Germany and had one kiddo, so it's been a while!  I used to ride my bicycle, with little Nathaniel in the kiddie seat on the back, to the Post library at Möhringen Kaserne, where we lived, and I would check cookbooks out to try new recipes.  Good times....

Wanita's Marinade for Grilled Chicken

This recipe is as simple as it gets.  I got it from a friend in Pennsylvania who had to translate the ancient hand-written copy handed down the generations in her family.  She substituted butter for the margarine and decided that the vinegar called for must be white vinegar, since that's all anybody used back then.  She also wisely chose to allow the marinade to cool before pouring it over the chicken.  I'm adding to the quantity of chicken, since this goes pretty far.  For the overnight bit, you may keep it in a covered bowl or put it all into a couple of gallon-size zip-closure bags.

As far as grilling instructions go-- you're on your own.  When we had a gas grill we cooked this over a nice low flame to avoid burning it outside before it cooked through to the inside.  I'm now struggling to re-learn using a charcoal grill.  I think "patience" must be key....