RECIPES OF THE WEEK

CHICKEN WITH SWEET CHERRY SAUCE

1 pound fresh pitted sweet cherries
½ cup orange juice
½ cup soy sauce
¼ cup packed brown sugar
¼ cup honey
2 Tbsp. lemon juice
1 garlic clove, minced
½ tsp. ground ginger or 2 tsp. minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 Tbsp. butter or margarine

Set aside ¾ cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.

In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with cherry sauce. Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Yield: 4-6 servings

 

ASPARAGUS IN VINAIGRETTE

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, chopped
2 Tbsp. diced green pepper
2 Tbsp. sweet pickle relish
1 garlic clove, minced
1/3 cup olive or vegetable oil
2 Tbsp. lemon juice
1 Tbsp. diced onion
1 Tbsp. minced fresh parsley
¾ tsp. salt
¼ tsp. pepper

Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.

In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

Yield: 8 servings

 

Mood's Farm Market Cookbook

These cookbooks are also available in the market

Blueberry Sampler

Zucchini Sampler

   

Corn Lovers

Apple Sampler