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Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 Chicken and Mushrooms in Herb Sauce

This recipe is great for those evenings you are running  behind in the schedule. There is the entree of chicken breasts with a mushroom her b sauce to put over rice, pasta or potatoes. Just add a green veggie such as green beans and a salad of cabbage apple slaw, and ending with the family’s favorite dessert.  May I suggesr peach up-side down cake for the dessert.  

Chicken & Mushrooms in Herb Sauce
 
Prep time
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Mushrooms and chicken breasts in a creamy and herb flavored sauce to enhance rice, pasta or potatoes. Comfort food at its best.
Author:
Recipe type: Poultry
Cuisine: Italian
Serves: 4
Ingredients
  • 2 large chicken breasts,skinless, boned and halved
  • ½ cup bread crumbs
  • ¼ teaspoon thyme
  • ½ teaspoon rubbed sage
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup cream *
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup large fresh white button mushrooms, sliced
  • 1 tablespoon flour
  • ¼ cup chicken broth or more as needed
Instructions
  1. Butterfly ** the chicken breasts and pound to make them equal thickness.
  2. Mix the bread crumbs, thyme, sage, black pepper and sea salt in a plastic bag.
  3. Pour the cream into a bowl.
  4. Heat the olive oil and butter in a skillet.
  5. Dip each of the chicken pieces into the cream then in bag of seasoned bread crumbs, shake to coat the chicken with crumbs.
  6. Lay the chicken pieces into the hot oil/butter mixture.
  7. Brown the chicken on both sides.
  8. Remove to a plate and keep warm.
  9. Pour the broth in the skillet, breaking loose any crumbs in the skillet*** with a whisk.
  10. Add the flour and stir to blend; add more chicken broth if too thick.
  11. Return the chicken to the skillet and layer the sliced mushrooms over the chicken.
  12. Heat chicken and mushrooms in the sauce until cooked through.
  13. Serve over rice, pasta or mashed potatoes.
Notes
*Undiluted evaporated milk can be used as cream substitute.
**Remove the fat from chicken breast; to butterfly, cut horizontally through the thickest part of the breast until it opens up as a book. do not cut through or off. Pound the piece of breast between wax paper, to get it equal in thickness.
***To deglaze a pan, pour a small amount of liquid into pan of residue bits of chicken to loosen and heat to become a part of the sauce before adding the flour and liquid. ......Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 √ Benefits of Mushrooms:

  • They are low in calories and sodium
  • They  are fat-free, cholesterol free, gluten-free.
  • They are a good source of B vitamins, i.e. riboflavin, niacin, pantothenic acid.
  • They have vitamin D, copper, copper, potassium and selenium.
  • They provide antioxidants to protect inflammation from disease and strengthen the immune system.

√ For more Benefits of Mushroom information go to www. mushroominfo.com/benefits.

Chicken & Mushrooms  Herb Sauce Dinner Menu Suggestions:

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings
you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Chicken Breasts in Mushroom Sauce

This recipe is adapted from cookbookinabox’s recipe: Chicken & Mushrooms in Herb Sauce

 

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

The following recipe is for a quantity of 10-12 pieces of chicken in a thick creamy mushroom sauce to be eaten over risotto, rice, pasta or mashed potatoes.

Chicken Breasts in Mushroom Sauce
 
Prep time
Cook time
Total time
 
A company dinner of tender chicken breasts in a creamy mushroom sauce to be served with risotto, rice, pasta or mashed potatoes.
Author:
Recipe type: Poultry, Entree
Cuisine: American
Serves: 12 servings
Ingredients
  • 6 large chicken breasts, skinless, boneless
  • 1½ cup seasoned Italian Bread Crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried whole sage
  • 1 teaspoon sea salt
  • 1 teaspoon black papper
  • 1 cup cream
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 cups fresh, white button mushrooms, sliced
  • ¼ cup flour
  • 1-1/2 cup chicken broth, more as needed.
Instructions
  1. Preheat oven to 350 F.
  2. Remove the fat from the chicken breasts.
  3. Cut horizontally though the thickest part of the breast, cut in half for equal size. Pound between wax paper if need to get equal thickness.
  4. Mix the bread crumbs and seasonings in a plastic bag.
  5. Heat the olive oil and butter in a large heavy skillet.
  6. Dip each piece of chicken in the cream, then shake in the bag of crumbs to cover. Remove any excess crumbs.
  7. Lay the chicken in the hot skillet, just to brown, do not overcook.
  8. Remove the chicken to a oven-proof pan.
  9. Brown the remaining pieces of chicken, layer in the over-proof pan.
  10. Deglaze the skillet with a small amount of broth, loosen the residue bits of chicken loose to be come part of the sauce.
  11. Add the flour, whisk, stir to blend adding broth to make a smooth sauce.
  12. Pour in the sliced mushrooms, just to moisten and heat slightly.
  13. Pour sauce and mushrooms over the pan of browned chicken.
  14. Cover tightly with aluminum foil and put in oven 1 hour.
Notes
Undiluted evaporated milk can be used in place of cream............................ Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

 

 This is the Menu was served with

Chicken Breasts in Mushroom Sauce

Risotto with Peas and Parmesan Cheese

Steamed Cauliflower with Sweet Red Peppers and Garlic

Steamed Green Beans sauteed in Olive Oil, topped with Lemon Zest and Toasted Almonds

Cranberry Sauce, Crushed pineapple , Diced Apple, and Chopped Walnuts in Cherry Gelatin.

Cranberry Apple Salad

Cranberry Sauce, Pineapple, Apple, Walnut Cherry Gelatin Salad

Baked Honey Wheat Bread

Baked Honey Whole Wheat Bread

Baked Honey Whole Wheat Bread

 

 Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Serving of Pumpkin Roll with Whip Cream

Netta Belle's Choice cookbookinabox 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experienc ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

On a recent trip to Nienaber’s Farm Market in southern Indiana, the butternut squash and acorn squash were abundant.  The beauty of the fall season is something to behold when the sun is shining. They also had gourds of many shapes and sizes.

Nienaber'sFarm Market

At Nienaber’s Farm Market

This trip I did not get any pumpkins.  I have to admit I prefer my pumpkin out of a can, already cooked, scraped and puree.  Now when the children were little, we had our pumpkins to carve.  Now they carve for their children.  Pumpkins are also nice for home decorations this time of the year.

Acorn and Butternut Squash

Acorn and Butternut Squash

The  butternut squash beauty on the right was selected for the autumn tart.  The wonderful thing about this entree tart it is as tasty as  eating dessert.  In this  particular tart I used shredded chicken from chicken drumsticks previously cooked in the slow cooker.  Drumsticks were tried as a means of trying to be economical.  Chicken breasts are also very nice to use with this tart. Chicken was used this time as ham is not a part of this household’s diet anymore due to the high sodium.

12 inch Squash, Chicken and Pecan Tart

Butternut Squash, Chicken & Pecan Tart baked in a 12-inch tart pan.

 

Butternut Squash, Chicken & Pecan Tart

This make a wonderful tart with the ginger pastry.  It will fill a 11-12 inch tart pan giving it a thick filling.  This was a  perfect tart, it did not crumble when the tart pan rim was removed or crumble when it was cut.   Just add a green salad or vegetable with fruit for dessert and lunch is served.

Butternut Squash, Chicken, Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart
 
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This recipe combines a favorite autumn vegetable with chicken, pecans and apples for a dessert like entree to become a Thanksgiving favorite.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 8
Ingredients
  • GINGER PASTRY
  • 1½ cups of flour
  • 2 tablespoons sugar
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon sea salt
  • ¼ cup cold butter
  • ¼ cup cold vegetable shortening
  • 4-5 tablespoons ice water
  • ------------
  • TART FILLING
  • 3 cups butternut squash, parboiled, cut in ½ inch cubes
  • ½ cup honey
  • ½ cup brown sugar
  • ¼ cup melted butter
  • 2 eggs
  • ½ teaspoon cinnamon
  • ¼ teaspoon fresh nutmeg, grated
  • 1 cup cooked chicken, diced in ½ inch cubes
  • ½ cup finely diced apple (Gala)
  • ¾ cup coarsely broken pecans.
Instructions
  1. Preheat oven 350 F. Grease a 12-inch tart pan or 12 inch pie plate.
  2. PASTRY
  3. Combine flour, sugar, ginger and Sea Salt in bowl.
  4. Use a pastry blender to cut in the butter and shortening until dough is the size of peas.
  5. Add ice water, tablespoon at a time.
  6. Mix with a fork until dough holds together.
  7. Shape into flat disc, wrap in wax paper and chill 30 minutes.
  8. Lightly flour bread board and roll out into a 13-inch circle.
  9. Fit into the tart pan or pie pan, trim the edge.
  10. Cover with damp cloth while assembling the filling.
  11. FILLING
  12. Peel and parboil butternut squash until tender but not mushy. Drain
  13. Cut squash into ½ inch cubes, set aside.
  14. In a large bowl, combine honey, sugar, melted butter and eggs.
  15. Add cinnamon and nutmeg, stir until blended.
  16. Add diced chicken, squash, apple and pecans.
  17. Fold into batter until ingredients are coated.
  18. Pour into prepared pastry.
  19. Bake for 45 to 50 minutes or until filling is set.
  20. Cool on rack slightly before removing rim of tart pan.
  21. Serve while hot.
Notes
Adapted from Country Living Magazine, November 1998.----------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Suggested Menu

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience.  ©2007-2017 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Macaroni, Chicken and Cheese Casserole

Netta Belle’s Choice for a budget meal.

Macaroni, chicken and cheese casserole

Macaroni, Chicken and Cheese Casserole, the ultimate comfort food.

Have you ever had a week longer than your food in the house or the money in your wallet and pay day isn’t here yet?  I thought I was through with those times forever.  However!  I am now retired.  The pay isn’t as good as it was when I worked 40+ hrs a week for someone else.

Well, this has been the dilemma in our house of two this week.  It is amazing what new things can be cooked up with the same foods.  I use leftovers and create new dishes which means I usually end up with more leftovers.  You may not relate, but I am sure many of your parents or grandparents can relate to using everything you have before getting new.  Well, food does not really fall in that category – just left overs.

I like to cook up several boneless, skinless chicken breasts with seasoned low-fat chicken broth or water in the slow cooker.  They can be bagged in freezer bags and pulled out only what is needed for a meal for two.  Of course, I save the broth for soups in glass cans stored in the refrigerator.

This time I had some ricotta cheese, some Colby Jack cheese and a green bell pepper. Oh yes, the cornbread from the day before. Luck would have it, I did not have an onion, hey, that is why the onion powder is on the shelf.

Talk about need for comfort food!   Well, here comes the macaroni, chicken and cheese.  It was tasty, filling with a gelatin fruit salad and green beans and budget casserole.  Not feeling too deprived, we had chocolate chip cookies and sherbet.

For those budget strapped beginners in the world, couples, families,  the retiree or just tightening the budget belt out of need, look at your leftovers and get creative.  Here is one of my solutions.

Macaroni, Chicken and Cheese Casserole
 
Prep time
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Total time
 
An easy on your pocketbook comfort dish for the family. It is one of those recipes, having leftovers is a good dilemma.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 6
Ingredients
  • 4 cups boiling water
  • 1 cup whole wheat elbow macaroni, uncooked
  • 1 teaspoon Netta Belle's Choice Sea Salt
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups low-fat milk
  • 1 teaspoon fresh ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon Dijon mustard
  • ½ cup chicken breast, cooked and diced in ½ inch pieces.
  • ½ cup green bell peppers, diced in ½ inch pieces.
  • 1 cup ricotta cheese
  • 2 cups shredded Colby Jack cheese (or your choice)
  • ½ cup crumbed cornbread
  • ¼ cup shredded Colby Jack cheese
  • Dill weed to sprinkle on top
  • Paprika to sprinkle on top
Instructions
  1. Preheat oven 350 F.
  2. Grease a 9 x 9 casserole dish.
  3. Cook the macaroni in the water according to package directions.
  4. Drain the macaroni, do not rinse. Set aside.
  5. Warm the milk in microwave for 2 minutes, let set until ready to use.
  6. Use a large sauce pan to melt the butter to bubbling.
  7. Sprinkle in flour; use a whisk to blend the roux (thickening paste.)
  8. Cook over low heat.
  9. Add seasonings, chicken breast and green pepper.
  10. Stir with a wooden spoon to blend together.
  11. Remove from heat, stir in the ricotta cheese and shredded Colby Jack cheese.
  12. Stir until the cheese has melted and sauce blended.
  13. Pour the cooked and drained macaroni into the cheese sauce, stir gently.
  14. Pour into greased casserole dish.
  15. Spread the crumbled cornbread evenly over the top.
  16. Sprinkle the shredded cheese over the cornbread.
  17. Sprinkle the dill week and paprika to your taste on top.
  18. Bake 30-35 minutes or until the sauce is bubbling and cheese is melted.
  19. Let set about 5 minutes before serving
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Macaroni, Chicken and Cheese Casserole

Macaroni, Chicken and Cheese Casserole – a budget comfort food dish.

Related Recipes:

This was inspired by a recipe from Food.com Recipe #454932.

Netta Belle's Choice Sea Salt  Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular White Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bringyou great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Lemon Bar-B-Que Chicken Breasts

 

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts

There is so much attention to what is healthy and best for us to eat. With vegan and vegetarian recipes available in magazines, on the internet, in old and new cookbooks, one gets to feel guilty to even consider poultry.  Of course, poultry is still recommended as a good choice.  Lemon-Bar-B-Que Chicken is my attempt to slim down a chicken entrée.

Of course the primary ingredient is 2 skinless boneless chicken breasts, cut into 3-4 strips.

2  Skinless,  boneless chicken breasts cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

Ingredients for the Lemon Bar-B-Que Marinade

Ingredients for the Lemon Bar-B-Que Marinade.

Marinades are to tenderize and flavor the meat.  Use containers of glass, stainless steel or plastic bags to marinate, as most marinades contain some acid such as lemon juice, wine, vinegar or fruit juice.  Refrigerate for at least 1 hour, some recipes will give longer marinating time depending on the cut and size of the meat.  Turn or stir the meat in the process of marinating.  Some recipes do not use the marinade over the meat while cooking.

Combining the marinade ingredients.

Combining the marinade ingredients.                                                                                                                                                       

Adding the marinade to the chicken to refrigerate

Adding the marinade to the chicken to refrigerate.                                     

Netta Belles' Choice Lemon Bar-B-Que Chicken Breasts
 
Prep time
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A tantalizing barbecue chicken without the heavy sweet sauce; lemon zest and juice with the dried crushed red pepper flakes give is a tangy and spicy flavor.
Author:
Recipe type: Poultry
Cuisine: Italian
Serves: 2
Ingredients
  • 2 skinless boneless chicken breasts
  • ¼ cup olive oil
  • 2 teaspoons of lemon zest (grated lemon rind)
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1 teaspoon Netta Belle's Choice Whole Rosemary
  • ½ teaspoon or to taste Netta Belle's Choice Flavour-Enhancer Spice Blend
  • Fresh parsley or rosemary sprigs to garnish.
Instructions
  1. Cut the chicken breasts into 3-4 strips.
  2. Place in a shallow glass bowl.
  3. Make the marinade also referred to as the barbecue sauce.
  4. Mix the oil, lemon zest, lemon juice and spices in small glass mixing bowl.
  5. Whisk to thoroughly blend.
  6. Pour the marinade over the chicken strips.
  7. Cover bowl and marinate in refrigerator at least 1 to 4 hours.
  8. Preheat the oven broiler or grill.
  9. Place chicken strips on broiler pan which has been covered with aluminum foil.
  10. Broil or grill for 6-8 minutes, until the juices run clear or 170 F
Notes
Recipe inspired by "Italian: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes" by Carla Capalbo, Kate Whiteman, Jeni Wright and Angela Boggiano, 2003. ---------cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat & Trdmk.Off.”  Reg. “Trade-marks Canadian Intellectual Property Office.”  nettabelleschoice.com and cookbookinabox.com. All rights reserved.

Fourth of July Lunch Menu with Apple Pie Recipe

Fourth of July Lunch Menu with Apple Pie Recipe

Menus do not have to be elaborate to be tasty or for it to be a party or picnic. Lemon Bar-B-Que Chicken Breasts  pieces, served with baked beans, Summer Time Cole Slaw and American Apple Pie tops off an easy holiday lunch or picnic.

Fourth of July Lunch

                               Fourth of July Lunch

The zesty Lemon-Bar-B-Que recipe is in the cookbookinabox® Menu 101.  The Netta Belle’s Choice® Summer Time Cole Slaw is given in previous post for the recipe in this blog.  Use your favorite baked beans recipe or purchase sweet and spicy flavored baked beans. style American Apple Pie recipe follows.

American Apple Pie

American Apple Pie

American Apple Pie
 
Prep time
Cook time
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Celebrate July 4th with a Golden Delicious Apple Pie.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • DOUBLE 9-INCH PIE CRUST
  • 2 cups all-purpose flour
  • ½ cup cold unsalted butter
  • ⅓ cup cold vegetable shortening
  • ½ teaspoon salt
  • 5-6 tablespoons ice water
  • ----------------
  • APPLE PIE FILLING
  • 5-6 medium Gold Delicious apples, peeled and sliced
  • 1 tablespoon lemon juice
  • ½ cup white sugar
  • ½ cup light brown sugar, firmly packed
  • 2 tablespoons instant tapioca
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 1 teaspoon butter
  • 5-6 medium
Instructions
  1. PIE CRUST
  2. Combine flour, cold butter and cold shortening in large bowl.
  3. Use mixer to blend to corn meal texture.
  4. Add water by tablespoons just until dough begins to stick together.
  5. Gather into a large ball.
  6. Divide into two, flatten and wrap in plastic wrap to refrigerate 30 to 60 minutes.
  7. Roll out between wax paper or generously floured board.
  8. Line the bottom of 9-inch pie plate.
  9. Roll out second ball of dough for the top crust.
  10. ------------
  11. APPLE PIE FILLING
  12. Preheat oven to 425 F.
  13. Slice apples into lemon juice, stir to coat. (Prevents apples from browning.)
  14. Mix sugars, tapioca and spices in large bowl.
  15. Drain apples.
  16. Pour apples into sugar mixture, blend to coat apples with sugar mixture.
  17. Pour filling in prepared pie plate.
  18. Dot top with butter,
  19. Cover with second pie crust.
  20. Make small holes to allow steam escape while baking.
  21. Bake 15 minutes at 425 F.
  22. Reduce heat to 350 F, bake 35 to 45 minutes more.
  23. Cover with aluminum foil if top browns too fast.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. 2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

                      Enjoy your American Apple Pie with your Fourth of July Lunch Menu.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Maple Mesquite Bar-B-Que Sauce

®cookbookinabox® created  Maple Mesquite Bar-B-Que Sauce.  It is a new combination of flavors for a savory, aromatic new taste for meats, potatoes, eggs and as a sandwich condiment.  cookbookinabox® Menu 102 has a recipe for sweet and tangy Maple Mesquite Bar-B-Que Sauce highlighted on Turkey Sausage Meatloaf.  Sloppy Joes get a “kick-up” with the spicy sauce.  You probably have special dishes you would like to enhance with a good, sweet and tart sauce as an ingredient or condiment.  Check our products for Netta Belle’s Choice® Herbs and Spices, with cookbookinabox® menus and recipes in a recipe storage box.


Netta Belle's Choice Maple Mesquite Bar-B-Que Sauce
 
Prep time
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A piquant and savory sauce for meats, eggs, potatoes and as a condiment.
Author:
Recipe type: Sauces
Cuisine: American
Serves: 6 cups
Ingredients
  • 4 cups ketchup
  • ½ cup maple syrup
  • ½ cup lemon juice
  • ½ cup dark brown sugar
  • 6 tablespoons soy sauce, light sodium
  • ½ teaspoon hot sauce
  • ½ cup Dijon Mustard
  • ½ teaspoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons mesquite liquid smoke
Instructions
  1. Put all ingredients in a large kettle, with a wire whisk, blend together.
  2. Cover and heat the sauce on medium heat to boiling; simmer for 30 minutes.
  3. Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  4. Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce. Remove from heat.
Notes
The sauce can be poured into 3 pint jars or quart jars to be saved. When jars have cooled, store in refrigerator.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox

©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

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