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Category:Meat/Poultry - Author:N/A- Contributor:
Autumn Chicken Dinner
Ingredient:


  • 4 medium-size ears of corn
  • 2 medium-size zucchini (about 10 ounces each)
  • 4 large plum tomatoes
  • 4 medium-size chicken-breast halves (about 2
  • 1/2 pounds)
  • 1/2 teaspoon dried oregano leaves
    salt
  • 3 tablespoons lemon juice
  • 1 tablespoon olive or salad oil
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil leaves
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper



Direction:

Preheat oven to 400 degrees F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half.


Place chicken breasts in large roasting pan (17" by 11 1/2"); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender.


Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt.


Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. (Remove skin from chicken before eating if you like.)

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Pick of the Week
Title:Oysters Bienville - Author: N/A - Contributor:
Ingredient:

  • 1/4 cup butter or margarine
  • 3 tablespoon flour
  • 1 clove garlic
  • 1 tablespoon onion juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1 2-ounce can mushrooms
  • 3/4 cup liquid
  • 18 medium boiled shrimp
  • 1 1/2 pints medium oysters
  • Parmesan cheese


Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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