Standing Chicken

Couldn't be easier than this. I love making this for a Sunday dinner it is fast and easy. The Chicken comes out tender and full of flavor. I have tried other brands of season salt but Morton Season All Season Salt comes out with the best flavor.

Standing Chicken

Place Chicken on stand. Cover with Morton Season Salt.(don't be shy use a lot of seasoning. I pour it on my hand and then just pat it on there covering the whole chicken) Place a piece of tin foil on top so it doesn't burn.

Cook 5 lb. Chicken for 1½- 2 hours or till chicken is done at 350*.

It sounds weird and I would have never tried this recipe if I would have known what was in it before I ate it. It is so good, fast and easy. I have used both homemade apricot jam and store bought. Both work fine.

Russian Chicken

Ingredients:

2 lbs of Chicken cut into bite size pieces

16 oz. Bottle Russian dressing

1 cup Apricot preserves (Jam)

½ package Lipton Onion soup mix

1. Take last three ingredients and pour over chicken.

2. Cover and bake at 350* for 1 ½ hours.

3. Serve over cooked rice.

*Place dish on pan covered in tin foil in case it boils over.

Beef & Broccoli Stir-Fry

I love this recipe but I think it could use less beef and more broccoli. I may even add different vegetables. I have the butcher at the grocery store cut the beef into strips for me. The flavor is awesome my kids even love it. Let me know if you try making it and what you thought.

Beef & Broccoli Stir-Fry

Preparation: 20 mins.

Cooking: 15 mins.

½ cup Soy sauce

2 tablespoons Lemon juice

1 tablespoon Cornstarch

1 tablespoon firmly packed Dark Brown Sugar

1 clove Garlic, crushed

1 teaspoon Black Pepper

2 tablespoons Vegetable oil

2 lbs. Top Sirloin, sliced 1/4-inch thick

1 medium Onion, thinly sliced

2 med heads of Broccoli

2 teaspoon grated fresh Gingerroot

1. In a small bowl, mix soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper. Set aside.

2. Heat 1 tbsp. Vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.

3. Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with ½ cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.

4. Return beef to skillet with soy sauce mixture; add ginger. Bring to boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot.