Show 7: Features Durkee Chicken, Rice, Sauté Asparagus, O.P.O House Dressing and Field Greens Salad

DURKEE CHICKEN

Chicken tenders –Tyson’s frozen

Durkee Sauce

Lemon Pepper Season

Seasonal Salt

Paprika

Arrange chicken in baking dish, breast side down,  Cover each piece with Durkee Sauce and sprinkle with remaining ingredients.  Bake 45 minutes at 325 F.  Place under broiler a few minutes to brown. 

RICE WITH CHICKEN BROTH

2 cups broth

1 cup rice

Heat broth on high to boiling, pour in rice and stir.  Simmer until fluffy, approx 20 minutes.

SAUTE ASPARAGUS

One bunch of fresh asparagus

Virgin olive oil

Balsamic vinegar

Brak bottems off asparagus stalks,  put about three table spoons of olive oil in sauté pan.  Place asparagus in pan and coat with olive oil.  Cover and cook on medium to low heat for approximately 10-15 minutes.  Check for desired crispness, cook time may very.

CRANBERRY SALAD OR DESERT

6 oz. cream cheese

2 Tbsp Mayo

2 Tbsps sugar

1 can pineapple drained

1 can (16oz) Cranberry sauce

 (with berries)

½ cup chopped pecan

Cool whip

Mix together cream cheese, pineapple (drained), cranberries, sugar and mayo.  Blend well.  Add cool whip, beat to stiff.  Fold in pecans.  Spray mold with Pam.  Place in freezer for a minimum of two hours.  To release from mold place in hot water.  Let stand at room temp for 15 minutes before serving.

O.P.O HOUSE DRESSING FOR SALAD

3 cups Dijon mustard

6 tablespoons honey

1 cup red wine vinegar

3 cups salad oil

Bag of Salad

Put the mustard in a chilled bowl.  Whisking rapidly and constantly, add the honey vinegar and –in a slow steady stream- the oil.  It has never happened to me but some folks have reported not getting a smooth result from this.  For those rare individuals, use a blender or food processor.

Open bag of salad, add tomatoes and pecans s desired.  Pour dressing and pix