by Regina of reginatherrienstock



Orange Rice Pilaf

Ingredients:

1 cup of diced celery
3 TBSP of chopped onion
1 TBSP of grated orange peel
1/4 cup of butter or margarine
1/2 tsp. of salt
3 TBSP of orange juice with no pulp
1 1/3 cup of water
1 1/2 cup of uncooked instant rice

Directions:

In a 3-qt saucepan, sauté celery, onion and orange peel in butter until tender but not brown. Add the salt. Combine orange juice and water; add to celery mixture. Bring to a boil. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork. Serving for 4-6.

 by Regina of reginatherrienstock

Blueberry Snack Cake

Ingredients:

2 cups all-purpose flour; 1/2 cup butter, melted; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/4 cups milk; 1 pint fresh blueberries; 2 teaspoons baking powder;
1/2 teaspoon salt; 1 cup white sugar; 2 tablespoons unsweetened cocoa powder

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking dish.

In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, almond extract, and milk. Mix in the dry ingredients using an electric mixer on low speed until smooth. Pour half of the batter into the prepared pan. Mix blueberries into the other half, then pour into the pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the middle of the cake comes out clean.

by Regina of ReginaTherrienstock

by Regina of Reginatherrienstock


INGREDIENTS:

½ C HONEY FOR 4 PIECES OF CHICKEN; ¾ C FOR 6 PIECES OF CHICKEN
1/3 C DIJON OR SPICY BROWN MUSTARD FOR 4 PIECES OF CHICKEN; 2/3 C FOR 6 PIECES OF CHICKEN
3 TSP CURRY POWDER FOR 4 PIECESOF CHICKEN; 4 ½ TSP FOR 6 PIECES OF CHICKEN
6 TBSP MELTED BUTTER FOR 4 PIECES OF CHICKEN; 8 TBSP FOR 6 PIECES OF CHICKEN
1/8 TSP PEPPER FOR 4 PIECES OF CHICKEN; ¼ TSP FOR 6 PIECES OF CHICKEN
DASH OF GROUND CAYENNE PEPPER
4 OR 6 PIECES OF BONELESS AND SKINLESS CHICKEN BREASTS


DIRECTIONS:

IN A BOWL, COMBINE THE HONEY MUSTARD, CURRY POWDER, BUTTER, AND PEPPERS; BLEND WELL. ARRANGE THE CHICKEN BREASTS IN A LIGHTLY GREASED 9 X 13 X 2 BAKING DISH. COAT THE CHICKEN WITH THE HONEY MIXTURE. COVER AND REFRIGERATE FOR ONE TO TWO HOURS. BAKE THE CHICKEN, COVERED IN A 375 DEGREE OVEN FOR 45 MINUTES. REMOVE FOIL AND BASTE THE CHICKEN. CONTINUE BAKING, UNCOVERED FOR 30 MNUTES LONGER, BASTING EVERY 10-15 MINUTES.

by Regina of Reginatherrienstock