Ingredients:

3/4 c apricot-pineapple jam
2 T soy sauce
1 t ground ginger
1 t lemon zest - grated
3 pounds chicken drumsticks
3/4 c canned pineapple wedges (drained)

In a small mixing bowl, combine the jam, soy sauce, ginger, and lemon zest. Dip each drumstick into this mixture and place into the Crockpot. Pour the remaining jam mixture over the drumsticks. Add the pineapple chunks and mix thoroughly. Cover; cook on LOW for 4 to 6 hrs (or HIGH for 2 to 3 hrs.) Remover the drumsticks and pineapple from the stoneware and place on the broiling tray. Broil for 10 minutes or until the chicken is browned. Makes 6 servings.

Ingredients:

2 Cornish hens
3/4 c. minute rice, uncooked
1/2 pkg. dry onion soup mix
1/4 t. black pepper
1/2 c. sour cream
1/4 c. milk
1 (4 oz. Can) diced mushrooms
Butter flavored cooking spray

Directions:

Preheat oven to 350º. Combine all ingredients together except Cornish hens.

Put in bottom of baking dish that has been sprayed with a non-stick cooking spray.

Place Cornish hens on top of rice mixture. Then spray the hens with the butter flavored cooking spray.

Cover with foil and bake in 350º oven for 1 hour and 45 minutes.

Remove foil and bake uncovered for another 15 minutes.

Serves: 2

Ingredients:

4 Eggs
2 Tbls. Melted Butter or Margarine
1 tsp. Cornstarch
1/8 tsp. Baking Powder
1/4 tsp. Salt and Pepper
1/4 tsp. Dried Mustard
1 Cup Milk
1/2 Cup Shredded Cheddar Cheese

Beat Eggs. Add next 5 ingredients. Blend in milk. Divide cheese up among 4 individual custard dishes. Pour mixture evenly into custard cups. Place cups into baking pan and fill with boiling water one inch deep. Bake, uncovered, at 425 F for 15-20 minutes. Serve immediately with fresh fruit and muffins. Serves 4.

Ingredients:

6 thick cut pork chops
1-1/3 C. Minute Rice
1 C. orange juice
1 Can (10-1/2 oz.) chicken and rice soup

Brown chops and season with salt and pepper.

Place rice in baking dish and pour orange juice over the rice. Arrange chops on top of rice and pour chicken soup over all.

Cover and bake at 350 degrees for 45 minutes.

Then uncover and continue baking for another 10 minutes.

Serves 4 to 6.

Ingredients:

1 pound dried red beans or kidney beans
1 large hamhock from left over ham, or sausage
2 tablespoons margarine or ham fat
1 large onion, finely chopped
1 or 2 clove garlic, finely minced
1 teaspoon salt
1/4 teaspoon red pepper
1 small piece bay leaf
1/2 teaspoon oregano powder
2 large ripe tomatoes or canned whole tomatoes  

Pick and wash red beans. In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool.

Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours. Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone.

Serve in soup plates over rice. Chopped scallions over this is delicious.

COOKING TIP:   If using sausage, do not cook them longer than 1 hour.

If there are left over beans, chill in individual servings and freeze.

Ingredients:

1-1/2 cups flour
1/2 cup milk
1/3 cup sugar
1 egg
3 Tbs. shortening
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup sugar
3 Tbs. shortening
2 Tbs. flour
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. salt

send your recipes to:
gloria@keepsmiling.com

Preheat oven to 350°F. Mix first 7 ingredients by hand. Spread in a greased and floured 9 inch cake pan or springform pan.

In a bowl, combine remaining ingredients, mixing with a fork to create crumbs. Spread on top of batter.

Bake for about 25 minutes.

Let cool before cutting.