Kim B. was voted off on 6/17/2004!

John

Chicken Au Gratin and Broccoli

Ingredients:
1/4 cup butter
1/4 cup flour
1/2 tsp curry powder
1 can (4-oz.) sliced mushrooms, drained
1 chicken, cooked and cut in large cubes
1/4 cup chopped onion
1 cup Monterey Jack or Cheddar cheese
1 tsp salt
- dash of pepper
1 2/3 cups evaporated milk
1 pkg. (10-oz.) frozen broccoli spears, cooked and drained

Directions:

Melt butter in skillet.

Sauté onions until transparent, Remove from heat.

Stir in flour, salt, curry powder, and pepper.

Drain mushrooms, reserving liquid.

Add water to make 1/2 cup liquid.

Gradually stir into flour mixture in skillet.

Blend in evaporated milk until smooth.

Add mushrooms.

Cook and stir over medium heat until sauce begins to thicken.

Arrange broccoli spears and chicken on bottom of a 13 x 9 inch baking
dish.

Pour sauce over chicken and broccoli.

Top with cheese.

Bake at 375 F for 20 minutes, or until bubbly around edges.

Let cool before serving.

Kim M.

Peanut Butter Balls

Cookies:
1 cup peanut butter
¼ cup margarine
1½ cup confectioners sugar
1½ cup Rice Krispies

Combine all ingredients in large bowl. Roll mixture into balls about the size of a golf ball. Chill for at least one hour.

Coating:
12 – 18 oz. semisweet chocolate chips

Melt chips in a double boiler. Dip each cookie into the chocolate and cover with a thin coat. Place cookies on wax paper and chill again. Store cookies in refrigerator until serving.

Butler

Beer Can Chicken

For the rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1 /2 teaspoon granulated garlic
1 /2 teaspoon ground coriander
1 /2 teaspoon ground cumin
1 /2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Oh, and don't forget to drink the rest of the six-pack.

Mom

FIVE HOUR STEW

2 lbs. stew meat (cut up small)
1 cup celery
1 cup cut up carrots
1 TBL. sugar
1 tsp. salt
3 TBL. Tapioca
1 can tomatores
3 onions cut up
3 potatoes cut up
1 piece white or rye bread broken up
cooking wine (optional)

Mix everything together in a 9x13" pan. Cover tightly with foil; bake 5 hours at 250 degrees. Can be made in a crock pot--adjust time to probably 8 hrs. or more.

Brian

Paczki (Doughnuts) - pronounced "puch'-ke"

1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour

Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling - rose jams, apricot or peach preserves, prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner’s sugar.

Kim B. was voted off on 6/17/2004